Food Porn

[AZMike]

Everyone has a different idea for what passes as chili. We had 15 entries of all sorts all wonderful chili. I did not even place! Made the final table in the Black Jack Tourney but failed to cash out
as well.

as well.

 

[Sierra1]

I am not a chili expert or purist. If it tastes good, it's good. And that looked fantastic.

 

[SkunkWorks]

Surf-n-Turf

 

[Sierra1]

But you can keep the peas.

 

[Reno]

But you can keep the peas.

Beautiful, except the green ball bearings

 

[Sierra1]

Beautiful, except the green ball bearings

Talk about feeling some "notchiness".

 

[Sierra1]

 

[Sierra1]

And my "where did you take" transitions into my Food Porn.

 

[Wenisgoodenuf]

For your BBQ/Smoker fans. Not exactly food porn but if you have a few hours there could be some. This is what happens when it's slow at work. Made from 2 1960 honey extractors and leftover parts.

 

[sheikyerbooty]

mate thats a work of art, well done

 

[Wenisgoodenuf]

mate thats a work of art, well done

Thx Sheik appreciate that, travelled in Europe 34 yrs ago with a couple of Kiwis from Christchurch for a couple of weeks. Two fantastic people. Would love to ride NZ one day. Still cold and snowy here, hope your riding is awesome. Cheers

 

[Wenisgoodenuf]

The maiden voyage of the Steampunk BBQ/Smoker. No pics of the steak or pork belly that was cooked. Our shop is filled with ravenous employees so had to eat quick before all gone.

 

[SkunkWorks]

Mmmmmm...................Tri-Tip!



Seasoned one up and dropped it in the Sous-Vide bath at 129-degrees F, for 6 hours.

Once I pulled it out of there, I re-seasoned it and threw it on a hot-hot grill for about 2-minutes on each side.





Sliced it up and served it with some Au Gratin Potatoes, and some green-beans.
Was super tender and delicious!
It might have just been the best Tri-Tip I have ever had...................



The next morning I used some of the leftovers to make Tri-Tip, onion, and cheese Omelettes.

 

[SkunkWorks]

Picked up an 8-lb Pork Loin not too long ago.
Cut it in half, seasoned and vacuum-sealed it into two 4-lb Loins.



Put one in the freezer for a future date, and cooked the other one yesterday.

Had it in the Sous-Vide bath for 3 hours at 140-degrees F.
Then it went on the grill for an hour at 300 F, with some apple-wood chips and some "Sweet Baby Ray's" BBQ-Sauce Glaze.





Came out super moist and tender!
Have plenty of leftovers. (shoulda cut the 8-lb Loin into thirds)



Served with some French-Bread, Glazed-Carrots, and a 7.2 hazy IPA.

 

[Sierra1]

Too many veggies.

 

[Sierra1]

View attachment 99086

Then it went on the grill for an hour at 300 F, with some apple-wood chips and some "Sweet Baby Ray's" BBQ-Sauce Glaze.

Looks like your notes says KC Masterpiece, which I like too. But Sweet Baby Ray's is even better. Here's the box I use. It's stainless steel. Mines's 3 years old, used weekly, and still looks new.

 

[SkunkWorks]

Looks like your notes says KC Masterpiece, which I like too. But Sweet Baby Ray's is even better. Here's the box I use. It's stainless steel. Mines's 3 years old, used weekly, and still looks new.

View attachment 99094

The Note that's written on the vacuum-bags says "KC-BBQ"
That's the RUB that I used on those, and is my Go-To rub of choice these days.
I get it at "Savory Spice Shop", and usually buy it in a 3-cup bag....................You should smell that place when you walk in the front door!



This is currently my Go-To Sauce of choice on pretty much everything BBQ.



The box that my wood-chips are in is just a cheap "Bread-Pan" that I bought at Target..................I probably should at least put some auluminum foil over the top of it with some holes in it.
I didn't want to spend the money on a fancy one...................maybe one day?

 

[Sierra1]

I have the exact same B-B-Q sauce in my fridge. Can't beat it. My "fancy" smoke box is all of $11 and will likely outlast me. I get 1 or 2lb bags of chips from my grocery store. One bag each of mesquite, oak, and pecan. Mix them in a bucket, fill my smoke box. Your spice shop is the spice version of the coffee aisle at the grocery store.

 

[Wallkeeper]

Guess who found out they were invited to dinner?

 

[SkunkWorks]

Chicken-Wing Challenge................

Thought I would do a "Taste Test" to see which sauce I prefer of these two.
I cooked up a couple Dozen in the Air-Fryer yesterday.....................and when I say a "Dozen", I really mean around 15 or so.



I've always been a "Frank's Red-Hot" Guy, but I saw the SBR the last time I was buying some BBQ-sauce so I picked up a bottle of that too.

I always toss the raw wings in a bowl with a TBS of Baking-Powder and a half TSP of Salt, and mix it in well before putting them in the Air-Fryer.
It makes them turn out "Crisper".
16-minutes at 385 degrees, then flip them and 16 minutes on the other side and they're done!
They turn out nice and crispy-Golden!



Then I just toss them in the Sauce of choice...........

First Batch.
I ate these while the 2nd batch was in the Air-Fryer.



And then the second Batch.
I had a half-dozen or so extra ones that I left "Plain" for my Wife (she doesn't do Spicy at all)
Washed them down with a couple Hard-Ciders....................Not a bad Lunch at all, while watching On-Demand coverage of the Formula-1 race.



It turns out that I prefer the Franks Red-Hot still. They both had real good flavor, but the FRH had just a bit more "Heat"
The SBR was more like a traditional "Mild" wing-sauce, while the FRH was more like a "Medium"
You really can't go wrong with either one if you are just looking for pre-made sauce in a bottle.

I've been craving Wings lately, and these hit the spot!