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Chefdujour82

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  • Content Count

    36
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Profile Information

  • Gender
    Male
  • Location:
    Spring Hill, TN
  • Grill
    Vision
  1. Hi Y’all I am looking for a rack that could attach to my vision grill stand to hold my extra pizza stones, grated, and other items vertical. Anyone have a suggestion? I know they make some specifics for KJ, but I can’t seem to find one for vision.
  2. Hi Y’all I am looking for a rack that could attach to my vision grill stand to hold my extra pizza stones, grated, and other items vertical. Anyone have a suggestion? I know they make some specifics for KJ, but I can’t seem to find one for vision. Thanks
  3. I’ve got a MK4 and the new IR one. I love the IR features, but the fact that the MK4 is waterproof is the reason I keep that one in my pocket. You have to be a little more careful with the IR version.
  4. Yes this is an example of choice grade ribeye that doesn't have a good amount of marbling. This loin was turned into burgers.
  5. When it comes to buying ribeye and strip loins I definetly look at the loin, but also the grade. When it comes to tenderloin choice and select don't make too much of a difference. Now back to the ribeye. Being a chef at a steak house I cut steaks all day long. In an average case of choice ribeyes each one varies. I have had a few that I even wouldn't sell because marbling wasn't of a choice ribeye even though it was graded that way. . Here's an example of a loin that was just unacceptable.
  6. I cook export ribeye daily at the restaurant. I first French the bones for presentation purposes. Season and cook at 225 for anywhere from 3-4 hours. Then hold at 140 for 4 hour minimum to get the best rest on the roast.
  7. Ricotta and prosciutto di parma (24 month)
  8. Being an executive chef in a somewhat high-end steak house I would have to say that at a lot of levels there is immense pressure. We do 300-400 covers on a Saturday and to make sure everyone gets a VIP experience is super stressful, but extremely rewarding. Having a staff that is passionate about food and quality helps emmensly.
  9. I first seared the chicken in the pan to get a nice fond on the bottom of the pan. I then saute the onions, carrots, celery. Add potatoes and then chicken stock (preferably homemade). You could use currently up whole chicken pieces and then add water to make your stock. I then simmer for a few hours. Thicken with a slight cornstarch slurry. Drop in the dumpling dough, cover and steam.
  10. Dumplings by: Author Cook Time: Yield: Here is the recipe for the dumplings. They are the best I have ever made. Recipe is tested and amazing. Mix all ingredients and drop into pot and steam for 12-18 minutes. The rest I don't have a recipe. Ingredients: 2 cups Flour 1 Tbs Baking Powder 1/2 tsp Baking Soda 3/4 Stick Butter Melted 3/4 cup Buttermilk
  11. Chefdujour82

    GrowlTap

    Being a recent transplant to the Nashville area from the burbs of Chicago I have come to love growlers. Chicago doesn't have / allow too much growler sales, while everyone here sells growlers and fills them. Even whole foods here fills growlers. Got this attachment to keep the beer a little longer if I don't finish it.
  12. Started to need a good hearty fall dish. Went with a classic. Turned out amazing
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