What did everyone cook today?
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craigrice wow! That one would be VERY sought after. I had a 73 Duster in high school. It was a 318 car that I put a 340 in. That 340 was a very hot motor!
ND Mike mine was a 72 challenger. It had a 318 til my friend totaled his 71 Cuda. Then I had a 340 4 barrel and I was in love. I wish I had it back.
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ND Mike mine was a 72 challenger. It had a 318 til my friend totaled his 71 Cuda. Then I had a 340 4 barrel and I was in love. I wish I had it back.
cdavis wow I bet! Both those cars are killer!
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wdaly The nap would be in my message chair for sure to make the relaxing even better. Yeah Man!!!
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ND Mike mine was a 72 challenger. It had a 318 til my friend totaled his 71 Cuda. Then I had a 340 4 barrel and I was in love. I wish I had it back.
cdavis I always liked the 71 cuda, would love to own one. I do like the new challenger, just about pulled the trigger on a used Hurst model a few years back but my wife talked me out of it.
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My eye of the round roast inject with a mix of Pa’s Black Bull and imitation bacon seasoning, then vacuum sealed and marinated for a couple of hours. Sous vided it to 125 degrees and then sprinkled on some Grill In Grill Out seasoning and seared it on the CharBroil to 135 degrees.
johnsbrewhouse wow that looks great
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Dr_Pain I don’t mind Fords…just not much of a Chevy guy.
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cdavis I always liked the 71 cuda, would love to own one. I do like the new challenger, just about pulled the trigger on a used Hurst model a few years back but my wife talked me out of it.
bocephus yea that Cuda was lime green with black pinstripes. It was beautiful till he wiped out a herd of cows in the road. But at least I got a 340 for my challenger really cheap.
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Dr_Pain Sous vided about 3 hours or so. I had an online meeting so I had to start it a bit earlier than intended then out of the back to dry off a bit and on to the grill which was running 500-600 degrees.
johnsbrewhouse that looks really good
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Prehistoric 2” T-Bone with potato and carrot whipped mashed potato and spinach Madeline
Good ol’ bread pudding with bourbon sauce
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Prehistoric 2” T-Bone with potato and carrot whipped mashed potato and spinach Madeline
Good ol’ bread pudding with bourbon sauce
Dr_Pain great looking meal!
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ND Mike said in What did everyone cook today?:
Dr_Pain great looking meal!
Thanks man. That steak was so thick I decided to sous vide it for 4hrs (it was a select grade) with SPG, fresh rosemary and a couple of pats of butter. Tender, juicy and put it on the pellet grill after a quick ice bath and charred it at 600F with the slider open
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ND Mike said in What did everyone cook today?:
Dr_Pain great looking meal!
Thanks man. That steak was so thick I decided to sous vide it for 4hrs (it was a select grade) with SPG, fresh rosemary and a couple of pats of butter. Tender, juicy and put it on the pellet grill after a quick ice bath and charred it at 600F with the slider open
Dr_Pain now my stomach is growing!
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Prehistoric 2” T-Bone with potato and carrot whipped mashed potato and spinach Madeline
Good ol’ bread pudding with bourbon sauce
Dr_Pain Now that’s a steak! Bread pudding looks good too, haven’t had that since I left home was always a great treat.
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Dr_Pain Now that’s a steak! Bread pudding looks good too, haven’t had that since I left home was always a great treat.
bocephus said in What did everyone cook today?:
Dr_Pain Now that’s a steak! Bread pudding looks good too, haven’t had that since I left home was always a great treat.
You think peeps would enjoy the recipe?? This is my own mods from a traditional recipe
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Sirloin tip roast inject with |Butter-Garlic-Marinade and seasoned with |Butter-garlic-rub then sous vided at 135 for nearly 24 hours and then seared in cast iron. The roast was fork tender and delicious. Also made some homemade mac and cheese to go with it.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Sirloin tip roast inject with |Butter-Garlic-Marinade and seasoned with |Butter-garlic-rub then sous vided at 135 for nearly 24 hours and then seared in cast iron. The roast was fork tender and delicious. Also made some homemade mac and cheese to go with it.
Tex_77 your killing me with all the good grub you make!
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I was going to smoke some venison seasoned with the Spiceology rosemary dijon seasoning. However, when I got it in the mail yesterday it didn’t exactly make it. I already have an email to customer service.
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My eye of the round roast inject with a mix of Pa’s Black Bull and imitation bacon seasoning, then vacuum sealed and marinated for a couple of hours. Sous vided it to 125 degrees and then sprinkled on some Grill In Grill Out seasoning and seared it on the CharBroil to 135 degrees.
Although I know those muscle cars, I am a Ford guy all the way so can’t really relate to the Dodge, Chevy, Plymouth family
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