MacKenzie

ckreef, sign me up for a pallet please      This is going to be fun to watch   Thanks for posting

biffer, it looks awesome, love that colour. I've been waiting all day to see what it looks like and now I know, it's a beauty      

Only someone who sous vides know how wonderful the juices from the bag taste. I made a wonderful fly by the seat of your pants soup with the leftover juices from the beef short rib cook. Snow peas, onions, mushrooms, carrots, celery and potatoes. It was so tasty.

I'll give you that if you give me sugar on Grits - LOL

Being a Yankee I like my breakfast Grits with sugar.

Kills Mrs skreef every time I do it. She's a true Southern Country Girl. For her Grits with sugar is about as close to a mortal sin as one can get - LOL

 Is that like putting ketchup on eggs, or broccoli on nachos   

skreef, you have started with a big bang, gorgeous dinner, perfectly toasted bread and delicious dessert    

CC, looking at the results of your cook I'd say that must have been a very satisfying meal         

skreef welcome   It's great that you joined officially.   I'm looking forward to more of your gorgeous cooks    

Tinyfish, I'll stop on my way and pick you up between the two of us we should be able to find him easily

ckreef, I want one of your steaks

normstar, I trust you are open to hearing a woman's point of view,    I put the steak on the grill at 250-275F and just let it be until the internal temp. was 125F. Take it off the grill, cover and open the vents and when I have a good set of lump in flames the steak would go back on the grill to sear for perhaps a minute then flip to do the other side. When doing steak on the grill I like mine to be reasonably cooked. I'm not into rare. Now if doing the steak by sous vide I'd have the bath set at 132F and it would come out cooked but it would look very red:)  I do my burgers the same way but I'd cook them on the grill until the internal temp was about 150F not the usual 160 or so because normally I'd grind my own beef so hopefully missing all the bacteria contamination associated with ground meats from the store. It certainly takes longer to cook this way but I'm not is a rush, just want to enjoy the results. That's my 2 cents..

Sounds really good but all that and no poached egg picture - what will we do with you - LOL

What he said  

I use that baking steel in my oven and like it a lot. I also use it on top of the stove to make those English Muffins that are in my breakfast post:) Thanks EGGARY for posting that interesting info and the link:)

I like a thick steak done using the reverse sear method the most  I also like my hamburgers done the same way    250F-275F until nearly done, open up the vents and get a nice fire going and sear just to get some nice colour.

Some beef short ribs done at 137 F for 48 hours but first some grilled veggies-

Time to sear the ribs -

Plated.

Cut rib view-

The meat was nice and tender.

 

 

See MacKensie, there's a place for broccoli and cheese, but it's not on nachos! (Sorry, just had to get that dig in there!)

You'll be sorry you said that

I just think I'll make a trip to the store for more broccoli.

A chicken sausage patty on top of homemade English Muffins-

Plated.

All I need now is  and

ckreef, awesome cook, it looks sooooooooooo tasty    

I'd like to see this in action also but no rush for me, my KK is not even on the boat yet    

Isn't that just the cat's meow, beautiful      

CC, you are spoiling those soon to be grandkids and isn't that just what you are supposed to do. Everything looks verrrrry tasty    

the biffer, it's going to be a fantastic weekend for you and such excitement. Sorry I am not able to help as I'm still waiting for mine to be shipped. Don't forget to take pixs so we all can participate in the excitement.    

Thanks everyone. I put the meat loaf to good use today. Made  potato scallop to go with it.

Plated.

ckreef, I'd like to be on the receiving line for one or two of those sliders    

It maybe raining but it was time to do my version of ckreef's Baked Spaghetti.

Ready for the grill.

Baked.

Served.

It tasted great, I ate the whole thing and I know it!

The bad news is that my fresh pasta stuck together, I should have stirred it in the liquid, next time:)

While the grill was going I thought I might just as well do a small meatloaf using a 50/50 mix of beef and pork.

The internal view-