What did everyone cook today?
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Tex_77 i thought sous vide was designed to save time? Is that not the case?
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Tex_77 I’m interested, did it have a bit sweeter element maintaining lower temperatures for that long?
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twilliams Well, sous vide to some saves time in the restaurants. In the home situation, it allows one to time the sit down time and coordinating all the side dishes to arrive at the same time. It’s basically, one less item to watch when you’re performing meal prep. Plus, in certain applications, it does create a better product to devour.
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Tex_77 I’m interested, did it have a bit sweeter element maintaining lower temperatures for that long?
Chef I would say yes, but probably depends more on the rub. No one has ever been able to tell it was sous vide vs being smoked the whole time.
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twilliams it is a longer cooking process, but its more of a sit it and forget it process, which allows you do to other things while it cooks.
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Made some fajitas tonight, used the fajita marinade and vacuum tumbled them in the Marinade Express Pro and it was excellent.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Made some fajitas tonight, used the fajita marinade and vacuum tumbled them in the Marinade Express Pro and it was excellent.
Tex_77 Looking good! Just need a few margaritas to make it perfect!
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Or a Ranch Water!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 Had to look that one up. Sounds like an experiment is in order!
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Chef they are the best! It’s a West Texas thing!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 I’ll be bringing it to east Texas tomorrow, Just have to decide on the menu.
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Made some fajitas tonight, used the fajita marinade and vacuum tumbled them in the Marinade Express Pro and it was excellent.
Tex_77 nice looking skirts laying above those coals.
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Pretty simple meal tonight, grilling between rain showers. Cooked up a couple of lbs. of burgers using Montreal steak seasoning and blue cheese seasoning. Sides of grill fresh corn, hassleback and baked potatoes. Added some toppings for the burgers and potatoes, you need, bacon, cheese and only my second tomato out of the garden.
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Pretty simple meal tonight, grilling between rain showers. Cooked up a couple of lbs. of burgers using Montreal steak seasoning and blue cheese seasoning. Sides of grill fresh corn, hassleback and baked potatoes. Added some toppings for the burgers and potatoes, you need, bacon, cheese and only my second tomato out of the garden.
YooperDog Simple with “proper” taste profiles are always in the wheel house. Glad you spent another day creating it YOUR way. Keep it going.
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Chef my problem is I get to having Margheritas and next thing I know I have forgotten to grill!
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Chef my problem is I get to having Margheritas and next thing I know I have forgotten to grill!
erich52 speaking of Margaritas, kept it simple tonight with just some chicken Quesadillas with chicken bone broth & chicken breasts mixed with poblano peppers & dried Chilis with onions & garlics, reduced down to just the meat & vegies, thrown on the tortillas with a generous mix of cheese, all browned on the hot iron. Then of course washed down with a few Margaritas & a Spanada or two.
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Chef my problem is I get to having Margheritas and next thing I know I have forgotten to grill!
erich52 I understand, but if only that was the worst mistake me make. I can live with that.
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Chef How’d you like the ranch water?
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I really like it. I drink a lot of Topo Chico and S.Pellegrino so tried both. I like the pellegrino more. Had the wife, daughter and stupid son-in-law over and they began a mass experiment with ginger ale, 7-Up, and a few other flavored drinks. I’ll stick with the original. I’m going to claim it as a rural Texas drink!
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Now, a poll: What is your favorite Tequila Meatgistics folks?
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