What’s for dinner?

Perfect meal for a night at a cabin in the woods. Steak done Sous Vide 137F for 2 hours, then seared. Will dial that down to 133F next time, prefer it more rare. So nice and tender though!
20210222_193515.jpg
 
I’m making our classic Taco Tuesday. This is really simple stuff, and 95% of the time I use leftover chicken, like tonight. Sunday, I brined with salt, brown sugar and soy sauce, a spatchcocked whole chicken. After an 8 hour soak, the bird was smoke roasted on my Weber smoker. That was a delicious meal! Tonight, the leftover meat gets shredded, then heated on cast iron griddle while a corn tortilla warms/softens on the other side of the griddle. Warm, soft tortilla gets filled with warm, shredded chicken, dressed with some chopped onions and cilantro, finished with some fine salsa, and there you have it. Voila!
 

Back
Top