AudioCircle

Community => Non-audio hobbies and interests => The Culinary Circle => Topic started by: S Clark on 23 May 2019, 08:36 pm

Title: Memorial Day Kitchen!
Post by: S Clark on 23 May 2019, 08:36 pm

Guest are arriving tomorrow, so the kitchen is humming today. 
First tapas completed.  Garbonzas con Chorizo    Spanish sausage, sauted garbonzas, spinach, bit of onion and garlic, fino sherry, smoked paprika and saffron. 
(https://www.blue-kitchen.com/wp-content/uploads/2009/07/corizo-chickpeas-spinach.jpg)

Anyone else cooking?

Title: Re: Memorial Day Kitchen!
Post by: S Clark on 24 May 2019, 03:03 pm

These just came out of the oven.

(https://www.thespruceeats.com/thmb/UKg8rXs7K4oiwyjWSeyjPh0JRfo=/450x0/filters:no_upscale():max_bytes(150000):strip_icc()/baguettes-1s-57bbd0345f9b58cdfdb3b111.jpg)

Title: Re: Memorial Day Kitchen!
Post by: Samac on 24 May 2019, 03:18 pm

Looks like you're off to a great start, enjoy.

Cheers,

Scott

Title: Re: Memorial Day Kitchen!
Post by: bladesmith on 24 May 2019, 04:01 pm

 :popcorn:

Title: Re: Memorial Day Kitchen!
Post by: ctviggen on 24 May 2019, 04:53 pm

I've done the sous vide part of these recipes:

https://www.seriouseats.com/2016/08/food-lab-complete-guide-sous-vide-barbecue-smoked-bbq-brisket.html

https://www.seriouseats.com/recipes/2016/07/sous-vide-barbecue-pulled-pork-shoulder-recipe.html

I'll smoke them on Sunday. 

We'll have this also:

https://www.themanual.com/food-and-drink/gerties-bourbon-brown-butter-coleslaw-recipe/

For those who eat bread (I don't, causes me asthma and allergies), we'll have some.  Probably some hot dogs for the kids.

Title: Re: Memorial Day Kitchen!
Post by: S Clark on 24 May 2019, 05:40 pm

I've got to say that your  sous vide BBQ brisket looks pretty interesting.  I've been using my pit for a quarter century, and brisket is still hit and miss for me (about as good as half the "pros" out there").  Anyone that can get brisket right everytime is to be  :bowdown: :bowdown:  So if this works as expected, it could be a real BBQ breakthrough. 
How long will you keep it on smoke, and at what temp?