Picture Thread: What's For Dinner?

[Shaun @ Tru6]

Originally Posted by mthomas58

Fantastic. I've done it twice now. It's my new go to brisket method.

Cool. What does your sous vide kit consist of?

[Shaun @ Tru6]

Toasted bon mi sandwich. Needs a little work but overall very tasty. Shredded leftover roast chicken (here I would do grilled lime marinated chicken breast or tenderloins), baby arugula, shredded carrots, onion all tossed in lime juice and olive oil. Added a tiny bit of cream cheese to test, it was good with and without. Mix a lot of sriracha into mayo, spread on both sides of bread (definitely need cuban bread and a press for never version), put everything on, add some cucumber slices, place in buttered saute pan and toast. Definitely food truck worthy.

[GWN7]

Goulash Or American Chop Suey

I didn't have any elbow macaroni.....

[mthomas58]

Another Rotisserie Sunday project. Brined and cajun butter injected bacon wrapped boneless turkey breast roast done on the Joetisserie/Big Green Egg. Yum! Also used the "Meater" Cordless Temp Probe that can be used on the Rotisserie with nice app that monitors cook and projects remaining cook time. Great new toy.

[mthomas58]

See cordless Meater probe in upper left corner of this photo. No sensor wire to tangle up in the rotisserie.

[Baz]

Another batch of 15 bean soup.

With chicken and veggie broth, ham, mushrooms, white shoe peg corn, diced tomatoes with green chilies, potatoes, onion, celery, carrots, bell pepper, okra, green cabbage, extra wide egg noodles, and seasonings.

[chapstic2001]

Broiled skillet steak with roasted potatoes from last night.

[TimT]

I jumped on the Meater launch on Kick-starter or Indiegogo? Picked up a few to give to my bros for Xmas gifts...As typical with crowd sourced products, it took longer than expected, but in the end its a really nice piece for the kitchen, as noted...using it on a rotisserie is muy bueno

[JJ 911SC]

Originally Posted by TimT

...Picked up a few to give to my bros for Xmas gifts...

Mon frère Tim,

I'm PM him you my address.

[Outback Porsche]

Ssssssmokin

[Bill Douglas]

You guys are doing better than me. I'm bacheloring for four days as it's a public holiday long weekend in NZ and GF has gone to see family somewhere. So I headed out to a seafood restaurant - closed, Grrr. Next stop a Noodle House that does the best sweet and sour pork ever - closed, Grrr. Across the way from the Noodle House is McDonalds. Jeez I had a meal of salt fat and sugar

[berettafan]

And what do we add to meats and veggies to make them taste good?

Yep, salt fat and sugar!


Sent from my iPhone using Tapatalk

[Esel Mann]

Stage I of beer brats.

[Esel Mann]

1hr 15 or so later (due to reduction of 'sauce'), walla, a meal. First time doing brats this way. I'm forever changed!

[dafischer]

Looks good. How to, please?

[Esel Mann]

It came out great! I'll provide details tomorrow as I'm on my phone.

[Esel Mann]

So the beer brats were easy to pull off. All that was really needed was patience and attention to keep anything from burning. I did 4 brats and 2 kielbasa. They were fresh made from the meat counter.

First, I cut up 4 sweet onions and 2 green peppers and set aside. In that sauce pot I put heat (electric) on medium and about 1.5-2 inch of butter and some canola oil. Once the butter melted I put the onions and peppers in. This fill's that pot so it took about 10 minutes to get it to go somewhat soft and compress. I made sure to mix/toss it around so nothing stayed on the bottom to burn.

I had 2 1.5 year old 12 oz bottles of a pumkin ale kicking around so I used that. Next time I plan on trying out Sierra Nevada Pale Ale. Then I put two 12 oz bottles of beer into the onion/pepper mix and increased the heat to middle of medium high and brought to a boil. Again stirring things around so nothing got stuck on the bottom.

Once boiling, in go the brats and kielbasa. I then backed the heat off to just above medium. I let them boil for about 35 - 40 minutes. Flipping them frequently because they tended to want to float on the top (in my curry wurst they stay sunk). I then pulled them out and set aside.

I then increased heat to hi for the onions/peppers and beer. Again stirring frequently I did this for about 25-30 minutes. Basically to the point where the beer boiled off and onions peppers became exposed. I removed/strained the onions/peppers, put into a glass container and stuck in the oven (no heat) simply to keep warm.

Temp went back up to hi and the remaining beer boiled down to a point where it becomes syrup like. I then tossed the brats and kielbasa in that plus let them brown up a bit further. This was about 10 minutes if that. I plated the brats and kielbasa, and poured the remaining syrup into the onions and peppers and mixed around. Walla!

It was raining outside pretty good so that is why I browned them in with the syrup. Had it not been raining, I would have simply tossed them around in the syrup and then transferred to finish off on the grill.

So a bit of time is needed, but worth it. Prior to this I simply grilled the brats and reduced the onions/peppers in butter/canola oil. Never again. The beer really made everything taste like it should.

[GWN7]

Chowder



Say it like Mayor Quimbey

[ckelly78z]

^^^^^^Pronounced "Chowda".

[GWN7]

Chicken Leg Soup