bakedtater1 Posted February 22, 2020 Share Posted February 22, 2020 Those were..i dont mean to toot my own horn... But those were absolutely amazing.!! 1 Link to comment Share on other sites More sharing options...
twa Posted February 22, 2020 Share Posted February 22, 2020 gonna need to fire up the pit   1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted February 22, 2020 Share Posted February 22, 2020 2 hours ago, bakedtater1 said:   They smell..the whole house smells amaze balls lol...mmmm a little puff a roo while i wait haha  I bet that made them taste better! 2 Link to comment Share on other sites More sharing options...
bakedtater1 Posted February 23, 2020 Share Posted February 23, 2020 Ahhhhh sunday morning...wife is off today as well as me...she's currently in the kitchen whipin up a yummmy breakfast...sausage,hashbrowns eggs, toast and strawberries...CANT WAIT LOL 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted February 23, 2020 Share Posted February 23, 2020 Dude, it's brunch at this point, lol 1 Link to comment Share on other sites More sharing options...
No Excuses Posted February 23, 2020 Share Posted February 23, 2020 (edited) I have a free month of subscription to NYT cooking. Been trying some of their recipes. Some are very good but the general rule of thumb is to triple the quantities of almost every spice. Made a coconut-based chicken curry yesterday that turned out really good.   IMG_7136.MOV Edited February 23, 2020 by No Excuses 2 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted February 23, 2020 Share Posted February 23, 2020 I bought a sous vide circulator last year, it was marked down from $99.9 to $29.99, at BJ's, so my cheap-ass pounced on it.  I finally started using it last week.  I did some boneless breasts, filet mignon, (on sale from Costco for $10.00 off per package 😉) and everything turned out great! I'm digging this cooking method. Tonight, it's thick-cut boneless pork loin chops. Dry brined overnight, then brushed with olive oil, sprinkled with a chipotle-based rub, sealed and put in the water bath at 140°. I'll sear them on the grill, after.    7 Link to comment Share on other sites More sharing options...
Voice_of_Reason Posted March 1, 2020 Share Posted March 1, 2020  I also have a Sous Vide immersion circulator.  I did an herb crusted steak.  Put it in the vacuum sealed bag with rosemary, a little onion and garlic powder, salt, pepper and butter over night.  Cooked to medium rare in the Sous Vide, about an hour.  Seared off in a cast iron skillet, rested 10 min.  It was AMAZING. 7 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted March 1, 2020 Share Posted March 1, 2020 Looks pretty yummy! 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted March 2, 2020 Share Posted March 2, 2020 Dinner for tonight & tomorrow & played around with the Sous vide again. Beef short ribs, Parmesan potatoes & sous vide chicken. Scorched the chicken a littl bit when I seared it on the grill.🤨 5 Link to comment Share on other sites More sharing options...
Voice_of_Reason Posted March 2, 2020 Share Posted March 2, 2020 @Skinsfan1311 how did you do the short ribs? 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted March 2, 2020 Share Posted March 2, 2020 I personally like the scorching. 😎 1 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted March 2, 2020 Share Posted March 2, 2020 1 hour ago, Voice_of_Reason said: @Skinsfan1311 how did you do the short ribs? I Googled a bunch of recipes, and found one that looked easy. I did not feel like dicking around with a complicated recipe, that involved buying wine. 🙄 Salt, pepper, browned them over high heat, in a little olive oil, in Dutch oven, took them out and set them aside. Sauteed an onion, and crushed garlic in the hot pan, added beef broth, worschestershire, brought everything to a simmer, added the ribs, a sprig of rosemary. Covered and and baked 2 1/2 hours at 350°. I usually smoke them, but these turned out great. Fall off the bone tender and perfectly spiced.  3 Link to comment Share on other sites More sharing options...
Idaho fan Posted March 2, 2020 Share Posted March 2, 2020 Just going to leave this here while I eat. Â Â 8 2 Link to comment Share on other sites More sharing options...
Voice_of_Reason Posted March 2, 2020 Share Posted March 2, 2020 I cannot wait for smoking season. Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted March 2, 2020 Share Posted March 2, 2020 6 hours ago, Voice_of_Reason said: I cannot wait for smoking season. It's always smoking season. 1 1 Link to comment Share on other sites More sharing options...
bakedtater1 Posted March 2, 2020 Share Posted March 2, 2020 Speaking of always smoking season..will ya look at the time..its almost 4:20..wait...ooops, wrong thread! 2 Link to comment Share on other sites More sharing options...
Voice_of_Reason Posted March 2, 2020 Share Posted March 2, 2020 1 hour ago, Skinsfan1311 said: It's always smoking season. I cheat and have an electric smoker because I just don’t have the time to mess with a wood burning one.  And if it’s too cold outside the thing can’t keep temperature.  Shrug.  1 Link to comment Share on other sites More sharing options...
bakedtater1 Posted March 2, 2020 Share Posted March 2, 2020 (edited) 2 hours ago, Voice_of_Reason said: I cheat and have an electric smoker because I just don’t have the time to mess with a wood burning one.  And if it’s too cold outside the thing can’t keep temperature.  Shrug.  Cheap webber charcoal grill, decent size one..get the charcoal going good n hot, than move all charcoal over to one side, soak wood chips for ten minutes once charcoal is moved all over to one side dump a handful of wood chips right on the hot coals and meat on the opposite side..add wood chips every half hour or so...as ya see in the pics above it even works in cold temperatures...BAM!! Edited March 2, 2020 by bakedtater1 Link to comment Share on other sites More sharing options...
Voice_of_Reason Posted March 2, 2020 Share Posted March 2, 2020 4 hours ago, bakedtater1 said: Cheap webber charcoal grill, decent size one..get the charcoal going good n hot, than move all charcoal over to one side, soak wood chips for ten minutes once charcoal is moved all over to one side dump a handful of wood chips right on the hot coals and meat on the opposite side..add wood chips every half hour or so...as ya see in the pics above it even works in cold temperatures...BAM!! Plug in, put in wood chis, push button, BAM.   Much easier, same results. Just doesn't work when the temps are below 55. Shrug. I'm not getting another grill/smoker anytime soon.   2 Link to comment Share on other sites More sharing options...
skinsmarydu Posted March 2, 2020 Share Posted March 2, 2020 We had an electric smoker right outside the back door years ago...all I remember is the crab legs. Omg, y'all... 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted March 3, 2020 Share Posted March 3, 2020 15 hours ago, Voice_of_Reason said: Plug in, put in wood chis, push button, BAM.   Much easier, same results. Just doesn't work when the temps are below 55. Shrug. I'm not getting another grill/smoker anytime While I feel that electric smokers are an affront to humanity,(and proof that terrorists sometimes win),you can still use it in colder temps.  They make insulating blankets for them. You can also use a hot water heater blanket. I think tater was baked with his advice 😂...too much effort, and too much smoke. Whatever smoke flavor is going to be absorbed by the food, will have been do so within the first hour, or so. After that, it becomes bittter. If you ever get the urge to step up your smoking and grilling game, all you need is a cheap Weber kettle, (used ones are easily found on LetGo, or Craig's list), along with a Slow n Sear insert,(Google it), is all that's needed.  1 Link to comment Share on other sites More sharing options...
Voice_of_Reason Posted March 3, 2020 Share Posted March 3, 2020 6 hours ago, Skinsfan1311 said: While I feel that electric smokers are an affront to humanity,(and proof that terrorists sometimes win),you can still use it in colder temps.  I did not know about these. This could be a game changer.   I won't defend the electric smoker except to say it's mad easy, maintains temperature extremely well, and you get a really good smoke. The ribs I do during the summer are absolutely outstanding.  1 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted March 3, 2020 Share Posted March 3, 2020 1 hour ago, Voice_of_Reason said: I did not know about these. This could be a game changer.   I won't defend the electric smoker except to say it's mad easy, maintains temperature extremely well, and you get a really good smoke. The ribs I do during the summer are absolutely outstanding.  There's nothing to defend. You're happy with the results, and that's all that matters. Link to comment Share on other sites More sharing options...
bakedtater1 Posted March 7, 2020 Share Posted March 7, 2020 I've got quarter leg chicken pieces and a deep dish skillet...quick, need some ideas for dinner tonight Link to comment Share on other sites More sharing options...
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