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Posted
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
  • Like 1
Posted
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. 

  • Like 1
Posted

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

2c1094062ce746c8af72f92cf17fdb42.jpg

Jambalaya:
57eac5a00f465b7be431162ba1b048aa.jpg

I don’t really have a name. Chicken and kale on a creamy tomato sauce:
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8730f6aec40ca329fc44cb3ce8406826.jpg
d8bfd628a83b70b53a88d3e147aacc6e.jpg


Blackened chicken:
12c0ca8b223641e69c706625e8b82789.jpg

afcb2710ed5cc97c1b1722a98b315029.jpg

6aa6d76a4bc5a9050f770e9691b8ae31.jpg

Grill was ready so threw on some steaks as well:
ad2de0793100303658e2201e5c4c2bfe.jpg
9c0f67dc474c8c68f4a678554622dadd.jpg

  • Like 5
Posted
Lots of randomness from last few weeks. Consistently did a poor job of taking plated pics. Oh well.

2c1094062ce746c8af72f92cf17fdb42.jpg

Jambalaya:
57eac5a00f465b7be431162ba1b048aa.jpg

I don’t really have a name. Chicken and kale on a creamy tomato sauce:
3b7a63e55c41954442ad5793820b38bf.jpg
8730f6aec40ca329fc44cb3ce8406826.jpg
d8bfd628a83b70b53a88d3e147aacc6e.jpg


Blackened chicken:
12c0ca8b223641e69c706625e8b82789.jpg

afcb2710ed5cc97c1b1722a98b315029.jpg

6aa6d76a4bc5a9050f770e9691b8ae31.jpg

Grill was ready so threw on some steaks as well:
ad2de0793100303658e2201e5c4c2bfe.jpg
9c0f67dc474c8c68f4a678554622dadd.jpg
What do you use for the blacked chicken seasoning?
Posted
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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  • Like 4
Posted
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
c925337afa6475f90be6c485bb1b5b40.jpg

Best Stop smoked f yes.

  • Like 1
Posted

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.

C89B2420-2145-4C17-BFA9-9CF23AB6EDAA.jpeg

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  • Like 1
Posted

c7a19e09bd5f059ce50a01b55269ae69.jpg

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.

  • Like 9
Posted
1 hour ago, Kyrie Eleison said:

c7a19e09bd5f059ce50a01b55269ae69.jpg

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.

  • Like 1
Posted
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 

  • Like 1
Posted
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.

  • Like 2
Posted
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.

Posted
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... 

Horse-Radish1.png

Posted
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.
C89B2420-2145-4C17-BFA9-9CF23AB6EDAA.jpeg.440c110f98ee8f27099c6b5f70a3e00e.jpeg


How does one marinade with mesquite?

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