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What's for dinner tonight?

philoshop

By philoshop,
in Game Recipes / Cooking

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moog5050 Mentor

moog5050

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4 minutes ago, turkeyfeathers said:

Only dry rubbed before getting the water treatment. I planned on smoking them to finish them but sadly realized no wood chips. Pretty sure I could compete in a ribs contest with these beauties. Amazaballs 

Been hinting and outright asking for a sous vide water heater/circulator since before Christmas.  Still waiting.  Might just have to take things into my own hands!

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turkeyfeathers
turkeyfeathers

Marinated a last year’s wild turkey breast split in 2. Orange juice , Italian dressing, crushed red pepper wrapped in bacon. Smoked on apple chips. Haters hate but so juicy and delicious Sent fro

johnplav
johnplav

Baby Plav’s daycare is shut down for 2 weeks because of Covid so I got a rare Thursday off to hang with him.  We checked trail cams and cooked.  I almost feel guilty posting this one.  Red wine braise

Trial153
Trial153

Moose ....it's what's for dinner

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Nomad Grand Master

Nomad

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That’s about the only place ! Oh and I’ve been known to paint just in my boxers , that way you don’t ruin your clothes .

Im trying to do some before she leaves for Fla,  so I get a little Larry time .

On to hallway .

Edited by Stay at home Nomad
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turkeyfeathers Veteran

turkeyfeathers

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28 minutes ago, moog5050 said:

Been hinting and outright asking for a sous vide water heater/circulator since before Christmas.  Still waiting.  Might just have to take things into my own hands!

We bought the Anova for Mrs TF for Mother’s Day. She never uses it but always reaps the benefits of me using it. 800 watt. Think it was $120 on Amazon   Still need to do venison steaks with it. Did corn , wings , poached eggs , salmon.  Next up is a top round for roast beef. Co worker did one and I sampled it. Best roast beef I’ve ever had. I’ll take to work and have the restaurant slice it thin when I do. 

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BizCT Grand Master

BizCT

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Think you guys are getting a little out of hand now, there are ladies, young ladies and boys that visit this site. Those pics are not meant for this type of forum.


Mine is the same as Larry’s. Just 2 butt cheeks. Nothing more.


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aboa13 Newbie

aboa13

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Rack of ribs with the sous vide. 18 hours at 155 and finished in the oven for 30 minutes. Bar none , best ribs I’ve ever had. Just dropped some off to my Pop. He agreed as did daughter. fc7902a99b023b78c0c0b5b1146cfd7d.jpg&key=b2f60f44b65fed8e9bf4f3236350a2cbe2398a90571da6282ae98965c2f266efaf148a6f327fcd2503d80fa3eaa84581.jpg&key=1be9595ece6c3c8a58fc5750e31668154d37a94cc2dc48879fbf1aebbadd8971fa0381e2480d162d261825c3ba08fd0a.jpg&key=3ba8b79bc0592ac28c7087f76204fe23d6c1cdaf5382ae1810d31bb77adcfd30


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My next sous vide dinner. Did you marinade in the vacuum seal.


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turkeyfeathers Veteran

turkeyfeathers

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6 minutes ago, aboa13 said:


My next sous vide dinner. Did you marinade in the vacuum seal.


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Just dry rubbed before putting in ziplock bags. Recipes called for 165 degrees for 12 hours or 140 for 24 hours. In order to time it properly I went with 18 hours at 155. Then oven at 30 minutes at 300. Brushed on bbq sauce and back in oven for 10 minutes. My Pop handed me $ 20 and asked to make them again , and soon. 

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