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.
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.
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 methodQuote:
Originally Posted by stalkingpoon
About to bust No Way Jose wide open.
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.
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.Quote:
Originally Posted by BeastMan
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.
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
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http://www.reactiongifs.com/r/vqGeMsr.gifQuote:
Originally Posted by BeastMan
Dang Beast, are you cooking for an army?Quote:
Originally Posted by BeastMan
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.
Doesn't Hugh have an extra gravy secret?!Quote:
Originally Posted by BeastMan
Nothing fancy tonight for me. Grilled chicken Caesar and some Coppola Chardonnay. Tomorrow night, the bourbon will be in my belly!!
My work team was 19 this eveningQuote:
Originally Posted by IMissJack
If your able to try some Allegro bbq sauce I highly
Recommend it. The spicy is the best iAttachment 2877
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.
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Just tryed a new IPA that's now my go to, Elysian Space Dust IPA, anyone had it. It legit.
Baked. Shrimp in Italian dressing and a boatload of butter. An excuse to eat a loaf of bread by myself!
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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.Quote:
Originally Posted by Coursesuper
See Interpolution's post above (about 10 Posts above yours).Quote:
Originally Posted by Coursesuper
May need to give it a shot after seeing it mentioned twice in the same thread!
I'm working on some Sculpin too. Mississippi is really getting some fine beer. And brewing some fine beer.Quote:
Originally Posted by Interpolation_Dawg_EX
Boiling some shrimp to close out the day.
Late night smoked leg quarters, Glenlevits 18 and a nice cigar. https://s19.postimg.org/9gqz1sqr7/20170819_194745.jpg
Hell ya right up my alley.Quote:
Originally Posted by ElectroDawg
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
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!!
Ghost is top notch. Unfortunately, it's not available in MS. I really like Envie by Parish brewing as well.Quote:
Originally Posted by RougeDawg
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...***Quote:
Originally Posted by Bucky Dog
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I hate you for showing me those scallops. Those things look fantastic.Quote:
Originally Posted by BeardoMSU
Top notch!Quote:
Originally Posted by BeardoMSU
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.Quote:
Originally Posted by RougeDawg
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.Quote:
Originally Posted by stalkingpoon
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?Quote:
Originally Posted by Spiderman
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.Quote:
Originally Posted by IMissJack