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Baby back ribs, rubbed, in the smoker for an hour, then cooked sous vide for 24 hours. Perfect texture: tender without disintegrating. And with the beans and potato wedges: jalapeno cornbread, complim

At the firehouse today and we all decided we’ll skip Turkey this year. It turned out well.    I hope everyone had a safe and happy thanksgiving this year 😊  

Not only is it Valentine's day, its my wife and i's anniversary as well. Had Japanese A5 Wagyu that i cooked at home. First time having it. The best way to describe it is fat interspersed with a bit o

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9 minutes ago, sirchunksalot said:

Sous vide ribeye with mashed potatoes and corn tonight. I also did pork chops for my wife. The steak turned out so tender and juicy. 20210220_181430-01.jpeg.a580eefcc3599d7bce23529dc163c6fe.jpeg

I have been long tempted by sous vide but have yet to take the plunge. No pun intended (ok so maybe there was a bit of pun intended) 😂 Did you finish it on the grill?

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3 minutes ago, MattWillGolf said:

I have been long tempted by sous vide but have yet to take the plunge. No pun intended (ok so maybe there was a bit of pun intended) 😂 Did you finish it on the grill?

I did finish it on the grill. I would highly recommend you trying sous vide, I am pretty confident that from now on it'll be the way I do steaks from now on. 

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46 minutes ago, sirchunksalot said:

I did finish it on the grill. I would highly recommend you trying sous vide, I am pretty confident that from now on it'll be the way I do steaks from now on. 

Sous vide is just too easy to get correct. I get that there's a sense of pride in grilling a steak perfectly, but you would have to be pretty much braindead to mess a steak up using sous vide and a skillet or grill to finish. Unless time is an issue, I'll sous vide every time and finish in a cast iron

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14 minutes ago, yungkory said:

Sous vide is just too easy to get correct. I get that there's a sense of pride in grilling a steak perfectly, but you would have to be pretty much braindead to mess a steak up using sous vide and a skillet or grill to finish. Unless time is an issue, I'll sous vide every time and finish in a cast iron

For me, i think the sous vide gives a little bit of different texture to the steak even with the cast iron finish. I prefer reverse sear over sous vide.

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3 hours ago, dlow206 said:

For me, i think the sous vide gives a little bit of different texture to the steak even with the cast iron finish. I prefer reverse sear over sous vide.

Really? Maybe I should try and see. Every time I make a ribeye or filet it's just soft and melty inside with a nice crust from the sear. Having an instant read thermometer definitely changed the game for me because I knew how hot my pan was, and I could let it get back up to heat when I needed to flip

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From earlier in the week, keto compliant stuffed cabbage rolls. Substituted riced cauliflower for the white rice and made a diet sauce to top it off. Quite good. IMG_4993.jpg.727f35fc4aa6b9c13ad1522bf38a532d.jpgIMG_4994.jpg.995885b0b764a1d88c340b54f6abc545.jpg 

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13 hours ago, sirchunksalot said:

Sous vide ribeye with mashed potatoes and corn tonight. I also did pork chops for my wife. The steak turned out so tender and juicy. 20210220_181430-01.jpeg.a580eefcc3599d7bce23529dc163c6fe.jpeg

Where’s the butter finish??? I thought I changed your mind with that lol

12 hours ago, dlow206 said:

For me, i think the sous vide gives a little bit of different texture to the steak even with the cast iron finish. I prefer reverse sear over sous vide.

Never did a sous vide but I love how a reverse sear turns out

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9 minutes ago, tommc23 said:

Where’s the butter finish??? I thought I changed your mind with that lol

Never did a sous vide but I love how a reverse sear turns out

Thought about it, but we had gone to some friends house and by the time we ate I was pretty hungry. I really want to make some garlic butter to go on it, I think that would be tasty. 

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Just now, sirchunksalot said:

Thought about it, but we had gone to some friends house and by the time we ate I was pretty hungry. I really want to make some garlic butter to go on it, I think that would be tasty. 

Garlic and butter go together like peas and carrots 

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SWMBO did grilled scallops for lunch today. By the time I thought about a pic they were gone.


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32 minutes ago, Rickp said:

SWMBO did grilled scallops for lunch today. By the time I thought about a pic they were gone.emoji33.png


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Sometimes you just want to eat so bad, you forget to take a picture. Grilled scallops sound delicious!

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38 minutes ago, Rickp said:

SWMBO did grilled scallops for lunch today. By the time I thought about a pic they were gone.emoji33.png

 

Easy.  Tell SWMBO to grill more!!  We want pictures.

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Easy.  Tell SWMBO to grill more!!  We want pictures.

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Dinner last night was keto egg foo young with ham & topped with fresh guacamole, sour cream and cilantro.IMG_5048.jpg.cbdacbd904123fef123ec8b31354aad9.jpg

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Had some writers block with my work menu. I’m normally very ambitious and go overboard with work meals. Last night was not one of those menus. Chicken parm meatballs with Utica Riggie sauce for sketts. 
 

66F1EFB2-565C-4D57-97B8-380641C3BF51.jpeg

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1 minute ago, bens197 said:

Had some writers block with my work menu. I’m normally very ambitious and go overboard with work meals. Last night was not one of those menus. Chicken parm meatballs with Utica Riggie sauce for sketts. 
 

66F1EFB2-565C-4D57-97B8-380641C3BF51.jpeg

What is Riggie sauce?

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3 minutes ago, Headhammer said:

What is Riggie sauce?

Utica, NY is famous for Chicken Riggies, rigatoni pasta with chicken. What makes it great is the sauce; It’s more of a creamy red sauce with some spice. Not too acidic for the elders who easily get the agita (Italian for heartburn, also acceptable is “the ajjjj”)

 

 

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