scubadoo97

Smoked chuck made a repeat performance as tacos. Cilantro, tomatoes, cuckes, peppers and lettuce garnish

@Paul Bacino looks good. Now I know how I'm going to use some of my leftover smoked chuck. Tacos!

Just pulled this chick off the smoker Late lunch. Then off to see David Crosby at a small venue theater

Food from the smoker today. Chuck was on sale the other day Chuck roast and chuck meatloaf . Had to have a little of both

I have about a 5 lb chuck roast in the smoker at the moment. Still has some significant time on it as the internal temp is about 175f. Was making burger patties for the freezer from 2 smaller roasts that I ground up yesterday and decided to use the last 1+ lb for a meatloaf that I just tossed in the smoker. Set it under the roast to catch some drippings In the meantime I have some lentils cooking away using the Anova for meat detox meals. Enjoying the carefree cooking method. No stirring or watching. Was running errands earlier. Couldn't do that with pots on the stove

Tonight I decided to go meatless. Roasted cauliflower and carrots served with Greek yogurt topped with beluga lentils

Made a fish salad with leftover smoked steelhead trout. Tossed in some beluga lentils for a color accent and because they taste good. Had a bag of these lentils sitting on the counter when I got an email from Chefsteps recipe for cooking them SV in a jar. It was just too easy. Popped the jar in the fridge to cool and now they are ready to be used in a number of ways

You have me looking in the pantry for grits Shain. Looks delicious

I needed to use more of the SV shoulder roast I have in the fridge. Used it to make a childhood favorite rice and peas dish. Ground meat, onions and garlic, seasoned with baharat spices with peas served over rice. Half an onion and a couple cloves of garlic went In as well. The fine chopping of the roast works so well

Did something I've never done before, larb. It was a good use of the SV'd beef shoulder roast I had in the fridge. Sliced thin and diced fine. Lemon grass from the yard, cilantro, heat from Korean gochujang, Vietnamese fish sauce and Thai chili sauce, squeezed oranges for acid, sautéed onions and garlic and crushed peanuts over shredded romaine all pulled this together. It was a mixture of countries but it worked

My wife's not a fan so I make it infrequently but I love a good meat loaf. Just pushes my comfort food button

Smoked at 150f

I smoked a side of steelhead and paired it with lightly sauteed peppers and tomatoes with romaine. The fish was dry cured with salt and brown sugar for a couple of hours

Had a couple of hunks of shoulder roast that I didn't sous vide the other day. Sliced it very thin and did a velveting technique and hot water blanch with the meat. Had one stalk of broccoli and some mini red peppers. All this came together as a beef stir fry with some peanuts for crunch

Thanks. A Typo. I meant to type 131x12 from a NYT article. I actually ended up doing them at 140 for 6 hrs. Just didn't have the time to wait

This is typical shoulder roast

Looked like this one but with bit less marbling. Photo copied from the HEB website https://www.heb.com/product-detail/h-e-b-prime-1-boneless-beef-chuck-shoulder-roast/1748382

Simple dinner Steelhead and roasted vegetables

Picked up two shoulder roasts today since they were on sale. Removed the thick tendon dividing the roast and now wondering if I want to SV the larger pieces at 121+/- for a good 12 hrs or so. They are very lean

I think that tendon has got to go either before or after cooking . It's tough as nails but am curious to see your results

The first thing that came to mind when I saw these was they must have had a brain storming contest to see who could come up with a concept to use all the discarded vegetables that didn't pass inspection for their regular production products. They probably got a trip to Jamaica ;))

Duck rillette

Dinner tonight was Mahi pan seared with a medley of roasted baby new potatoes and brussel sprouts along with a side salad with an orange based dressing

Yes. White anchovies

Still eating like a Spaniard