Had a chunk of leftover SVQ Chuckie that I cubed up and made some tacos out of it. Combined it with some left over pico-de-gallo and fresh made verde salsa. Good eats mid-week !!
hoovarmin I am already so tired that i try to avoid carbs which instantly make me sleepy. In this way I can get a little exercise to support a happy mood. 🔥🔥🐿️
Had a couple of boneless, skinless chicken thighs that my lovely bride had pan seared and then baked after seasoning with salt, pepper, paprika some weeks ago. On the night, she made an alfredo-ish pasta, and for tonight's dinner we wanted something bland and digestible, for reasons, so I reheated them in the sous vide, then chopped them up and made us chicken quesadillas in the cast iron skillet on the induction burner. No process pics, just the plate...
Outside tools:
22" Weber kettle (2x)
Santa Maria grill attachment
2-burner Camp Chef Explorer propane stove
Temperature tools:
ThermaWorks Smoke
ThermaWorks ThermaPen Mk4
Inside tools:
36" Viking gas range
Anova sous vide
Lodge cast iron skillets, griddle, dutch ovens - several
Stupid expensive but very beautiful cast iron gifts for my wife - 4x
Other tools & accessories:
Buck Chef knife and serrated knife
Victorianox Fibrox Pro Chef knife - 3x
Cave Tools Metal Meat Claws
​​​​​​Meathead's book: The Science of Great Barbecue and Grilling
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
From the Mr.Bones cook. I wrapped in foil and slow roasted for about 40 minutes to warm them through. These bones were much better than the first serving. No large veins of fat. And I think I nailed smashed red potatoes, finally! Arugula salad, not shown.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Inspired by skipsdaughter stuffed bell peppers using the leftover red beans and rice from the other day. Added a bit more andouille. Reheated it all with chicken stock and a squirt of tomato paste. Topped with provolone. And the cheese was well browned! 🤦🏼♀️
We had the rest of the Wild Fork spares I did a few weeks ago on the SnS kettle. On the day:
Tonight, reheated the vac-sealed leftovers in the sous vide at 175F/80C and served with some steamed asparagus and McCain's frozen onion rings. McCain's has become our go-to for frozen O-rings and fries, they're consistently really good. Highly recommend.
DaveD I suggest you try 177milkstreet.com's recipe for Whole Cauliflower with Feta. Here's the link, the change obviously is to smoke it instead of oven baking. We really like it for a change of pace.
Troutman Thanks! But I despise feta, so that's a non-starter for me I'm afraid. For the next attempt I'm keeping the marinade much simpler, if I even use one. Might just coat with EVOO and hit it with SPOG.
DaveD and Troutman - i love seeing the different uses of cauliflower here. I found a recipe the other day for cauliflower parm that looked really good. Thanks for sharing the ideas!
Tritip salad, oh I love me leftover steak salad 🥗 🔥🔥🐿️
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