Blue Gartr Meal Time: Bacon optional? Bacon required.

[Zetanio]

Ok so I don't take pictures of food I eat in restaurants but I'll give a rundown of my intake while in New Orleans.

Galatoire's on Friday for lunch. Still fucking amazing. Ribeye - Rare, no sauce and oysters Rockefeller to start.

Did Dickie's for a quick bite with a former captain of said restaurant. Had a decent steak but split it with this chick. Best thing was the snails and a few oysters we had.

Cooter Brown's - 4 dozen raw oysters

2 late night stops at Clover Grill for cheeseburgers and compliments.

The Franklin for pork chops and drinks

Bar Tonique for 100 drinks or so. No food.

Domilese's for 1/2 and 1/2 poboy on the way to the airport.

My mom, her sister and my whole female family cooked a whole spectrum of crazy shit including:
2 - 9 lb beef tenderloins (Filet) I coated them in dale's/mustard/salt/pepper/rub and marinated them for 6 hours. Grilled em off, terrific.
Oyster dressing
Rice dressing
Fried trout and bull redfish caught by the men.

It was one hell of a trip.

[Astylla]

This makes my pasta salad sound fucking horrible. You have awesome taste in food. I'm seriously jealous.

[Zetanio]

We're Cajun, comes with the territory.

[Zetanio]

I AM NOW ABOUT THAT SOUS VIDE LIFE

[Jicent]

Jesus zet you guys killed it in Nola all those places you went to are awesome, next time let me know when you come to town I'll make you some delicious drinks

[Zetanio]

I'm in once a month usually. I'll hit you up.

[Zetanio]

Made some chicken.

Brined for 2 days in salt/pepper bath



A dry exterior means crispy skin with no butter or oil. Saves calories.



Blurry but this is trussed up and ready for cookin.



Thomas Keller chicken recipe, never fails.

[Astylla]

Can never go wrong with a Thomas Keller recipe for sure. Looks delicious.

I actually made a rotisserie style chicken in the crockpot Saturday. Rub made of white pepper, sea salt , paprika , sage , black pepper and garlic powder. Added olive oil to make it into a paste and generously rubbed into skin.

Finished in the oven for 7 minutes to crisp up skin. Drippings made an amazing gravy with just a bit of milk and cornstarch and pepper.

https://images.tapatalk-cdn.com/16/01...d97e3d8777.jpg

[Zetanio]

I actually hate doing full chicken in the crock. It never comes out right, either way overcooked breasts or underdone thighs.

[Tokitoki]

I usually do a "beer can chicken" in the oven. Roast some veggies underneath it in the pan with drippings and use the excess to make a gravy.

[Byrthnoth]

I butterfly it and rub it with olive oil, then sprinkle Montreal chicken seasoning. Chicken is just so hard to fuck up.

[dasva]

Did someone say chicken?



Ok probably hard to tell what that goopy mess is. Basically just cut some chicken into bite sized pieces marinate in balsamic, garlic and a little mustard. Give a quick fry in pan, turn over cook some more. Remove from pan and sautee some mushrooms then put chicken back in with marinade and broth reduce to desired consistency. In my case pretty till most the liquid is more of a glaze.

Rice is just rice stir fried in garlic sautéed in butter.

[Zetanio]

You guys need to up your cellphone potato game. Also, thumbnails.

[Astylla]

I actually hate doing full chicken in the crock. It never comes out right, either way overcooked breasts or underdone thighs.

This was my first time and I was shocked how well it worked and was on warm a good extra hour as we got home late. I did add some butter into the cavity as well as prop the chicken up on aluminum foil balls. I added 1/4 cup water to the bottom .

Working again and getting home on average at 7pm makes me thankful it worked out.

[Zetanio]

My life has evolved.

[Prim]

My life has evolved.

There's no going back now.

[Ragnus]

Sous Vide is truth. Had sous vide pulled pork tonight and it was ungodly good.

[Zetanio]

Hanger steak, as shown above.

130 degrees, 1.5 hours.



Immediately after removal from vac pack and rubbed. I wanted to try a bite but it would have released all the juices



Post-sear. I could have gone harder with the sear. You can see the side of the smaller cut up at the top and it's just over rare all the way through. Seared for 1m30-2m a side (A bit more for the larger piece)



Sliced across the grain, you can see the cook going all the way through. Tender as fuck.



I didn't do much for presentation. The onions were pan-"fried" with some seasoning. Half on the meat, half on the steamed veggies on the left. Buncha chipotle seasoning I got for Christmas on those. Large jug of water because it's the best.

[Astylla]

Pork rind encrusted fried chicken thighs. Fucking delicious, paired with sautéed spinach with butter and garlic and portobello mushrooms.

[Zetanio]

That looked amazing. Are all the lights in your house off?!