Cooking/BBQ/ferment/grilling bullshit thread

[FlyNReeLow]

Some days the grill gods smile on you.
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perfect...

 

[Jesus]

upper letter

Can't beat 15 min breakfast at 1145pm especially when you have fresh eggs from the yard birds

First real meal of the day and it was fuckin heavenly. Ate while I made my gf a parfait for tomorrow. I feel like the Bruce Lee of cooking right now. Like water. I'm just cooking without thinking about it. Obviously I can improve on literally everything, but the techniques are just flowing.

 

[Jesus]

Finally made some dinner at home

 

[Newt]

So, dudes. I fell into quite a gig. The chef at the restaurant I work at quit, and they wanted to keep someone in house to fill his position. They chose me. Been training for a week, trying to cram and everything, don't even know how many hours I worked. It was crazy because I worked the 3 bartending shifts I was scheduled for, and basically lived there all week, training before and after my bar shifts. It's a fucking dream come true. We have a regular menu and then daily specials, so I get to pretty much make whatever the fuck my heart desires. There are a ton of specials we run fairly often, so I don't have to really reinvent the wheel, but when I get an idea in my head and want to run it, I do. Of course there's things like managing staff and inventory that goes along with it, but there's plenty of down time to prep and cook for specials. I have a fully trained staff at my disposal, I'm a master of expediting, I have tons of fresh ingredients on hand, and I have pretty much every piece of equipment I can dream of. Today was my first day off in over a week, pretty much being there from open to close. Tomorrow, I get rolling. Can't wait to share some of the shit we do with you guys.

Get some!

That's awesome. Congrats.

 

[Jesus]

Get some!

That's awesome. Congrats.

Thanks man. Last week was the most difficult week of my life, but I'm fucking killing it. I made specials from wed through Saturday and they pretty much all sold out right at the end of the night, which is quite an impressive feat. I just used my instincts, and from years of watching the previous chef.

 

[Grape_Ape]

Anyone got themselves a gravity fed charcoal smoker? Thinking of getting one for the bday to add to the pit barrel and black stone

 

[Grape_Ape]

Ugly photo and ugly plate but good af. Jamaican style braised pork neck, smoked hock collards and habanero cheese quesadillas

 

[Jesus]

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Ugly photo and ugly plate but good af. Jamaican style braised pork neck, smoked hock collards and habanero cheese quesadillas

I want everything about that

 

[Jesus]

Made about 90 soda bread biscuits for St Patrick's day today



This is ~half of them. Turned out really fucking good. Serving with corned beef and cabbage on Friday. They stay good for about 4 days so I got them done early. Big weekend coming up 😵‍💫

 

[Normie]

Made about 90 soda bread biscuits for St Patrick's day today



This is ~half of them. Turned out really fucking good. Serving with corned beef and cabbage on Friday. They stay good for about 4 days so I got them done early. Big weekend coming up 😵‍💫

The words big and 90 biscuits don't really mesh in this instance.

 

[Normie]

But I could totally eat that tray of biscuits

 

[BStork]

These were good af

 

[Grape_Ape]

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These were good af

I’ve been getting into tinned seafood lately, ordered some stuff from here to try

Authentic Spanish Food for Pintxos & Tapas

Top-quality tinned seafood and authentic Spanish conservas, available in the United States. Cantabrian anchovies featured in Bon Appétit's Highly Recommend column, olives, peppers, and more. Order online.

www.donostiafoods.com

 

[BStork]

I’ve been getting into tinned seafood lately, ordered some stuff from here to try

Authentic Spanish Food for Pintxos & Tapas

Top-quality tinned seafood and authentic Spanish conservas, available in the United States. Cantabrian anchovies featured in Bon Appétit's Highly Recommend column, olives, peppers, and more. Order online.

www.donostiafoods.com

I’ll have to check that out.

I meant to get anchovies for a dish but got distracted and got sardines.

Not a bad mistake.

 

[BStork]

Kids are out for spring break. Decided to whip up some garlic and oil pasta.

 

[Ballast]

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Kids are out for spring break. Decided to whip up some garlic and oil pasta.

I would eat the shit out of that.

 

[BStork]

I would eat the shit out of that.

I'd let you!

 

[Jesus]

The words big and 90 biscuits don't really mesh in this instance.

It's only for one entree. We're running like 6 different specials. Fairly small-med size restaurant

 

[Normie]

It's only for one entree. We're running like 6 different specials. Fairly small-med size restaurant

Send me 45 of them then.

 

[TheRightToRemainSilent]

It's only for one entree. We're running like 6 different specials. Fairly small-med size restaurant

if i come to Jupiter this spring to visit my aunt and uncle, how can I eat at your restaurant?

 

[Jesus]

if i come to Jupiter this spring to visit my aunt and uncle, how can I eat at your restaurant?

Pm me and I'll take care of you

 

[Jesus]

Use code: monkeybrainz

 

[Ballast]

Made an adjust bucatini alla gricia for dinner tonight.

Bacon instead of guanciale, parmigiana instead of pecorino romano, and added red pepper flakes.

Loving this Ballarini carbon steel pan. Fucking great.

 

[Jesus]

Ugh. If you decide you're going to bake, plan it out. I'm stuck being up all night to make these Cuban loaves now because I made a starter last night, not accounting for proofing times tonight. Gotta be at work by 7 am. Fml

 

[Jesus]

4 hours of proofing all together, and just started the first proof 😵‍💫😮‍💨🤣