We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin
and Ground Beef Acorn Squash
recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
sous vide tandoori experiment, Wow!
Have heard how good chicken is in sous vide buy never tried it, so I saved a piece when I did a large batch on the egg last week.
1.5 hour ...
Brushed with ghee and seared with super heated CI pan, not enough grill marks due to convex shape of the leg...
The texture and flavour profile is simply Wow! Have mostly done tandoori with bone-in skinless legs. Gonna try using boneless breasts and not have to worry about it being 'dry'; may even try some with skin on!