Dinner on my own

FarmingPhD

My wife went to a women’s retreat this weekend with our church like she does every year. So I’m running daddy daycare and before someone spouts at me that “it’s called parenting,” i know it is, it’s just more fun to call it daddy daycare and my wife likes the joke too.  So like I’ve done the last 3 years, I make the kids Mac and cheese, put them to bed, and then make my own dinner.  This year I’m even going to document it!

On the menu:
- prime filet - reverse seared
- confit potatoes - par cooked in the  nuker and into beef fat on the egg at 225,  not sure how it will turn out, but I got enough other food I won’t go hungry
- ABT’s from the grocery, too lazy and short on time to throw my own together 
- deep fried mushrooms and onion rings - my wife doesn’t like these and I’m due for a swap out on my fry oil 

More pics to follow as this comes together. 

caliking

This is greatness in the making. 

Where can I sign up caliqueen for this retreat?

lousubcap

The window of opportunity fully appreciated.  Banquets await.  Way to enjoy.  

JohnnyTarheel

Sounds like you are an opportunist… an experienced one.  ENJOY!!

JohnInCarolina

I like the way you roll.

GrateEggspectations

Home run of a menu right there. Hard to go wrong. 

I look forward to those plated pics. 

FarmingPhD

Confit taters rolling along. Egg holding 300 and throttling back shooting for 250ish when the filet goes on

JohnInCarolina

FarmingPhD

JohnInCarolina

Nice!

FarmingPhD

That bloody ABT had one hot jalapeño in it.  I finally grabbed some milk, nose running, sweating, whooooo. 

StillH2OEgger

That looks wonderful! Hope the blazing ABT didn't prevent you from enjoying it appropriately.

lousubcap

@FarmingPhD - Great plate and finish right there.  Congrats.  Bonus points for the caveman approach.  

alaskanassasin

Nice meal I like how you roll. 

alaskanassasin

Looks like we will be cutting beans before oct 1. You all have a safe harvest.

alaskanassasin

My neighbor has been chopping silage for a week now, word on the street is he had 300 acres of corn dry down to far to chop.

Gamecockeggman

Winner!

bubbajack

Hell yes!

FarmingPhD

JohnInCarolina said:

Nice!

Thanks John

FarmingPhD

StillH2OEgger said:

That looks wonderful! Hope the blazing ABT didn't prevent you from enjoying it appropriately.

Thanks- I strategically waited to eat the ABT close to last as I’ve had the occasional one leave the rest of dinner tasting like heat.

FarmingPhD

lousubcap said:

@FarmingPhD - Great plate and finish right there.  Congrats.  Bonus points for the caveman approach.  

Thanks Cap - I felt like I was rolling the dice a bit doing this on a tenderloin filet, but it did not disappoint.  Impressed with the heat a chunk of beef like that can take and not really burn it.  Definitely adding this as an optional finish for steaks and takes minimal effort to set up.

FarmingPhD

@alaskanassasin thanks- we are starting high moisture corn this coming week and likely run beans the following week and then back to corn.  Our corn local here is drying down fast, really bad drought.  We harvest north about 20 miles where they’ve had more rain so the corn isn’t near as matured. Hope you have a good safe fall too.

FarmingPhD

Thanks @Gamecockeggman and @bubbajack

4TheGrillOfIt

caliking

Outstanding, sir.

The filet looks excellent, but I'm really digging the taters, too.

Bar

Sweet Jesus!

Bar

What temp did you pull it before searing?

FarmingPhD

Bar said:

What temp did you pull it before searing?

Was probing 110-120, sat 10min for searing temps to be reached.

Bar

Perfection 

FarmingPhD

caliking said:

Outstanding, sir.

The filet looks excellent, but I'm really digging the taters, too.

The taters were good and definitely different.  The outside was nice and crispy, inside were soft and melty feeling.  The insides texture made me feel like I was eating mashed potato soaked in beef tallow, which is  basically what it was.

JohnnyTarheel

Outstanding!!