Late night smoked leg quarters, Glenlevits 18 and a nice cigar. https://s19.postimg.org/9gqz1sqr7/20170819_194745.jpg
Late night smoked leg quarters, Glenlevits 18 and a nice cigar. https://s19.postimg.org/9gqz1sqr7/20170819_194745.jpg
Wife and I had ribeye I marinated since noon yesterday in basic stuff. Sea salt and pepper, garlic and a small bit of spicy mustard rub. Soaked in Lea and Perrin with some Allegro smoke! I just opened my Weller white label bourbon she bought me for our anniversary a year ago. My wife is about to get laid!!
My father-in-law is visiting us this week. Today was his last day, so we drove up to Plum Island for the day. Pretty gorgeous day...and we met a gull with no ****s to give, lol.
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Picked up some nice scallops on the way home from the fish guy. Sauteed 'em, and served with carrots, tomatoes from the garden, and a wine-butter sauce.
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My lady made a strawberry-rhubarb pie (though I did make the crust) and it was ****ing amazing.
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I'm moving in with Beardo!!
Awesome. I hope you like pottery...***
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Chili for dinner. GOT coming up
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My 3 yr old learned to cast on his own this weekend and had a blast catching. We kept a mess of bream and a couple catfish. Fried them up tonight with fries, jalape?os & black eye peas. A margarita (cause it's hotter than hades down here) and a couple Sculpins make it even better.
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Ate out all wkd for birthday until this evening. Did a rack of baby backs for me and mrs I seen it.
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The glistening is not sauce. These are dry rub.
Reposado Margarita and steaks for Friday night. Caveman style. Just meat no sides. An Orin Swift Papillon to start then an exclusive Marke Wines Biliv Cab to chase the steaks.
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Last night hit my fav local spot Chianti Restaurante. Straight Italian. Pollo alla Milanese with tagliolini spinach pasta with a tomato cream sauce with mushrooms and prosciutto. Orin Swift Equinox club Commute Red Blend just outstanding. Chased at home with some Frangelico on rocks.
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I had a dish last night at my fav local place. Pollo Alla Milanese. Pounded out chicken lightly breaded and saut?ed with a brown butter herb sauce with a hint of lemon. Any hints on getting it this way as far as the light breading and sauce? I'm a kitchen am when it comes to breading things and saut?ing.
Nice looking smoke rings on those ribs, I Seen It....and that steak looked bad perfect!
Sous Vide is the best. I sear AFTER the sous vide, believe me it's better . And I do it in a cooler. season and vacuum the steak, pour in hot water to 140 degrees, throw in steaks , weight them down and water should drop to 135 -130 which is perfect med rare, and pull em out 1 1/2 hours to 2 hours. (It doesn't matter, just don't go more than 3 hours.). Pat dry, sear on VERY hot grill or cast iron skillet 1 min each side.
Thank me later, it's the perfect steak, and you don't spend $100-$400 on a sous vide machine
lose a degree or 2 per hour if you have a halfway decent cooler with a good seal top. DO NOT OPEN FOR ANY REASON, and that will hold true. i use one of my 10 lb dumbells to weigh it down. Redneck sous vide all the way. As long as the temp is 135-130 when you start, you are good.