Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Kristin Meredith on December 24, 2022, 11:52:20 AM
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We had left overs from the Sunday School party , so I just made up a pan of enchiladas. Had to cobble together my own enchilada sauce, but I think it will be ok. So, a "combo plate" (as Bent likes to say) for Christmas Eve dinner -- enchiladas, rice, and refried beans with cheese. Anyone making anything special for tonight?
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Just whatever is in the fridge for us.
Sadly, we have stopped making "meals".
At our age, we gain weight too easily.
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we just made cheese steak quesadillas.
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We are having some of the smoked salmon I cooked a few days ago and froze. We also have some crab and precooked baby back ribs.
My son called it a smorgasbord.
I'd like to see the enchiladas when they are done.
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I will be putting two garlic butter covered six pound prime rib roasts on in a few hours. I will also do smoked chantilly potatoes.
The temperature outside right now is 9. This will be the coldest temperature I have ever smoked in. Hopefully it works.
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2 inch Rib-eye steak. Sous vide at @140 for 5 hours. Grilled at 600° for 4 minutes.
(https://i.imgur.com/WKqylSJh.jpg)
(https://i.imgur.com/Miw03Mhh.jpg)
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That looks great
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I cannot tell a lie Chinese food. If You would like the phone number I can provide it. Our Son did say it was better then what he gets in the City
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Looks delicious!
Excuse my ignorance here, but what is the benefit of the 5 hour sous vide ?
Why not just straight to the grill ?
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It was too thick to grill and come out the way I like, not without a bunch of fussing. I was not standing outside in 16° temps to cook a steak. I was hoping it would cook so it did not have to be put in the oven after searing. It was cooked through, should have set it at 135°. Then all that was needed was the sear for some color and we ate!