So I didn't take any pictures, so sorry about that, but I did a 3-lb. ham sous vide using a basic rub of brown sugar, granulated honey, salt pepper, paprika, onion powder, and garlic powder. 3 hours in the bath, then on the grill, indirect heat and basted with a bourbon honey apricot glaze. Ham came out very juicy and tender.
Also tried out using Private Selection's Truffle and White Cheddar mac 'n cheese sauce for the potatoes au gratin. Added a pat of butter, finely sliced shallots, and about a third of a cup of whole milk, sprinkled a healthy amount of freshly shredded white, and sharp cheddar and some gruyere over the top, and added a mixture of fried onions, bacon bits and panko crumbs in the final 15 minutes of baking. Very tasty. [Reply]
Originally Posted by Easy 6:
There’s a bunch of great cooks here, but were I forced to choose just one as my personal chef... it’d have to be KC United
Underrated post right here.
Seriously though, if you ever find yourself upstate for some hair metal with some time to kill, you're welcome here any time. [Reply]
You’ve got Mexican food and all around smoking skillz down cold, a guy could live on that alone
Sad thing is it’s looking more and more like concert season is getting wiped out... got $300 wrapped up in Crue and Journey tix and it’s hard to see them going on in june [Reply]
Originally Posted by Megatron96:
So I didn't take any pictures, so sorry about that, but I did a 3-lb. ham sous vide using a basic rub of brown sugar, granulated honey, salt pepper, paprika, onion powder, and garlic powder. 3 hours in the bath, then on the grill, indirect heat and basted with a bourbon honey apricot glaze. Ham came out very juicy and tender.
Mmmmmmmm...sounds really good. Especially the bourbon with apricot and honey. :-) [Reply]
Originally Posted by BucEyedPea:
Mmmmmmmm...sounds really good. Especially the bourbon with apricot and honey. :-)
The bourbon honey glaze was actually store bought. I added some Gentleman's Jack. And my mom had some apricots that she gave me, and I canned them last year. Last week I found them while cleaning out some stuff, and basically put the two together. Gave the store bought glaze a really nice 'fresh' kick. [Reply]
