with 2022 to soon pass what are you making tomorrow? Egging or not?

RRP

I have had a tradition for many MANY years of fixing us an Eggs Benedict and champagne brunch and then a pot of our favorite chili for our supper. 

How about you?

WeberWho

I was gifted a sous vide container this Christmas. I'm currently looking for something to cook in it tomorrow. 

Ozzie_Isaac

Pork tenderloin, cabbage, and black eyed peas.

ColtsFan

Corned beef and cabbage. 

RRP

WeberWho said:

I was gifted a sous vide container this Christmas. I'm currently looking for something to cook in it tomorrow. 

COOL! Lid? No Lid? What meat do you have in mind? Need some help?

Botch

I don't know what I'm making, but I DO know what I'm not making!  No more reheated turkey noodle soup nor au gratin spuds, still left over from a couple days after Xmas.  I'm done with that.  

ColtsFan

Botch said:

I don't know what I'm making, but I DO know what I'm not making!  No more reheated turkey noodle soup nor au gratin spuds, still left over from a couple days after Xmas.  I'm done with that.  

I threw the rest of my spuds (Carey’s spuds) out today

bluebird66

Pulled pork and mac and cheese.

ColbyLang

Babybacks, cole slaw, black eyes and cornbread muffins

EggNorth

Scallops (new year tradition), shrimp and leftovers of whatever is in the fridge.

Happy New Year!

WeberWho

RRP said:

WeberWho said:

I was gifted a sous vide container this Christmas. I'm currently looking for something to cook in it tomorrow. 

COOL! Lid? No Lid? What meat do you have in mind? Need some help?

I'm all ears if you have any suggestions @RRP

I didn't plan this out very well as I'd imagine most stores will be closed this afternoon. I do have some frozen leftover brisket. I might start from there. I have some brioche hamburger buns leftover from chicken sandwiches we made the other day. So I'm thinking chopped brisket sandwiches. I really need to find some real recipes for the sous vide as it gets used 98% of the time for only reheating proteins. 

I ended up buying a couple Coleman Party Stackers on the cheap. I used a hole saw and cut into the cooler top to fit the sous vide. 





The cooler has worked great the past couple years but the downfall is that it takes too much time for all that water to heat up to temp. Especially with smaller cooks. So I asked for a cheap sous vide container that has a top for Christmas. My sister was kind enough to gift me one. 



So I'm itching to see how it well it works but I haven't had any real good excuse to give it a go. 

JohnInCarolina

@WeberWho - perfect rig for trying the chocolate pots if you haven’t given those a go.  I’d also suggest Anova’s recipe for garlic rosemary mashed potatoes.

WeberWho

JohnInCarolina said:

@WeberWho - perfect rig for trying the chocolate pots if you haven’t given those a go.  I’d also suggest Anova’s recipe for garlic rosemary mashed potatoes.

Thanks @JohnInCarolina Your chocolate pots have been on the want to do list forever. I need to give that a go. I remember someone mentioning the rosemary mashed potatoes now that you mentioned it. Thanks for the suggestions!

JohnInCarolina

WeberWho said:

JohnInCarolina said:

@WeberWho - perfect rig for trying the chocolate pots if you haven’t given those a go.  I’d also suggest Anova’s recipe for garlic rosemary mashed potatoes.

Thanks @JohnInCarolina Your chocolate pots have been on the want to do list forever. I need to give that a go. I remember someone mentioning the rosemary mashed potatoes now that you mentioned it. Thanks for the suggestions!

Those are just both cooks that require a high temperature, which can be a challenge to reach without a proper container and lid.  

The other thing I’d suggest when you get a chance to source them are 72-hr short ribs:   

https://modernistcuisine.com/recipes/72-hour-braised-short-ribs/

I just like those for the novelty of cooking something for 3 days!

BikerBob

Black eyed peas and hog jowl in cast iron. Collards with pork fo flavor with a cast iron skillet of corn bread. 
Bob

alaskanassasin

48 hr corn beef is a favorite of mine @WeberWho

1voyager

Egret's double smoked ham.

WeberWho

alaskanassasin said:

48 hr corn beef is a favorite of mine @Weber

Hey thanks! @alaskanassasin

WeberWho

.

lousubcap

I mentioned in the below thread
BookmarkNYE cooks?
that today I would be cooking a small (12" pan) seafood paella and here it is: (timing somewhat driven by first time paella on my recently acquired SM grill and I didn't want to rig the lights-like needed for the SM brisket cook...)
The fire getting going-

The cook closing in on the finish-

And for anyone who knows me-the $$ shot (managed to get the socarrat in the shot)

Goods besides the Bomba rice-garlic , jalapenos (SWMBO will dodge them but enjoys the subtle heat), asparagus, sofrito, shrimp and some lobsta meat.  
Thanks for looking and 
Happy New Year 🥃

JohnInCarolina

Looks great @lousubcap !

GrateEggspectations

@lousubcap

Were I to pursue this daunting cook, I am not sure which part I would prefer - the ceremony in operation of the SM or the results, assuming I didn’t botch them. Can’t rely on luck for that execution! Goodness at play. 

RRP

1voyager said:

Egret's double smoked ham.

The Double Smoked ham was Dave Spence aka DR Chicken’s recipe and claim to fame. Egret’s ham is the one one injected with maple syrup and then coated with a syrup and bourbon glaze.so which one did you mean? 

lousubcap

@GrateEggspectations - You have produced far more elaborate and skilled cooks across a wide and challenging landscape than the one above.

Here is a link to a great primer that will yield solid results every time:
http://www.nakedwhiz.com/paella/paella.htm 
And that thread is focused on a BGE-I just wanted to take on the challenge of messing about with the SM rig (like the brisket cook).  However, I have to admit the near continuous care and messing with the fire is quite enjoyable.  (I'm sure I will get past that soon.)

BTW- @SciAggie offered the true key to knowing when the cook was finished-run fork tines across the bottom of the pan-when you get the sticking resistance you are there.  That is money right there.
2023-time to give it a go.
Thanks for comment.
Happy New Year!

WeberWho

I was eating solo this evening. Chopped brisket.

westernbbq

for the Viking-Packer game today....

MasterC

Sous vide pork lion reverse seared on the minimax served with homemade kruat and black eyed peas. A long practiced tradition.

lousubcap

@westernbbq - glad you surfaced and with a great looking brisket.  Nailed it with the bark and ring as well.  Great eats were had by all.  

BlG_GREEN_DAVE

I am hoping to make a Jess Omelette

It is lightly runny, and a little salty. Smells like bleach and almonds she says. But sure don’t taste like it