Recent content by kit s

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  1. kit s

    Short rib

    Not sure...just well not as tender as I was expecting (figured 31 plus hours on the sv would make them almost fall off the bone tender). Maybe tenting on some of the kettle time might help.
  2. kit s

    Short rib

    Good, but...tried something different hoping for that sort of braised results. Turned out a little chewer than I was hoping for. Though really not bad and flavor, was good. Planned a long term meal, as I had so much stuff to gobble down already made. So sous vide ribs 31 hours at 135 f. Pulled...
    • kit s
    • Thread
    • Replies: 7
    • Forum: Beef
  3. kit s

    It's fowl

    Ya been looking at that too...if somebody has used one, hope they give us a review.
  4. kit s

    Swamp & Turf - early V day

    Gee that all looks good enough to eat...which I would have done...just saying... Haven't had legs for a bit...last time marinated and basted in a white wine concoction, over the coals on the kettle.
  5. kit s

    It's fowl

    Thanks all...best thing about using the rotisserie, is you put it on and walk away (though it helps if you know how long to cook)...you really don't have to pay to much attention to it. Unless you are also basting it, then that is all timing. Saw a neat hack on u tube or another forum...but the...
  6. kit s

    It's fowl

    The other day qued up a chicken on the rotisserie. Seasoned with salt,pepper,paprika,granulated garlic (plus whole cloves inside cavity in addition to rosemary) Cooked until IT was 165 f. Ready to to cut and serve. after a rest...from the merry goround. served with asparagus sauteed in evoo...
  7. kit s

    WHAT BROUGHT YOU TO SMF?

    I was doing a search on how too type thing...well this forum popped up, and golly miss molly has it been the cats meow. So much info, so many recipes, so many great people. Been on ever since.
  8. kit s

    How Do You Know When You’re Getting Old?

    Hmmm age they say it is all in the mind....and then just when I get ambitious (mind says go for it), the body just puts a whoa to that shiest, or at least a slow down. I keep telling my self I am doing it smarter not harder...well one can only wish that were true...lol...
  9. kit s

    I hate this freaking website

    Ya what is it with this site...I mean gee and why do I always have these urges to try that meal or this meal...maybe we aught to outlaw pictures...lol...and descriptions, too...to late my grocery list already has a couple of additions....oh well eat good though...
  10. kit s

    Lessons in Seasoning

    When I was a wee little 5 yr old, found a box of chocolate. Ate the whole box. Well now it should be illegal to make ex lax using something like chocolate....Just saying whole lot of contemplating followed.
  11. kit s

    1/4 chicken dinner in MES

    Use a hand held propane torch. I have. Or place under a broiler for a few min.
  12. kit s

    Hog trough (old)

    Thanks you two..chop, and broken../.or is that broken chop?:emoji_joy: Sorry could not resist. Broken it was really pretty darn good.
  13. kit s

    Hog trough (old)

    Ok this was an experiment so using it now. Still trying to see if I can load pictures and descriptions. First cut a trough in pork loin Seared unseasoned. Then filled trough with butter evvo thyme, crushed garlic, salt pepper, and rosemary. Used filling to also bast outside every 15min...
  14. kit s

    South of the border

    chopsaw do you down load pictures first then data about each?
  15. kit s

    Chili Recipes

    Brianj../.are you talking just chili or chili with beans (con carney) ? To m,e there is a difference. But boy oh boy do I like both.
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