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food-bev =[ grantmichaels' skunkworx thread ]=

This needs to happen.
 
CGwQx0XUkAAugE4.jpg large.jpg

 
I love potatoes, but I *REALLY* love skins ...
 
 
Drinking a collaboration brew from 8 wired and renaissance in New Zealand, a moody 7.5% scotch ale to get my evening going.  Ange is making cauliflower and bacon soup, it is amazing. We all know how bacon makes everything better.  
 
You have peaked my interest…… 
 
So..
 
hints?
 
Going to have to have another pouch of that insane brisket tonight ...
 
I think I'll mix up a re-creation of Musky's aioli and have it on one of those tasty onion buns w/ some quesadilla cheese and that ripe beef tomato ...
 
Just for Booma, I'm going to see if I can't manage some sous vide while I'm testing my new brew kettle apparatus ...
 
148F is on the low end for a mash temp, but it's perfect for cooking a some sous vide chicken breast =)
 
#twobirds
 
I've been thinking about the duck sliders ... which I was going to do on the baking steel kettle-pizza lid/griddle ...
 
I'm not sure that I want to do that this time ...
 
I think I'm going to make an inside out cabbage roll in the juicy lucy category ... caramelize some shredded cabbage and mix w/ some herbed rice burger stuffing ...

The other option is a cheddar burger w/ "mcrib" filling (boneless rib and bbq sauce) inside it ... that's what I'll do if I don't feel like cooking tomorrow. I'll sous vide the pork ribs for a day or two, pull the bones, and crisp em up in Benton's and then stuff the burger w/ some boneless rib and bbq sauce inside it ...
 
Unless I change my mind again, between now and tomorrow ... which could easily happen.
 
I've never cooked a juicy lucy before, actually ...

In other news, someone should pick up an Anova while they are $50 off for Father's Day ...
 
The email listed the promo is "LUVDAD" ...
 
http://store.anovaculinary.com/products/anova-precision-cooker
 
There ya go, Booma ... factor out the shipping to AUS by using the rebate ;)
 
 
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