Blue Gartr Meal Time: Bacon optional? Bacon required.

[Boyiee]

Fajitas (bowls) came out great.

Did generic breasts salt pepper garlic @150 1-2hrs that I use for everything. Sauteed peppers and onions and tossed in chicken to brown, hot with seasoning, came out great. The rest of the chicken I seasoned and froze so I can just toss it in anova whenever I need it.

I did lamb leg for Christmas but saw a guy do it on Reddit yesterday and now I want it again. Trying to stay away from red meat, does it count lol?

[vagus]

Tried a beyond burger, some place in Canada is selling.

Shit is legit.


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[Salodin]

My local BurgerFi has beyond meat on the menu. I was too scared to try it over their other delicious recepies but I'll def give it a shot next time.

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[Zetanio]

I've only heard good things about it.

[Kirin]

Did a French Dip. Generally get 5 or 6 good sized sandwiches out of a 3lb roast, and enough leftover soup for 2-3 good sized bowls of onion soup.

Kosher salt + pepper on the roast, 1 min sear on each side.
Can of beef consomme (or 1 cup of beef stock) and can of onion soup.
Whole white onion sliced
2 cloves crushed garlic.
1 clove diced garlic
Bay leaf.
Salt+pepper broth to taste.

~4 hours in the crock pot on low.

The rolls are just publix french baguette rolls and its smoked provolone cheese.

Spoiler: show

[Zetanio]

Meat's a bit chunky, you didn't want it shredded?

[Kirin]

It works well enough when the sandwich is cut in half. Though it probably would work better for dipping if it was thinner sliced.

I'm honestly not a big fan of shredded meat aside from chicken. I'm not southern enough to like pulled pork/beef. Much prefer brisket or smoked pork chops.

[Zetanio]

Kicking this to the top and adding a recipe.

Chicken soup with pasta

You need:
Pasta (I went with most of a box of fusilli because f u silly)
Olive oil
3-4 medium sized potatoes cut into chunks about 2 inches square. I didn't peel em.
One onion (chopped)
3-4 big carrots, halved and chopped
1 box of mushrooms, almost anything works
One whole chicken, cook it, eat half, save the bones and the dark meat.
One amount of stock (Use the chicken carcass to make stock) buy another thing of chicken broth because you forgot to make enough)
salt pepper thyme

Cook the pasta al dente first. Set aside and snack on while you cook.
Oil large stock pot over medium heat
Onions, wait 5 minutes, Carrots. Deglaze with whatever you have around. I used some stock.
Add stock, thyme, salt, pepper, and potatoes. Simmer for awhile and eat some pasta.
After like 30 minutes? Taste it, it should be p yummy.

You forgot about the mushrooms! (No I didn't)
After 30-40 minutes, in a separate pan, cook those mushrooms with some butter until they release their liquid and get all delicious. Dump that into the soup.

simmer 10 minutes, add chicken. Taste.

If it's legit, which it should be, put a cup of cooked noodles in a bowl and cover with delicious soup.

Enjoy.

[Kalmado]

Figured I'd share this here because I have nowhere else to. Last Friday store had spare ribs on sale for $2/lb so I bought a rack for a little under $8. Smoked them on the pellet smoker for 2 1/2 hours at 275 and finished them off in the oven 250 for 90 minutes. Used salt, pepper, garlic, paprika, and cayenne. Decided to have a taste before putting any sauce on them. To me, it was so good I went without sauce and loved every bite.

Store also had country ribs for only $1.29/lb. Marinated them in Stubbs Texas Sriracha Anytime sauce (it was a dollar so why not) for a day. Put them in the sous vide last night before bed for a 9 hour cook. Wake up and water got in the bags. Boo.

[Tokitoki]

I like a good dry rub on ribs as well. I usually use a mix of brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne for some spice. Only really use that on pork, but would probably be fine on beef.

[Zetanio]

Figured I'd share this here because I have nowhere else to. Last Friday store had spare ribs on sale for $2/lb so I bought a rack for a little under $8. Smoked them on the pellet smoker for 2 1/2 hours at 275 and finished them off in the oven 250 for 90 minutes. Used salt, pepper, garlic, paprika, and cayenne. Decided to have a taste before putting any sauce on them. To me, it was so good I went without sauce and loved every bite.

Store also had country ribs for only $1.29/lb. Marinated them in Stubbs Texas Sriracha Anytime sauce (it was a dollar so why not) for a day. Put them in the sous vide last night before bed for a 9 hour cook. Wake up and water got in the bags. Boo.

You using freezer bags?

Also, pics please fam.

[TsingTao]

I like a good dry rub on ribs as well. I usually use a mix of brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne for some spice. Only really use that on pork, but would probably be fine on beef.

I add a little mustard powder and cumin for a nice all around rub. It's fun to tune it to your taste, whatever you choose.

Yeah it's good on beef as well.

[Kalmado]

You using freezer bags?

Also, pics please fam.

Regular zip lock bags. Went I put them in they seemed ok but I should've went with my gut. What we normally do is crack the bag a little to get the air out and then take a clothespin and secure it to the side of the pot. Did a few blade steaks this way on Saturday.

I finally got a phone from this decade and it seems to have a decent camera so I'll try and remember pics next time we're cooking.

[dasva]

Regular zip lock bags. .

Yeah non freezer are ok for short duration and low temp but can run into problems otherwise

[Zetanio]

Start using freezer bags only fam.

[Serra]

Made paella last night (minus the actual paella pan..):

Spoiler: show

Also saw rhubarb at the grocery store so had to make a strawberry rhubarb pie (and because I wanted to try my hand at those geometric pie designs I've been seeing lately):

Spoiler: show

[Kalmado]

baby backs are b1g1 so I'll probably have after pics tomorrow. Going to ask wife to throw them on the smoker while I'm at work.

[Salodin]

Filet mignon for 6.99/lb? Check.

Already tried em with the sous vide but I'll take pictures next time. I got steak for days bois!

Also got ribs on sale too, prepping those tonight or tomorrow for a 3 day cook in the sous vide. I usually make a homemade sauce but this time I think imma do it dry. If I can't convince the gf then I'll make homemade teriyaki bbq with dat brown sugar yummmmm

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[Salodin]

Oh, I got strip steaks in the sous vide that I threw in when I went home for lunch. 1 1/4 inch thick at 129 for a total of 6 hours is gonna be fucking amazing. Tried 127 last time but it was slightly more rare then medium rare that I prefer. An extra 2 degrees will hopefully work out when I pan sear it for the same length for my sauce. Also finally bought some liquid smoke, so I put like 7 or 8 drops in. Hopefully that's not too much cause I used like 4 on the filet mignon and I couldn't even taste it.

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[Zetanio]

Fam, that pie looks so legit. Gonna make GF get on that shit. She's a master pie maker.