I can concur that this method is pretty great but I'd stress the phrase "bare simmer". Otherwise you'll be enjoying some yummy plastic chemical carcinogen goodness with your prized protein. I know the esteemed JohnVee would agree...
ONSC's Cookin', Grillin', and Bacon thread (12 Viewers)
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I can concur that this method is pretty great but I'd stress the phrase "bare simmer". Otherwise you'll be enjoying some yummy plastic chemical carcinogen goodness with your prized protein. I know the esteemed JohnVee would agree...
Sous vide all the things.
lumbee1
Native American
Thank you! I considered this and we vac seal fresh meat all the time. I didn't know how cooked brisket would handle freezing.
Before we got a vac sealer, I would just throw the slices in a covered cast iron skillet with just a small splash of water to barely steam them back to life. Worked well.
RedHeadedStepChild
Proudly wearing my MC1R mutation!
This evil looking witch’s brew will become velvet falernum this evening. Then we will make zombies.
This mild looking horse-pi$$ will become LC based financially unsound decisions and inflammatory internet statements. Then we will ask for forgiveness.
Dave, you are my hero. Drink well and often.
Here is the recipe for "The Townie" a Pittsboro original experience:
Drink/sip a 1/2 shot of Jaeger - - coat your mouth - -really sick stuff.
Drink a 1/2 bottle of MHL
Repeat above up to 8 times max
If you have nothing to do and low on money, add "sipping Bitter Italian Soda" after drinking 1/2 bottle MHL to have a fresh restart.
Bitter Italian Soda is simply a couple ounces of Soda Water + a couple dashes of Angostura Bitters. You can use Sprite or something if you are a gd pussy.
Recipe developed at City Tap and initial formula from JB (not me, the other JB).
Not allowed to cook my hot sauces inside anymore, lol. Scorpion, garlic, blackened garlic, honey (@S4Cruiser ) ginger, cumin.
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Im all about spicy food and sauces. Would you mind making be a some?
Remind me before our next monthly meeting and I'll bring some stuff for you.
Its what for dinner
S4Cruiser
SILVER Star
Was planning to stuff some Anaheim chiles but they got way soft after roasting to remove skins...so it ended up like a pepper lined bowl thing. One stuffing is beef, onions, cream and sprinkle cheese. The other is pulled chicken, bacon, tavern ham, cream and manchego cheese. Who knows how it turns out.
Special beef made a special burger. Thanks @cruiser4life .
And I learned that the griddle on my new range is absofuckingluty useless due to the grease that splatters everywhere. A cast iron skillet would've contained all the mess. Maybe shrimp will be better on it.
And I learned that the griddle on my new range is absofuckingluty useless due to the grease that splatters everywhere. A cast iron skillet would've contained all the mess. Maybe shrimp will be better on it.
Y'all don't want to see what I had tonight. Still waiting for my house hold goods to be delivered. . . had a Hot Pocket and a beer 
Did you have to wait a whole hour for it to cool down enough to eat?Y'all don't want to see what I had tonight. Still waiting for my house hold goods to be delivered. . . had a Hot Pocket and a beer
Lol yeah it burnt the roof of my mouth a little
