Kitchen adventures of 1Bigg_ER

[1Bigg_ER]

When your making your cauli mash..you can run it thru a blender first or use an immersion blender before it's almost done cooking, works great...just sayin.  .☆´¯`•.¸¸. ི♥ྀ.

I have tried using an immersion blender, this time my blender was the closest gadget.

[1Bigg_ER]

A little breakfast action.....

[sparky]

What the h#ll do you do anyway?. Are you a food photographer?. You cook as good as Jeanie does.

[1Bigg_ER]

What the h#ll do you do anyway?. Are you a food photographer?. You cook as good as Jeanie does.

HAHAHA! Nope, no where near food industry.

[1Bigg_ER]

So I decided to experiment with sous vide then smoked pork butt. And I'm here to tell you that it's the way to go.
I sous vide the butt at 158 for 24 hours, chilled it completely. Fired up my KBQ at 160 degrees and smoked the butt for 4 hours.

2 hours in.




I can honestly say that this is my best pork butt to date. Moist, tender, smokey. And active time was only 4 hours.




My 4 year old boy had to be restrained from the sandwich.

[sparky]

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My 4 year old boy had to be restrained from the sandwich.

And your 59 year old friend too. 

[1Bigg_ER]

I got a glass of organic milk for ya!

[Pappymn]

Few details. Did you apply rub before SV? Any FL involved? I am interested in this

[teesquare]

What the h#ll do you do anyway?. Are you a food photographer?. You cook as good as Jeanie does.

HAHAHA! Nope, no where near food industry.

But you have bent some bars - and clanked some iron....

[1Bigg_ER]

Few details. Did you apply rub before SV? Any FL involved? I am interested in this

Salt, pepper, granulated garlic and a touch of cayenne, bag and vacuum.
I'm not really big into rubs.

[1Bigg_ER]

What the h#ll do you do anyway?. Are you a food photographer?. You cook as good as Jeanie does.

HAHAHA! Nope, no where near food industry.

But you have bent some bars - and clanked some iron....

Either that or lose my mind! LOL

[1Bigg_ER]

Not feeling like having a proper dinner.
Scallops and Crème Fraîche corn to the rescue.

Sous vide corn off the Cobb. Actually From frozen corn. Then turned into this creamy goodness. I bet it can go pretty well with ribs






Great things come in unexpected small packages

[Cinredman]

Wow, just mouth watering....WOW


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[1Bigg_ER]

Sous vide Porter seared over mesquite wood. SnS in action




Had to flip it like every 20 seconds. It was on the thin side.







That was good eating!!!

[drholly]

I'm sure it's been said many times many ways....

You are a tease!