scubadoo97

I hear ya mgaretz. I do the same even though I can get a large brisket flat for $3-4/lb. As long as I soak the prepared ones enough to tame the salt it works great. Recently I've been smoking most of the way and steam finishing

Mgaretz, did you corn your own brisket or used a prepared corned beef? It all looks delicious and makes me want to fire up the smoker.

Had a leftover lamb shank and some green plantains, so...... Lamb mofongo

I'm not too germ phobic but would have walked out after that behavior

Nice!

Yellow Eye Bean soup, salad and bruschetta

I picked up a bag of Rancho Gordo Yellow Eyed beans.recently. Time to do something wth them. Will work it into the game day menu. The bean soup with torn bread recipe I found online looks like a good starting place.

I hope it's at least kosher ham glaze. >_> It is... http://www.mrsschlorers.com/hamglaze.html Well I'll be!

Just Wow! Beautiful meals every one Last night I made braised lamb shanks. Always satisfying and on a cold wet day it hit the spot. Really any day it would hit the spot for me

If I do buy that rice, I'll wear a bag over my head .... good idea

When I bought that big box of instant rice I was very self conscience. It's not something that would ever grace my shopping cart as a rule

I buy instant rice for cleaning my grinders. It's desiccated rice so there is no moisture and I certainly don't plan on eating it

Drink more and report back

That was how I did mine Kerry

It seems to get a lot of love but frankly I don't think it has much flavor. Just way to soft which is I guess what some people like about it. Have a '95 bottle opened in the cablinet. Just don't have much desire to drink it.

Under priced? Shhhh... I think the price of OGD114 is just right. Frankly the prices have been rising too fast as a result of the Pappy craze

The link Lisa Shock posted provides good reasoning. I followed those steps for a lodge pan and it worked better than any other method. I followed Sheryl's method the last time I needed to re-season my Lodge cast iron skillet. Excellent results with the flax seed oil.

That's beautiful Lindacakes.

Well real cigars are pressed in a mold after being hand rolled. I'd opt for the mold

That's good to hear. Been too long since I went to school there. Spent a little time there 5+ yrs ago when on of my kids was at UF and we were at the mercy of their taste buds.

I'm also confused by this statement. Sounds like hot smoking for a short time

It's a long topic thread. Missed the oven part. I won't tell my wife

Perfect? Not quite but thanks Anna. I decanted off the liquid from the bags and used the fat that floated to the top to brown the chicken. Just used a large non stick pan. I dried off the chicken as best I could but part of it still fell apart. It popped like the dickens and made a big mess around the cook top and floor even with the use of a splatter screen. But sometimes you have to make a mess to make good food. All part of the process I'll likely do this again soon. Dinner was delayed a bit and the chicken sat floating in the bath with the Anova turned off for an extra hour. I'll likely shorten the time on the next go round.

The eggs look really creamy Anna Tonight I made my first ever SV chicken confit. Thank you Anna N for the time/temp recommendation

Thanks Paul. Couldn't find the rib cap roll on the site but the hanger looked nice.