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Virtual Banquet Thread

Discussion in 'The Vapor Lounge' started by t-dub, Feb 14, 2013.

  1. crawdad

    crawdad floatin

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    2,460
    Location:
    potano territory
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    outdoor cooking = no counters to clean
     
  2. t-dub

    t-dub Vapor Sloth

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    7,390
    Location:
    Oregon
    Frosted Flakes and blueberries . . . :D

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  3. crawdad

    crawdad floatin

    Messages:
    2,460
    Location:
    potano territory
    Click to play YouTube Video
     
    CarolKing, phattpiggie, t-dub and 5 others like this.
  4. crawdad

    crawdad floatin

    Messages:
    2,460
    Location:
    potano territory
    Click to play YouTube Video


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    t-dub, Reflections, BD9 and 1 other person like this.
  5. Diggy Smalls

    Diggy Smalls Daily Roaster

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    440
    Location:
    Timbuktoo
    That's what I'm talking about. I want to go THERE!

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    Stuffed french toast with cinnamon swirl bread, fresh blueberry compote and mascarpone with a side of thick cut bacon from a local farm cooked crispy. Oh, drizzled grade B local maple syrup.

    Regarding grade b syrup, it's cheaper at my co-op and it's much darker and more flavorful than grade a, because it's been refined less. Anyway, we prefer it over the "fancy" stuff.

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    Potato corn soup for about 70 people. That's a giant serving spoon, not a soup eating spoon, which gives a better reference for the size of the pot. This was soooo sooo goood. No leftovers.
     
    Last edited by a moderator: Jan 13, 2017
  6. phattpiggie

    phattpiggie Well-Known Member Accessory Maker

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    1,464
    Love finding people from other parts of the world with common ground, especially when it's food.
    Many thanks to @Ed's TnT for sending me this over, home made burgers with a bit of seasoning.
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  7. Ed's TnT

    Ed's TnT Woodsman Manufacturer

    Messages:
    2,823
    Location:
    Dixie
    Woot woot @phattpiggie my man you cant go wrong with Tony's its a seasoning you can put on anything!
    Oh get this, remember that Big Canadian my son nailed last weekend, oh yeah its so on this evening, doing wild goose & steak skewers on the grill, taters/peppers/onions & meat on a stick say what. There is an oyster joint here in south Ms & Al that makes this awesome Orleans sauce, it has a great Cajun flavor, my last time there I bought a quart of it and have had it put back for a special time, nothing more special than my sons first Goose. Hey who doesn't like meat on a stick right!
     
    Aezhenn, HellsWindStaff, BD9 and 4 others like this.
  8. momofthegoons

    momofthegoons vapor accessory addict

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    12,725
    Made a crock pot full of pulled pork carnitas yesterday for dinner.... all kinds of goodies in there from tomatillos to butternut squash. :lol:

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    Got a little lazy with the sides... only served them in soft corn tortillas (inside there's some guacamole, sour cream and cheese with a side of black bean tamales.

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  9. Ed's TnT

    Ed's TnT Woodsman Manufacturer

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    2,823
    Location:
    Dixie
    Good morning, how could I just talk about such a dinner and not post up a S&T, RRRRRRRRR wow Carter is my cook oout of the 3 of my boys, he enjoys it the most, he helped me do it all cut up peppers, onions, taters, sausage, goose & steak, we poked the sticks through and put em on the grill, geez what a stick of meat!!! That boy maned the grill and after an hour on it dinner was served, he even had a friend over for the night that was surprised he could cook all that and do all he did, not bad for 13 right!

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    notice that applewood chunk in the upper right, let it smoke to give it that extra kick of flavor

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    RRRRRRRRRRR gosh what a dinner!
     
    BD9, GreenHopper, t-dub and 10 others like this.
  10. phattpiggie

    phattpiggie Well-Known Member Accessory Maker

    Messages:
    1,464
    Sunday is an important day for me, it means a nice roast dinner.
    Lamb, string beans, new spuds, ginger and chilli butternut and of course Yorkshire puddings before I poured gravy on it.
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    And last nites mozzarella lasgne
    http://i.imgur.com/GQGOR9o.gifv
     
    HellsWindStaff, Vitolo, t-dub and 7 others like this.
  11. Ed's TnT

    Ed's TnT Woodsman Manufacturer

    Messages:
    2,823
    Location:
    Dixie
    Oh yeah so I got the boys for a few days, last night we did jalapeno cheddar deer sausage

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    Fresh fried duck breast

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    Fresh fried goose breast soaked in Dales beforehand RRRRR

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    Ohhhhh Carter my 13 year old has so been getting into cooking, I let him do alot round the kitchen, he helped me prep all this meat and even made a blackberry cheesecake pie for desert

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    RRRRRRRRR are you kidding, what a dinner we had! They just woke up bout to do some bacon and biscuits with Alalga syrup, bout to get right down here!
     
  12. grokit

    grokit well-worn member

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    11,295
    Location:
    the north
    I don't normally do sausage anymore, but that^ looks delicious I would definitely eat it.

    :mmmm:
     
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  13. Ed's TnT

    Ed's TnT Woodsman Manufacturer

    Messages:
    2,823
    Location:
    Dixie
    Omgosh bro, not sure if you hunt like us down here but when we take our wild game to our local meat guy sausage is a must, they also do it with green onion and pepper jack rrrr, wild hog wild deer both make great sausage they typically do it 60/40 deer/pork anyway, the deer is so lean you gotta add the pork fat. Brother it's choice!
     
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  14. t-dub

    t-dub Vapor Sloth

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    7,390
    Location:
    Oregon
    I just got turned on to Crowd Cow. What they do is have "events" from different, sustainable, small farms in Washington state. What you get to do is buy a "Steak Hold" in part of a cow that is 100% grass fed and 100% grass finished, no grains, no antibiotics, no hormones, completely organic etc.

    Also the beef is actually properly dry aged, a process that lends richer flavor and tenderness. Its almost impossible to buy dry aged beef any more. The current event is Step By Step Farm. The cows at Step By Step Farm have a big barn that they can come into and leave at their leisure so they are warm and dry and not stressed during the winter. They have an unlimited amount of beautiful grass to eat whenever they want.

    HAPPY cows = better MEAT = more CIVILIZED . . .. :)

    So right now the cow I have taken a "Steak Holding" in is about 72% sold. If the cow doesn't get to 100% and "Tip" then no one is charged and the cow goes somewhere else. Also there is $12.99, flat rate, shipping and handling to your door. Cuts are individually packaged in single-serving sizes and flash frozen in vacuum-sealed sous vide-ready pouches. I did get free shipping on my order by adding to it as they are trying to get the cow to "Tip" so there are many ways to get free shipping.

    I selected 4, 16 OZ rib eyes and 10 Lbs of 17% fat ground beef . . . :drool:

    Because of my autoimmune disease, I must have "clean" food like this.

    Check it out now and see if there is anything you like: https://www.crowdcow.com

    Click to play YouTube Video

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    Last edited: Feb 8, 2017
    Stu, Squiby, BD9 and 5 others like this.
  15. MinnBobber

    MinnBobber Well-Known Member

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    3,176
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    Do you sous vide?
    I do :) and it is superb for doing steaks ( and many other things). I wish we had a sous vide thread.....
     
    BD9 likes this.
  16. t-dub

    t-dub Vapor Sloth

    Messages:
    7,390
    Location:
    Oregon
    Not yet but I'm looking into it more and more. Feel free to express your sous vide dreams here, I am interested in your adventures . . . :tup:
     
    Last edited: Feb 8, 2017
  17. TwistedGray

    TwistedGray Well-Known Member

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    394
    What's the start-up cost for a system? I know nothing.
     
    MinnBobber likes this.
  18. MinnBobber

    MinnBobber Well-Known Member

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    Sous vide used to in the realm of high-end restaurants, mostly French restaurants as the commercial sous vide systems were several thousand dollars.
    Then came the at-home systems which are now down to $150 or so. The Anova sous vide machine is what I have and there are a couple other similar brands.

    I'll try to post a picture or two. The beauty is, for steaks for example, say you like it med rare or very pink.
    With cooking in the oven, or stovetop or on the grill, it is almost impossible to get it pink throughout. The outer layers (top and bottom) get cooked past med rare if the center is med rare (not red) and time is super critical for conventional methods---leave that steak on 2 minutes too long on the grill and WTF, it's now grey throughout :(
    With sous vide, you set it at 129 F and you can cook the thick 2" steak for 1 hour or 4 hours and it is not overdone. Pink thoughout as it can never get hotter than 129 F. I liken it to vaping--- both super controlled temp methods.
    When done, the outside is kinda blah looking, sort of grey so.....
    Fire up the grill on super hot or under the hot broiler or in a super hot frypan with oil that's almost smoking and char it. Superb looking and fantastic tasting "crust" with 95% of the interior still bright pink.

    48 or 72 hour ribs---moist and fall off the bone
    Salmon-outstanding
    And I'm still trying other foods.
    Pork porterhouse cut extra thick with interior totally cooked yet super juicy and tender

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    It's an awesome method for cooking many many dishes and now made affordable.
    Wish we had a sous vide thread (SV means under vacuum in French). I just use the el-cheapo hand vacuum pump, like $15 with some bags included
     
    t-dub, BD9, grokit and 1 other person like this.
  19. TwistedGray

    TwistedGray Well-Known Member

    Messages:
    394
  20. t-dub

    t-dub Vapor Sloth

    Messages:
    7,390
    Location:
    Oregon
    Folks . .. if anyone would like to go on Crowd Cow and help with the last 10% so we can tip this thing that would be cool. I have a ribeye share and 10 lbs of ground beef on the line . . . :)

    www.crowdcow.com

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  21. MinnBobber

    MinnBobber Well-Known Member

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    3,176
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    I went in to check it out and no delivery to MN :(

    Approx what do your ribeyes end up costing per lb? and the ground beef?

    Thanks

    EDIT:.Was looking for pic of big thick ribeye cut open with sous vide prep but think it was lost in Photobucket fukup :(

    I had butcher cut a bone-in ribeye so thick that it was really a bone-in rib roast. Sous vide so entire piece was med rare, very very pink/almost red and then sear the outside at extremely high heat. The outer 1/16" was beautifully seared and crusted with great flavor and the other 99% was bright pink and juicy and wonderful.
    With your grass fed goodness as a starting point, you should check out sous vide. It would be awesome :)
     
    Last edited: Feb 11, 2017
    BD9, grokit and t-dub like this.
  22. t-dub

    t-dub Vapor Sloth

    Messages:
    7,390
    Location:
    Oregon
    You get 4 16 oz rib eyes for about $100 and the ground beef, 17% fat, is $5.90/lb in the 10 lb share. I just compared at my local market today. You can get 100% grass fed and finished beef there but it is not dry aged. They simply don't carry it. The Painted Hills grass fed rib eye was $21/lb. The small difference in $$$ is so worth it for the dry aging and knowing exactly where this guy came from. He had a nice warm, dry home and an unlimited supply of fresh grass to eat. I really want to try this . . . :drool:

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    Last edited: Feb 11, 2017
  23. BD9

    BD9 Well-Known Member

    Messages:
    932
    Location:
    The Devil's Lettuce Patch
    Last edited: Feb 12, 2017
    HD Springer, t-dub and grokit like this.
  24. t-dub

    t-dub Vapor Sloth

    Messages:
    7,390
    Location:
    Oregon
    Ooooooooohhhhh yeah . . . :love:

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    Next event is Engle Family Farms . . .

    Click to play YouTube Video


    EDIT: I just ordered a petite tender share and a single ribeye share and the nice folks at Crowd Cow gave me a free t-shirt . . . :D

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    Last edited: Feb 12, 2017
  25. momofthegoons

    momofthegoons vapor accessory addict

    Messages:
    12,725
    "Your order will arrive on February 14th, 2017"

    I know what you're eating for Valentines Day @t-dub :lol:

    Went out last night to our favorite burger bar and had a tot or two...

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    Reflections, Squiby, grokit and 3 others like this.

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