Live Stoners Dr. Bubbles & Bushmasterar15's Food Network

[bushmasterar15]

 

[Mañ'O'Green]

I just put a slab of spare ribs in the sous vide for tomorrow. I will finish them on the Weber.

 

[bushmasterar15]

We have the smoker going again today even thou it's chilly outside. Prepped 15 lbs of chicken leg quarters, dry rubbed and now
sitting on the smoker at 225f for about 4hrs or they hit 165f internal. Some will be for dinner and rest will get shredded for the
wife to make chicken cheese keto bombs that you cook in the air fryer. These almost look like chicken nuggets when finished
but better for you if your staying low carb.

 

[Mañ'O'Green]

So I sous vide a slab of spare ribs for 20 hours at 145°F. I cut them into ribs and slathered them with Ms. MOG's Spicy Spare Rib Sauce and they are marinading in the fridge. I will finish them in the Weber with Maple wood smoke latter tomorrow.

Ms. MOG was given a fresh organic goose yesterday - wow that thing would cost over $100. It was one day past its sell by date but had absolutely no bad smell when we cut the cryovak off. We have rendered the fat for fried potatoes later and the goose is cooking on the Weber with Apple Wood smoke.

Look at the neck on that thing Oh man I cannot wait for some crispy goose skin.

 

[Mañ'O'Green]

OMG goose is so rich and the skin is something that must be experienced. I may have eaten too much as it is sitting heavy. I feel like I could sleep for days.

The cranberry sauce is perfect with it. The fried rice cut some of the richness. It was tough and the meat itself was very lean. That skin was heaven sent but easy to eat too much of it.

Don't worry I will be recovered for tomorrows ribs.

 

[bushmasterar15]

Here is the 15lbs of chicken just about ready to pull off.

 

[bushmasterar15]

OMG goose is so rich and the skin is something that must be experienced. I may have eaten too much as it is sitting heavy. I feel like I could sleep for days.

View attachment 1421551View attachment 1421552View attachment 1421553

The cranberry sauce is perfect with it. The fried rice cut some of the richness. It was tough and the meat itself was very lean. That skin was heaven sent but easy to eat too much of it.

Don't worry I will be recovered for tomorrows ribs.

Don’t think I’ve ever had goose. Just duck all different ways.

 

[Mañ'O'Green]

Oh yeah.................

 

[bushmasterar15]

Oh yeah.................

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Them some mighty tasty looking ribs. I'll take a plate with side of bbq beans and coleslaw.

 

[Mañ'O'Green]

Them some mighty tasty looking ribs. I'll take a plate with side of bbq beans and coleslaw.

The texture is just a little on the soft side with 20 hours in the sous vide at 145°F, next time I will go 150°F for 20 hours. One thing for sure is they reheat in the microwave beautifully - not tough at all!