What did everyone cook today?
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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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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.samspade man that looks great.
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I taught my brother how to smoke a venison backstrap to perfection.
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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.
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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.samspade - Yum. Very tender too.
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I taught my brother how to smoke a venison backstrap to perfection.
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Tex_77 - That looks like the perfect BLT.
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