MacKenzie Posted January 28, 2017 Report Posted January 28, 2017 Thanks, Paul. I have been doing sous vide cooking for many years. It is another tool in the book, one that I would not be without. I have the Poly Science circulator, it was a very early player in the game.
tony b Posted January 28, 2017 Report Posted January 28, 2017 Used mine last night to do a strip steak and it's running right now doing a pork tenderloin for tonight's dinner.
Paul Posted January 29, 2017 Report Posted January 29, 2017 Put anything inside? I like to put butter, chopped onion, and rosemary inside and let it tumble around during the spin. YUM! 1
tony b Posted January 30, 2017 Report Posted January 30, 2017 Beauty, Jeff! Don't think I've seen a nicer roast chicken. Hear ya, Paul. I like to inject as well.
Pequod Posted January 30, 2017 Report Posted January 30, 2017 1 hour ago, Paul said: Put anything inside? I like to put butter, chopped onion, and rosemary inside and let it tumble around during the spin. YUM! Nothing but Pork Barrel BBQ All American Rub inside and out. Pork Barrel is a local brand (appeared on Shark Tank) and found a giant container of this Rub last year at Costco for $6 or $7. Figured I'd give it a shot and it's become the family favorite on spun chook. It's a savory rub with no sugar. I don't inject or do anything else but truss, spin it at 400° for 1 hour and 40 minutes. Perfect every time unbelievably juicy. http://www.porkbarrelbbqstore.com/collections/pork-barrel-bbq-spice-rubs
Aussie Ora Posted January 30, 2017 Report Posted January 30, 2017 Nice chook I still can believe how juicy they turn out on a KK Outback Kamado Bar and Grill
MacKenzie Posted January 30, 2017 Report Posted January 30, 2017 Fantastic colour, Half Smoke. It looks sooo delicious.
Jon B. Posted January 30, 2017 Report Posted January 30, 2017 Sunday fun day...................................tried out a crock pot wings recipe for lunch: Cooked them too long in the crock pot and they fell apart under the broiler. ...................but very tasty! Then for dinner we smoked a 14# turkey. Stuffed it with apples, oranges & onion. 4 hours at 325* with apple wood smoke. Turned out great: Made mashed potatoes with skins (with assorted colors), dressing and gravy from the drippings. Asleep on the couch by 8:30pm with the big belly blues 4
Bruce Pearson Posted January 30, 2017 Report Posted January 30, 2017 Oh nice looking turkey the whole meal looks good
MacKenzie Posted January 30, 2017 Report Posted January 30, 2017 Jon, two great cooks, tasty wings and that beautiful chicken. Dinner is looking soooo tasty.
tony b Posted January 30, 2017 Report Posted January 30, 2017 6 hours ago, Jon B. said: Asleep on the couch by 8:30pm with the big belly blues That's me more times that I care to admit!
Steve M Posted January 30, 2017 Report Posted January 30, 2017 Spun a gobbler Rubbed it with slap yo daddy APR and threw it on the rotisserie. Hopefully, my new rotisserie spit rod will be here this week. In the meantime, I used the basket. After about an hour and 15 minutes at 400, it hit 160 and came off the grill. 5
MacKenzie Posted February 2, 2017 Report Posted February 2, 2017 I like that look of that dinner, very tasty.:) 1
MacKenzie Posted February 2, 2017 Report Posted February 2, 2017 Fortunately I found a previously rotisserie organic chicken beast in the freezer. It is time to eat up those squash in the coldroom before they go back. I warmed up the frozen chicken in the Sous Vide bath while the rice cooked. 1
