Soak 2lb beans overnight. Smoke red onion and jalapeños Char 12oz ribeye or chuck steak, then chop Slice thin 5 garlic cloves Fry 4 pieces of bacon, then chop Use beef stock in place of water and bring to simmer Add chopped vegetables (leave as many seeds in as you want) Add beans Add meat Add s&p to taste Add 2 tsp cider vinegar
Oh, and before I get my chops busted, did not char the steak today. Have and all day downpour working so only using one smoker/grill as I am getting soaked enough already.
Sous vide was great for reheating pork butt, but anyone use it to reheat chicken quarters? I'm worried the skin would become inedible.
Just took a ham, chicken wings, and chicken thighs out the freezer for this weekend it's about to be lit
$200 for a Costco trip is pretty good for me. If a decent amount of wine is involved there is no hope
Well hey I'm obviously not as rich as you but I'mma go to broke-ass Sam's after work today and buy toilet paper and various meats to smoke this weekend.
Update: my wife was mad that I was “ruining” the Mac & cheese. Fast forward 2 hours and it was the best I had ever made according to her. Will be doing this from now on.
Also, I can not stress this enough. Make every attempt to get the grease out of the chorizo before adding. I did so and still had more grease in the Mac than I would have liked. It will continue to release grease as it is getting baked.
Sister-in-law bought a 5.91lb bone in standing rib roast for me to cook for dinner tomorrow night. Tips? I've never cooked on before
Take it to 115 at like 250, crank to 500ish and cook for like 8ish minutes or so or until it's a little below desired temp
I smoke to 118 F (3-4 hours at 225 F), let it rest for 30+ minutes. When ready to eat, I put it in a 550 F oven for 6-8 minutes, and then serve.
smoking 8 tri tips and 5 racks along with brussel sprouts, southwest salad with smoked pork loin, twice baked potatoes and whatever else the wife conjures up
This is basically the recipe I use, but they are dead wrong about cooking the noodles the way the package says Cook the noodles until they are barely al dente, then mix in everything and throw it on the smoker If you cook the noodles too much they get over cooked in the smoker https://www.epicurious.com/recipes/member/views/four-cheese-smoked-mac-cheese-52862221