What did everyone cook today?
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Chef my white-trash humidity system. Works great for long smokes
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Chicken bit coated in 50/50 my signature bbq rub and brown sugar wrapped in bacon. Figured I better take the picture now or my daughter will eat them faster than I can pull them off the grill
Chef looks and sounds pretty dang tasty
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This evening, needed to recover from yesterday. so Chicken Kabobs and saffron rice
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From the 4th at a remote undisclosed location, the isolation and no people but family was great!
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Friday was chicken breast marinated in Italian dressing then some beer brats and all turned out great. If grandbaby who is 3 doesn’t complain it’s good. Checked temp on couple of the breasts and all hit 165+ so slathered some more dressing on them and waited another min.
Today was T-bones and I did one dry brine or deep seasoning (first time trying that) just with salt for about 24hrs. Then rubbed a little melted butter and olive oil on them and peppered. The dry brine was very tender maybe I used a little bit too much salt or maybe it was because I didn’t rinse it off first but definitely worth doing again. My fiancé has braces and even she said it was more tender than the “normal” steak. That’s all the ok I need. Lol.
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
Departing Contestant ingenious!
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Departing Contestant And I thought grilling and smoking was like golf and fishing - he who lies the most wins LOL
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Departing Contestant And I thought grilling and smoking was like golf and fishing - he who lies the most wins LOL
Chef No, cooking is more like art, & we are all thieves!
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Chef No, cooking is more like art, & we are all thieves!
calldoctoday Brilliant!
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Something different the grand kid had a ball with ! was good to see since they have been locked down for so long they needed some entertainment! -
Something different the grand kid had a ball with ! was good to see since they have been locked down for so long they needed some entertainment!
RON PARRISH That looks SO GOOD !
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Something different the grand kid had a ball with ! was good to see since they have been locked down for so long they needed some entertainment!
RON PARRISH Nothing like a good ol Crawdad Ball!
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It was excellent! I ordered 10lbs and the 5 grand kids cleaned them up! I did manage to sneak a few out for myself!!
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It was excellent! I ordered 10lbs and the 5 grand kids cleaned them up! I did manage to sneak a few out for myself!!
RON PARRISH Gotta add some onions, corn, sausage, & corn too & don’t forget a nice cold beer for yourself to help get in the mood!
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All that stuff was in the pot when i took picture! except the beer. It was in my hand!
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The chef that I trained under was one of 10 certified executive chefs in the world. He did things right and pushed me to be the best. One of his loves was Ice carving. He passed away and left me his chisels and small chain saw that he used along with several books and templates. Every time I do one I always think of the time and hard work we shared together. Not much call for ice sculptures these days , kind of considered old fashion.
Chef Hell Chef, most of us are considered old and “old fashioned”
don’t ever give it up. lost art is just that, lost. it is a beautiful creation and when your skills are asked of you, they will be greatly appreciated. -
Chef Hell Chef, most of us are considered old and “old fashioned”
don’t ever give it up. lost art is just that, lost. it is a beautiful creation and when your skills are asked of you, they will be greatly appreciated.Departing Contestant Thank you, that is very kind of you. I was trained as a chef that it is the obligation to the profession to help anyone seeking training, recipes, or techniques. It is through that aiding of other that we ensure that those talents are perpetuated over time and to future generations. I will state now that anyone who would like any tips or recipes that I may have is more than welcomed to them.
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Departing Contestant Thank you, that is very kind of you. I was trained as a chef that it is the obligation to the profession to help anyone seeking training, recipes, or techniques. It is through that aiding of other that we ensure that those talents are perpetuated over time and to future generations. I will state now that anyone who would like any tips or recipes that I may have is more than welcomed to them.
Chef What is your French Onion Soup recipe? I have made many different versions, and all have been great, as long as you add enough bread and cheese in the end!
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