Still waiting for the invitation…
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Ohhhhhhhh that is some motivation right there!
I hope you’re all having a good Christmas (or other). I decided yesterday to make some of the fried chicken sous vide. I precooked the chicken in sous vide to 160, then I battered them with buttermilk pancake mix and fried each nugget. They were delicious. The pancake batter kind of tastes like corn dog batter and it was pretty easy because the chicken was already perfectly cooked. I am going to try some steak tomorrow.
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Cool feeling to know the chicken was completely safe right!? I used to always worry I under cooked it. Can’t wait to see what you think of steak. My opinion is the times they give in the recipes are minimums, but there is also too long that ends up too soft, but do suggest extra maybe even double what they recommend.
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Well, no one gave me a Traeger for Christmas, so it looks like I’ll have to use my Christmas $$ to buy one. I’m going to ditch my old gas grill that now needs all new burners and I don’t want to mess with it. The Green Egg gets me hot almost as fast as a gas grill and offers control for the direct fire or indirect, but I still don’t like the smoking solutions. I’m talking a 12 hour smoke. I just haven’t gotten the knack of that on a Green Egg and it just doesn’t have enough room for four pork shoulders or a couple full briskets.
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Look into the Green Mountain Grills, when I got mine they were a decent discount off the Traeger and had more techie features.
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You have to give this a shot…I ended up dipping bread into it after my steak was gone, and I normally don’t put anything but S&P on my steaks. It doesn’t have it in the recipe but I assume somehow this forms Crack because I could not stop eating it.
…If you like horseradish.
Can’t beat fresh horseradish, but if you want to take it to the next level, make some of this with creme fraiche instead of sour cream. It’s sour cream made from heavy cream and it will knock you over in something like this. Just a tablespoon of buttermilk mixed with heavy cream and left on the counter for 24 hours.
That looks yummy. I did a leg of lamp in the Green Egg and couldn’t figure how what was different. I had left the deboning to someone else since I was at work and they had trimmed every ounce of fat off the meat. Didn’t notice it because it had been marinating in a cilantro chutney.
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Flank has gotten so crazy expensive but it is one of the best high heat grilling meats around. Do you marinate it? My mom and dad would do it with a ketchup and vinegar garlic and onion with some Worcestershire sauce in it. I like that or do a teriyaki.
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I was following a recipe. The meat was marinaded in soy sauce, garlic, oregano, thyme, and rosemary. The meat was paired with skillet fried potatoes in a garlic-butter sauce.
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Damn - I just ate, and you’re making me hungry! 
Hope you’re resolution wasn’t to diet 
I picked up a three bone rib eye roast (not Prime Rib, it’d be Choice Rib instead) on special for $5.00/lb or so just before Christmas… Now I need to look a smoking it, and at the weather report for a couple of nice days so I can feel good about getting the smoker out of the garage.
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I’m still waiting for a good time to smoke mine. It’s still sitting in the freezer 
Maybe Friday next week.
Build you a heatermeter! Ive done 20 hr smokes on my large egg. Though I’ve switched to more relatively hot and fast style smoking now and get much tastier and consistent results. I do 14# ish briskets in about 6 hrs at around 300F.
In regard to sv smoked BBQ, I’m not a fan. I’m a huge sous vide advocate, but for smoked meats they just haven’t turned out as well as more traditionally smoked meat… I really wanted it to work, it just doesn’t for me.
But for the best bbq you can’t beat a stick burner offset smoker, 100% real wood fuel source.
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