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Featured Replies

28 minutes ago, Tailgate said:

Kung Pao
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Real wok and everything.  Very chinese virus of you.

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Of course not.  There was also pulled pork and venison snack sticks.
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Let me know when I can stop by after all of this is all over with.

Yeah, those venison sticks look fucking awesome. 

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Pretty simple but threw some jalapeño cheese venison sausage that I cased back in December on the smoker.

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I made coq au vin the other night served with a salad Lyonnaise and a pre-dinner quarantini.

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Did a little chicken milanese the other night with a WWLB sauce. I’m turned out fantastic.

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Covid Breakfasts.

My son gets most of the bacon.  
 

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I want to do the chicken milanese this week. I have everything except whole milk. Can Almond milk work, Or should I risk certain and get the whole milk?

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You gets aren’t messing around; this shit all y’all are cooking looks fantastic. 

 

My humble contribution: carbonara paired with a nice Italian red.

 

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Got this rib roast for a song, 1st time cooking one sous vide.
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Go on...
Bout to pull it out and sear in the oven, will report back.
29 minutes ago, Dr Fear said:
44 minutes ago, Dutch said:
Go on...

Bout to pull it out and sear in the oven, will report back.

Don’t roflbox this. 

Don’t roflbox this. 
Weird texture, me thinks I had it too long on the water, 8 hours at 133. At least I didnt over cook it. Still should be ideal for french dip sandwiches is a few days. The recipe had me ice bath for 10 min after pulling, then slathering on a compound butter before 15 minutes at 475 in the oven. Crust was nonexistent. Should of known better and just stuck to salt and pepper.0d6f81bc71cb9f6b5ce4aabd4af5837c.jpg34af2893c2e5d08b2a1163f231ed5ca9.jpga48e15419dec67fe8edf6b064c0a18ef.jpg08230b1cabb6c38daf219b44de588c1a.jpg

Also, this is what it looks like when your baked potatoes have been in the oven for 60 minutes and you realize you forgot to turn it on.5b702d228c2589d722a57e31985c0425.jpg

2 hours ago, Dr Fear said:

Weird texture, me thinks I had it too long on the water, 8 hours at 133. At least I didnt over cook it. Still should be ideal for french dip sandwiches is a few days. The recipe had me ice bath for 10 min after pulling, then slathering on a compound butter before 15 minutes at 475 in the oven. Crust was nonexistent. Should of known better and just stuck to salt and pepper.08230b1cabb6c38daf219b44de588c1a.jpg

Had the same problem with a venison roast that I sous vide'd.  The texture was way fucking off.  Grain looked similar to what I am seeing there.  Pic in the eat what you kill thread. I went 24 h with it though. 

Lots of randomness from last few weeks. Consistently did a poor job of taking plated pics. Oh well.

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Jambalaya:
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I don’t really have a name. Chicken and kale on a creamy tomato sauce:
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Blackened chicken:
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Grill was ready so threw on some steaks as well:
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Daughter requested chicken tenders:
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Burgers and potato wedges:
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Lots of randomness from last few weeks. Consistently did a poor job of taking plated pics. Oh well.

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Jambalaya:
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I don’t really have a name. Chicken and kale on a creamy tomato sauce:
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Blackened chicken:
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Grill was ready so threw on some steaks as well:
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What do you use for the blacked chicken seasoning?
What do you use for the blacked chicken seasoning?

This was some Prudhomme’s Magic Seasoning. Although I don’t have a particular brand I have to use.

Easter brunch was simple and tasty:
Scrambled eggs with Best Stop smoked boudin and some potatoes
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13 minutes ago, ERhine said:


This was some Prudhomme’s Magic Seasoning. Although I don’t have a particular brand I have to use.

Easter brunch was simple and tasty:
Scrambled eggs with Best Stop smoked boudin and some potatoes
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Best Stop smoked f yes.

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Happy Easter, degenerates!

Smoked Beef Ribs:
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Happy Easter, degenerates!

Smoked Beef Ribs:
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Cross cut.... interesting.
3 minutes ago, VirginiaLonghorn said:

.. give the beans a chance. 

There’s 2lbs in there, we good 

Cross cut.... interesting.

Yeah, butchers in MD don’t exactly follow CenTex guidelines... worked out well all the same.
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Forgot it was Easter until after I went to the store. Had a chicken in the fridge. Made fried chicken. Didn’t have time to brine. Didn’t matter. Was awesome.
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Mesquite marinated pork loin, grilled cauliflower, and a turnip green/kale mixture for Easter. Also did homemade rolls and homemade angel food cake with strawberries for dessert. Did not get pics of the finished products, but this was in process.

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classic Easter sit down with the fam included smoked ham with jalapeño pepper glaze, green beans, family recipe tater salad, blueberry slaw, goat cheese deviled eggs and the wife’s sourdough popovers.

looking forward to a week of ham sammich Ed with potato salad and slaw.

1 hour ago, Kyrie Eleison said:

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classic Easter sit down with the fam included smoked ham with jalapeño pepper glaze, green beans, family recipe tater salad, blueberry slaw, goat cheese deviled eggs and the wife’s sourdough popovers.

looking forward to a week of ham sammich Ed with potato salad and slaw.

damn.  i would kill for a week of mini ham sandwiches on King's Hawaiian from the leftover holiday ham.  and then the beans and rice from the hambone.  props.

13 hours ago, Hank_Hill said:

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Boa noite.

looks amazing.  what is in the bowl between the rice and the pico? quinioa? and the greens - sauteed spinach?

15 minutes ago, Jack Straw said:

looks amazing.  what is in the bowl between the rice and the pico? quinioa? and the greens - sauteed spinach?

Farofa, it’s a toasted cassava flour with some spices, Brazilians eat it with everything seems like. Kind of a salty crunchy powder that brings it all home.Greens are just super thin cut collards sautéed briefly in garlic and oil 

40 minutes ago, Hank_Hill said:

Farofa, it’s a toasted cassava flour with some spices, Brazilians eat it with everything seems like. Kind of a salty crunchy powder that brings it all home.Greens are just super thin cut collards sautéed briefly in garlic and oil 

that brazilain poontang's got you making all sorts of delicious looking brazilian foods. well done on both levels.

13 minutes ago, irishtexan said:

that brazilain poontang's got you making all sorts of delicious looking brazilian foods. well done on both levels.

Yea she’s exposed me to a lot of new stuff...on all of said levels.

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Fried Catfish, Homemade Hushpuppies, and some salad. 

6 hours ago, Jack Straw said:

damn.  i would kill for a week of mini ham sandwiches on King's Hawaiian from the leftover holiday ham. 

With this... 

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2 hours ago, ss13 said:

With this... 

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never tried that one, but that sounds a delicious addition for the mini sandwich rotation

I really like it, but the bottle is small. That company also makes this, which is damn good too. 

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Mesquite marinated pork loin, grilled cauliflower, and a turnip green/kale mixture for Easter. Also did homemade rolls and homemade angel food cake with strawberries for dessert. Did not get pics of the finished products, but this was in process.
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How does one marinade with mesquite?

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