Jump to content

mgaretz

participating member
  • Content count

    1,353
  • Joined

  • Last visited

1 Follower

Recent Profile Visitors

4,142 profile views
  1. Dinner 2018 (Part 1)

    Tri-tip, cooked SV then seared. Served with stir-fried yu choy in soy and hoisin sauces, and salad.
  2. Dinner 2018 (Part 1)

    Just me last night so I made a sirloin steak, cooked SV then seared. Served with white corn in butter cooked ALV and salad. Accompanied by a nice glass of Petite Sirah from Oak Ridge in Lodi.
  3. Dinner 2018 (Part 1)

    15 minutes at 400F air-fry mode. It was from a box (frozen, from Costco).
  4. Dinner 2018 (Part 1)

    Meatloaf served with cauliflower in butter, cooked ALV. This meatloaf came out denser than normal and I am not sure why. I made my normal recipe so possibly the beef was ground too fine?
  5. Dinner 2018 (Part 1)

    Orange chicken, made in the BSOA and stir-fried noodles (Yakisoba package) amped up with mushrooms, yu choy and cream sherry, soy and hoisin sauces.
  6. Dinner 2018 (Part 1)

    Last night was mini beer brats (pan fried) with baked beans and green beans. Salad.
  7. Dinner 2018 (Part 1)

    Quick stir fry with the Yakisoba noodle packet with added mushrooms, bok choy and char siu.
  8. Dinner 2018 (Part 1)

    Double-cut pork loin chop, cooked SV then seared and brushed with maple syrup with bourbon. Served with white corn cooked ALV with butter and salad.
  9. Dinner 2018 (Part 1)

    Forgot to take a picture, but last night we had pork tamales topped with avocado and refried beans. Served with salad and cherry pie for dessert.
  10. Dinner 2018 (Part 1)

    Thanks! It's a new way of smoking them so they are done much quicker and have smoke penetration on all sides (and bark). To make them you cut them apart then bag them with a dry rub (one that has salt) and shake to coat. Keep in the fridge for at least 6 hours to overnight. Then they go in the smoker for 2.5 hours. At the two hour mark I baste them with BBQ sauce. Then they are done 1/2 hour later. This is for baby backs - I haven't tried it with St. Louis or full spares. Timing and temp are crucial as it's easy to over-cook them and end up with dry, tough ribs. It took me many attempts to get it right.
  11. Dinner 2018 (Part 1)

    Blasphemy ribs (so-called because I smoke them individually instead of as a rack), with cole slaw and fries from fresh potatoes made in the Breville Smart Oven Air. The fries were a bit underdone to my taste, but my wife likes them that way. Here's a closeup of a rib showing the smoke penetration:
  12. Breville Smart Oven Air

    A heads up if you are thinking of getting a BSOA. Williams-Sonoma has them on a rare sale at $319.99. Usually Amazon drops the price to match, which is where I got mine, but so far they haven't - they are at $375.
  13. Dinner 2018 (Part 1)

    Belated St. Paddy's day dinner: Corned beef cooked SV (wonderful texture and so tender), carrots (also cooked SV and the nuked with the cabbage), and cabbage, cooked in the microwave with the juice and spices from the corned beef cook. The corned beef was soaked overnight in water to desalinate, then bagged with the spice packet and cooked SV at 180F for 10 hours.
  14. Dinner 2018 (Part 1)

    Breakfast for dinner again. I overcooked the eggs a tad. The hash browns were from dehydrated (I guess that's what you'd call them). They came from Costco in an eight-pack of 16 oz cartons like small milk cartons. Each one is supposed to be 7 servings, and you add water right in the carton. Not wanting to make that much, I weighed out the carton into four equal portions on 30 grams apiece, packaged up three of them in sandwich bags for use later and re-hydrated the last portion. It works out to 4 ozs of water. They were pretty good actually.
  15. The Air Fryer topic

    Did you do the 3 minute preheat? I forgot to mention that.
×