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  5. What did everyone cook today?

What did everyone cook today?

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  • Dave in AZD Offline
    Dave in AZD Offline
    Dave in AZ
    Military Veterans Sous Vide Canning Traeger Regular Contributors Power User
    wrote on last edited by Dave in AZ
    #12386

    A few weeks ago Jonathon posted about pineapple tenderizing chicken. It sounded good. So wife got a pineapple, and I marinated thighs in pineapple, lime, sugar, soysauce and some cajun salt, all day.
    Did them on grill indirect heat to 163f. Boiled marinade 10 min, cornstarch thickened and enriched with butter as a sauce.
    Served with jasmine rice and summer squash. And a coleslaw with just lemon juice, sugar, ginger, slivered almonds, pineapple and peanut oil.

    It was indeed very tender and yummy! I think we all agreed it was nice, but like my garlic lemon olive oil marinade better. The kids wanted to just eat the fresh pineapple lol. But it was a completely new flavor for me, the pineapple lime, and a lot of fun, so thx to Jonathon for the idea!20220622_203254.jpg

    zbigjeffZ G 2 Replies Last reply
    7
    • mac21stM mac21st

      zbigjeff probably the juiciest breast I have ever had.

      zbigjeffZ Offline
      zbigjeffZ Offline
      zbigjeff
      Sous Vide Team Blue Power User Regular Contributors Cast Iron
      wrote on last edited by
      #12387

      mac21st Yay for you and your house mates. Glad you found the key to the house.

      1 Reply Last reply
      0
      • Dave in AZD Dave in AZ

        A few weeks ago Jonathon posted about pineapple tenderizing chicken. It sounded good. So wife got a pineapple, and I marinated thighs in pineapple, lime, sugar, soysauce and some cajun salt, all day.
        Did them on grill indirect heat to 163f. Boiled marinade 10 min, cornstarch thickened and enriched with butter as a sauce.
        Served with jasmine rice and summer squash. And a coleslaw with just lemon juice, sugar, ginger, slivered almonds, pineapple and peanut oil.

        It was indeed very tender and yummy! I think we all agreed it was nice, but like my garlic lemon olive oil marinade better. The kids wanted to just eat the fresh pineapple lol. But it was a completely new flavor for me, the pineapple lime, and a lot of fun, so thx to Jonathon for the idea!20220622_203254.jpg

        zbigjeffZ Offline
        zbigjeffZ Offline
        zbigjeff
        Sous Vide Team Blue Power User Regular Contributors Cast Iron
        wrote on last edited by
        #12388

        Dave in AZ Testing to learning. I howled at “the kids just wanted the fresh pineapple”. Now, that’s life. 😊

        Dave in AZD 1 Reply Last reply
        1
        • Dave in AZD Dave in AZ

          A few weeks ago Jonathon posted about pineapple tenderizing chicken. It sounded good. So wife got a pineapple, and I marinated thighs in pineapple, lime, sugar, soysauce and some cajun salt, all day.
          Did them on grill indirect heat to 163f. Boiled marinade 10 min, cornstarch thickened and enriched with butter as a sauce.
          Served with jasmine rice and summer squash. And a coleslaw with just lemon juice, sugar, ginger, slivered almonds, pineapple and peanut oil.

          It was indeed very tender and yummy! I think we all agreed it was nice, but like my garlic lemon olive oil marinade better. The kids wanted to just eat the fresh pineapple lol. But it was a completely new flavor for me, the pineapple lime, and a lot of fun, so thx to Jonathon for the idea!20220622_203254.jpg

          G Offline
          G Offline
          gus4416
          Team Blue
          wrote on last edited by
          #12389

          Dave in AZ Dave you kill me with your meals just a amazing looking meal with the chicken and rice

          1 Reply Last reply
          1
          • mac21stM mac21st

            Sous vide roasted garlic and herb chicken breast, roasted red potatoes, and broccoli.50C496A4-52D3-45E6-A4E3-A6386E362FF5.jpeg

            G Offline
            G Offline
            gus4416
            Team Blue
            wrote on last edited by
            #12390

            mac21st how was the roasted garlic marinade red potatoes is what my wife buys almost all the time

            mac21stM 1 Reply Last reply
            0
            • DeepwoodsbutcherD Deepwoodsbutcher

              Greek gyro lamb brats with fried redskin potatoes topped with fresh onion chives from the garden.
              20220622_214134.jpg
              20220622_215626.jpg

              G Offline
              G Offline
              gus4416
              Team Blue
              wrote on last edited by
              #12391

              Deepwoodsbutcher those brats look great

              DeepwoodsbutcherD 1 Reply Last reply
              1
              • HerbcoFoodH HerbcoFood

                Sous vide bone in pork chop, greens(which I think I’ve mastered) and a grilled green onion.
                9A13C45B-CB01-4654-8EC5-28307D119953.jpeg

                G Offline
                G Offline
                gus4416
                Team Blue
                wrote on last edited by
                #12392

                HerbcoFood good looking pork chop

                1 Reply Last reply
                1
                • JonathonJ Jonathon

                  Buffalo chicken breast wrap. Pretty farm good!
                  20220622_190537.jpg

                  G Offline
                  G Offline
                  gus4416
                  Team Blue
                  wrote on last edited by
                  #12393

                  Jonathon you are going to half to up your game to keep up with the rest of this sight

                  1 Reply Last reply
                  0
                  • JonathonJ Offline
                    JonathonJ Offline
                    Jonathon
                    Team Blue Admin Walton's Employee Power User
                    wrote on last edited by
                    #12394

                    Deepwoodsbutcher That is looking really good, its an interesting seasoning and I’d absolutely say Lamb is probably the best idea for it.

                    Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

                    DeepwoodsbutcherD 1 Reply Last reply
                    1
                    • G gus4416

                      mac21st how was the roasted garlic marinade red potatoes is what my wife buys almost all the time

                      mac21stM Offline
                      mac21stM Offline
                      mac21st
                      wrote on last edited by
                      #12395

                      gus4416 super good. home made I used roasted garlic and herb shaker from Webber that my wife picked up at a Costco like store, olive oil and Romano cheese baked at 375 for about an hour.

                      1 Reply Last reply
                      1
                      • JonathonJ Jonathon

                        Buffalo chicken breast wrap. Pretty farm good!
                        20220622_190537.jpg

                        wdalyW Offline
                        wdalyW Offline
                        wdaly
                        Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling
                        wrote on last edited by
                        #12396

                        Jonathon Looks great.

                        1 Reply Last reply
                        -1
                        • HerbcoFoodH HerbcoFood

                          Sous vide bone in pork chop, greens(which I think I’ve mastered) and a grilled green onion.
                          9A13C45B-CB01-4654-8EC5-28307D119953.jpeg

                          wdalyW Offline
                          wdalyW Offline
                          wdaly
                          Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling
                          wrote on last edited by
                          #12397

                          HerbcoFood That all looks tasty, but the onion made my mouth water

                          1 Reply Last reply
                          1
                          • zbigjeffZ zbigjeff

                            Dave in AZ Testing to learning. I howled at “the kids just wanted the fresh pineapple”. Now, that’s life. 😊

                            Dave in AZD Offline
                            Dave in AZD Offline
                            Dave in AZ
                            Military Veterans Sous Vide Canning Traeger Regular Contributors Power User
                            wrote on last edited by
                            #12398

                            zbigjeff gus4416 thx!
                            I told my kids for Father’s day I just wanted to spend time with each of them, and cook something they wanted to learn or try with each. It was a fun day! One kid made waffles and gravy, one made kimchee, and one made toffee…

                            G zbigjeffZ 2 Replies Last reply
                            1
                            • Dave in AZD Dave in AZ

                              zbigjeff gus4416 thx!
                              I told my kids for Father’s day I just wanted to spend time with each of them, and cook something they wanted to learn or try with each. It was a fun day! One kid made waffles and gravy, one made kimchee, and one made toffee…

                              G Offline
                              G Offline
                              gus4416
                              Team Blue
                              wrote on last edited by
                              #12399

                              Dave in AZ that is a great idea keep the traditions going

                              1 Reply Last reply
                              1
                              • G gus4416

                                Deepwoodsbutcher those brats look great

                                DeepwoodsbutcherD Offline
                                DeepwoodsbutcherD Offline
                                Deepwoodsbutcher
                                Power User Veteran Regular Contributors
                                wrote on last edited by
                                #12400

                                gus4416 Thank you. I don’t eat a lot of lamb, but they were very good. The gentleman I cut these lambs for is very generous. He always gives the butchers some meat.

                                1 Reply Last reply
                                0
                                • JonathonJ Jonathon

                                  Deepwoodsbutcher That is looking really good, its an interesting seasoning and I’d absolutely say Lamb is probably the best idea for it.

                                  DeepwoodsbutcherD Offline
                                  DeepwoodsbutcherD Offline
                                  Deepwoodsbutcher
                                  Power User Veteran Regular Contributors
                                  wrote on last edited by
                                  #12401

                                  Jonathon for sure! The flavor is amazing. The feta spinich seasoning it great with lamb as well

                                  1 Reply Last reply
                                  0
                                  • Dave in AZD Dave in AZ

                                    zbigjeff gus4416 thx!
                                    I told my kids for Father’s day I just wanted to spend time with each of them, and cook something they wanted to learn or try with each. It was a fun day! One kid made waffles and gravy, one made kimchee, and one made toffee…

                                    zbigjeffZ Offline
                                    zbigjeffZ Offline
                                    zbigjeff
                                    Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                    wrote on last edited by
                                    #12402

                                    Dave in AZ Oh the memories!!!

                                    1 Reply Last reply
                                    1
                                    • mac21stM Offline
                                      mac21stM Offline
                                      mac21st
                                      wrote on last edited by
                                      #12403

                                      Honey garlic rubbed pork tenderloin smoked for 1 1/2 hours on hickory until internal temp hit 140 rested 10 minutes IT 145, Rosemary roasted sweet potato, and garlic and onion roasted cauliflower.
                                      E999F71C-86AA-4E23-873C-E0B9F850B08D.jpeg DDD66CA0-DBAD-4EA5-9847-5E64C69984E9.jpeg

                                      zbigjeffZ Bob StehlikB G kyleK Dave in AZD 10 Replies Last reply
                                      12
                                      • mac21stM mac21st

                                        Honey garlic rubbed pork tenderloin smoked for 1 1/2 hours on hickory until internal temp hit 140 rested 10 minutes IT 145, Rosemary roasted sweet potato, and garlic and onion roasted cauliflower.
                                        E999F71C-86AA-4E23-873C-E0B9F850B08D.jpeg DDD66CA0-DBAD-4EA5-9847-5E64C69984E9.jpeg

                                        zbigjeffZ Offline
                                        zbigjeffZ Offline
                                        zbigjeff
                                        Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                        wrote on last edited by
                                        #12404

                                        mac21st Besides a good steak, pork tenderloin has become my fav for sure. You had me at smokey and I know tender. Yay for you.

                                        1 Reply Last reply
                                        1
                                        • mac21stM mac21st

                                          Honey garlic rubbed pork tenderloin smoked for 1 1/2 hours on hickory until internal temp hit 140 rested 10 minutes IT 145, Rosemary roasted sweet potato, and garlic and onion roasted cauliflower.
                                          E999F71C-86AA-4E23-873C-E0B9F850B08D.jpeg DDD66CA0-DBAD-4EA5-9847-5E64C69984E9.jpeg

                                          Bob StehlikB Offline
                                          Bob StehlikB Offline
                                          Bob Stehlik
                                          Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans
                                          wrote on last edited by
                                          #12405

                                          mac21st Great looking meal.

                                          Improvise, Adapt and Overcome! Semper Fi

                                          1 Reply Last reply
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