Food Porn

[SkunkWorks]

I’m having Tri-Tip for dinner tonight.
got one seasoned up, and it’s been in the sous-vide bath at 129° for about 6 hours now.

 

[Sierra1]

You should have cheesy baked-potatoes........................just because

There is a box in the cupboard . . . .

 

[Sierra1]

I’m having Tri-Tip for dinner tonight.
got one seasoned up, and it’s been in the sous-vide bath at 129° for about 6 hours now.

View attachment 117831

My nephew in law is always making this. He does a good job and doesn't eat leftovers. So . . . . I get tri-tip too.

 

[SkunkWorks]

On the sear-burner after a pat dry.
Sliced and served with Jasmine Rice.

 

[SkunkWorks]

Spatchcock 14-lb Turkey.

Rubbed with mayonnaise and seasoning (SPG)


I put an extra smoke-box in the back of the Traeger with some applewood chips and some pecan pellets.

About a 1/2 hour before I pulled the Bird, I basted it with melted butter and threw the giblets on the grate for the Dog’s dinner.

Cooked it at 270°F until the Breast reached 165°F

It’s tented under foil now on the kitchen counter until the sides are ready.

 

[Sierra1]

Did you run it over first? Why is flat?

 

[SkunkWorks]

My son Jacob said the same thing. “Looks like it got run over”

I cut the backbone out of it, and pulled the breastbone out before I smoked it.

 

[SkunkWorks]

 

[Sierra1]

Stop playing with your food.

 

[SkunkWorks]

Belly completely full…………. Gonna have to wait for Pie.


Time to sit back and enjoy a nice tasty Beer!

 

[Sierra1]

That's not a beer . . . . it's a milkshake.

 

[SkunkWorks]

Maybe………..but it’s tasty!

 

[EricV]

Slow cooked turkey breast, (on sale at Aldi), roasted garlic-parmesan mashed potatoes from scratch, Stoffers stuffing, cranberry from a can, homemade rolls from sourdough starter and gravy from the slow cook turkey drippings.
Thoroughly enjoyed it along with some cost effective, but still decent champagne.

 

[Sierra1]

Finally, a "normal" meal from Eric.

 

[EricV]

Finally, a "normal" meal from Eric.

I had a second plate too.

 

[SkunkWorks]

Sous-vide cooked Ribeyes. Seasoned with SPG.
2 hours at 129°, then pat dry and onto the sear-burner for about a minute per side.

 

[SkunkWorks]

Today’s dinner is a 4-1/2lb Beef eye of round Roast.
Smoking it at 225°.
It was cheap, so we’ll see how it turns out……..

 

[Sierra1]

I just cooked another boring batch of pork chops. Oh, and chocolate chip cookies too. So pedestrian.

 

[SkunkWorks]

Pulled off the Traeger at 130°
Now wrapped and resting for 45 minutes or so before slicing into it.

 

[EricV]

Prep... I bet you can guess where this is heading