Fire Me Boy! What's For Dinner? Thread

[Buehler445]

Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408

[Easy 6]

Your diet always looks like a keto fantasy, plenty of protein and greens... very little starches

Is it that way on purpose?

[Buehler445]

Originally Posted by Easy 6

Your diet always looks like a keto fantasy, plenty of protein and greens... very little starches

Is it that way on purpose?

Unfortunately I eat more carbs than I should. I just try to make the ones I eat worth it.

But yeah, I try not to throw bread on for the sake of bread.

[Easy 6]

Originally Posted by Buehler445

Unfortunately I eat more carbs than I should. I just try to make the ones I eat worth it.

But yeah, I try not to throw bread on for the sake of bread.

If it works for you, it works and I'll never argue with that

But man I'd miss taters, pasta, rice, bread too much

[Buehler445]

Originally Posted by Easy 6

If it works for you, it works and I'll never argue with that

But man I'd miss taters, pasta, rice, bread too much

Yeah, I stuck to it for 18 months or so, but yeah, it's hard to make a lifestyle.

It has value though, so I make sure that the carbs I eat are ****ing good.

Nothing is worse than eating some shitty ****ing Wendys French Fries or some dumb shit, being wholly unsatisfied and ate the shitty carbs.

[Easy 6]

Originally Posted by Buehler445

Yeah, I stuck to it for 18 months or so, but yeah, it's hard to make a lifestyle.

It has value though, so I make sure that the carbs I eat are ****ing good.

Nothing is worse than eating some shitty ****ing Wendys French Fries or some dumb shit, being wholly unsatisfied and ate the shitty carbs.

Well we at least know you won't go hungry, heh

That steak you did on the mini Weber a few months ago proved your bona fides

[A8bil]

Originally Posted by Buehler445

It was colder than the hubs of hell, so I stayed inside. I sous vide chicken breast, which is the best way to do it by a considerable margin. Roasted broccoli and an apple.

whats your approach for sous vide chicken? I've done lots of read meat sous vide but I don't like the texture compared to grilling or cooking in a cast iron skillet...am interested in what it does to chicken.

[Buehler445]

Originally Posted by A8bil

whats your approach for sous vide chicken? I've done lots of read meat sous vide but I don't like the texture compared to grilling or cooking in a cast iron skillet...am interested in what it does to chicken.

This was at 147 seared in cast iron. I salted them prior, but not nearly long enough. Maybe 15 minutes, then I put some Kinder on. Nothing crazy. I didn't get a great sear on this, but it was plenty good enough. My kids are ****ing weirdos and don't want it seared, but it's far, far better seared.

Psychos on reddit swear you should put it in an ice bath to not overcook it, that sure seems like a lot of work, LOL.

It's way better than grilling or cast iron, because even if you get it perfectly butterflied or flattened, it's still difficult to keep it as tender and juicy as sous vide.

The only exception is if you season it heavily, because there ends up being some water in the bag. If I'm doing chicken tacos, I still do those on the grill or in the oven if I want to use the drippings on some onions. The seasoning seems to get washed off in the bag.

I typically do it when I'm at work, throw it in at lunch and it doesn't take much to get dinner on the table, but it's really the best way to eat chicken breasts. I haven't done too many thighs, because they behave better with heat, but I bet they're plenty good too.

[Pepe Silvia]

Tuna Casserole.

[Easy 6]

Pork roast in the crockpot with mushrooms, onions, potatoes, soy sauce and a little water... I'll make a light gravy with whatever liquid is left and some corn starch

[A8bil]

Originally Posted by Buehler445

This was at 147 seared in cast iron. I salted them prior, but not nearly long enough. Maybe 15 minutes, then I put some Kinder on. Nothing crazy. I didn't get a great sear on this, but it was plenty good enough. My kids are ****ing weirdos and don't want it seared, but it's far, far better seared.

Psychos on reddit swear you should put it in an ice bath to not overcook it, that sure seems like a lot of work, LOL.

It's way better than grilling or cast iron, because even if you get it perfectly butterflied or flattened, it's still difficult to keep it as tender and juicy as sous vide.

The only exception is if you season it heavily, because there ends up being some water in the bag. If I'm doing chicken tacos, I still do those on the grill or in the oven if I want to use the drippings on some onions. The seasoning seems to get washed off in the bag.

I typically do it when I'm at work, throw it in at lunch and it doesn't take much to get dinner on the table, but it's really the best way to eat chicken breasts. I haven't done too many thighs, because they behave better with heat, but I bet they're plenty good too.

Thanks. What's the temp and time in the water?

[Buehler445]

Originally Posted by A8bil

Thanks. What's the temp and time in the water?

3 (or whatever - anything over an hour and a half) hours at 147.

[Fish]

Honey ham, garlic taters, corn, and sweet Hawaiian rolls.

[GloryDayz]

Originally Posted by Fish

Honey ham, garlic taters, corn, and sweet Hawaiian rolls.

Nicely done..

[ptlyon]

Sum bitch!

That just may be on the menu Saturday!

[ptlyon]

Originally Posted by Fish

Honey ham, garlic taters, corn, and sweet Hawaiian rolls.

Might I ask what the sauce was?