Kitchen adventures of 1Bigg_ER

[1Bigg_ER]

Sous vide salmon at 122 degrees then slapped on a heated cast iron skillet.

Brine salmon for about 40 minutes in regular water and salt only
Coat fish with a fat and dunk em in 125 degrees hot tub time machine for 30 minutes.
Pat dry and slap on a hot skillet until nice crust forms, about 45 seconds. Plate and enjoy.

[sparky]

D@mn.  That looks great.

[1Bigg_ER]

 Sous vide beef sliders.

Have 'em swim in 140 degrees hot tub time machine for 30 minutes to an hour.
Dunk 'em in ice water. Here you can put away or if you're like me, you'd heat up some to 375 degrees and fry them until you're happy with the crust. Oh it gets extra crispy. Season with salt and pepper.

[teesquare]

Biggs - it all looks awesome...but tell us a bit more..like - how long you sous vide fish - and the burgers... And - What temp do you find works best for your salmon?

[1Bigg_ER]

Biggs - it all looks awesome...but tell us a bit more..like - how long you sous vide fish - and the burgers... And - What temp do you find works best for your salmon?

Let me edit those with the details.

[Smokin Don]

The salmon and burgers look 5 star Biggs!!! Don

[Smokerjunky]

THAT - is perfection!  Excellent looking sliders.

[1Bigg_ER]

So smoked up some beef short ribs, I'm on no sugar no grains for a little bit. Here we are, sample of my meals.



Duck from the other day....



Lamb from the other other day

[tailfeathers]

Duck and lamb are probably my two favorites and yours look KILLER! Nice work. Don't need sugars or grains with proteins and veggies like that!!!


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[1Bigg_ER]

I love eggs, I pretty much eat eggs everyday. Whole eggs
Scrambled duck fat eggs was my branch after gym.



Duck salad.....and bacon bits. But mostly duck
Duck legs sous vide at 155 degrees for 8 hours, chilled and stored in the refrigerator until needed
Well I needed them tonight.

[tailfeathers]

Never scrambled eggs in duck fat before, not sure why though. I have yet to taste anything that wasn't better cooked with duck fat. When I roast ducks the fat gets treated like liquid gold.

[1Bigg_ER]

You don't know what you're missing!!!

[tailfeathers]

Reckon I'll find out in the morning!!!


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[tailfeathers]

Gonna throw a spud in the micro right now to cut up for American fries in the morning. Taters with a little onion fried in duck fat are hands down my favorite, and I may find out that eggs scrambled in "food lube" (to quote Guy F) are the same.


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[1Bigg_ER]

I did a blind test using my 8 and 4 year old kids. Scrambled eggs in butter and another batch in duck fat.
Ones in butter went into the trash and I created scrambled eggs monsters ever since.