What's cookin' boys?

[TheOldHokie]

Scrounging for lunch and you find one boneless chicken breast in the freezer..

15 Minute Kung Pao

Watch out for the nearly invisible Szechuan peppercorn land mines !!!

​

 

[imnukensc]

Sausage gravy and biscuits for breakfast this morning.

 

[old and tired]

Sausage gravy and biscuits for breakfast this morning.

Where's the puddles of grease that my mother usually had???

 

[TheOldHokie]

Where's the puddles of grease that my mother usually had???

Pig fat rules!!

 

[Shawn T. W]

I'm having a slow weekend ... I stopped at a grocery store and picked up some stuff ... Canned Pumpkin was on sale, and so was cake mix ... I will at times make peach cobbler in my crockpot, so I decided to try pumpkin instead!

I dumped the 3 cans of pumpkin in the crock, added some milk, 2 eggs, and half the cake mix, mixing it all together, I meant to get some pumpkin pie spices, but ... Forgot!

I then smoothed out the top, and added the other half of the cake mix, sliced up a 1/4 lb stick of butter into patties, and placed on top of the cake mix, set the crockpot on high, and started driving! 3 hours later ...

I scooped some out ... Yummy

That was for lunch ... For dinner I decided I was gonna try meatloaf and mashed potatoes ...

I like to add a little bit of onion to my potatoes, and mix both sweet potatoes and Idaho russets together ... Added the rest of the onion with the meat mixture ...

More work, and more clean up than normal, but a nice change ...

 

[TheOldHokie]

I'm having a slow weekend ... I stopped at a grocery store and picked up some stuff ... Canned Pumpkin was on sale, and so was cake mix ... I will at times make peach cobbler in my crockpot, so I decided to try pumpkin instead!

I dumped the 3 cans of pumpkin in the crock, added some milk, 2 eggs, and half the cake mix, mixing it all together, I meant to get some pumpkin pie spices, but ... Forgot!

I then smoothed out the top, and added the other half of the cake mix, sliced up a 1/4 lb stick of butter into patties, and placed on top of the cake mix, set the crockpot on high, and started driving! 3 hours later ...

View attachment 165959

I scooped some out ... Yummy

View attachment 165960

That was for lunch ... For dinner I decided I was gonna try meatloaf and mashed potatoes ...

I like to add a little bit of onion to my potatoes, and mix both sweet potatoes and Idaho russets together ... Added the rest of the onion with the meat mixture ...

View attachment 165961

More work, and more clean up than normal, but a nice change ...

View attachment 165962

I dont know how you do that and drive too! I would be eating at a diner

 

[Shawn T. W]

My meatloaf was better than what I could find at a diner that had truck parking ... Most truck stops have lousy food these days, most only have fast food and/or "roller grill" junk, even the ones that have a sit down and order are like a Denny's, Black Bear Diner, Huddle House ... Chains ... I'd rather fix it myself!

Besides, even on a good day, I can't drive more than 11 hours ... Today I only drove about 8.5 hours, so I had time to lollygag along ... Tomorrow will be even less driving ... But I've got so many leftovers, it will just be reheating them ...

 

[TheOldHokie]

First tranche of pies done. More to come.
​

 

[TheOldHokie]

I am downsizing to 16 pounders this year.

 

[johnjk]

My smokers stayed cold this weekend. Going to family and they are doing it all. Everyone have a safe and peaceful Thanksgiving.

 

[TheOldHokie]

Breakfast of Champions

Strong black coffee and pecan pie. Nothing like a sugar abetted caffein high to kick start the day

 

[drygulch]

Here's an unappealing shot of our turkey cooking overnight via sous vide. It cooked about 18 hours at 147 degrees.

And a shot of it on the kamado to smoke and crisp the skin. Amazing how much flavor gets into the meat in such a short time.

And the final product...

I previously fried turkeys for 25+ years, which seemed to maximize juiciness and was a crowd favorite, but sous viding has been blowing the fried turkeys out of the water.

Thankfully even with 21 people there's still a little left for turkey sandwiches

 

[TheOldHokie]

I would love to try Sous Vide cookery but the equipment is kind of pricey. What do you use and how do you control the water temperature? Stuffed or not?

Dan

 

[drygulch]

I have an Anova similar to this. I originally bought it the night before a bbq competition/charity event as a way to keep some of the finished meat warm for serving. Worked great for that, but I've expanded its scope since.

https://www.amazon.com/Anova-Culinary-AN525-US00-Precision-Cooker/dp/B0BQ9F56WV

For temp, there's just a dial that controls by 1/2 degree increments. Mine has unwanted wifi etc, but I was in a pinch.

For heat transfer, flavor, and to keep the turkey submerged, I put a brine in the bag while sous viding. Sadly one one thing I've missed over the years is being able to stuff a turkey. Not really compatible with frying or sous viding.

I love having the sous vide as another tool for cooking. Pork belly is another favorite of ours for the sous vide. Turns to butter!

Greg