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Nzoner's Game Room>Fire Me Boy! What's For Dinner? Thread
Buehler445 08:45 AM 07-15-2015
Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408
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KCUnited 07:21 PM 04-08-2019
Warmest day in Chicago in 6 months. Grilled chicken and kale based salad.


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Sorce 08:30 PM 04-08-2019
KC strips with baked potato and Asparagus tonight. Didn't get a pic because baby was hungry. SV at 135 seared on grill.

Sent from my Pixel 3 using Tapatalk
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threebag 09:57 PM 04-08-2019
Hopefully ribs tomorrow. Sick as heck today
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GloryDayz 09:58 PM 04-08-2019
We did Subway again. One doesn't question the Mojo Gods, so I think it's Subway until we lose a hockey game...
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Abba-Dabba 05:37 PM 04-10-2019
S&P chicken thighs with green pepper, onion and bean sprouts. Dirty shoyu to dip in. Washed it down with many strawberries.
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cooper barrett 01:15 AM 04-11-2019
Chicken and noodles with a twist. Bread ball/ halved and drizzled w/ EVOO and toasted.

Smoked chicken leg quarter, 1/2lb Bow tie pasta, chicken broth gelatin (1/8 cup), EVOO, Moroccan bbq baste. Sun dried tomatoes.
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threebag 05:47 AM 04-11-2019
Rolled out Taco Tuesday and Chicken Fajitas, even had Guacamole Slices and Homemade Salsa. Those little Mission Street Taco Shells are the shit.
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Fire Me Boy! 01:11 PM 04-11-2019
Double posting. Getting ready to sear and smoke these bad boys from a local farm. Seared and smoking now.
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threebag 03:57 PM 04-11-2019
Sear before smoke?
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Fire Me Boy! 04:02 PM 04-11-2019
Originally Posted by threebag02:
Sear before smoke?
Yes. Seared them while very cold so not to raise the internal.
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threebag 04:06 PM 04-11-2019
I always did the other way.
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Fire Me Boy! 04:09 PM 04-11-2019
Originally Posted by threebag02:
I always did the other way.
Does it make a difference?
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Baby Lee 04:16 PM 04-11-2019
Has anyone ever torch seared, like creme brulee?

Saw it recently on a sous vide video, and it made perfect sense. If you don't need slow smoke, no need for a grill, just apply directed heat so you get as much as possible into the surface without heating up the entire mass.
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Fire Me Boy! 04:20 PM 04-11-2019
Originally Posted by Baby Lee:
Has anyone ever torch seared, like creme brulee?

Saw it recently on a sous vide video, and it made perfect sense. If you don't need slow smoke, no need for a grill, just apply directed heat so you get as much as possible into the surface without heating up the entire mass.
I have. I prefer other methods. I will still torch a fat cap once in a while.
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cooper barrett 04:21 PM 04-11-2019
Originally Posted by Fire Me Boy!:
Does it make a difference?
Seared meat doesn't accept smoke but IMHO it will be concentrated on the outside not drawn into the meat.

I smoke, then bath (SV) them, then sear them.


Searing and smoking on a chop may not be bad. FMB will be honest if it sucked.

Failure is the key to Success Someone told someone that in a dating thread and he took it to heart...
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