New and Improved TnT Foodie thread

DarkWeb

Well-Known Member
Lol okay we've gotten off track here. What's your drink of choice? Preferably something that doesn't come in a bottle shaped like a penis.
For when?

Friday night after skiing.....Manhattan with a twist. Day drinking while skiing......G&T with extra lime and St Germaine......sometimes with rosemary. Or bourbon neat.....

But I'll stay on the same page and have what you're having ;)
 

PadawanWarrior

Well-Known Member
Made a 10lb prime rib last night. A little more than four people could eat lol. Made shepherds pie out of the leftovers.

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Holy Shit! That's the best prime rib I've ever seen. I do sous vide for all my steaks now, but I don't have an actual machine. I've just been using water and changing it a couple times. Then on a searing hot cast iron for a minute or so on each side. Works OK.

It's on now. I'm ordering a real one. Which one is that? And what did you do exactly?

I might need to do next day air so I can get it now. :lol: We haven't done our prime rib yet,:bigjoint:
 

Laughing Grass

Well-Known Member
Holy Shit! That's the best prime rib I've ever seen. I do sous vide for all my steaks now, but I don't have an actual machine. I've just been using water and changing it a couple times. Then on a searing hot cast iron for a minute or so on each side. Works OK.

It's on now. I'm ordering a real one. Which one is that? And what did you do exactly?

I might need to do next day air so I can get it now. :lol: We haven't done our prime rib yet,:bigjoint:
Wow thank you!

It's made by Chef, I can't find it online anymore. It's the cheapest one I could find. I paid less than a hundred for the device and the container. It bathed at 150 degrees for five hours then 20 minutes in the oven at 410.

I haven't tried it on steaks but I bet they'd turn out perfect.
 

PadawanWarrior

Well-Known Member
Wow thank you!

It's made by Chef, I can't find it online anymore. It's the cheapest one I could find. I paid less than a hundred for the device and the container. It bathed at 150 degrees for five hours then 20 minutes in the oven at 410.

I haven't tried it on steaks but I bet they'd turn out perfect.
I tried it once and haven't went back. It's nice to be able to pull out a frozen steak and throw it in the water. Then I dry it off. Cover with butter and Montreal Steak. And maybe garlic. Then into the cast iron. Super easy and easy cleanup.

I'm gonna get a real wand and shit now though, lol. I still might just do water and a pot sometimes for steaks if I feel lazy. But that doesn't look hard to clean up at all.

What kinda bags are you using?
 
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