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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
damn fine birdies you got going on there. Real chicken remains undefeated against “wings.”
He has wings hiding under the thighs
God damn that looks like a good last meal
Fuxing with short ribs today. Already smoked previously, in the sous vide now. Serving with gremolata on creamy polenta with roasted cremini mushrooms and heirloom carrots. Probably cunty enough to only post in the Tandn thread if all goes according to plan.
I know some of these words
I just had an epiphany. I am incorporating the carrot greens into the gremolata. Do not know if is in place of or in addition to the Italian parsley but I do know it is happening!
I'm cooking ribs
So am I! I just went over this!
No, you are reheating ribs
Nice try buddy. They have been in sous vide for over 12 hours so the meat & fat is continuing to break down. That is cooking my friend.
Throwing in chief and pal because I have already used friend and buddy.
So you didn't cook them previously?
I’m smoking a pork butt (and a camel crush)
I cooked them to one degree of done. They are now being cooked to another more tender degree of done. That is pretty much the entire point of sous vide. Cooking it at a long time at consistent meat temperature. That does not happen when I smoke meat.
It was reheated 10 hours ago, it is now continuing to cook. Try and keep up!
Meat science doesn't agree with you
really? How can already cooked queso burn in a microwave when reheating dufus. I am calling both you and meat science a dufus fwiw.
I don't think you understand what I am talking about.
Have fun with your very best reheated method little beef ribs
I understand fully that you have no idea what you are talking about and I will.
You've just insulted yourself way more than anyone else could ever do, so ill just leave you alone
In honor of the current direction of this thread I’m going to sous vide wings and serve with sides of ranch beans and a kale salad marinated in lemon vinaigrette with candied pears.
I'm going to smoke some hot dogs and then finish them sous vide for Sunday dinner tomorrow, myself.
I love bbq hot dogs devine
Going to do some Italian sausage and peppers tonight. On the Blackstone though, not sous vide. Maybe I should leave?
Now that's a meal meant for a West Virginian.
IM going to bbq some treet Texas style!
I know this is probably the wrong thread. I searched “cooking” in the search bar but got only this and a Dane Cook thread.
I plan on sautéing some onions, white mushrooms, squash and zucchini. How should I pair two of them up while I’m cooking? Or does one need sautéed from the rest?
Thank you. But since I’m doing this on the grill. And this is a “outdoor cooking” thread. I’ll hang out. I’m making steaks too!
Onions always first. Takes the longest and the water from the squash and zucchini won’t allow them to burn once you add. Caramelized onion is one of my favorite food items.
If you’re not using a pan they need to be removed from the heat when you’re satisfied.
bigred77 I have good news
Only solid food I’ve had in 36 hours are some saltine crackers. So i wish i was having either the ribs or short ribs
Feel better tittymilk.
These racks were stuffed with sliced pork belly cubes when I started, pieces touching. lol at how much they shrank. Just dusted with brown sugar and added some butter before wrapping.
Using this method
Gracias, think I’m finally turning the corner this evening. Having a 7month old baby is exposing me to some germs i have apparently not seen in quite some time
After the wrap, these things are like butter. Now time to glaze.
Where do you find pork belly?
This one was from Publix. They regularly have small cubes of it in the case, loke 6"x6". I ask them if they have a full belly. If they do, they cut me slab off of it.
So the "pork belly burnt ends" are OK. I'd be lying if I didn't say I prefer my normal (below) better. That way you get small cubes and the GOAT pulled. But the cubes were easy and solid.
Spoiler: Picanha for tomorrow