What's that you're eating?

Synov said:
Round 2

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Tiny tarts of foie gras and crab with periwinkles

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Sardine with potato, cream of horseradish, and blue sea brine

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Mussels in vinegar and herb oil with mussel sorbet

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Prawns with bisque and warm mayonnaise

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Egg with lardon and chicken jus, truffle egg veal sauce on the side

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Spider crab with uni

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Turbot with peas, green beans and sauce vierge

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Meringue with citrus three ways

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Profiteroles with warm chocolate sauce

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Strawberries and rhubarb
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Wow!! That looks incredible. That prawn dish looks especially delicious for some reason.
 
Finishing up the beef broc and tomato but next to it you can see some homemade Louisiana honey given to me by the landlord. His sister lives down there and their bees made fifteen gallons of the stuff this year. I was fortunate to receive a bit. Super exited to try it. Probably in my coffee tomorrow.

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carnifex knifeworks said:
Successfully smoke a chuck roast tonight. It was juicy, delicious, and nothing like brisket. Poor man's brisket? Not in my opinion.

To be honest, for the amount of effort involved, I'll probably just stick to using a slow cooker for chuck roast.

Going to try smoking a tri tip next
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I take it back. I want initially a fan of the smoked chuck roast, but I am now.

I've been using it in all kinds of recipes to add some smokey beef flavor and it's great.

Just fried potatoes, onions, and peppers. Added the smoked chuck roast, bacon bits, cheese, and fresh guacamole.

Doesn't look pretty, but it sure tastes good!

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Just a couple of things that I cooked over the past couple of days . . .

St Louis Ribs marinated in hoisin, soy sauce & Chinese cooking wine w/sugar & garlic for 4 hrs & held in frig overnight before oven roasting:

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St. Louis Ribs (basted & rotated @ 15 mins for about 2 hrs @ 325F) after oven roasting:

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"Moco Loco" made w/a pan grilled 1/2# hamburger topped w/beef gravy & a sunny side up egg over steamed white rice w/a glass of Zinfandel:

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Made some no flip burgers on the smoker. I made 1/3 pound patties with a burger press I have. Then I coated them in mustard and seasoned them with woodfired garlic seasoning.

Cooked them at 245 for 20 minutes then basted them in bbq sauce. Then about 10 minutes later I put cheese on them. Pulled them off the grill at internal temp of about 150.

Damn, those were good! Sorry no pics.
 
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