What's For Dinner?
- Thread starter badger
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Lady’s listen when I grab them like a bowling ball.
I should’ve ate or stopped somewhere along that drinking adventure. Little foggy this morning. Might retox. Felt good to let my guard down and have some mental break from things.
virus not going to stop me from eating properly. ribs cooked sous vide a month or so ago and frozen until today. high heat roasted potatoes and veggies. finished the ribs over charcoal to caramelize the sauce a bit. Nancy hates BBQ sauce, lol!. well, used to, but likes my home made so much she's dunkin' ribs in it even though they are slathered heavily already. best ribs I've ever made, and I've been trying for a long time.
BHWFCW’s
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Since dinner is going to be meatless tonight 
Brisket for breakfast
Brisket for breakfast
We had Filets, Charleston crab cakes and asparagus.....
Breakfast
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Mother in law made some stew and homemade bread
This crazy wind isn't stopping me. The start of something wonderful .... I have a couple ribeyes in the Sous Vide all afternoon biding their time, so time to add some potatoes first ......
triple_duece
Ragin Cajun.
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Deer boudin. Will post pic when we finish cooking.
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sous vide brisket flat I cooked last month and froze. thawed and finished with lump charcoal, white oak and cherry from my firewood. 20 minute mac & cheese, and hhr asparagus. brisket went about 10 degrees more than I planned, but still super tender and moist. I've grown very fond of cherry wood for smoking. first time making this mac and cheese recipe. outstanding. will be my go-to mac and cheese recipe from now on. very easy, very delicious.
Sgt Fury
Sgt. Spellchecker
https://www.southernliving.com/food...mpaign=email-share-video&utm_content=20200329
probably took more like 30 minutes. the béchamel/cheese sauce seemed a bit too loose to me after adding the pasta, but I went with it, and after topping with panko and broiling, it was perfect. not too runny, not too dry. I added a 1/2 cup of grated Parmigiano Reggiano, too. and a little extry hot sauce. tits.
probably took more like 30 minutes. the béchamel/cheese sauce seemed a bit too loose to me after adding the pasta, but I went with it, and after topping with panko and broiling, it was perfect. not too runny, not too dry. I added a 1/2 cup of grated Parmigiano Reggiano, too. and a little extry hot sauce. tits.