What did everyone cook today?
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Tex_77 That is a fantastic way to do that.
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Tex_77 I am going to have to make me some of those!
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These beef ribs are really tasty. Just like eating prime rib eye, but not enough & just falls off the bone. Got some on sale last week at Piggly Wiggly for just under $2.00 a pound. -
Smoked these up a few weeks ago when I caught Butts on sale at Piggly Wiggly for .86 a pound. Made for a whole lot of pulled pork & then some terrific BBQ sandwiches. Then froze up a few bags of pulled pork for quick night BBQ sandwiches & Tater Tots. Well, maybe that should be Margaret’s famous Tomato Soup & Grilled Cheese Sandwiches. The weather is starting to get about right. -
Now we are starting to get serious about this wonderful weather suddenly coming through (Indian Summer). Time for some truly slow smoked (Texas Style without the crutch) ribs & wings, then some dogs thrown in for the last haul to provide some good slaw dogs for lunch later in the week, there ain’t nothing like it, anywhere! -
BbQ cheddar Bacon Chicken.
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Smoked these up a few weeks ago when I caught Butts on sale at Piggly Wiggly for .86 a pound. Made for a whole lot of pulled pork & then some terrific BBQ sandwiches. Then froze up a few bags of pulled pork for quick night BBQ sandwiches & Tater Tots. Well, maybe that should be Margaret’s famous Tomato Soup & Grilled Cheese Sandwiches. The weather is starting to get about right.
calldoctoday Wow, pork butts for .86 cents per pound. They are getting wholesale $1.48 here. The ribs and wings look fantastic. I’m looking at a lot of rain over the next 3 days, time to crank up the smoker.
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BbQ cheddar Bacon Chicken.
pr0wlunwoof Everything is better with bacon!
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BbQ cheddar Bacon Chicken.
pr0wlunwoof You are makin my stomach growl. That looks real good!
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calldoctoday Wow, pork butts for .86 cents per pound. They are getting wholesale $1.48 here. The ribs and wings look fantastic. I’m looking at a lot of rain over the next 3 days, time to crank up the smoker.
Chef Yeah I hear you got another one or two of em coming your way. That is insane, but batten down those hatches & fire up the smoker!
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Looks great.
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calldoctoday Wow, pork butts for .86 cents per pound. They are getting wholesale $1.48 here. The ribs and wings look fantastic. I’m looking at a lot of rain over the next 3 days, time to crank up the smoker.
Chef They’ve been .99lb here a couple times over the last month.
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Pulled pork tonight with homemade coleslaw. The pork smoked of 10 hours then went in the oven covered at 170 degrees overnight.
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Now we are starting to get serious about this wonderful weather suddenly coming through (Indian Summer). Time for some truly slow smoked (Texas Style without the crutch) ribs & wings, then some dogs thrown in for the last haul to provide some good slaw dogs for lunch later in the week, there ain’t nothing like it, anywhere!
calldoctoday Now, that’s a bounty. Your fridge must smell heavenly.
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Just a simple sous vide chicken cordon blue with Amish noodles and Broccoli. No where as ambitious as the posts above.
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Just a simple sous vide chicken cordon blue with Amish noodles and Broccoli. No where as ambitious as the posts above.
zbigjeff It looks mighty tasty. Doesn’t have to be complicated to be good. Sometimes I like a good BLT.
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Just a simple sous vide chicken cordon blue with Amish noodles and Broccoli. No where as ambitious as the posts above.
zbigjeff Looks real tasty
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zbigjeff It looks mighty tasty. Doesn’t have to be complicated to be good. Sometimes I like a good BLT.
Chef lkrfletcher Thank you Chef and lkrfletcher. I tried something non-conventional this time. Had ground ham hanging around in the freezer, thawed it and added equal amounts of shredded Gruyere. I also butterflied the chicken, pounded it out (which by definition should result in a more tender result) and wrapped in in plastic film to keep its shape. Then, I said “let’s sous vide it and see what happens”. Well, the ultimate result did not disappoint. After the sous vide, we breaded it and stuck it in an air fryer for 10 mins at 400. Not a bad result. But, thinking pan frying it is a better option. The people sitting around the table said “it’s very tender, a bit different and had very good taste”. Thinking that’s a good final result when one makes others smile. You guys in the big leagues have taught me to be different in the “approach” and test it out. Thanks for helping me push the envelope.
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Chef lkrfletcher Thank you Chef and lkrfletcher. I tried something non-conventional this time. Had ground ham hanging around in the freezer, thawed it and added equal amounts of shredded Gruyere. I also butterflied the chicken, pounded it out (which by definition should result in a more tender result) and wrapped in in plastic film to keep its shape. Then, I said “let’s sous vide it and see what happens”. Well, the ultimate result did not disappoint. After the sous vide, we breaded it and stuck it in an air fryer for 10 mins at 400. Not a bad result. But, thinking pan frying it is a better option. The people sitting around the table said “it’s very tender, a bit different and had very good taste”. Thinking that’s a good final result when one makes others smile. You guys in the big leagues have taught me to be different in the “approach” and test it out. Thanks for helping me push the envelope.
zbigjeff
I love the Sous Vide - Well done!
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