Sunday Funday

ssv3 · Apr 12, 2021

Tri tip

Porterhouse steaks

My sous vide machine was collecting dust so it was time to put it into rotation

Bath time

While that was happening I made a quick Hatch chimichurri sauce

Oh and some eclairs :becky: First time

Filled with custard and dusted with some powdered sugar. So easy to do

Beef was for starters with the tri tip first

Hatch chimichurri dipping sauce was killer

Then the Porterhouse

Just perfect

Lastly I bought a ton of wings the night before and didn't want to freeze them plus I had the fire going already

Served with garden salad and savory slaw

Oh and the dessert rocked at the end of a great meal :clap2:

Thanks for looking!

LYU370 · Apr 12, 2021

Killer looking grub... Keep meaning to ask you about those skewers. What brand? Where to buy? I've got the small crappy ones and need to use two to stop the meat/veg from spinning. Although for mushrooms, I'd think they'd just break them in half.

Stingerhook · Apr 12, 2021

Beat the heck out of my Sunday Sako!

Jason TQ · Apr 12, 2021

Holy hell :shock:.

ssv3 · Apr 12, 2021

LYU370 said:
Killer looking grub... Keep meaning to ask you about those skewers. What brand? Where to buy? I've got the small crappy ones and need to use two to stop the meat/veg from spinning. Although for mushrooms, I'd think they'd just break them in half.

Thanks Andy!

I've had those for 20+ years and my uncle custom made them at the old factory he used to work at. I've recommended these quite a few brethren and they seem to be very happy or the price and quality. If I were to buy now I'd go with these. They do a lot of custom work around here and they're solid.

Different varieties, sized and styles

https://kabobmaster.com/collections/skewers

sudsandswine · Apr 12, 2021

Very nice, love a good porterhouse :clap2: thanks for reminded me I still need to buy those skewers.

zippy12 · Apr 12, 2021

I would eat all of that!

tom b · Apr 12, 2021

Killer! All of it!

ShadowDriver · Apr 12, 2021

Absolutely top notch, Sako!

Quite the variety of flavors and styles... love the hatch chimichurri!

Skewer question - what width do you recommend? I've got some 1/4 inch that are just too skinny.

Dweverett · Apr 12, 2021

Seriously, I need to stop looking at your posts. You make me feel like such an underachiever.

All of it looks fantastic!

ssv3 · Apr 12, 2021

sudsandswine said:
Very nice, love a good porterhouse :clap2: thanks for reminded me I still need to buy those skewers.

ShadowDriver said:
Absolutely top notch, Sako!

Quite the variety of flavors and styles... love the hatch chimichurri!

Skewer question - what width do you recommend? I've got some 1/4 inch that are just too skinny.

Thanks guys!!

I'd recommend 1/2" for chunk kabobs, and most cubed or meat cuts. I'd go 3/4" or 7/8" for ground or minced beef kabobs or wings.

Ones I use are 1/2" for meat chunks and I do have 7/8" for minced kabobs but 1/2" work well all around. Also be careful as these are extremely sharp at the tip.

1/4" is way to thin Marc. The meat just rotates on it.

ssv3 · Apr 12, 2021

Dweverett said:
Seriously, I need to stop looking at your posts. You make me feel like such an underachiever.

All of it looks fantastic!

Thanks Bill!

Honestly, I have to say the sous vide made the whole cook even more effortless. Gotta be on of the easiest ways to cook a great steak. :thumb:

DBBQ · Apr 12, 2021

WOW! That is so impressive Sako!

AClarke44 · Apr 12, 2021

Damn Sako! You could open a restaurant with the stuff you cook!

jzadski · Apr 12, 2021

Phenomenal cook on all fronts and what a cool way to do wings. See what you did there, now I want to buy yet another item I saw on here

ssv3 · Apr 12, 2021

AClarke44 said:
Damn Sako! You could open a restaurant with the stuff you cook!

Thanks Andrew! Don't want to take the fun out of it by making it a job. :laugh::thumb:

HogGrog · Apr 12, 2021

Tremendous spread! :clap:

ssv3 · Apr 12, 2021

jzadski said:
Phenomenal cook on all fronts and what a cool way to do wings. See what you did there, now I want to buy yet another item I saw on here

Thanks Joe!

That's what we're here for. :-D Makes flipping or rotating them much easier. I use the fire basket from my LSG in my 26 Weber. Works great with charcoal or wood and whether I use the skewers or the grate.

Dweverett · Apr 13, 2021

ssv3 said:
Thanks Bill!

Honestly, I have to say the sous vide made the whole cook even more effortless. Gotta be on of the easiest ways to cook a great steak. :thumb:

I agree with you there. I cooked a handful of filets on Saturday that way, searing them on a cast iron pan I heated on the gas grill while grilling some vegetables. Great results and super low stress in terms of hitting the right temps and timing dinner.

kevinstaggs · Apr 13, 2021

Awesome steak + awesome wings. And that desert... fancy.

Sunday Funday

somebody shut me the fark up.

Resident Idjit

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

Quintessential Chatty Farker

is Blowin Smoke!

somebody shut me the fark up.

somebody shut me the fark up.

is One Chatty Farker

somebody shut me the fark up.

somebody shut me the fark up.

is one Smokin' Farker

Babbling Farker

Babbling Farker

somebody shut me the fark up.

Babbling Farker

somebody shut me the fark up.

is One Chatty Farker

Babbling Farker

Similar threads