Dinner time

[SeabeeGator]

No boiled in this house. None.

bRoiled

 

[Gator By Marriage]

Tonight was Mrs. G’s b-day, so by request it was Porterhouses on the BGE (brushed with balsamic and sprinkled with kosher salt). I accompanied it with “gold” new potatoes I roasted in olive oil and, believe it or not, Lipton’s Onion soup mix. And appropriate to the above posts, included roasted asparagus. (BTW - we have a very simple method for cooking it. 10 minutes in the toaster oven -on broil - on a small cookie sheet. Before hand I put olive oil and sea salt on it and after add lemon zest and Parmesan. Turns out perfect every time.) First picture is steaks on the egg and then the final product.

 

[GR8 2B]

Beautiful! One of my favorite meals.

 

[Okeechobee Joe]

Blend of romaine lettuce and field greens tossed in homemade balsamic vinaigrette dressing. Baked chicken with rice primavera. Grilled sourdough bread slices.

 

[soflagator]

Tonight was Mrs. G’s b-day, so by request it was Porterhouses on the BGE (brushed with balsamic and sprinkled with kosher salt). I accompanied it with “gold” new potatoes I roasted in olive oil and, believe it or not, Lipton’s Onion soup mix. And appropriate to the above posts, included roasted asparagus. (BTW - we have a very simple method for cooking it. 10 minutes in the toaster oven -on broil - on a small cookie sheet. Before hand I put olive oil and sea salt on it and after add lemon zest and Parmesan. Turns out perfect every time.) First picture is steaks on the egg and then the final product.

You win tonight. If nothing else, for the wife. @Okeechobee Joe is a solid second. Simple chicken and salad is my go-to 3 or 4 nights a week. I’m hungry again.

 

[Bernardo de la Paz]

it’s so easy to either put some steak or pork in the sous vide before work and sear them off when we get home

What cut of steak are you talking about here, what temperature is the water and how is that working out?

I usually sous vide my steaks at 128 or 129 for not more than an hour or two because that's not hot enough to pasteurize. I've also read that you shouldn't go over 4 hours even if you are over 130 because it affects the texture of the meat. I'm curious if you have different experience.

 

[crosscreekcooter]

Put your bird in the fridge the night before uncovered on a wire rack with no seasoning or oil on it. I don’t do the beer can thing, I spatch it, cooks faster and more even but I know folks like the beer can method. either way, drying it in the fridge should help w your rubber problem

If I'm going this route I will rub the bird with the same amount of salt that I would normally season with before placing it in the fridge as you describe (naked on a rack) as a dry brine to draw all the liquid into the meat. I don't beer can either.

I don’t know why, but I feel like at some point, you flipped a shrimp tail into your hat.

I bet he's magnificent with the onion volcano thingy too.

 

[heavychevy]

What cut of steak are you talking about here, what temperature is the water and how is that working out?

I usually sous vide my steaks at 128 or 129 for not more than an hour or two because that's not hot enough to pasteurize. I've also read that you shouldn't go over 4 hours even if you are over 130 because it affects the texture of the meat. I'm curious if you have different experience.

We mostly do ribeyes. every now & then we do strips cuz they’re on sale. 50% or so of our steak cooks are put on before my wife leaves for work and grilled up At dinner time. Usually 125 for steak, 130 for pork. I did a London broil for 24 hours at 128 and that was the first time I had a texture I didn’t like.

 

[cover2]

Daughter made some Chicken Parm from scratch this evening...

 

[SeabeeGator]

Daughter made some Chicken Parm from scratch this evening...

Are those fresh garden maters?

 

[cover2]

Are those fresh garden maters?

They are! Husky Cherry Reds. I’ve got three bushes that have performed very well. My beefsteaks and Better Boys have about run their course, but these guys are still producing.

 

[Bernardo de la Paz]

We mostly do ribeyes. every now & then we do strips cuz they’re on sale. 50% or so of our steak cooks are put on before my wife leaves for work and grilled up At dinner time. Usually 125 for steak, 130 for pork. I did a London broil for 24 hours at 128 and that was the first time I had a texture I didn’t like.

I've done short ribs at 140 for 48 hours. The texture of the meat was awesome, but they required some trimming because 140 isn't hot enough to break down all of the fat and cartilage.

Careful cooking all day at 125 as that isn't hot enough to pasteurize and you might be creating an environment where they thrive.

 

[SeabeeGator]

They are! Husky Cherry Reds. I’ve got three bushes that have performed very well. My beefsteaks and Better Boys have about run their course, but these guys are still producing.

When growing in the past, I found that I have better luck with cherry tomatoes. Maybe it’s the quick ripening cycle. Looking forward to fall gardens!

 

[Gator By Marriage]

Daughter made some Chicken Parm from scratch this evening...

I love good chicken parm. Hell I even like average chicken parm!

 

[Gatorbait25]

NY strip with asparagus and Bacon-wrapped Jalapeno poppers

 

[Gatorbait25]

My favorite of the baked pasta dishes. A wonderful Ziti.

 

[Gator By Marriage]

They are! Husky Cherry Reds. I’ve got three bushes that have performed very well. My beefsteaks and Better Boys have about run their course, but these guys are still producing.

Big difference between two towns in the same state. Up where we are in the NW side of ATL, all of our tomatoes are still green. I expect we still have a few weeks to go. On the other hand, Mrs. G's blueberry bushes are really off the hook this year. Despite how many the cardinals and mockingbirds are stealing, we still have more than we can eat.

 

[Gatorbait25]

Baby backs over the weekend were wonderful especially with a quality Wake zone IPA
by Pontoon brewing.

 

[Gator By Marriage]

NY strip with asparagus and Bacon-wrapped Jalapeno poppers

I suspect I could make a meal out of just a plate of those poppers - accompanied by some cold beer of course.

 

[NVGator]

Daughter made some Chicken Parm from scratch this evening...

I see you’re still using the Dixie China, you racist bastard.