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Discussion in 'Food, Pairing & Craft Foods' started by ffemt128, Sep 2, 2013.
Pics of the wood fired pizza oven!
I love this thing
Which model is that? Looks nice!
Professional series by IlFornino.com
A hot day in August pulled pork cook. Half of a bone in pork butt. Weber kettle grill with a charcoal snake and some hickory for flavor. Ran it up to 200*F and now resting in foil so I can put the pull to pulled pork. Will serve with some farm fresh corn on the cob and a garden salad. Saturday and simple, nice basic formula for the weekend. Now where's my beer?
Didn’t take any pics, but sous vide cooked a SRF Gold Ribeye Cap (spinalis) for 6 hours on 130. Patted dry, sea salt n pepper, seared in a superheated cast iron pan with butter. Sliced up in 1/2” strips (across the grain) and served. Decadent, but you just can’t eat much, it’s so rich. Think I made myself ill...
What kind of wood are you cooking on?
It must suck to be so untrusting........
I bought a few Prime Ribeye Caps from Costco a while back. You are right about decadent.
Rules are rules John. Even for you! LOL
Might need to try this just once.........
Getting rid of tomatoes! I am picking 3-4lb a week for the last month it seems. Baked Chicken Penne Pasta. Paired amazingly well with a 2015 Figgin's Toil Pinot Noir no less.
Sous vide strip steak salad again. This is becoming the go-to 'Easy Button' meal for me. Wife and kids had gone out to lunch and had leftovers from that. So I was on my own. I needed to get the grass cut and needed something easy. Got home from work, took the steak out of the freezer and plopped it in the tub. Cut the grass, helped the wife out with a few things, got cleaned up and started the grill. 1 minute per side and I was done.
What's your preferred temp to hit on the steak? Looks med rare?
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