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  1. mdboatbum

    Thanksgiving THANKSGIVING SIDE ITEMS

    Couple ideas for you. Sweet potato soup and caramelized Brussels Sprouts. First the soup. Start off with sauteeing some celery, onions and carrots in a large saucepan til the veggies are soft but not browned. Salt and pepper liberally. For about the last 3 minutes of the saute, toss in 2...
  2. mdboatbum

    DC Half Smokes-Need recipe please

    Lived in or right outside DC most of my life and have had many half smokes. As far as I can tell, you start off making a half beef, half pork Kielbasa. Make sure it's at least half fat. And cut the seasonings by at least half. Then smoke it for a half hour. Then simmer it half the day in a vat...
  3. mdboatbum

    Honey "Fried" Chicken

    Chicken looks great David!! Sorry to hear you're having a rough time. Keep smiling and that new pellet pooper will be making you look like you know what you're doing in no time!!
  4. mdboatbum

    Just a test

    That's in the other thread I put up earlier.
  5. mdboatbum

    Lamb ribs and chicken thighs

    "3T light oil 2T minced Flat Leaf Parsley 1T minced Mint 1t Lemon zest 1/2t finely minced Garlic Mix well in small bowl and chill. This serves two generously, three sparingly." Awesome!! Thank you so much!
  6. mdboatbum

    Lamb ribs and chicken thighs

    I'll have to look that one up!
  7. mdboatbum

    Future chicken dinner? NOT!

    Too funny!! My late brother-in-law was a tough as nails cop with the emotions of a sledgehammer. One year he bought a young calf to raise for meat. The next time I visited he was out in the pasture walking a 1200lb steer ON A LEASH. I asked my sister if he'd gone bonkers, and she sighed and told...
  8. mdboatbum

    Just a test

    A little of both Bear!!
  9. mdboatbum

    Lamb ribs and chicken thighs

    Went to Wally World the other day and saw what appeared to be little tiny baby back ribs. Upon closer inspection, the package was called "Lamb Breast". I'd had this before, but without the ribs attached. I figured it'd be a good candidate for a dip in the sous vide jacuzzi. Started off at...
  10. mdboatbum

    Just a test

    Thanks guys! Was just playing around with a new camera and figured I'd try and remember how to post photos here. Been a while. I'll see if I can get a write up of the whole cook done today.
  11. mdboatbum

    Just a test

  12. mdboatbum

    “Eggs Bubbadict”. It’s whats for breakfast.

    Ok, sorry for the silly name, but it’s all I could come up with. Was recently down in Saint Simons Island, GA, and came up with a twist on eggs Benedict I think y’all will enjoy. Take a buttermilk biscuit (DO NOT use canned biscuits) and cut it in half. Top each half with about 3 ounces of...
  13. mdboatbum

    Chuck roast and beef stew

    Got about a 4lb chuck roast on sale so I decided to try Bearcarver’s time and temp to sous vide it. I was going by memory, but I think I got it right, 21 hours at 132° followed by a quick sear in cast iron. I even used Lipton beefy onion soup mix to season it. The texture was amazing! I had...
  14. mdboatbum

    Sous vide and smoked pork butt.

    Thanks, I’ll try it that way next time.
  15. mdboatbum

    Sous vide and smoked pork butt.

    Yes it was just about 13 hours. Thanks, it was quite moist.
  16. mdboatbum

    Sous vide and smoked pork butt.

    Decided to try a little experiment and combine sous vide and smoking. Got a little 3lb butt on sale, seasoned it up with salt, pepper and some low salt rub I found at the store. I think it’s called “Original Back yard BBQ seasoning”. Prettt good stuff. Thursday evening I vacuum sealed it and...
  17. mdboatbum

    Arcid taste in meat, especially chicken, please help!

    You'll get there, and those restaurant guys will be jealous of YOUR food!!
  18. mdboatbum

    Food Lion $.99 pork butts 01/10/19 (NW NC)

    Just checked the nearest one to me (Rockville, MD) and they have the same deal. Thanks for the heads up!
  19. mdboatbum

    Anova Nano review. (One month in)

    Thanks guys! I might try the ice water bath next time I do a filet. As for the sear being too long, maybe, but It was only about 30 seconds per side. This was a Chateaubriande cut, about a pound and a half, so I seared all 4 sides. Did the exact same thing with the larger half of the strip...
  20. mdboatbum

    Anova Nano review. (One month in)

    This review is aimed at people on the fence about trying sous vide. The wife got me a Nano for my birthday in December. I'd been curious about Sous Vide, but a bit dubious about the wild claims of prime rib tender chuck roast and melt in your mouth chicken. My experience has been that usually...
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