mgaretz

Wings in the Speedi, served with a lazy side of BBQ kettle chips.

Had a guest for dinner last night and so I made tri-tip (SV then seared). He requested medium-rare as opposed to our normal rare. Served with roasted red and white baby potatoes and peas.

The wife is having some dental issues and needs soft foods and/or small pieces. So diced chicken with diced carrots, peas, onion and rice noodles in peanut sauce.

Pork chop cooked on the new BBQ, served along with green beans.

I’ve used a pellet grill for many years now (6 or 7) and never had a creosote fire.

Wings, cooked on the BBQ. This was my first attempt at wings on the BBQ. I used indirect heat and them came out OK, but I prefer it when the skin is crispy. Even though I thawed them they still took 40 minutes or so. I still think the wings made in the Speedi come out the best, and those are 22 minutes from frozen. Served with green beans topped with ground peanuts.

9 to 10 hours at 126F

Tri-tip, cooked SV then seared, served with Brentwood corn.

Chicken curry (from Kevin's) with rice and green beans. My wife liked the curry but I did not. They must have used a lot of cilantro in the sauce (which wasn't visible) because I am one of those where cilantro tastes like soap.

The crusts are. My wife likes the spinach to be under the cheese.

Two mini pizzas, both the same, with spinach and pineapple-bacon sausage.

Back in the day I used to teach "beer education" classes for the local beer distributors. Primarily their salespeople. We did a similar blindfold taste test but just with a hoppy pale ale (typically Sierra Nevada) and a stout. They always picked the pale ale as the stout. Then I would give them a few grains of roasted barley to chew on and had them try to remember that taste. Then they could pick out the stout. I have also done a similar blindfold test with draught Guinness and a latte. Very few got that one right either.

Simple dinner of eggs with pineapple-bacon sausage and spinach.

I prefer Peet's (what I drink at home - Major Dickason's Blend), but Starbucks will do in a pinch if that's all that's around. One of my favorite quotes was from a friend of mine who said, "I am just waiting for Starbucks to open in my living room because eventually they will."

I typically do tri-tip at 126F to 128F and it's in the bath for at least 8 hours, but that's usually from frozen.

Sirloin, cooked SV then seared. Served with leftover Asian chicken salad with the addition of fresh cucumber from the neighbor's garden.

Okay @Anna N, here is a "full meal" done in the Speedi all at once: Combo of Panko and Coconut breaded frozen shrimp, egg noodles and frozen peas. 15 minutes at 350F on the Speedi Meals setting. Next time I will probably use less time as the shrimp was a tad too brown and the tops of some of the noodles were crunchy (but we kind of liked that!). There was excess water that needed to be drained off the noodles, not sure if that's normal or not.

Full meal done in the Speedi: Panko and Coconut frozen shrimp, noodles and peas.

Good to see you back!

Sirloin steak, cooked SV then seared on the sear burner. Served with shredded Brussels sprouts with bacon, balsamic and cream sherry - sounded good but the bacon crumbles had gone off so it tasted terrible.

Burger with sesame seed bun, lettuce, pickles, 1000 island dressing (Kraft bottled, more like 10 island dressing) and served with oven fries.

Grilled chicken in a light coating of BBQ sauce, served with noodles and peas.

Sirloin, cooked SV then seared. Served with roasted carrots in butter and honey.

Burger, Brentwood corn and cole slaw.

More wings in the Speedi, this time with a soy/hoisin sauce. They were just OK (sauce-wise). Served with Brussels sprouts made in the Speedi along with the wings.