What's on your plate today?

[jfields]

Wow, that looks great!!

It turned out really good!!

 

[Nihon_Ni]

It turned out really good!! View attachment 37289

Very nice, John! How long did you sous vide and grill it?

 

[jfields]

Very nice, John! How long did you sous vide and grill it?

I did it at 134° for 5.5 hours. Then I finished it on the grill until the internal temperature read 135°.
It was supposed to be 6 and 1/4 hours at 133°, but I started late and had to adjust.
I had the Egg at around 700°, so it didn’t take long to finish it and crisp the outside skin.

 

[ConDaddy]

I hope my guests bring their appetite.

 

[Nihon_Ni]

I did it at 134° for 5.5 hours. Then I finished it on the grill until the internal temperature read 135°.
It was supposed to be 6 and 1/4 hours at 133°, but I started late and had to adjust.
I had the Egg at around 700°, so it didn’t take long to finish it and crisp the outside skin.

Thanks, I'll have to try that. I thought about doing mine sous vide, but decided to go a traditional slow roast in the oven for this one.

I just put it in the oven after resting on the counter for an hour.

 

[bfreebern]

View attachment 37275

I can feel the heat from here!

 

[TexasTraveler]

I’m in my wheel house today...

 

[Not A Nice Person]

Brisket, ranch beans, baked potato salad. Later I'll have Belgian apple pie (the kind with walnuts & caramel) a la mode.

~Boar

 

[Nihon_Ni]

Here's the after pics. I was pretty happy with the standing rib, but my Yorkshire Pudding didn't rise; I think I over-worked the batter.

 

[The Black Cloud]

Guess I wasn't the only one going with a rib roast. 5.5 lbs for under $27 with my Ralph's card? Sheeeeeeeiiiitttt.

New item by Jeff Krueger

photos.app.goo.gl

Out of the oven:

New item by Jeff Krueger

photos.app.goo.gl

Paired with some truffled risotto:

New item by Jeff Krueger

photos.app.goo.gl

My GF and I just polished off the leftovers for dinner tonight. So good.

 

[Tall Paul]

 

[drunkfish3]

Going in the smoker today.

 

[drunkfish3]

 

[Nihon_Ni]

Slow cooked scrambled eggs on Brioche, with sautéed bacon and wild mushrooms. Topped with chives, a touch of crème fraiche and caviar. Inspired by a couple of cooking classes I took on Master Class.

 

[Nihon_Ni]

View attachment 37378View attachment 37379

That looks great! How long did you cook, and what temp?

 

[drunkfish3]

That looks great! How long did you cook, and what temp?

225-230 till 125 internal took about 3 hours then 5 minutes in 500 degree oven for reverse sear.

 

[Nihon_Ni]

225-230 till 125 internal took about 3 hours then 5 minutes in 500 degree oven for reverse sear.

That about what I did in the oven: 250 degree oven until 118 internal (about 3+ hrs), rest 30 mins, then 525 degree convection for reverse sear.

 

[drunkfish3]

That about what I did in the oven: 250 degree oven until 118 internal (about 3+ hrs), rest 30 mins, then 525 degree convection for reverse sear.

Nice I like the smoke flavor the smoker gives. Only way I cook meatloaf also. Do them at 350 like oven.

 

[drunkfish3]

Baby back ribs on smoker

 

[Brickhouse]

Did a nice reverse sear on a 2.5lb beef tenderloin. Yanked it at 125°, rose to 130° resting then seared it. It was glorious.

Tossed in 6lbs of snow crab and needless to say our Christmas dinner was on point. Sorry no before pics.