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Senior Member
Late night smoked leg quarters, Glenlevits 18 and a nice cigar.
Last edited by ElectroDawg; 08-19-2017 at 07:57 PM.
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Originally Posted by
ElectroDawg
Late night smoked leg quarters, Glenlevits 18 and a nice cigar.
Hell ya right up my alley.
We went to Saturday night mass and had dinner at Penn's. Bout to get it drank cabinet and watch a movie after lil dude goes to sleep
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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!!
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Originally Posted by
RougeDawg
Have you tried another similar one "Ghost In The Machine IPA"? Tasty as well.
Ghost is top notch. Unfortunately, it's not available in MS. I really like Envie by Parish brewing as well.
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I'm moving in with Beardo!!
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Originally Posted by
Bucky Dog
I'm moving in with Beardo!!
Awesome. I hope you like pottery...***
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Originally Posted by
BeardoMSU
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.
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.
My lady made a strawberry-rhubarb pie (though I did make the crust) and it was ****ing amazing.
I hate you for showing me those scallops. Those things look fantastic.
Last edited by LC Dawg; 08-20-2017 at 12:04 AM.
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Originally Posted by
BeardoMSU
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.
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.
My lady made a strawberry-rhubarb pie (though I did make the crust) and it was ****ing amazing.
Top notch!
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Originally Posted by
RougeDawg
Very good beer. Always quick to go when it hits the shelves around here. Have you tried another similar one "Ghost In The Machine IPA"? Tasty as well.
I haven't tried that, I've been a pretty loyal Stone and North Coast guy. But my cousin lives in Seattle and she recommended the Space Dust. She was correct.
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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.
The glistening is not sauce. These are dry rub.
Last edited by I seen it dawg; 08-20-2017 at 07:26 PM.
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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.
Last edited by I seen it dawg; 08-20-2017 at 07:50 PM.
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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.
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Nice looking smoke rings on those ribs, I Seen It....and that steak looked bad perfect!
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Originally Posted by
stalkingpoon
Sous vide ribeyes, fresh corn & baked potatoes. Some Dieselpunk Honey Amber and Rex Goliath Pinot to wash it all down.
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
Last edited by Spiderman; 08-20-2017 at 10:15 PM.
Not only did Mississippi State embarrass LSU on this night. Davis Wade Stadium wrecked Tiger Stadium in music choice, atmosphere and, most of all, volume.
When I'm 80 and deaf, it's not going to be all those Springsteen concerts or Queen at Municipal Auditorium in New Orleans on Halloween Night in 1978, it will be this game...............Glen Guilbeau--Sherveport Times
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Originally Posted by
Spiderman
Sous Vide is the best. I sear AFTER the sous vide, believe me it's better . And I do it in a cooler. Vacuum the steak, pour in hot water to 140 degrees, throw in steaks seasoned, 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.) sear on VERY hot grill 1 min each side.
Thank me later, it's the perfect steak, and you don't spend $100-$400 on a sous vide machine
How long will the cooler hold the temp? The whole time?
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Originally Posted by
IMissJack
How long will the cooler hold the temp? The whole time?
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.
Last edited by Spiderman; 08-20-2017 at 10:13 PM.
Not only did Mississippi State embarrass LSU on this night. Davis Wade Stadium wrecked Tiger Stadium in music choice, atmosphere and, most of all, volume.
When I'm 80 and deaf, it's not going to be all those Springsteen concerts or Queen at Municipal Auditorium in New Orleans on Halloween Night in 1978, it will be this game...............Glen Guilbeau--Sherveport Times
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