What did everyone cook today?
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GWG8541 in my younger days I had a 71 dodge Deamon that would do 130 in third gear then followed it with a 72 Camaro rally sport , after them I bought a pickup truck !
craigrice that Demon is a pretty sought after car in the Mopar crowd now!
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johnsbrewhouse that looks so good! I miss rye bread. Stupid celiac disease!
ND Mike I have a granddaughter who has celiac pretty bad. I was tested for it due to some issues but came up negative. It has something to do with my gastric surgery and meds creating excessive gas which it shouldn’t as well as a hiatal hernia and epigastric hernia from the gastric surgery.
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ND Mike I have a granddaughter who has celiac pretty bad. I was tested for it due to some issues but came up negative. It has something to do with my gastric surgery and meds creating excessive gas which it shouldn’t as well as a hiatal hernia and epigastric hernia from the gastric surgery.
johnsbrewhouse I’m glad you don’t have it. It is very manageable but it is a pain. Food has continued to become better though. When I was diagnosed in 2005 the choices for some gluten free replacement options really stunk!
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ND Mike mine had a 340 4 speed
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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!
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loved everything except the mickey mouse clips on the clutch linkage use to keep a bag of them in the glove box , original color was crazy grape { purple} was green when I bought it , had a vinyl 1/2 top hood scopes
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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 My dad wanted me to buy a Duster with a 340 thought it would be economical and I wanted a pick up, went to the dealer he knew that had both, took the Duster out for a test drive and when we got back he told the salesman we would take the pick up
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loved everything except the mickey mouse clips on the clutch linkage use to keep a bag of them in the glove box , original color was crazy grape { purple} was green when I bought it , had a vinyl 1/2 top hood scopes
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loved everything except the mickey mouse clips on the clutch linkage use to keep a bag of them in the glove box , original color was crazy grape { purple} was green when I bought it , had a vinyl 1/2 top hood scopes
craigrice I think the color was called plum crazy purple, mopar had some great colors and names for them.
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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.
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craigrice I think the color was called plum crazy purple, mopar had some great colors and names for them.
bocephus yep your are right. Dodge was Plum Crazy and Plymouth was In-Violet. Most people just call it Plum Crazy. My brother has a 71 Roadrunner that is In-Violet purple. We are a Mopar family through and through.
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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 wowzser! That made my mouth water!
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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 That looks delicious.
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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 looks like a juicy hunk of love.
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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 great looking roast
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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 Looks great, and fantastic sandwiches tomorrow!
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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.
Hey John, How long did you sousvide it?? That bad boy looks mouth watering delicious and juicy
I normally go higher temp on my eye of round (130F) and normally sousvide for like 5hrs to get the tenderness where I want it, then I dunk it in iced water to cool it before I grill it (unless I torch it)
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Cooked up some KC strips tonight using Spiceology’s Cowboy Crust Espresso Chile Rub. I sous vided the strips then pan seared in cast iron for a minute and a half each side. The rub formed a great crust and had a lot of flavor, it had a nice spicy kick to eat and deep flavor profile with the espresso. Jonathon Austin
Tex_77 Oooh. That looks real nice. Cooked just the way I like it.
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Cold Smoked Double Pork Chop that’s seared. Made some eggs made in the same searing pan and added a couple flatbreads for sopping. Needed a little something for brunch after having a 4 people over for a bourbon tasting last night.
zbigjeff That should start your day off right, after a nap of course.
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Hey John, How long did you sousvide it?? That bad boy looks mouth watering delicious and juicy
I normally go higher temp on my eye of round (130F) and normally sousvide for like 5hrs to get the tenderness where I want it, then I dunk it in iced water to cool it before I grill it (unless I torch it)
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.
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