What did everyone cook today?
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BbQ cheddar Bacon Chicken.
pr0wlunwoof You are makin my stomach growl. That looks real good!
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calldoctoday Wow, pork butts for .86 cents per pound. They are getting wholesale $1.48 here. The ribs and wings look fantastic. I’m looking at a lot of rain over the next 3 days, time to crank up the smoker.
Chef Yeah I hear you got another one or two of em coming your way. That is insane, but batten down those hatches & fire up the smoker!
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Looks great.
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calldoctoday Wow, pork butts for .86 cents per pound. They are getting wholesale $1.48 here. The ribs and wings look fantastic. I’m looking at a lot of rain over the next 3 days, time to crank up the smoker.
Chef They’ve been .99lb here a couple times over the last month.
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Pulled pork tonight with homemade coleslaw. The pork smoked of 10 hours then went in the oven covered at 170 degrees overnight.
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Now we are starting to get serious about this wonderful weather suddenly coming through (Indian Summer). Time for some truly slow smoked (Texas Style without the crutch) ribs & wings, then some dogs thrown in for the last haul to provide some good slaw dogs for lunch later in the week, there ain’t nothing like it, anywhere!calldoctoday Now, that’s a bounty. Your fridge must smell heavenly.
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Just a simple sous vide chicken cordon blue with Amish noodles and Broccoli. No where as ambitious as the posts above.
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Just a simple sous vide chicken cordon blue with Amish noodles and Broccoli. No where as ambitious as the posts above.
zbigjeff It looks mighty tasty. Doesn’t have to be complicated to be good. Sometimes I like a good BLT.
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Just a simple sous vide chicken cordon blue with Amish noodles and Broccoli. No where as ambitious as the posts above.
zbigjeff Looks real tasty
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zbigjeff It looks mighty tasty. Doesn’t have to be complicated to be good. Sometimes I like a good BLT.
Chef lkrfletcher Thank you Chef and lkrfletcher. I tried something non-conventional this time. Had ground ham hanging around in the freezer, thawed it and added equal amounts of shredded Gruyere. I also butterflied the chicken, pounded it out (which by definition should result in a more tender result) and wrapped in in plastic film to keep its shape. Then, I said “let’s sous vide it and see what happens”. Well, the ultimate result did not disappoint. After the sous vide, we breaded it and stuck it in an air fryer for 10 mins at 400. Not a bad result. But, thinking pan frying it is a better option. The people sitting around the table said “it’s very tender, a bit different and had very good taste”. Thinking that’s a good final result when one makes others smile. You guys in the big leagues have taught me to be different in the “approach” and test it out. Thanks for helping me push the envelope.
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Chef lkrfletcher Thank you Chef and lkrfletcher. I tried something non-conventional this time. Had ground ham hanging around in the freezer, thawed it and added equal amounts of shredded Gruyere. I also butterflied the chicken, pounded it out (which by definition should result in a more tender result) and wrapped in in plastic film to keep its shape. Then, I said “let’s sous vide it and see what happens”. Well, the ultimate result did not disappoint. After the sous vide, we breaded it and stuck it in an air fryer for 10 mins at 400. Not a bad result. But, thinking pan frying it is a better option. The people sitting around the table said “it’s very tender, a bit different and had very good taste”. Thinking that’s a good final result when one makes others smile. You guys in the big leagues have taught me to be different in the “approach” and test it out. Thanks for helping me push the envelope.
zbigjeff
I love the Sous Vide - Well done! -
Just a simple sous vide chicken cordon blue with Amish noodles and Broccoli. No where as ambitious as the posts above.
zbigjeff But Still, Awfully good & probably more healthy too.
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Yesterday I made a sous vide chuck roast, I vacuum tumbled it with Butter Garlic Marinade for about 40 minutes, then injected the remaining marinade. I sous vided it for approx. 24 hours at 133, then rubbed it with Butter Garlic Rub then pan seared and the results were delicious. I also made some homemade garlic mashed potatoes 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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Yesterday I made a sous vide chuck roast, I vacuum tumbled it with Butter Garlic Marinade for about 40 minutes, then injected the remaining marinade. I sous vided it for approx. 24 hours at 133, then rubbed it with Butter Garlic Rub then pan seared and the results were delicious. I also made some homemade garlic mashed potatoes to go with it.
Tex_77
That looks incredible - extremely tender I bet.Life is a Garden - Dig it.
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Tex_77
That looks incredible - extremely tender I bet.lkrfletcher Pretty much like prime rib.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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lkrfletcher Pretty much like prime rib.
Tex_77
Ya gotta love the sous vide. -
Tex_77 That looks amazing man and nice choices on your seasonings.
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Yesterday I made a sous vide chuck roast, I vacuum tumbled it with Butter Garlic Marinade for about 40 minutes, then injected the remaining marinade. I sous vided it for approx. 24 hours at 133, then rubbed it with Butter Garlic Rub then pan seared and the results were delicious. I also made some homemade garlic mashed potatoes to go with it.
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Tex_77 Wow!!! That looks juicy. Could you taste the marinade after cooking it? Or was it subtle? Just wondering. It sounds like a piece of heaven.
zbigjeff You can taste the seasoning, it is really good.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 Tasting it is a “good thing” for you and your family. Like: What’s not good about garlic and butter? Come on!!! Did you at least get a hug for the bounty? Just did a good size order with Walton’s. Will have to wait till next time to order it.
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