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What ya eatin?
- Thread starter Cvargo
- Start date
Dave in KY
Shave Newbie
Chicken Bacon Artichoke PLEASE
It's in the oven! This new peppe is awesome though!!!!
Dave in KY
Shave Newbie
So jealous as we don't have one near us anymore. When living in Knoxville I has a few I cleaned and got free pizzas weekly
GearNoir
“The Disney Princess’s Apprentice”
Not much of a preference, other than being more of a sweet pickle kind of guy.
I saw a thing on my Facebook about kool aid pickles and how to make them. Has anybody here tried them? Looks like a southern thing.
It is my general understanding that it is a Southern thing. Never tried them and I'm not particularly interested, but I've heard good things from the other firefighters at work.
It's a box of deliciousness. Honestly, it doesn't even matter what's inside.
Chocolate covered bacon! 
Dave in KY
Shave Newbie
Wait?!?! CHICKEN !!!!!!!!!!!!
Yeah. I actually wanted chick fil a but it being Sunday and all, they are closed. Saw they had a bbq chicken strip sandwich and figured I would try it
woodpusher
TSC’s International Man of Meh
Pan fried chicken breast with pasta, sauce is nice and sweet from our backyard tomatoes, with ample freshly greated Parmesan. Mmmmm mmmm good!
That looks mighty delicious Sam. And as a Jet fan, I must give you my condolences for today's game. Honestly, I didn't thing the Jets had it in them. Not sure why I put with the punishment year after year after year. But them there's good eatin'.
So...a lot of peolple say that like this better than other traditional methods. What is your take on the reverse sear?
JWS VII
0
Admittedly, this was my first time doing the reverse sear. As noted, I was happy with the outcome. I probed the meat and cooked 250* indirect until the center was 115*. I then pulled the meat, opened the vents, and cranked the heat up to 600-650*. Quick sear about 1:30 per side until the center was 125-130*. It probably carried over to a bit higher than this. Due to the relatively slow cook at the beginning, I think it resulted in a much more even temperature throughout the meat. Seems like a really good method for thicker cuts.
Definitely worth a try if you haven't test it out!