What did I cook this weekend.....

[passedpawn]

Coconut shrimp in the fryer. Always a winner here.

 

[TwistedGray]

Coconut shrimp in the fryer. Always a winner here.
View attachment 773951

Can't recall the last time I had coconut shrimp, and now I want coconut shrimp!

 

[TwistedGray]

Sous vide for 24hrs then smoked and basted them with a bbq sauce I made...pretty solid. I was very happy, but my wife said they could've been more tender. I might shoot for 36hrs next time. We made some cornbread, too.

Bobble approved

 

[Pkrd]

Can't recall the last time I had coconut shrimp, and now I want coconut shrimp!

I've never had coconut shrimp. And I hate shrimp. But I want those there shrimps.

 

[Rodent]

from Monday - wangs on the BGE.

brined for 3-1/2 hours, then tossed in a plastic bag with my dry rub for 30 min. 90 min at 225F before broiling in the oven to crisp up the skin

so good I failed to get an image of the plated wings. they disappeared quickly, accompanied by a generous serving of freshly made tater salad

edit: realized I noted these were in the BGE for 3-1/2 hours - NO, that would be wing leather. corrected this to 90 minutes

 

[Staestc]

Wow, I just got caught up on all the wonderful food. I have not been cooking much for the last few weeks because I have been busy getting the RV ready to travel and retiring! The few things I have cooked have been simple things like brats. I did do a store-bought sausage ravioli in browned butter with sage and parmesan (yes, sage from the garden ), but no pictures. I have banana nut muffins in the oven right now though!

 

[Temptd2]

Oh Travis, congratulations to you on your upcoming retirement! Yay!

You'll soon wonder how on earth you had time to work....

 

[davidabcd]

I might shoot for 36hrs

Kitty gets snacks too!
Are those machines variable temperature? What temp is good?

 

[BongoYodeler]

Wow, I just got caught up on all the wonderful food. I have not been cooking much for the last few weeks because I have been busy getting the RV ready to travel and retiring! The few things I have cooked have been simple things like brats. I did do a store-bought sausage ravioli in browned butter with sage and parmesan (yes, sage from the garden ), but no pictures. I have banana nut muffins in the oven right now though!

Welcome to the club!! A week ago today was my last day of work. So far so good.

 

[Staestc]

Oh Travis, congratulations to you on your upcoming retirement! Yay!

You'll soon wonder how on earth you had time to work....

Thank you. Already do, hence my recent absence from the forum and most cooking!!

 

[Staestc]

Welcome to the club!! A week ago today was my last day of work. So far so good.

Awesome! Congratulations! My last day was last Thursday, so I beat you by a day

 

[wetmk]

Sous vide for 24hrs then smoked and basted them with a bbq sauce I made...pretty solid. I was very happy, but my wife said they could've been more tender. I might shoot for 36hrs next time. We made some cornbread, too.

View attachment 774144

Bobble approved
View attachment 774145

I usually go 36 hours. Check this out:

https://www.seriouseats.com/sous-vide-pork-ribs-recipe-food-lab

 

[wetmk]

Kitty gets snacks too!
Are those machines variable temperature? What temp is good?

Check this out:

https://www.seriouseats.com/sous-vide-pork-ribs-recipe-food-lab

 

[TwistedGray]

Kitty gets snacks too!
Are those machines variable temperature? What temp is good?

Yes, sous vide can operate at a set (by you) temperature.

There are far too many factors to answer your question of "What temp is good?" You need to narrow down what "good" is to you before anyone can answer that question. When they ask, how do you want your steak prepared? You don't say "good" lol...okay, maybe you do, but then you'd be a smarta** like me, lol!

 

[davidabcd]

There are far too many factors

Thanks.
I was kinda asking what temp is good for that particular item--I was vague. I assumed they were ribs but now I didn't see that mentioned. Oh, well. Were those ribs?
I don't have one of those, myself, but I do ribs covered in the oven at 225°F for four hours. Curious how it would compare.

 

[TwistedGray]

Thanks.
I was kinda asking what temp is good for that particular item--I was vague. I assumed they were ribs but now I didn't see that mentioned. Oh, well. Were those ribs?
I don't have one of those, myself, but I do ribs covered in the oven at 225°F for four hours. Curious how it would compare.

I did 24hrs at 150° (iirc) - pork ribs

 

[passedpawn]

Wow, I just got caught up on all the wonderful food. I have not been cooking much for the last few weeks because I have been busy getting the RV ready to travel and retiring! The few things I have cooked have been simple things like brats. I did do a store-bought sausage ravioli in browned butter with sage and parmesan (yes, sage from the garden ), but no pictures. I have banana nut muffins in the oven right now though!

Dude. So much envy. Enjoy your travels.

 

[beermanpete]

Pot stickers with yangnyeom ganjang sauce and a plum sauce.

 

[Hoppy2bmerry]

Salmon twice baked potato and fresh broccoli.

 

[Hoppy2bmerry]

Brunch. Sourdough beer bread. I cut the bottom crust off for hubby, but decided that the first larger ones slice was more than enough for him, so it ended up on my plate.

 

[Jonakr]

I usually go 36 hours. Check this out:

https://www.seriouseats.com/sous-vide-pork-ribs-recipe-food-lab

That's funny, I just used that site for sous-vide ribs for the 4th. I did 24 hours at 140 and then 6 at 165 followed by a quick dry air crisp for the outside. My wife and I devoured them, kids not so much.

 

[Temptd2]

Oh man Merry! Forget the eggs and sausage, I just want that sourdough BREAD slathered in butter!

 

[passedpawn]

Oh man Merry! Forget the eggs and sausage, I just want that sourdough BREAD slathered in butter!

My thoughts too

 

[OleBrewing]

Drool!

Can't wait to visit my parents in WV this Fall and mule back some deer meat. My freezer hasn't seen deer, and I haven't seen my parents, since pre-COVID I am going to take the sous vide this time, and show my Mom how to use it. It'll do wonders to some of those tougher cuts of meat.

I really don't think venison is a tough cut. It is very tender. It is a very delicate cut meaning there is a very small window from being purple rare to over done. I find the cast iron is the best way to do venison.

 

[Hoppy2bmerry]

Oh man Merry! Forget the eggs and sausage, I just want that sourdough BREAD slathered in butter!

Awe thanks, I’m planning to bake another next week to give to friends… I’m just not sure which homebrew I’ll use for it. This one was an American amber.

 

[TwistedGray]

I really don't think venison is a tough cut. It is very tender. It is a very delicate cut meaning there is a very small window from being purple rare to over done. I find the cast iron is the best way to do venison.

I'm thinking shoulder/hind quarter which they usually use for jerky. It's been a while since I dressed one, but I recall a lot of connective tissue...wondering if the sous vide can manage that.

 

[TwistedGray]

I made pork chops and carrots (apples were from my Mom). My wife made strawberry/cranberry pie because rhubarb is out of season. Oh so good! Her crust is always perfect, too.

 

[corkybstewart]

N pics but tonight we had an excellently simple meal. In France we can buy pre-cooked duck legs vacuum sealed in bags full of duck fat. So the wife stir fried some zukes, taters, broccoli and cauliflower while I seared the duck legs to crisp the skin. Served with a delicious 2016 Chinon red, finished with a very basic cheese plate of chevre, Camembert and emmental, it was quick but delicious.

 

[OleBrewing]

I'm thinking shoulder/hind quarter which they usually use for jerky. It's been a while since I dressed one, but I recall a lot of connective tissue...wondering if the sous vide can manage that.

The hind quarters have great cuts. I am no butcher I separate each individual muscle each one has a different grain and name. Not sure if sous would take care of tissue unless it is stewed.

 

[Hoppy2bmerry]

Scallops, green beans and seasoned brown rice.