What are you Eating/Drinking?
- Thread starter Super-Supra
- 22,279 comments
- 907,768 views
- 34,798
- NoDak
- Cy-Fi
Alligator day in New Orleans!
Lunch - Salsiccia Marinara at Louisiana Pizza Kitchen - "This savory blend of fresh marinara, imported Italian sausage, alligator sausage, and smoked andouille sausage is also topped by a whole milk mozzarella imported from Italy."
Supper appetizer at Coterie NOLA - "Chargrilled oysters saturated in an herb butter sauce, topped with a special blend of cheese"
Main dish - Alligator Platter - "Fried gator tail and a link of grilled gator sausage, served with remoulade and fries"
What a 🤬 tasty day in NOLA.
Not pictured - beignets from Cafe Du Monde from yesterday. Good, very messy, but not as awesome as I was expecting.
Lunch - Salsiccia Marinara at Louisiana Pizza Kitchen - "This savory blend of fresh marinara, imported Italian sausage, alligator sausage, and smoked andouille sausage is also topped by a whole milk mozzarella imported from Italy."
Supper appetizer at Coterie NOLA - "Chargrilled oysters saturated in an herb butter sauce, topped with a special blend of cheese"
Main dish - Alligator Platter - "Fried gator tail and a link of grilled gator sausage, served with remoulade and fries"
What a 🤬 tasty day in NOLA.
Not pictured - beignets from Cafe Du Monde from yesterday. Good, very messy, but not as awesome as I was expecting.
- 5,345
- Ohio
Horseradish pickles are good.
- 5,345
- Ohio
More beef!
Pretty isn’t it?
Pretty isn’t it?
- 5,345
- Ohio
- 7,573
- Horbury, West Yorkshire
- GTP_Sprite
Fillet tonight. I honestly don’t eat this much red meat, however I need to get to grips with temp and time on this new cooker.
this with Bubble & Squeak fritters along with a red wine gravy. I try and post a pic after cooking.
this with Bubble & Squeak fritters along with a red wine gravy. I try and post a pic after cooking.
- 7,689
- Michigan
- Rallywgn81
The thicker the cut the better. 127°f for medium rare, 132 for medium. Time is dependent on thickness and overall toughness of the cut. Something like a flank or patio steak, 2.5 to 3 hours is optimal, something more like sirloin needs about about 1.5 hours. Strip steaks, ribeyes, those, well, just go ahead and grill those, though I do recommend sous viding dry aged meat, just to guarantee its cooked through.
Most other types of meat generally only needs 1.5 hours are about 130, 135. Also, meat isnt the only thing to cook sous vide. Check out Guga foods and their side channel Sous Vide everything on youtube.
- 7,573
- Horbury, West Yorkshire
- GTP_Sprite
Guga is the reason I have a Sous Vide.
I didn’t get a pic of the steaks when cooked as.... we ate them. Seared on the griddle pan about 1 min each side and I’m gobsmacked by how good they were.
Like butter, even my fiancée who likes her steak medium, had it medium rare tonight and loved it. I’m just doing some chicken now for my lunch tomorrow.
The steaks tonight were done at 54c for 1 hour and were perfect.
- 7,689
- Michigan
- Rallywgn81
Yeah, same with me. I was actually looking up dry aging methids and that's when I found SVE. A vacuum sealer is going to be a house warming gift, along with some umai bags and a slab of rib eye.
I like to smoke my steaks on the cold side for about the length a hand full of soaked wood chips lasts, then sear. Very nice. Enjoy the machine man, and definitely try to get some pictures next time.
I like to smoke my steaks on the cold side for about the length a hand full of soaked wood chips lasts, then sear. Very nice. Enjoy the machine man, and definitely try to get some pictures next time.
- 5,345
- Ohio
Three little tenderloin pieces and a little Montreal seasoning. And butter. And basted in its own stuff. On a Foreman grill.
- 7,573
- Horbury, West Yorkshire
- GTP_Sprite
next for me is a torch and searsall. Then I might get me a few Umai bags. I’m also going to get some Water Buffalo steaks too. I’ve had the burgers and it’s something else. Also Wagu is on the hit list.
- 7,689
- Michigan
- Rallywgn81
See if you cant find some Elk too. Wagyu... man, dont know that I could ever afford that stuf.
- 5,345
- Ohio
Taco Bell Diablo sauce.
- 7,689
- Michigan
- Rallywgn81
Made ribs last night.
Did the 3-2-1 method. 3 hours smoking, 2 hours basting (I just wrapped it in tin foil filled with some Worcestershire sauce, apple cider vinegar and brown sugar) in the oven or on the grill in a tub then 1 hour on the grill to sauce. Think I am going to change up a bit next time and do 3 hours smoking, 3 hours in the oven wrapped then take them back on the grill to sauce, but for maybe 5 minutes instead, just enough to start caramelizing the sauce.
I think over all the ribs came out good. They were just fall apart enough, but a little on the dry side. I think that was a product of my smoking method. I really need to invest in a proper smoker. Regulating heat when it's just a couple of steaks isn't hard, it's much easier to do dual zones. When it's a rack of ribs that covers a good portion of the grill, sometimes you gotta get creative.
I do admit, I love mixing my interest in tinkering with my passion for grilling. Unfortutnately, I think blowing the cooler air in to keep the cooking zone at 180-190°f aided in the moisture loss. That and that last "hour" of cooking on the grill.
Did the 3-2-1 method. 3 hours smoking, 2 hours basting (I just wrapped it in tin foil filled with some Worcestershire sauce, apple cider vinegar and brown sugar) in the oven or on the grill in a tub then 1 hour on the grill to sauce. Think I am going to change up a bit next time and do 3 hours smoking, 3 hours in the oven wrapped then take them back on the grill to sauce, but for maybe 5 minutes instead, just enough to start caramelizing the sauce.
I think over all the ribs came out good. They were just fall apart enough, but a little on the dry side. I think that was a product of my smoking method. I really need to invest in a proper smoker. Regulating heat when it's just a couple of steaks isn't hard, it's much easier to do dual zones. When it's a rack of ribs that covers a good portion of the grill, sometimes you gotta get creative.
I do admit, I love mixing my interest in tinkering with my passion for grilling. Unfortutnately, I think blowing the cooler air in to keep the cooking zone at 180-190°f aided in the moisture loss. That and that last "hour" of cooking on the grill.
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- 5,345
- Ohio
Hamburger
Jalapeños
Green onion
Ranch
Taco Bell Fire
Burrito
- 7,689
- Michigan
- Rallywgn81
A hamburger burrito? Interesting use of a patty. My grandma once made a meatloaf with a burrito in the middle. That was quite the experience that I suggest everyone give a try.
- 28,767
- a baby, candy, it's like taking.
- TexRex72
Oh-ho-ho, I'm not falling for that. You just want others to share in your misery.
...
Some fantastic crackers made with pistachios and dried cranberries, brie to spread on them, and a Tullamore DEW and club soda with a lime twist.
- 5,345
- Ohio
Took some pickle juice from this and soaked some chicken in it.
Hit it on the Foreman grill.
Oh yeah.
Hit it on the Foreman grill.
Oh yeah.
- 7,573
- Horbury, West Yorkshire
- GTP_Sprite
@Rallywagon got some pics of the recent cook. The steaks weren’t the best. Too thin for my liking.
Seared in the cast iron pan with a baste in butter and rosemary from the garden.
Seared in the cast iron pan with a baste in butter and rosemary from the garden.
