Whatcha cooking for the SB???

[DHoey]

Anybody doing up some good shit for Sunday??? I know you southern boys can barbecue and you New England fellers are probably just eating chowdah or something. So what's the plan? Let's hear it!

 

[mcnabb7542]

Smoking up some pork butts tomorrow along with some ribs:

Menu:

Nachos
Little smokies, (wrapped and smothered in BBQ sauce)
Pulled pork sliders
Sliced down ribblets
garlic knots mini's

And the beer Bikini Blondes!

 

[Dolemite censored]

I have a professional deep fryer. Fried Chicken legs and wings.

 

[006]

Smoking a few butts, chicken quarters, some small cheap piece of cow to make chili.

Gonna give this a shot for deviled eggs. Open to any advice. I've heard both putting a raw egg and hardboiled egg in there so I'll do some of each.

Smoked Eggs

 

[DHoey]

Smoking a few butts, chicken quarters, some small cheap piece of cow to make chili.

Gonna give this a shot for deviled eggs. Open to any advice. I've heard both putting a raw egg and hardboiled egg in there so I'll do some of each.

Smoked Eggs

I've smoked eggs quite a few times. My advice, don't over smoke the eggs as they can get rubbery. I topped mine with sriracha and smoked fish. Got great reviews from the guests. What kind of smoker do you have?

 

[006]

I've smoked eggs quite a few times. My advice, don't over smoke the eggs as they can get rubbery. I topped mine with sriracha and smoked fish. Got great reviews from the guests. What kind of smoker do you have?

Did you pre hardboil them or just throw them in raw? I could see the rubbery issue plus I just want a hint of smoke, too much seems nasty in my head.

It's a horizon, side stick burner.

20" Classic Smoker (Item# 203618CS)

 

[SlinkyRedfoot]

I have a professional deep fryer. Fried Chicken legs and wings.

Ahhh, the perks of working at The Golden Dragon Chinese Buffet and Restaurant!

 

[DHoey]

Did you pre hardboil them or just throw them in raw? I could see the rubbery issue plus I just want a hint of smoke, too much seems nasty in my head.

It's a horizon, side stick burner.

20" Classic Smoker (Item# 203618CS)

Pre-boil for sure. If you want just a subtle smoke flavor, you can leave the shell on, smoke will pass through it.

Badass smoker man

 

[SlinkyRedfoot]

Smoked Eggs

That's pretty wild. I've never heard of that. Might have to give it a try.

 

[SlinkyRedfoot]

I'm making wings sous vide and then I'll finish them on the grill. Fucking awesome. They're crispy, but the meat just falls off the bones.

 

[Dolemite censored]

Ahhh, the perks of working at The Golden Dragon Chinese Buffet and Restaurant!

So, what are you having? Bagels and lox? Gefitle fish?

Go eat a ham sandwich, hebe.

 

[DHoey]

I'm making wings sous vide and then I'll finish them on the grill. Fucking awesome. They're crispy, but the meat just falls off the bones.

How big is your sous vide pot? I've thought about trying it in a cooler to see if it's worth it. I like my pressure cooker though...

 

[006]

Pre-boil for sure. If you want just a subtle smoke flavor, you can leave the shell on, smoke will pass through it.

Badass smoker man

thanks buddy

 

[beardown07]

I'm making wings sous vide and then I'll finish them on the grill. Fucking awesome. They're crispy, but the meat just falls off the bones.

Elaborate on yer processes.


I generally steam mine, chill em, and then fry or bake em.

 

[SlinkyRedfoot]

How big is your sous vide pot? I've thought about trying it in a cooler to see if it's worth it. I like my pressure cooker though...

I don't have a dedicated sous vide pot. I've got a large dutch oven that I use, or if I need more room, I'll use a 12-qt all-clad pot.

I just got the sous vide machine for Christmas, so I'm still a novice, but I'm digging some of the results. I'm thinking about getting one of those larger, insulated thingies so I can do more at once.

 

[SlinkyRedfoot]

Elaborate on yer processes.


I generally steam mine, chill em, and then fry or bake em.

I set up the sous vide bath at 151.5 degrees, salt and pepper the wings, vacuum seal them in a bag, toss it in the water for an hour, take them out, dry them off and throw them on a hot grill for crispiness. Easy as hell.

 

[SlinkyRedfoot]

I set up the sous vide bath at 151.5 degrees, salt and pepper the wings, vacuum seal them in a bag, toss it in the water for an hour, take them out, dry them off and throw them on a hot grill for crispiness. Easy as hell.

I've also heard that if you finish them in a fryer, they're great. I've got a fryer, but it's pretty large, so I don't fuck with it too often and when I do, I'll usually plan a weekend of using it.

 

[beardown07]

I set up the sous vide bath at 151.5 degrees, salt and pepper the wings, vacuum seal them in a bag, toss it in the water for an hour, take them out, dry them off and throw them on a hot grill for crispiness. Easy as hell.

I have only done sous vide cooking to re-heat meat, specifically prime rib.

 

[SlinkyRedfoot]

I set up the sous vide bath at 151.5 degrees, salt and pepper the wings, vacuum seal them in a bag, toss it in the water for an hour, take them out, dry them off and throw them on a hot grill for crispiness. Easy as hell.

Oh yeah, I oil the grill right before I put them on with Canola.

 

[DHoey]

I don't have a dedicated sous vide pot. I've got a large dutch oven that I use, or if I need more room, I'll use a 12-qt all-clad pot.

I just got the sous vide machine for Christmas, so I'm still a novice, but I'm digging some of the results. I'm thinking about getting one of those larger, insulated thingies so I can do more at once.

It's pretty interesting stuff. I read about it in Outdoor Life a few years ago. They used a cooler and hot water. Manual temp control and circulation so you had to be on top of it constantly.