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  5. What did everyone cook today?

What did everyone cook today?

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  • mac21stM mac21st

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

    zbigjeffZ Offline
    zbigjeffZ Offline
    zbigjeff
    Sous Vide Team Blue Power User Regular Contributors Cast Iron
    wrote on last edited by
    #12382

    mac21st Love it. Hoping it was juicy as expected. Nice plating and sides for sure.

    mac21stM 1 Reply Last reply
    0
    • mrobisrM mrobisr

      mac21st How long did you vide that chicken?

      mac21stM Offline
      mac21stM Offline
      mac21st
      wrote on last edited by
      #12383

      mrobisr 151° 50 minutes then seared in cast iron

      mrobisrM 1 Reply Last reply
      1
      • mac21stM mac21st

        mrobisr 151° 50 minutes then seared in cast iron

        mrobisrM Offline
        mrobisrM Offline
        mrobisr
        Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
        wrote on last edited by
        #12384

        mac21st Thank you.

        1 Reply Last reply
        1
        • zbigjeffZ zbigjeff

          mac21st Love it. Hoping it was juicy as expected. Nice plating and sides for sure.

          mac21stM Offline
          mac21stM Offline
          mac21st
          wrote on last edited by
          #12385

          zbigjeff probably the juiciest breast I have ever had.

          zbigjeffZ 1 Reply Last reply
          1
          • 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
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