what did you cook today thread

[cmica]

heck ya slow cooker all day and its smell damn good when you come home from work, in your case ahh dog duty lol

[cmica]

homemade smoked mac and cheese with pastrami

[Sinus211]

That’s some comfort food right there! Looks delicious Chris!

[NWGunner]

That’s some comfort food right there! Looks delicious Chris!

[cmica]

cactus salad, shrimp chalupa's splash of lime

[usrifle]

Damn Chris...are you a Chef? I can't even come close to keeping up with you.

[cmica]

Damn Chris...are you a Chef? I can't even come close to keeping up with you.

something like 30 yrs ago. dishwasher, salad bar prep, then i guess you can say in line cook, my boss villamare was sushi side. During my slow time I would watch the griller do up meats hence learned without a thermometer AS madpick said I hate "boring"




Garlic Shrimp with Tostones
https://www.chefzeecooks.com/garlic-shr ... marones-2/

[MadPick]

This isn't the perfect steak and it's certainly not photogenic, but I had fun making it so I'm sharing.

I'm eating one meal a day on my carnivore diet, so all day I've been looking forward to grilling the ribeye that has been dry-brining in the fridge.

I decided to try using less charcoal than I usually do, so I flipped the chimney upside down, put a starter cube into it, and then added some charcoal so it could get hot:



Once it was ashed over (a little past what you saw above), I dumped it into the Slow 'N Sear and put the steak on:



It really wasn't enough charcoal, though. Although I was able to sear it, it wasn't seared as well as it should have been, and after searing it took a long time to almost get up to temp . . . and I actually put it in the air fryer for three minutes at the end, to bring it up a few more degrees. Lesson learned.

Here's the final product, with some butter added:



The plate weighs 12.8 ounces . . . so that steak is over two pounds after cooking. That's a lot of meat and fat!



And yep, I ate every bite of that except for that rubber band of silverskin that's flapping over the side. Well, and minus the Boston Terrier tax.

Added bonus: I've started mixing my own rub, and I'm numbering the recipes as I go. I'm all the way up to Rub #2. Rub #1 was okay but unremarkable, so I doubled the salt content. Tonight's steak had Rub #2, and it was freaking delicious! Fun stuff.

[NWGunner]

Nice!

One thing you can do to minimize charcoal, is to literally could it on top of the charcoal chimney.

Just throw a screen on it.

Might not work as well, with a steak that thick, but just keep turning after a bit….

[MadPick]

One thing you can do to minimize charcoal, is to literally could it on top of the charcoal chimney.

Yeah, I actually almost did that. I have the grate . . . here's a pic from my first attempt at using it, when I started a grease fire under the chimney, lol.



Even if I had done that, though, I don't think the coals had enough juice to finish the indirect part of the cook, and this steak was too thick to just cook in direct heat.

I'll know better next time!

[NWGunner]

Oh, you’ve got it down already.


Well, except for the grease fire part…

[cmica]

perfect rib eye steve, got something for you maybe tue or wed..




fish and shrimp with pickled red chilli's

[MadPick]

Damn Chris, with that strategic amount of Thai chile in there . . . awesome.

[mmalleck]

Blackened salmon for caesar salad.

[NWGunner]

Looks delicious, Mark!

How did you cook it?