What's For Dinner?

Wow that looks tasty.

 

Thanks. I was afraid I had over charred it. Cooking extra thick steaks can be a challenge on the grill, at least for me, so I like to start out very hot , then finish off with indirect. Ranch Kettle is ideal for that since there's so much real estate to move the steak around...T

 

First time trying it tom? Its my top for fast food chicken.

Oh that sounds fun to try and sue them later!

 

Tom,

That looks like quite an amazing piece of meat! That and some corn sounds delish.

 

Love fresh basil! I'd spend the entire summer at grandma's house. Every summer, we'd plant tomatoes, basil & she'd let me choose the third thing to plant in her small backyard in Brooklyn. One summer it was corn, another watermelon, gagootz (squash), etc. When it was hot, grandma didn't want to heat up the house, so I'd run to the corner store, get mozzarella, & we'd eat caprese salad with fresh from the garden tomatoes & basil. Top with a drizzle of good olive oil, a little salt & fresh cracked black pepper. 😋 😋 In fact, that is what we had with dinner last night...T

 

I never ate at Chick Fil A before, so yeah, first. Most of the time, chain restaurant spicy is bland to my taste buds anyway. I tried the spicy chicken sandwich at Wendy's once - blech. Ditto Whataburger. This was OK.

It was pretty funny watching people scatter like headless chickens when the flames and smoke started pouring out of the conveyor toaster. 😀

T

 

Was watching west texas investors and they had a segmant on nutburgers. Has anyone tried this?

Similar to black bean burgers but withnuts. Going to try this soon since i love nuts.

 

Sounds very interesting. What kind of nuts? Seems like it'd be very high in calories/fat.

Speaking of burgers..

Well??

 

Burgers moist like cake. Incredible..

I used the torch.
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Forget the nut burgers look at those!

 

Very nice, those look perfect! At what temp and for how long?

 

I wish I had been doing this 5 years ago.

These were 85/15 but they were so moist and tender I'd bet 93/7 sirloin would be almost as good.

Healthy burger cooking, FTW!

 

131 for 2 hrs. Lightly Montreal seasoned.

 

Great googly moogly those look tasty.

I cooked Jacque Pepin's crispy chicken thighs again today. Just as good as last time and so simple. S&P and throw them in a heated non stick skillet skin side down. Cover and cook about 20 minutes and done.

Was trying to make smashed potatoes to go with but I used reds and when I tried to smash them they friggin exploded. Maybe have to boil them longer next time. But tossed them with some butter and seasonings and finished in the oven.

Tasty meal!!

 

I've been saying the same thing. You can't go wrong!

 

I ain't putting anything called nutburgers in my mouth! 😁😁 Says the man who's eaten Rocky Mountain oysters. 😉

Is this the company?
https://nutburgers.com
T

 

Chicken thighs are dangerous. I can easily get on a roll and have wayyyyyy too many!

 

Cue the sous vide chicken thigh..

 

Tom, FTR, I DID NOT describe my burgers "moist as a beefcake" for a reason! LOL...

 

I can imagine. TTYTT, my brined birds are pretty damn good. If I sous vide one it will probably come apart as soon as I open the bag.

 

Man, those look great!
T

 

Surely, you'd have to sous vide chicken at 160 or so?
T

 

Not necessarily. Depending on the length of time that you leave it in the bath it can be pasteurized in the 135-140F range, granted the texture can be a bit odd.

 

I haven't done thighs yet, but they're definitely on my list. How do you crisp the skin? Pan sear?


Mark

 

That would be my guess.