| 04-17-2019, 10:40 PM | #375 |
|
Banned
3058
Rep 381
Posts
Drives: '21 330i xDrive
Join Date: Dec 2009
Location: Chicago, IL
|
can't beat a $7 calzone and some coronas
|
|
Appreciate
0
|
| 04-18-2019, 08:14 PM | #376 |
|
Long Time Admirer, First Time Owner
18531
Rep 9,432
Posts |
Guess who's gettin sum tonight??!!!!
__________________
I have romped on her and I giggled like a drunk infant the entire time. - Sedan_Clan
|
|
Appreciate
0
|
| 04-18-2019, 09:06 PM | #377 | |
|
Lieutenant General
 
9206
Rep 14,521
Posts |
Quote:
__________________
 ~F90Conversion~21"3Piece Forged AvantGardeWheels~KWV1Coilovers~CQUENCE slotted/drilled rotors~GoodridgeStainlesslines~MeisterschaftQuadEx haust~Akrapovic 4"tips~VRSF DP~VRSF CP~TurboSmart BOV~K&N filter~CarbonFiberExteriorComponents~GladenAlphaCo mponents~MatchUp7BMW~Punch P300-12T~ Follow me on Instagram: lsturbointeg |
|
|
Appreciate
0
|
| 04-18-2019, 09:09 PM | #378 | ||
|
Long Time Admirer, First Time Owner
18531
Rep 9,432
Posts |
Quote:
__________________
I have romped on her and I giggled like a drunk infant the entire time. - Sedan_Clan
|
||
|
Appreciate
1
lsturbointeg9205.50 |
| 04-26-2019, 01:38 PM | #379 |
|
Banned
13885
Rep 14,519
Posts
Drives: Audi S3....don't judge me
Join Date: May 2017
Location: Alph Ceti VI
|
Lunch, not dinner. But I figured I'd post anyway!
|
|
Appreciate
1
The Chaddening11584.00 |
| 05-12-2019, 06:15 PM | #380 |
|
Free Thinker
19532
Rep 7,556
Posts |
Wifey whipped up her curried carrot and chickpea fritters with a side of avocado, mango, and tomato salad. Good stuff. Love this meal.
__________________
|
|
Appreciate
3
|
| 05-13-2019, 08:51 AM | #381 |
|
Lieutenant General
9206
Rep 14,521
Posts |
   
__________________
~F90Conversion~21"3Piece Forged AvantGardeWheels~KWV1Coilovers~CQUENCE slotted/drilled rotors~GoodridgeStainlesslines~MeisterschaftQuadEx haust~Akrapovic 4"tips~VRSF DP~VRSF CP~TurboSmart BOV~K&N filter~CarbonFiberExteriorComponents~GladenAlphaCo mponents~MatchUp7BMW~Punch P300-12T~ Follow me on Instagram: lsturbointeg |
|
Appreciate
2
nyalpine907562.50 Fakemike372.00 |
| 05-27-2019, 06:15 PM | #382 |
|
"Salud"
15259
Rep 4,972
Posts
Drives: M8 Gran Coupe Comp & X5M Comp
Join Date: May 2013
Location: The GYM! (The Burbs - N TX)
|
On This Special Edition Memorial Day Cooking post, I present to you a 7lbs Pork Butt seasoned and slow cooked to perfection! Note the crust of seasoning and then after 6.5hrs of cooking, the shoulder blade is easily removed and clean as a whistle!
About to make some epic Pulled Pork Tacos!!!    
__________________
 |
|
Appreciate
6
|
| 05-28-2019, 01:27 PM | #384 | |
|
Lieutenant Colonel
 
13077
Rep 1,965
Posts |
Quote:
|
|
|
Appreciate
1
NEfan5082642.50 |
| 05-28-2019, 02:59 PM | #385 | |
|
Long Time Admirer, First Time Owner
18531
Rep 9,432
Posts |
Quote:
|
|
|
Appreciate
1
King Rudi13077.00 |
| 05-28-2019, 03:32 PM | #386 | |
|
"Salud"
15259
Rep 4,972
Posts
Drives: M8 Gran Coupe Comp & X5M Comp
Join Date: May 2013
Location: The GYM! (The Burbs - N TX)
|
Quote:
__________________
|
|
|
Appreciate
1
King Rudi13077.00 |
| 05-29-2019, 09:41 PM | #387 |
|
Long Time Admirer, First Time Owner
18531
Rep 9,432
Posts |
Backyard fresh mass of cells with tomato, spinach, feta and covered in cheddar Jack
__________________
I have romped on her and I giggled like a drunk infant the entire time. - Sedan_Clan
|
|
Appreciate
1
King Rudi13077.00 |
| 05-31-2019, 02:59 PM | #388 |
|
Major
 1700
Rep 1,494
Posts
Drives: 2022 M440xi GC
Join Date: Feb 2019
Location: Atlanta
|
I've had a chuck roast in the sous vide for 40 something hours so far, going to finish it on the smoker.
 |
|
Appreciate
0
|
| 05-31-2019, 05:28 PM | #390 |
|
Major
1700
Rep 1,494
Posts
Drives: 2022 M440xi GC
Join Date: Feb 2019
Location: Atlanta
|
Book said 31-60 so I split the difference.
It’s only cooking at 131 degrees. |
|
Appreciate
0
|
| 05-31-2019, 05:41 PM | #391 | |
|
Second Lieutenant
 1125
Rep 265
Posts |
Quote:
Every time I sous vide I finish it hot and quick, sear on a salt block, grill, or a quick blast of heat in the pizza oven. |
|
|
Appreciate
1
RickFLM411916.00 |
| 05-31-2019, 06:06 PM | #392 |
|
Brigadier General
11916
Rep 4,875
Posts |
I have a hard time thinking of cooking anything for 40 hours, but agree it is also curious to then put it in a smoker, presumably for a few more hours to get the smoked flavor and color while trying not to overcook it. Please post some picks up when it’s done.
__________________
Current: 2018 SO/SS F83 ZCP
Gone: 2015 SO/SO F82 |
|
Appreciate
0
|
| 05-31-2019, 09:03 PM | #393 |
|
Major
1700
Rep 1,494
Posts
Drives: 2022 M440xi GC
Join Date: Feb 2019
Location: Atlanta
|
Here ya go:
It was amazing, btw. I do often just do a quick sear on sous vide, but a lot of times I will cook 10 degrees under and use the grill to bring that up to get some smoke flavor. |
|
Appreciate
5
|
| 06-01-2019, 11:14 AM | #394 | |
|
Second Lieutenant
1125
Rep 265
Posts |
Quote:
That looks fantastic! |
|
|
Appreciate
0
|
| 06-03-2019, 10:57 AM | #395 |
|
Second Lieutenant
1125
Rep 265
Posts |
I've been wanting to make Greek Flat Bread (pocket less pita), for a while, and make Gyros, but I didn't have time to mess around with grinding lamb and such (I will be doing that eventually), so I made chicken 'gyros'
Marinated and grilled the chicken, made tzatziki, made the dough and cooked it in the forno. It was great, the only thing I would/will change is the way i cooked the chicken. I would like to cook it over coals, and next time I will cook it on skewers 'over' the heat instead of on the grill. Too much of the marinade fell off/stuck to the grill and the chicken was a little under seasoned for me (wife and kids loved it), I think I will cut the chicken into smaller pieces for more surface area for the marinade. |
|
Appreciate
4
|
| 06-03-2019, 11:22 AM | #396 |
|
Second Lieutenant
1125
Rep 265
Posts |
I also experimented with a couple of pizza related things, only one pic.
This a cauliflower crust, no flour of any kind in it. It was ok, room for improvement. The main thing I need to do is get more moisture out of the cauliflower. The other experiments were sauces and toppings, I'll post those when I'm happy with them, they were very good, but a little room for improvement. |
|
Appreciate
1
Captain Blood13885.00 |
Post Reply |
| Bookmarks |
| Thread Tools | Search this Thread |
|
|
