Warmest day in Chicago in 6 months. Grilled chicken and kale based salad.


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KC strips with baked potato and Asparagus tonight. Didn't get a pic because baby was hungry. SV at 135 seared on grill.

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Hopefully ribs tomorrow. Sick as heck today
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We did Subway again. One doesn't question the Mojo Gods, so I think it's Subway until we lose a hockey game...
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S&P chicken thighs with green pepper, onion and bean sprouts. Dirty shoyu to dip in. Washed it down with many strawberries.
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Chicken and noodles with a twist. Bread ball/ halved and drizzled w/ EVOO and toasted.

Smoked chicken leg quarter, 1/2lb Bow tie pasta, chicken broth gelatin (1/8 cup), EVOO, Moroccan bbq baste. Sun dried tomatoes.
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Rolled out Taco Tuesday and Chicken Fajitas, even had Guacamole Slices and Homemade Salsa. Those little Mission Street Taco Shells are the shit.
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Double posting. Getting ready to sear and smoke these bad boys from a local farm. Seared and smoking now.
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Sear before smoke?
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Yes. Seared them while very cold so not to raise the internal.
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I always did the other way.
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Does it make a difference?
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Has anyone ever torch seared, like creme brulee?

Saw it recently on a sous vide video, and it made perfect sense. If you don't need slow smoke, no need for a grill, just apply directed heat so you get as much as possible into the surface without heating up the entire mass.
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I have. I prefer other methods. I will still torch a fat cap once in a while.
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Seared meat doesn't accept smoke but IMHO it will be concentrated on the outside not drawn into the meat.

I smoke, then bath (SV) them, then sear them.


Searing and smoking on a chop may not be bad. FMB will be honest if it sucked.

Failure is the key to Success Someone told someone that in a dating thread and he took it to heart...
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