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Originally Posted by Buehler445
I almost bought some hatch chilis the other day, but they looked like balls so I didn't do it, but I'd hammer that.
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They're looking pretty hammered out here this late as well and I have some frozen for reserve but saw some fresh looking hots at the store and pulled the trigger
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One year I got epic furious at my culinary experience and decided to commit to not eating a single ****ing sandwich for a fall.
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Ima forget you ever said this shit
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Back then I just had a vacuum sealer, but I went ahead and bought a chamber sealer (on the rec of frozenchief - props to him), and you can really get the juices in there, and my god it's good.
There's your unsolicited advice for the day . That looks really good though, boss.
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Yeah my original plan was to reheat the the vac sealed sliced brisket with a side of the Hatch mac and some slaw my wife insists upon because apparently we have to have a veg on the plate (god bless her) but the vac I pulled out was the front tip of the flat which was the driest part of the original brisket and it was late in the day so said **** it, chopped and topped the mac.
I'm not complaining about it at all and will remember for future vac bagging.