BBQ/Grill/Smoker/etc. Cooks

[NurseDave]

I also did some salmon sous vide last night for the wife and some friends. Too much scrambling around to take an after shot, but I did get one prior to the bath. Just some olive oil, salt, pepper, and lemon (zested and slices). Forty minutes at 123* followed by a quick sear in cast iron—it’s come out perfect four times in a row. Foolproof as far as I’m concerned. Highly recommend it.
View attachment 14453

Noice! Going to do salmon and sea bass tonight

 

[JWS VII]

Noice! Going to do salmon and sea bass tonight

I think I saw the results in the eating thread—better luck with the seafood?

 

[NurseDave]

I think I saw the results in the eating thread—better luck with the seafood?

Yes sir. All cooked well. I need to find a better way to season or maybe marinade the salmon.

 

[CVargo]

better way to season

Your arch nemesis?

 

[JWS VII]

Another bachelor night and another incredible steak. Prime ribeye. The sous vide is the gift that keeps on giving. Honestly, every steak lately has been “the best steak I’ve ever had.” I do not say this lightly. If you’re at all on the fence about this method of cooking, come on over! The water is warm, if you will

 

[uacowboy]

I just cooked up some of the best turkey breast I've had. No brining, just cut off the carcass, seasoned and into the bags for a 3 hr bath at 150 followed by a sear in hot cast iron.

 

[JWS VII]

Pizzas tonight on the BGE. My third time using this thin crust dough recipe and good results. I weighed out the ingredients to be very precise and it seemed to make a difference for the better. Cheers!

 

[JWS VII]

Last cook of the weekend—I made a quiche for dinner last night with sharp cheddar, kale, shiitake mushrooms and onions. I’ve started working on pastry dough as a pet-project of sorts and I’m getting better with more practice (duh). I blind baked the dough prior to adding the custard/filling and it stayed flaky and crisp. Pretty neat. Not overly difficult, but time consuming!

 

[NurseDave]

I don't care what @Dave in KY says about @uacowboy, @JWS VII makes a pretty good wife too!

That's a pretty sweet skill to have. I don't have the patience for any recipe that includes "allow to rise" or "roll out".

 

[JWS VII]

I don't care what @Dave in KY says about @uacowboy, @JWS VII makes a pretty good wife too!

Aww shucks... thanks big guy

 

[uacowboy]

No sous vide today. This went into the smoker at 0600 at 108°C.

 

[JWS VII]

No sous vide today. This went into the smoker at 0600 at 108°C.
View attachment 15035

That's what I'm talking about!

 

[Dave in KY]

No sous vide today. This went into the smoker at 0600 at 108°C.
View attachment 15035

I take everything I said about your decision-making capabilities back now....

 

[CVargo]

108°C.

 

[uacowboy]

I thought you were a math person! Lol my PID controller I built for the electric smoker only works in celcius. It's a bit over 225°F

 

[CVargo]

I thought you were a math person! Lol my PID controller I built for the electric smoker only works in celcius. It's a bit over 225°F

HEY MAN! This MURICA!

 

[uacowboy]

HEY MAN! This MURICA!

Murica is Metric!

 

[Dave in KY]

Murica is Metric!
View attachment 15038

Says nothing about temps

 

[JWS VII]

 

[uacowboy]

Says nothing about temps

Pretty sure that's covered by etc. Lol