MacKenzie

Chicken is so great done on the rotisserie I thought I'd do a couple of slabs of ribs even though I don't have the correct basket for that. They are in the grill @240F. Yesterday I sprinkled the ribs with granulated garlic, black pepper, and cayenne pepper. Vacuum sealed and left overnight in the fridge. Ready after 4.5 hours. Cut into the smaller slab. The more meaty slab- Plated with some SV potato salad. Those are the first of the radish for this season and last year's peas. The ribs were perfectly seasoned for my liking and I would definitely use the rotisserie method again.

It's not that I didn't know about it, it's just that I never made one for breakfast;)

Ed, you are now on a cooking roll, good luck with the pork butt and I will be watching for pixs also.:)

Ed, that chicken looks beautiful.:) Nicely done. Tony, looks like a great time for everyone.

Here are my garlic chives, they come up every year also -

Squirrels, birds and chipmunks. I try to avoid the raccoons.

Aussie Ora, lovely cook and just wait until you do it on a KK.

@ Bruce, this shot of my chives was taken early this morning as I went out to feed the wildlife.:) They come up year after year. BTW, Bruce, the more you cook the better you'll get at it and before you know it you won't want to eat out any more, things will just taste better and it might even turn into a big hobby.:)

Sounds great, ck. I'll be watching for more pics.

Tomorrow I will take a pix of my chives.

Thans, Bruce. It is a method of cooking where you put food in a bag, vacuum sealed it, the put the whole thing in a water bath. The whole thing is submerged under water. It can really tenderize a tough cut of meat. More tender cuts take a shorter time to cook. You can kill the "bugs" by doing a hot fast cook (grill/frying pan) or longer cooler cook (sous vide).

This is the first time I've seen boneless beef short ribs at the local store so I thought I'd give them a try. SV @ 137F for 48 hours. While this was happening look at what was happening at my pot of chives- Dinner- The meat was very tender and tasty.

Tony, your steak dinner sure looks tasty.

I've had lots of pizza for breakfast but have never made one for breakfast. You have given me tasty ideas tinyfish.

ck, what I wouldn't give for slice of those pizzas, delicious.

tinyfish, I wish I had a plate of those wings and a brat on my dinner plate right now.:)

You're not

I sous vide precooked potatoes 75 minutes (60-90 ok) at 85 C. I need a little clarification, did you pre cook the potatoes, aka, boiled in water, and then put them in the SV bath for 75 mins.?

Geo, those ribs do look good.:)

Mtroo, I don't have a thermometer in the bag and I think I just pinched the fish thru the bag to see how it was. I'm not a big fish lover so I don't do it very often;)

I'm sure you must have a couple of slices that you could send to me to try, sure sounds interesting.:)

Perfect first cook.

I do my steaks at 132F and love the colour and texture I get. I also like the security of knowing that my steak may look very rare but it is cooked all the bugs are killed by the long time in the bath.:) I do: Scallops @140 F for 30mins Hallibut @125°F for 12-20mins. Stat checking after 12 mins. then every 2 mins. until the desired doneness

CC, that is a very nice dinner, lots of goodies on that plate.:) My temps. are just the opposite. This morning I went out to do some garden work, wearing polar fleece. The temp was 54 F. I hope to get out of the 60 range soon, this has been more than a week of wet and cold.

ck, that dinner looks wonderful, perfect.:)