Yup, Sous vide. 165 degrees for about 10-12 hours usually but I left these in until just before ready to leave. Just a store bought rub before vacuum packing. Then throw 'em on the grill to get some color and you can sauce then too if wanted. They always turn out nice and tender and juicy.
I asked the same question. It was "casked" in 1931 and bottled in 2016. It is a fotified wine. You can keep it for a year after it is opened. A bit too sweet for my liking. I guess they need something sweet to drown their sorrow in during great depression. I also tried the 1946....it is bittersweet!
Tomatoes look fantastic, and love the corn holders! As a kid we used to love those then roll the corn on the stick of butter.
^^Man, does that bring back memories of summer @ grandmother's house! Corn on the cob on the grill, slathered in butter and with salt! T
165 eh? I know it is pork but is that the lowest you've tried? I haven't sous vide any ribs yet. Usually, a smoke, then braise for 2 hours at lowest on pellet grill...180, then a sear with sauce/glaze on half or so....the rest I leave just rubbed. Guess I gotta try rib sous vide eh? I guess the sous vide is akin to the braising?
Its going to be a fish and chips night. Found a new to me shop that has halibut on special today. I'll add oysters and shrimp.
From what I've read if you go cooler than that they need to go longer to be tender. at 165 for 12 hours or so they turn out like they would from regular BBQ.
Image Unavailable, Please Login Kroger had a good deal on brisket. $1.67 per lb. Couldn't pass that up. This is about 1.5 hours into an 9 hr smoke. 2.5 hours on the Weber and then finished in the oven at 250 F until an internal temp of 195. It was a small brisket, maybe 10 lb after I trimmed some of the fat. Simple prep - salt and pepper. The fire was pecan, oak and charcoal. Great bark, decent smoke ring. A tad dry on the flat, though, so next time I'll have to shoot for 190 F internal as I think my thermometer is reading a tad too low. T
Didn’t feel like making many uccellini scappati so I just stuffed a couple of pork tenderloins and made one uccello in gabbia. Broccoli and a salad. Image Unavailable, Please Login Sent from my iPhone using FerrariChat
We are trying to eat up all the herbs from the garden before they die…tonight’s effort was homemade butternut gnocchi with a sage brown butter sauce. Was only “okay”. (Gnocchi were a bit dense and I don’t think I browned the butter enough. The garden sage was great though) Image Unavailable, Please Login
Yummy looking. Our sage is growing like a weed in the backyard, totally neglected. I think you're cold front finally made it to Texas. For the first time in a long time, we have an overnight low in the 60s! T
I'm being nice on my birthday. Since its hard for my mom to go into restaurants with oxygen in tow. I'm doing take out. My brother doesn't like Japanese, even cooked stuff. So decided to do Chinese take out. I'll have sushi for lunch.
Thanks..................... Yes, my relatives are picky. Its ok I'm going to get sushi for lunch. The Chinese restaurant makes the best Americanized Chinese food, so I'm looking forward to it.
Costco strips yesterday with corn and a salad. Didn’t do the Prime. Still plenty good. Image Unavailable, Please Login Image Unavailable, Please Login
It’s been really good - what we’ve had. Light on corn this year. Tomatoes took a long time to get good and they’re finally there. Right as the season is about over.
Well that didn't go as planned. First my lunch plan changed, the Japanese restaurant was short staff and closed for lunch. Now the Chinese restaurant I wanted had a fire in the kitchen, so they closed for dinner. Alternate was closed too. Ended up getting Chinese take out from my third choice. It was ok.
This pepper blend which is really tasty and spicy. No salt in it, all peppers. Then a little garlic salt and ground black pepper. Image Unavailable, Please Login