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Chefdujour82

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  • Content Count

    36
  • Joined

  • Last visited

Profile Information

  • Gender
    Male
  • Location:
    Spring Hill, TN
  • Grill
    Vision
  1. Chefdujour82

    Stone holder

    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. Chefdujour82

    New thermapen IR

    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. Chefdujour82

    Select Grade Rib-Eye?

    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. Chefdujour82

    Select Grade Rib-Eye?

    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. Chefdujour82

    Akorn First Pizzas

    Ricotta and prosciutto di parma (24 month)
  8. Chefdujour82

    Just saw "Burnt" with Bradley Cooper and Sienna Miller

    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. Chefdujour82

    Chicken and Dumplings

    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. Chefdujour82

    Chicken and Dumplings

    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

    Growltap.com
  12. 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.
  13. Started to need a good hearty fall dish. Went with a classic. Turned out amazing
  14. Chefdujour82

    Meatloaf w/ Hickory Chunks

    Looks great
  15. Did my first meatloaf on the Akorn. Will never use the oven again.
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