Norcal Spotted and BS Thread

https://m.youtube.com/watch?v=cuSQ764RiJI

 

Well what can I say I've got a thing for truck parts

 

$hort dawg in the house, BIIIITCH!

 

Kc and jo jo


Ok...ban me

 

yeah, f getting up early for gym. i hate getting up for for work as it is

 

I went Monday and all I could manage were twelve ounce curls...oh wait. You don't mean the bar and drinking beers during the game.

My bad!

 

Dunno about that... you were pretty spunky at our Jazzercise class this morning...

 

only 'cos i got to see you in those little tights

 

@Tee Arghhhhhh Dee

 

Where's that at?!

 

Looks like Costco , has the prime cuts>>>

 

Costco.

 

Damnit, no Costco membership.

 

automation parkway Costco. you should get some. lol. freeze the ones you don't eat immediately

 

Thanks! Might go renew my membership tomorrow. Brisket sounds delicious, haven't made one in a while.

 

Invest in a sous vide. I vacuum seal meats with marinades and freeze them for later. Throw them in the sous vide before work, and when you get back you have perfectly cooked meat! Paired with an avocado and some potato's and you're golden!

 

How do you like that compared to a crock pot? Is it better because you can control the temp?

I'd be smoking the brisket, just curious about that contraption.

 

i got a membership.... smoke time!

 

Both are great, but for cuts of meat I prefer the sous vide because of its moisture retention due to being vacuum sealed. The water can't go anywhere. Believe it or not, chicken in the sous vide has impressed me the most. Super tender and you can cook it for 2 hours or 8 with the same results. I usually sear it on a cast iron pan with butter afterwards. You can throw vegetables in there as well. Crockpot would still be my choice for pulled pork and stews etc.

The sous vide I have is the Anova bluetooth one. The WiFi one can be registered online and controlled remotely which is cool.


EDIT: Here is my setup and how a bacon wrapped filet mignon looks after. This was the first time I used the sous vide. I used a dessert torch to sear it afterwards that time. Now I use the pan.