Really nice bark on it too!
Chicken piccata with zucchini/carrot stir fry, salad, and air fryer potatoes.
Looks awesome but Tyson, bleck!
Found some actual beef short ribs at WM today...
Smoked 'em on the pellet smoker at low low temp with an additional smoke tube going for about 3-4 hours, then vacuum sealed and in teh sous vide at 160°F for the next 40 hours. Should be a nice Sunday dinner. [emoji16]
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Smoked 'em on the pellet smoker at low low temp with an additional smoke tube going for about 3-4 hours, then vacuum sealed and in teh sous vide at 160°F for the next 40 hours. Should be a nice Sunday dinner. [emoji16]
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Experimented with some stuffed jalapeños today. First I smoked some chicken with some Cherry. Then stuffed a few jalapeños with it, bacon, and cheese. I also stuffed one with some of the pulled pork from Thursday. And one with a piece of jalapeños/cheddar sausage.
They were all very good. But the pulled pork the chicken versions were outstanding.
They were all very good. But the pulled pork the chicken versions were outstanding.
Here ya go - 4 hours or so on the smoker at low low temp, 44 hours or so in the sous vide at 160°F. Took the bag juices, strained, added some wine, garlic, reduced, then added some cream of mushroom soup to make a sauce.
Them was GUUUUUD.
Also made a pair of these, right from scratch - easy peasy stuff, this:
Here ya go - 4 hours or so on the smoker at low low temp, 44 hours or so in the sous vide at 160°F. Took the bag juices, strained, added some wine, garlic, reduced, then added some cream of mushroom soup to make a sauce.
Them was GUUUUUD.
Also made a pair of these, right from scratch - easy peasy stuff, this:
Danny, try using Golden Mushroom instead of Creamy Mushroom --- it'll rock your world!
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That does sound like a good idea. I just grabbed what we had in the cabinet, but I'll have to look for that.
