mgaretz

Double-cut pork loin chop, cooked SV then seared, maple-bourbon glaze, served with tater tots made in the BSOA (15 minutes, air-fry mode at 425F - perfect) and salad. Dessert was homemade, non-dairy peanut butter and salted caramel ice cream.

Hamburger, cooked SV then seared, topped with mushrooms in cream sherry, served with steamed Brussels Sprouts. Dessert was the last of the non-dairy Cherry ice cream.

Finally home after too long on the road. Quick stir-fry with carrots, broccoli, snap peas, water chestnuts (from a frozen veggie mix), mushrooms, bok choy, noodles and char siu. Sauce with soy, hoisin sauces, ginger, garlic ad a touch of red pepper flakes.

Tri-tip, cooked SV then seared. Served with stir-fried yu choy in soy and hoisin sauces, and salad.

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.

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

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?

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.

Last night was mini beer brats (pan fried) with baked beans and green beans. Salad.

Quick stir fry with the Yakisoba noodle packet with added mushrooms, bok choy and char siu.

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.

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.

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.

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:

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.

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.

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.

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

This one: https://www.bernzomatic.com/Products/Hand-Torches/Instant-On-Off/BZ4500HS I bought mine with a Sansaire label (also painted white) that came with their searing pan and grill and I am quite fond of it. After I bought it folks pointed out that it was the model I linked to above with different paint. I don't use it with Map-Pro, just the standard green Coleman camping cylinders. Map-Pro evidently doesn't burn that much hotter than Propane and costs a lot more, so the common wisdom seems to be don't waste your money on Map-Pro.

This book has been in my local Costcos. I looked through it for a few minutes. Looked up cherry, one of my favorite flavors, to see what they paired it with. No entry for cherry. Next to where cherry would have been, there was a page for citrus. Really? Like orange, lemon, lime and grapefruit all taste the same? I passed.

Almost all my pans are All Clad - most are all stainless but I have had two non-stick pans for the last 9 years and they still work and release fine. I use them for eggs, potatoes and hash. I recently bought a small, 8" non-stick WS by All- Clad pan just for doing an egg or two. It's anodized aluminum like the Costco set I bought before I got the All Clad. So far I like the WS pan and it wasn't expensive.

New York strip steak, cooked SV then seared, with green beans cooked ALV in butter. Served with salad and several glasses of a nice Lodi Zin. Homemade peanut butter/caramel ice cream for dessert (dairy free of course).

Dinner last night was a package of Yakisoba frozen noodle/veggie mix (Costco), thawed. Added mushrooms, green beans, cabbage and chicken with a little extra soy and hoisin sauce and stir-fried in my new Helen Chen wok which I am really liking a lot.

Soak fries for 30 minutes. Dry with paper towels and toss in oil. About a tsp per spud. Cook for 5 minutes at 360, toss. Raise temp to 390 and cook for another 10, tossing half way through. This is for fries about 1/4” wide.

Been on the road. This was dinner before I left, as there was no time to post it. Salmon, cooked SV, glazed with maple-bourbon. Served with green beans cooked ALV and salad.