johnsbrewhouse Thanks for the info!
What did everyone cook today?
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska last edited by
Surg Had a bad day of toffee making yesterday. Two batches failed. Didn’t realize I had unsalted butter. Oh well. Will try again today. The peanut brittle, caramels, and cherry mash candy did come out good, though.
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Roasted one of our chickens last night. Made a basic poultry rub and let her cook in the oven. Roasted some veggies with it and then made a gravy with the pan drippings and a nice Chardonnay we found while in New Mexico this fall. Sautéed asparagus in bacon fat with some onion, garlic and salt.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide last edited by
Getting ready for the Christmas Livestream, made a ham, onion and cheese omlette for brunch. That should hold me until after the Livestream.
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RafterW very nice looking meal and to have your own chicken to roast is great I bet the asparagus in bacon grease was fantastic
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gus4416 it was a treat. I made a pocket under the skin on the breast, backbone and along the thighs to season beneath the skin. Also seasoned on the top of skin. Let it sit in the fridge to dry brine for about 5 hours and then set it out on the counter for about 30 minutes before hitting the oven. 450F for 10 min then backed it down to 350 for remaining approx 2 hrs until breast hit 165F. Skin was nice and crisp, veggies were tender. Could have added the celery a bit sooner, lesson learned. Gravy tasted amazing! So silky.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
RafterW Why did you cook the breast to such a high temp? You should only cook the breast to 155, 165 in the thigh/leg.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 I’ve always cooked chicken to 165 on the breast. I suppose it wouldn’t hurt to go lower. The wife gets real iffy if white meat isn’t cooked to white and firm.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
RafterW well the USDA recommended temp is 165, but you know they also suggest cooking steaks to 145. I’d give 155 a try next time, you can always cook it longer if you don’t like it.
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado last edited by
RafterW Looks delicious and Kokopelli on the bottle of wine; can’t beat that!
Improvise, Adapt and Overcome! Semper Fi
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Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by Denny O
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
Bob Stehlik the vineyard was outside of Santa Fe between there and Taos. Lovely little place with some fantastic wines.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by
Denny O dang Denny, that is a lot of sausage! Looks great!!
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado last edited by
Denny O You’ve been a busy Chef! (That keeps you out of trouble!) Looks awesome!
Improvise, Adapt and Overcome! Semper Fi
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado last edited by Bob Stehlik
RafterW There’s a lot of interesting places hiding in that area. We’re planning on heading down there next Spring. Really looking forward to it; haven’t been down that way in a while. It’s only about 7 hours from our home.
Improvise, Adapt and Overcome! Semper Fi
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Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by
Dave in AZ Thanks Dave, I only kept 2 of them and sent the rest to my hunting partners.
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Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by
Bob Stehlik Yep about 2 weeks worth of deer processing now. I’ve got deer bacon in the smoker today doing it 2 ways.
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Bob Stehlik around 9 hours from me, but we took the amtrak so it was 11 hours riding on that. It was nice to get to see the scenery and wildlife with an alcoholic beverage in hand and not have to worry about a thing though…worth the extra travel time for a change.
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Denny O that is some good looking summer sausage
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Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by
gus4416 Thanks chef Gus!
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Denny O Good looking summer sausage, sir.
Paul
- How hard can it be?
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