What did everyone cook today?
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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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BBQ chicken thighs rubbed with |Kosmo-s-Q-Dirty-Bird-Rub and |Butcher-BBQ-Premium-BBQ-Rub sauced with Head Country Original sauce.
Tex_77 - Man these look great!
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Tex_77 Great looking fresh salad. A+
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I taught my brother how to smoke a venison backstrap to perfection.
HerbcoFood Looks like he was a good student.
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Tex_77 Wow. Looks so good. Great pics
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Fried chicken using |Chicken-On-The-Run-Marinade and |Chicken-On-The-Run-Breading for another homerun!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Fried chicken using |Chicken-On-The-Run-Marinade and |Chicken-On-The-Run-Breading for another homerun!
Tex_77 Looks great, have not used it in fryer yet but have used it on grill and it works great on legs and thighs.
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Fried chicken using |Chicken-On-The-Run-Marinade and |Chicken-On-The-Run-Breading for another homerun!
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Fried chicken using |Chicken-On-The-Run-Marinade and |Chicken-On-The-Run-Breading for another homerun!
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Fried chicken using |Chicken-On-The-Run-Marinade and |Chicken-On-The-Run-Breading for another homerun!
Tex_77 Hey tex_77 quick question. When do you sleep? You’ve always got something going on the smoker, Pk or in the fryer. You sure are a busy guy. Keep’em coming. I get hungry just looking at your pictures and I get plenty of ideas as well. Your posts are great reviews for Walton’s products. Again, great work!!
Improvise, Adapt and Overcome! Semper Fi
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Tex_77 Hey tex_77 quick question. When do you sleep? You’ve always got something going on the smoker, Pk or in the fryer. You sure are a busy guy. Keep’em coming. I get hungry just looking at your pictures and I get plenty of ideas as well. Your posts are great reviews for Walton’s products. Again, great work!!
Bob Stehlik I stress cook.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Bob Stehlik I stress cook.
Round 2 on these stuffed sweet peppers
These smaller peppers taste way better.
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Tex_77 Looks great, have not used it in fryer yet but have used it on grill and it works great on legs and thighs.
bocephus I have never tried anything breaded on the grill, maybe I’ll have to give that a shot.
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