Where's the brown sugar and peanut butter.
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I do put a little regular sugar in it. Forgot to show that in the lineup.

Never heard of putting peanut butter in chili. I will taste test in a small batch and report back.
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Wrong.

And wrong.
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The sugar helps with blending the flavors. I don't put enough in to make it taste sweet.
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I knocked out a good one. I normally make my own rub and stick it on the smoker. But I was super lazy so I gave it a thin layer of BBQ sauce and used a premade rub from Rec Tec (screamin pig - it’s decent) and threw it on the rectec.

I wasn’t expecting a ton but it was freaking good. Moisture was there, bark was good. Flavor made it through. I was happy.
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No rubber gloves for the razor blade sliced Habanaro or Ghost peppers?

Did you wear your cashmere sweater when making it? .




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Fuck fancy plating or taking nice looking shots. I had a toddler yelling at me about his unicorn mac n cheese.

Turned out damn good though. Perfect cook for me at 133 with reverse sear in cast iron at 2 minutes a side. Threw some jumbo shrimp on the grill too. Broccoli spears for a side (thank you Green Giant).






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Looks like everything you need for a solid batch, but the oyster sauce is throwing me off...
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My local gas, convenience store makes freshly made pizza's to go. they will cook them in a brick oven or you can take and bake. I had been told about them but it's my first time.

They whipped this up with a hand tossed dough, white cream base with baby spinach, layer of fresh mozzarella, salami, and pickled sweet peppers followed with some white cheese chards. All for $4.95

I had them cut it in Sutara's squares so I could eat the corners on the way home but the box he put it in was sealed tighter than a USPS piorority mail box, so no cheating

The crust was barely burnt with the bottom having both a crunch and a chew, Flavors blended perfectly and 3 hours later it was still great cold.

I am going to hate this place.


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That looks good and the steak is cooked perfectly for my tastes.
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What's great about Sous Vide is once I know the temperature and how it cooks the steak, I can cook it perfectly every time. Also, the cooking is perfectly even so every bite has the same great texture.

Tonight I think I found my temperature for that thickness/cut of steak.
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Well done (read: pefectly done) Lew.
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Sweet cuts the heat [so you can put more heat in :-)] it also delays the 'hit' of the heat a bit, like until after you've had a couple spoonfuls already. Same reason your hotter BBQ sauces are a little sweeter. Peanut butter, really it isn't a 'must' but if you use the natural stuff, it provides more body and a little more umami. . . . Think of it analogous to stock or marrow/collagen. Thickens and smoothes instead of a beefy/beany stew. And flavor-wise it just enhances the beans, because duh it is one. Naturally, if you use regular Jif or Peter Pan, cut back on the sugar a bit.

A couple tablespoons of each for a 2-quart batch is more than enough. though up to a 1/4-1/3 cup of peanut butter won't hurt anything.
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Looks great, I can't tell what cut that is but it's probably the strip side of the Porterhouse.



I don't eat $40 steaks very often but when I do, I go all in,

I dry brine, cold smoke (thinking about using a smoke maze and starting it in 3 places), Sous Vide to (<125), then almost throw it directly on a fire, slather with butter and crack some salt.

I started doing this after watching several video's where butts and briskets were smoked for a few hours then put into the dunk for 12+ hours. These guys used a torch to sear but on smaller pieces, a Habachi grill or the starter does the job too.




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Thawed and smoked the ribs from Christmas dinner's rib roast tonight.

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