Voltron Posted December 26, 2014 Report Share Posted December 26, 2014 Done 5 Quote Link to comment Share on other sites More sharing options...
jvlgato Posted December 26, 2014 Report Share Posted December 26, 2014 Mmm, that looks so good! Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted December 26, 2014 Report Share Posted December 26, 2014 Have really enjoyed the recent run by Chef Al at Chez Mayberry! Much props your way, sir! Seconded. Also the "subscribe to your newsletter" comment. Quote Link to comment Share on other sites More sharing options...
agile_one Posted December 26, 2014 Report Share Posted December 26, 2014 Yup, looks amazing, Al. As did the 12 meats breakfast, and all the rest. Perhaps you should reconsider the lawyer gig, and open Chez Al. (Franchise opportunities and the big bucks to follow.) Quote Link to comment Share on other sites More sharing options...
tyrion Posted December 26, 2014 Report Share Posted December 26, 2014 Wow, that looks awesome Al! Made these for John: 5 Quote Link to comment Share on other sites More sharing options...
Iron_Dreamer Posted December 26, 2014 Report Share Posted December 26, 2014 For any who didn't see my FB post on this, here was our attempt at doing Richard Blais' Spicy Chorizo Burger from this video: We'd made a first attempt the day before, and decided to try fries instead of griddled potatoes, and sliced cheese instead of shaved, both of which helped the flavor consistency from bite to bite: 4 Quote Link to comment Share on other sites More sharing options...
agile_one Posted December 26, 2014 Report Share Posted December 26, 2014 Mike and Peter ... awesome grilling, the both of you. Would love to be there sharing. Quote Link to comment Share on other sites More sharing options...
Voltron Posted December 26, 2014 Report Share Posted December 26, 2014 I thought I was at meat maximum yesterday but now I want that chorizo burger on top of those ribs! Great grilling indeed. Quote Link to comment Share on other sites More sharing options...
Voltron Posted December 28, 2014 Report Share Posted December 28, 2014 French dip with leftovers 1 Quote Link to comment Share on other sites More sharing options...
909 Posted December 28, 2014 Report Share Posted December 28, 2014 Al, your prime rib roast looks insanely good. Wow, that looks awesome Al! Made these for John: Mike, I hope John shared a few ribs with you. Quote Link to comment Share on other sites More sharing options...
Voltron Posted December 29, 2014 Report Share Posted December 29, 2014 Well, Claire is doing the cooking but I provided the stout for her amazing gingerbread cake. Seeing as the Abyss is brewed with molasses and barrel aged it seemed like a perfect choice. 1 Quote Link to comment Share on other sites More sharing options...
Augsburger Posted December 30, 2014 Report Share Posted December 30, 2014 I want to live with Al. Mikey, I will share my room for Scotch. 1 Quote Link to comment Share on other sites More sharing options...
cetoole Posted December 31, 2014 Report Share Posted December 31, 2014 French toast, made with shoku pan bread. Best I have ever made. 1 Quote Link to comment Share on other sites More sharing options...
cetoole Posted December 31, 2014 Report Share Posted December 31, 2014 I wasn't going to post this, but because I know mayonnaise is Brent's favorite food, just ahead of biscuits, I felt that I had no choice. Made sriracha aioli tonight, and it is amazing. 4 Quote Link to comment Share on other sites More sharing options...
Voltron Posted December 31, 2014 Report Share Posted December 31, 2014 Gingerbread d-_-b man before and after heat 4 Quote Link to comment Share on other sites More sharing options...
Grahame Posted December 31, 2014 Report Share Posted December 31, 2014 You've opened the Ark on that one, Al 1 Quote Link to comment Share on other sites More sharing options...
cetoole Posted December 31, 2014 Report Share Posted December 31, 2014 Was that real aioli, made from garlic, lemon, yolk, salt and oil? I used to make it by hand with a big mortar and pestle, but I've found that an immersion blender works best. From the immersion blender in the background, I guess you've discovered the same thing. Yes. But no lemon, because I didn't have any and didn't feel like going out. Still delicious. Quote Link to comment Share on other sites More sharing options...
cetoole Posted December 31, 2014 Report Share Posted December 31, 2014 (edited) I will remember this. But probably instead just buy some damn lemons. And maybe a container which is sized a bit better than this Kroll coffee mug, as that seems to make a huge difference in the reliability of making aioli rather than egg soup. Edited December 31, 2014 by cetoole Quote Link to comment Share on other sites More sharing options...
Grahame Posted December 31, 2014 Report Share Posted December 31, 2014 Happiness in a pan 1 Quote Link to comment Share on other sites More sharing options...
Grahame Posted January 1, 2015 Report Share Posted January 1, 2015 Well seemed to work out OK, No peeking until 2015, Al. Bacon Maple Cornbread. Along with some of the normal kind Quote Link to comment Share on other sites More sharing options...
Voltron Posted January 1, 2015 Report Share Posted January 1, 2015 I started to figure it out, Grahame, but I'm not looking! Cheers and see you in the new year. Quote Link to comment Share on other sites More sharing options...
Voltron Posted January 6, 2015 Report Share Posted January 6, 2015 You've opened the Ark on that one, Al Had to dig for it but this one was even closer to Ark opening or maybe Scanners Quote Link to comment Share on other sites More sharing options...
Grahame Posted January 6, 2015 Report Share Posted January 6, 2015 (edited) Close enoughor perhapsBrain Damage Edited January 6, 2015 by Grahame Quote Link to comment Share on other sites More sharing options...
grawk Posted January 9, 2015 Report Share Posted January 9, 2015 Quote Link to comment Share on other sites More sharing options...
Emooze Posted January 11, 2015 Report Share Posted January 11, 2015 Pork tenderloin a la Dr. Gonzo. Cooked at 60C for a few hours then finished with the Searzall: Quote Link to comment Share on other sites More sharing options...
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