Food and Drink Fire Me Boy! What's For Dinner? Thread - Page 1063

**Buehler445** · 09:14 AM

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

**Baby Lee** · 01-03-2021, 07:15 PM

Quote:

Originally Posted by cdcox

Okay, here's today. Chili.

Where's the brown sugar and peanut butter.

**cdcox** · 01-03-2021, 07:28 PM

Quote:

Originally Posted by Baby Lee

Where's the brown sugar and peanut butter.

I do put a little regular sugar in it. Forgot to show that in the lineup.

Never heard of putting peanut butter in chili. I will taste test in a small batch and report back.

**ptlyon** · 01-03-2021, 07:30 PM

Quote:

Originally Posted by cdcox

I do put a little regular sugar in it. Forgot to show that in the lineup.

Never heard of putting peanut butter in chili. I will taste test in a small batch and report back.

Wrong.

And wrong.

**cdcox** · 01-03-2021, 07:33 PM

Quote:

Originally Posted by ptlyon

Wrong.

And wrong.

The sugar helps with blending the flavors. I don't put enough in to make it taste sweet.

**Buehler445** · 01-03-2021, 07:44 PM

Quote:

Originally Posted by Pablo

Can see some serious bark on that one Buehler, looks tasty.

I knocked out a good one. I normally make my own rub and stick it on the smoker. But I was super lazy so I gave it a thin layer of BBQ sauce and used a premade rub from Rec Tec (screamin pig - it’s decent) and threw it on the rectec.

I wasn’t expecting a ton but it was freaking good. Moisture was there, bark was good. Flavor made it through. I was happy.

cooper barrett · 01-03-2021, 07:57 PM

No rubber gloves for the razor blade sliced Habanaro or Ghost peppers?

Did you wear your cashmere sweater when making it? .

Quote:

Originally Posted by cdcox

Okay, here's today. Chili.

**lewdog** · 01-03-2021, 08:08 PM

**** fancy plating or taking nice looking shots. I had a toddler yelling at me about his unicorn mac n cheese.

Turned out damn good though. Perfect cook for me at 133 with reverse sear in cast iron at 2 minutes a side. Threw some jumbo shrimp on the grill too. Broccoli spears for a side (thank you Green Giant).

**Easy 6** · 01-03-2021, 08:17 PM

Quote:

Originally Posted by cdcox

Okay, here's today. Chili.

Looks like everything you need for a solid batch, but the oyster sauce is throwing me off...

cooper barrett · 01-03-2021, 08:19 PM

My local gas, convenience store makes freshly made pizza's to go. they will cook them in a brick oven or you can take and bake. I had been told about them but it's my first time.

They whipped this up with a hand tossed dough, white cream base with baby spinach, layer of fresh mozzarella, salami, and pickled sweet peppers followed with some white cheese chards. All for $4.95

I had them cut it in Sutara's squares so I could eat the corners on the way home but the box he put it in was sealed tighter than a USPS piorority mail box, so no cheating

The crust was barely burnt with the bottom having both a crunch and a chew, Flavors blended perfectly and 3 hours later it was still great cold.

I am going to hate this place.

**srvy** · 01-03-2021, 08:22 PM

Quote:

Originally Posted by lewdog

**** fancy plating or taking nice looking shots. I had a toddler yelling at me about his unicorn mac n cheese.

Turned out damn good though. Perfect cook for me at 133 with reverse sear in cast iron at 2 minutes a side. Threw some jumbo shrimp on the grill too. Broccoli spears for a side (thank you Green Giant).

That looks good and the steak is cooked perfectly for my tastes.

**lewdog** · 01-03-2021, 08:45 PM

Quote:

Originally Posted by srvy

That looks good and the steak is cooked perfectly for my tastes.

What's great about Sous Vide is once I know the temperature and how it cooks the steak, I can cook it perfectly every time. Also, the cooking is perfectly even so every bite has the same great texture.

Tonight I think I found my temperature for that thickness/cut of steak.

**Buehler445** · 01-03-2021, 08:47 PM

Well done (read: pefectly done) Lew.

**Baby Lee** · 01-04-2021, 01:40 AM

Quote:

Originally Posted by cdcox

The sugar helps with blending the flavors. I don't put enough in to make it taste sweet.

Sweet cuts the heat [so you can put more heat in

] it also delays the 'hit' of the heat a bit, like until after you've had a couple spoonfuls already. Same reason your hotter BBQ sauces are a little sweeter. Peanut butter, really it isn't a 'must' but if you use the natural stuff, it provides more body and a little more umami. . . . Think of it analogous to stock or marrow/collagen. Thickens and smoothes instead of a beefy/beany stew. And flavor-wise it just enhances the beans, because duh it is one. Naturally, if you use regular Jif or Peter Pan, cut back on the sugar a bit.

A couple tablespoons of each for a 2-quart batch is more than enough. though up to a 1/4-1/3 cup of peanut butter won't hurt anything.

cooper barrett · 01-04-2021, 03:44 AM

Looks great, I can't tell what cut that is but it's probably the strip side of the Porterhouse.

I don't eat $40 steaks very often but when I do, I go all in,

I dry brine, cold smoke (thinking about using a smoke maze and starting it in 3 places), Sous Vide to (<125), then almost throw it directly on a fire, slather with butter and crack some salt.

I started doing this after watching several video's where butts and briskets were smoked for a few hours then put into the dunk for 12+ hours. These guys used a torch to sear but on smaller pieces, a Habachi grill or the starter does the job too.

Quote:

Originally Posted by lewdog

What's great about Sous Vide is once I know the temperature and how it cooks the steak, I can cook it perfectly every time. Also, the cooking is perfectly even so every bite has the same great texture.

Tonight I think I found my temperature for that thickness/cut of steak.

Sorce · 01-04-2021, 07:50 PM

Thawed and smoked the ribs from Christmas dinner's rib roast tonight.

Sent from my Pixel 3 using Tapatalk

07-15-2015, 08:45 AM
Buehler445 Supporter Join Date: Apr 2007 Location: Scott City KS Casino cash: $454734	Fire Me Boy! What's For Dinner? Thread 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 Last edited by Buehler445; 03-02-2020 at 09:14 AM..
Posts: 58,014

01-03-2021, 08:08 PM	#15937
lewdog Mod Team Join Date: Sep 2011 Location: Valley of the hot as **** Casino cash: $71900	**** fancy plating or taking nice looking shots. I had a toddler yelling at me about his unicorn mac n cheese. Turned out damn good though. Perfect cook for me at 133 with reverse sear in cast iron at 2 minutes a side. Threw some jumbo shrimp on the grill too. Broccoli spears for a side (thank you Green Giant).
Posts: 46,134	5 0

01-03-2021, 08:19 PM	#15939
cooper barrett MVP Join Date: Aug 2017 Casino cash: $10000400	My local gas, convenience store makes freshly made pizza's to go. they will cook them in a brick oven or you can take and bake. I had been told about them but it's my first time. They whipped this up with a hand tossed dough, white cream base with baby spinach, layer of fresh mozzarella, salami, and pickled sweet peppers followed with some white cheese chards. All for $4.95 I had them cut it in Sutara's squares so I could eat the corners on the way home but the box he put it in was sealed tighter than a USPS piorority mail box, so no cheating The crust was barely burnt with the bottom having both a crunch and a chew, Flavors blended perfectly and 3 hours later it was still great cold. I am going to hate this place. __________________
Posts: 13,669

01-03-2021, 08:47 PM	#15942
Buehler445 Supporter Join Date: Apr 2007 Location: Scott City KS Casino cash: $454734	Well done (read: pefectly done) Lew.
Posts: 58,014

01-04-2021, 07:50 PM	#15945
Sorce Veteran Join Date: Jan 2006 Location: Kansas City, MO Casino cash: $6248777	Thawed and smoked the ribs from Christmas dinner's rib roast tonight. Sent from my Pixel 3 using Tapatalk
Posts: 2,447