- Joined
- Aug 11, 2010
- Messages
- 10,066
Had me some Ovaltine. Gonna have a half of a Sugar Kiss melon in a few. Wife is in the process of prepping it for me.
For dinner, i put a TriTip in the Sous Vide last night at 127°. Going to fire up the smoker to 600° at around 4pm - season and sear. Serving it up with some brussle sprouts.
Good eats.
Nah. Im just going to go basic and steam them.Did you do the brussel sprouts in the sous vide as well?
Oh sure. Just derail straight to a turkey day thread.Started prepping for Thanksgiving.
Just salted by bird and will leave it for the next 3 days. Uncover it Wednesday to let the skin dry.
Also roasting a bunch of Turkey parts and started making a bunch of stock.
A must for great gravy and stuffing.
With that, I’m going easy today.
Ground beef tacos. Always fry the shells.
If you haven't tried yet I recommend trying that in the future. Sous vide them with butter and seasoning. Then give them a good sear. IncredibleNah. Im just going to go basic and steam them.
Personal recipe I use, broil the Brussel sprouts for about 30 minutes with salt, pepper and garlic at 450. After 30 minutes sprinkle with Parmesan or feta, and balsamic. Serve with fresh pomegranate seeds.Nah. Im just going to go basic and steam them.
Yeah.Oh sure. Just derail straight to a turkey day thread.
I've done it. Works great. I use my sous vide a lot.If you haven't tried yet I recommend trying that in the future. Sous vide them with butter and seasoning. Then give them a good sear. Incredible
Funny. I decided to do just that. I have some REALLY good balsamic and some shredded Parmesan. It will taste even better after sweeping the Shecocks.Personal recipe I use, broil the Brussel sprouts for about 30 minutes with salt, pepper and garlic at 450. After 30 minutes sprinkle with Parmesan or feta, and balsamic. Serve with fresh pomegranate seeds.
I can’t go in another direction unless it’s initially cooked the same way with salt, pepper and garlic, but then served with comeback sauce.Funny. I decided to do just that. I have some REALLY good balsamic and some shredded Parmesan. It will taste even better after sweeping the Shecocks.
Cheers!
I decided to do a little hitch. I sprinkled a little dark rum on them before broiling and I'm using my steak rub that is mostly SPG but has some horseradish powder and onion powder in it.I can’t go in another direction unless it’s initially cooked the same way with salt, pepper and garlic, but then served with comeback sauce.
Drinking an Anderson Valley old fashioned now, cheers!
That’s a great mix. Thinking of what I could do to put some spice or heat on it, horseradish would definitely work. Good idea.I decided to do a little hitch. I sprinkled a little dark rum on them before broiling and I'm using my steak rub that is mostly SPG but has some horseradish powder and onion powder in it.
I'll try to remember to post pictures.
And I i have a real nice peaty Mezcal that ive been sipping on.