What are you cooking right now?

Patrick

Overthinking the draft from the basement already
Staff member
Carne over fire.....apple wood over charcoal..probably 600F to start.
Stop with internal at 117F - feels like the palm of your hand below your thumb.....med-rare.


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qclabrat

Well-Known Member
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what brand and flavor, instant noodles are a religion at my home, as with any other Asian family
 

jmanic

JORBA Board Member/Chapter Leader
Staff member
JORBA.ORG
Team MTBNJ Halter's
Last yesterday:
Had a brisket, but couldn't commit to a 12 hour cook, so I braised it in coffee and stout, with a side of jalapeño mac and cheese
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Patrick

Overthinking the draft from the basement already
Staff member
i'm trying to get this thing going...nobody cooks here?

tonight,

Citrus Trout Souse Vide

little s+p lemon oil, tangelo slices

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Put it in the vacuum sealer.
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Dropped it in the the water 60min @ 135F

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in a nod to @Mountain Bike Mike, Put some beets and zukes through the spiralizer

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They are getting roasted 5min @ 400f, then some feta, maybe some pine nuts or walnuts, and a little bit of lemon/vinegar dressing to pull it together.
should have worn those surgical gloves, hope i don't get pulled over the next couple days - or get beeturia -

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Got some apples on the dehydrator for trail snacks tomorrow. will go nicely with the jerky.

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