What did everyone cook today?
-
Sous vide corned beef. 10hrs @ 175° In beef broth and onion flakes. Second time doing it this way and came out perfect again. Honestly will probably never do corned beef any other way ever again.
-
A Sunday toss on the Grill… Brats, Bocks, Polish, Italian, and Andouille. All made, and vac’d / frozen 6 months ago . Today, SV’d for 3hrs frozen @ 145* without rebagging and tossed on the grill for looks… Runt goes to the BBQ watching dog… It’s 5 o’clock somewhere … Cheers
-
gus4416 Tks for your thoughts… I did find it easier to case the polish, Italian, and andouille in rings… Just cut the size you want to eat. Also SV did all the Sunday hard work. . . . I just seared them (one handed) on a super hot grill for 5 minutes, the other hand curled around a large 16oz wine glass of Italian red for balance… Cheers
-
A Sunday toss on the Grill… Brats, Bocks, Polish, Italian, and Andouille. All made, and vac’d / frozen 6 months ago . Today, SV’d for 3hrs frozen @ 145* without rebagging and tossed on the grill for looks… Runt goes to the BBQ watching dog… It’s 5 o’clock somewhere … Cheers
JoeB Looks great. A real potpourri of wurst!
-
Prime rib cooked on the Treager and Twice Baked Potato casserole. I had planned on doing this on thr fire pit, but the good ol’ Kansas wind wasn’t wanting to cooperate with that plan. I also used Onion Blossom Horseradish Dip in place of a traditional Horseradish sauce and it was amazing!
Tex_77 You just continue to out do yourself. Looks delicious.
-
Prime rib cooked on the Treager and Twice Baked Potato casserole. I had planned on doing this on thr fire pit, but the good ol’ Kansas wind wasn’t wanting to cooperate with that plan. I also used Onion Blossom Horseradish Dip in place of a traditional Horseradish sauce and it was amazing!
-
Sous vide corned beef. 10hrs @ 175° In beef broth and onion flakes. Second time doing it this way and came out perfect again. Honestly will probably never do corned beef any other way ever again.
-
A Sunday toss on the Grill… Brats, Bocks, Polish, Italian, and Andouille. All made, and vac’d / frozen 6 months ago . Today, SV’d for 3hrs frozen @ 145* without rebagging and tossed on the grill for looks… Runt goes to the BBQ watching dog… It’s 5 o’clock somewhere … Cheers
-
Prime rib cooked on the Treager and Twice Baked Potato casserole. I had planned on doing this on thr fire pit, but the good ol’ Kansas wind wasn’t wanting to cooperate with that plan. I also used Onion Blossom Horseradish Dip in place of a traditional Horseradish sauce and it was amazing!
Tex_77 nice. Those pics made my stomach growl.
-
Sous vide corned beef. 10hrs @ 175° In beef broth and onion flakes. Second time doing it this way and came out perfect again. Honestly will probably never do corned beef any other way ever again.
Surg that looks great. Im going to have to give it a shot onbthe sous vide
-
kyle Never goes uneaten. Neighbors seem to sense when it’s time to drop by and say hi
-
JoeB I cannot blame them. I’d be right there. Hopefully they bring a side, or even better, a tasty beer.
-
JoeB I cannot blame them. I’d be right there. Hopefully they bring a side, or even better, a tasty beer.
GWG8541 they have no shame…. Just no shame🥴
-
JoeB At least bring a 6 pack or a bottle of bourbon or wine. GEEZ!!!
-
Prime rib cooked on the Treager and Twice Baked Potato casserole. I had planned on doing this on thr fire pit, but the good ol’ Kansas wind wasn’t wanting to cooperate with that plan. I also used Onion Blossom Horseradish Dip in place of a traditional Horseradish sauce and it was amazing!
Tex_77 that prime rib looks amazing!
-
A Sunday toss on the Grill… Brats, Bocks, Polish, Italian, and Andouille. All made, and vac’d / frozen 6 months ago . Today, SV’d for 3hrs frozen @ 145* without rebagging and tossed on the grill for looks… Runt goes to the BBQ watching dog… It’s 5 o’clock somewhere … Cheers
JoeB what a feast that looks. Makes me wonder which sausage was the most popular… as soon as I saw bocks, I know which I’d pick! I haven’t made them, but now I want to!
-
kyle A vegetarian would starve to death in my home
-
JoeB what a feast that looks. Makes me wonder which sausage was the most popular… as soon as I saw bocks, I know which I’d pick! I haven’t made them, but now I want to!
Dave in AZ Made an extra rope of Andouille for red beans and rice.
-
zbigjeff Z, I’m impressed if they bring there own plate & fork… Cheap box wine keeps’m happy
-
JoeB what a feast that looks. Makes me wonder which sausage was the most popular… as soon as I saw bocks, I know which I’d pick! I haven’t made them, but now I want to!
Dave in AZ I always poach the Bockwurst by S.V, 3hrs@145 frozen… Just sear on a super hot grill ~5mns for looks… Cheers
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
