What did everyone cook today?
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Reverse seared CAB Santa Maria style trip tip cooked on the PK Original.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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gus4416 I haven’t noticed that but everyone’s salt tolerance is different. I’ve certainly had a number of commercial rubs I thought need more salt.
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Tex_77 There’s always a place in the world for home grown Blts.
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Mississippi Roast.
“A smooth sea never made a skilled sailor.”
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zbigjeff I tried chicken in it one time, nope still just chicken, there is no help for that bird. I have also done lobster tail and scallops with good results. I have looked up some random recipes for the sous vide and some people take it way too far.
HerbcoFood Yep, there are people who always to push “whatever” tooo far to the fringe. I just discount them.
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Surg I just made beef tips and noodles with home canned beef the day before yesterday
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Working on an Asian inspired pineapple chicken dish. No recipe, just working something up basing the flavor profile on the basics of fat, acid and salt.
Matt W.
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Working on an Asian inspired pineapple chicken dish. No recipe, just working something up basing the flavor profile on the basics of fat, acid and salt.
@matt-westerhaus working on fried chicken here.
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Surg That looks really good.
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Working on an Asian inspired pineapple chicken dish. No recipe, just working something up basing the flavor profile on the basics of fat, acid and salt.
@matt-westerhaus The garlic sauce will definitely ramp up the asian flavor. You could also add some “gochujang”. Love that and the garlic sauce together.
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My local grocer had spare ribs $1.79/lb so I trimmed those bad boys up, also smoked the trimmings, 2 chickens, a random nacho flavored brat and bacon wrapped jalapeno stuffed with pulled pork. The brat and jalapeno are from a local meat market called Stone Cold Meats.
Also side not I figured how pics will post.
HerbcoFood Picture perfect.
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BBQ chicken thighs rubbed with |Kosmo-s-Q-Dirty-Bird-Rub and |Butcher-BBQ-Premium-BBQ-Rub sauced with Head Country Original sauce.
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@tex_77Chicken looks perfect. Whoever stacked the charcoal briquets must have a touch of OCD.
Steven Winscot lol those are ceramic briquettes
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Surg man that looks totally tasty!!!
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Tex_77 makes me want to pull the rib roast out of the freezer and fire up the BGE.
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Earned my sous vide badge today. Started with marinating a London broil for 3 hours in soy sauce, garlic, salt and pepper. Then vac packed in new chamber vac the wife bought me. Put it in a cooler sous vide container built with instruction from a meatgistic user
After 13 hours @ 145 I reverse seared it in my cast iron pan. Served with parm crusted squash, steamed asparagus and broccoli. Sleepy now… good night.
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