What's Cooking?

[rps]

Welcome to the fold. For some things, it is the best. My favorite? Take the breasts off ducks and sear them. Use the sous vide to confit the thighs and legs. Magic!

[ness]

8 minutes ago, rps said:

Welcome to the fold. For some things, it is the best. My favorite? Take the breasts off ducks and sear them. Use the sous vide to confit the thighs and legs. Magic!

I remember you doing lobster tails in butter. That’s on the list for sure when I can get over to Fareway in KCMO. Not too far from my office and the best meat and seafood in town. 

[BilletHead]

5 hours ago, ness said:

I never was too interested in sous vide. Not because I thought it couldn't help, it was more about not really wanting another kitchen gadget knocking around. That and thinking I get it pretty darn close without one. But, son got me one for Christmas, so I sorta got pushed into it.  I gotta say I really love this thing.

First thing we did was a strip steak at 130 for a couple hours with a couple minute sear in a screaming-hot cast iron skillet (no alarms sounded  ). Perfect!

Since then we've done a lot of stuff like...Cod: 

What I'm calling surf and sty (scallops and pork loin -- using up what we had)

Shrimp, scallops

I really like the outcome, and the process. It's nice to get something started and not worry about it while you're doing other things. Get everything else ready, come in for the sear. Nice. I'm sold!

             Very nice friend!  It's not a very big tool and easy to store away in the kitchen. used ours again yesterday on a ribeye. 

[rps]

If your water container is large enough, you can do a large roast beef and then sear the outside. Edge to edge perfect pink.

[Daryk Campbell Sr]

Grilled chicken on the Weber charcoal grill, with oven roasted brussel sprouts, and fried potatoes.   

 

 

[Johnsfolly]

9 hours ago, Daryk Campbell Sr said:

Grilled chicken on the Weber charcoal grill, with oven roasted brussel sprouts, and fried potatoes.   

 

 

Looks great buddy!

[BilletHead]

9 hours ago, Daryk Campbell Sr said:

Grilled chicken on the Weber charcoal grill, with oven roasted brussel sprouts, and fried potatoes.   

 

 

            Good job opening and flattening that bird out. Master Spatchcocker! 

[rps]

6 hours ago, BilletHead said:

            Good job opening and flattening that bird out. Master Spatchcocker! 

Way, way back in this thread, we (not the royal we) covered spatchcocking fowl. Now, years later, it has become the new normal.

On the topic of way back, go back and check out the pictures in the early days of this thread. Compare those to those we currently post.

We need to start a cooking show, "Sportsmen Cook! (and Bake).

[BilletHead]

12 minutes ago, rps said:

Way, way back in this thread, we (not the royal we) covered spatchcocking fowl. Now, years later, it has become the new normal.

On the topic of way back, go back and check out the pictures in the early days of this thread. Compare those to those we currently post.

We need to start a cooking show, "Sportsmen Cook! (and Bake).

            Oh man I as suggested went in the way back machine. You are right I only did ten of those pages and found stuff I want to try or cook again. We have come along way baby  

[ness]

I've gone back through this thread periodically. It's kinda fun.  But at over 1,300 pages it's a lot to cover. Sometimes I'll do the 'Go to page' thing and jump into the middle somewhere. Lots of good stuff in here.