Weekend Cooking & Drinking Thread: Whiskey River Don't Run Dry Edition

[BeastMan]

What a hell of a busy week for me. High School football in MS is back so it's about to feel like fall. Not sure of the plans but I'm sensing some bourbon on the horizon for me this weekend.

[stalkingpoon]

Sous vide ribeyes, fresh corn & baked potatoes. Some Dieselpunk Honey Amber and Rex Goliath Pinot to wash it all down.

[BeastMan]

Sous vide ribeyes, fresh corn & baked potatoes. Some Dieselpunk Honey Amber and Rex Goliath Pinot to wash it all down.

Specifically, what setup do you have to execute the sous vide method

[stalkingpoon]

Specifically, what setup do you have to execute the sous vide method

I have the Anova sous vide cooker. I use a 12 qt Rubbermaid plastic bin to cook in. I'll sear these tonight over my charcoal chimney starter, but you can use a cast iron skillet or whatever you prefer for your sear. These are going at 129F for about 60-90 mins.

[Spiderman]

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

[IMissJack]

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?

[Spiderman]

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.

[starkvegasdawg]

About to bust No Way Jose wide open.

[Interpolation_Dawg_EX]

Sculpin and Elysian Space Dust IPA, smoked chicken wings, pork tenderloins, and a rump roast to slice into sandwich meat.

ETA: Jammin out to My Morning Jacket Pandora radio.

[BrunswickDawg]

High school football is back -
So kick off the season we ate our traditional pregame meal at the world famous Willie's Wee-Nee Wagon on the way to the game. Had a pork chop sandwich, fries and sweeeett tea. Now I'm sweating it all out in 90 degree heat and no sea breeze watching Benedictine from Savannah maul Glynn Academy.

[BeastMan]

Live shot of my meal I'm cooking my staff. 4 pans of baked ziti and some garlic bread. The red ring around the edge is my xtra gravy secret

[BeardoMSU]

Live shot of my meal I'm cooking my staff. 4 pans of baked ziti and some garlic bread. The red ring around the edge is my xtra gravy secret

[IMissJack]

Live shot of my meal I'm cooking my staff. 4 pans of baked ziti and some garlic bread. The red ring around the edge is my xtra gravy secret

Dang Beast, are you cooking for an army?

[BeastMan]

Dang Beast, are you cooking for an army?

My work team was 19 this evening

[Bucky Dog]

Live shot of my meal I'm cooking my staff. 4 pans of baked ziti and some garlic bread. The red ring around the edge is my xtra gravy secret

Doesn't Hugh have an extra gravy secret?!

Nothing fancy tonight for me. Grilled chicken Caesar and some Coppola Chardonnay. Tomorrow night, the bourbon will be in my belly!!

[RougeDawg]

Gonna slow smoke a deer tenderloin and veggies, while pairing with some mezcal. First time pairing deer with Mezcal. Typically prefer bourbons and scotch, but Mezcal is growing on me.

[imissplatinumplus]

If your able to try some Allegro bbq sauce I highly
Recommend it. The spicy is the best i17637109_10154129219712563_4539593793062227760_o.jpg

[BeastMan]

A cooked another staff meal today. This was my bowl. Sautee pan mac n cheez. Reduce heavy cream and liberally add shredded sharp cheddar (stole that recipe from a Starkville joint I used to work for). The chicken was breaded identically to how I'd do chicken parm. In another pan I made a sauce with butter, garlic, oregano, Basil, and honey. When the chicken was done I tossed it in the sauce to completely coat the chicken. Finishing touch was chopped thick-cut Wright's bacon. Came out well. You had you're creamy, savory with the pasta. The chicken was your crispy texture & hint of sweet. Bacon was salt.

[Coursesuper]

Just tryed a new IPA that's now my go to, Elysian Space Dust IPA, anyone had it. It legit.

[RougeDawg]

Just tryed a new IPA that's now my go to, Elysian Space Dust IPA, anyone had it. It legit.

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.