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Started By
Message
Need some help with a menu for a playoff party
Posted on 1/11/17 at 6:35 pm
Posted on 1/11/17 at 6:35 pm
Let's get it out of the way... Yes its a Falcons party so it will most likely end up with everyone drinking heavily at the end.
Audience:
Probably about 16 adults in their 30's and 40's equal men and women.
Instruments I have to work with:
Large big green egg
Anova Sous vide (the newer 900 watt version to cook bigger cooks)
Normal kitchen
What I have thought of so far:
I did buy 2 dozen preseasoned wings that i was thinking about sous viding (sp) and then throwing them on the grill to finish. Havent had enough experience with the Anova yet to know how to do that correctly though timing wise.
Could toss on pork butts. I seem to be good at this.
Burgers and sausage with peppers and onions is a possibility but dont want it to taste boring.
Your thoughts? Any drink ideas that seem sorta red or black or georgia related would be extra credit.
Audience:
Probably about 16 adults in their 30's and 40's equal men and women.
Instruments I have to work with:
Large big green egg
Anova Sous vide (the newer 900 watt version to cook bigger cooks)
Normal kitchen
What I have thought of so far:
I did buy 2 dozen preseasoned wings that i was thinking about sous viding (sp) and then throwing them on the grill to finish. Havent had enough experience with the Anova yet to know how to do that correctly though timing wise.
Could toss on pork butts. I seem to be good at this.
Burgers and sausage with peppers and onions is a possibility but dont want it to taste boring.
Your thoughts? Any drink ideas that seem sorta red or black or georgia related would be extra credit.
9
Posted on 1/11/17 at 6:37 pm to flyAU
Dont use the Sous Vide at a football party.
Posted on 1/11/17 at 6:41 pm to LakeViewLSU
quote:
Dont use the Sous Vide at a football party.
I have heard taht you can prepare a good amount of food with it and have it ready to do like i was saying and finish it on the grill. I have a large food container (Kitchen food grade bucket) that could do a lot of food. Albeit it would have to be all the same type.
I really would hate to screw this up though
Posted on 1/11/17 at 6:45 pm to flyAU
Im a fan of naked frying wings, putting them on a rack to crisp up, and dousing them with sauce.
Posted on 1/11/17 at 6:46 pm to LakeViewLSU
I have never fried a thing in my life. These were going to be grilled.
Posted on 1/11/17 at 6:49 pm to flyAU
Grilled wings are good too.
Posted on 1/11/17 at 6:55 pm to LakeViewLSU
If u sv wings and grill then cover in sauce, you can call them the dirty birds
Posted on 1/11/17 at 6:57 pm to LSUvegasbombed
They are garlic pepper seasoned wings so what type of sauce would go with those?
Another option would be doing some chicken breasts as well for the women. Would wings and breasts need be the same cook temp in the sous vide?
Another option would be doing some chicken breasts as well for the women. Would wings and breasts need be the same cook temp in the sous vide?
Posted on 1/11/17 at 7:00 pm to flyAU
A very simple sauce I use Is: Finely minced garlic, throw that in the pan with butter, worshestershire, and a bottle of Louisiana or crystal hot sauce and a little black pepper.
You can add a little corn starch if you want a thicker sauce.
ETA: That is a simple sauce.
You can add a little corn starch if you want a thicker sauce.
ETA: That is a simple sauce.
This post was edited on 1/11/17 at 7:02 pm
Posted on 1/11/17 at 7:13 pm to flyAU
Atomic buffalo turds
Posted on 1/11/17 at 7:15 pm to flyAU
quote:With those parameters, take the membrane off of baby back ribs. Coat them with your favorite rub, vacuum seal and sous vide at 140 degrees for 40 hours. If you cook them ahead of time, ice bath them down and fridge. To finish, simply place on your BGE (or simply a grill) and brush on your favorite sauce if you're into sauce. Let it caramelize on your grill, and serve ftw.
Instruments I have to work with: Large big green egg Anova Sous vide (the newer 900 watt version to cook bigger cooks) Normal kitchen
Posted on 1/11/17 at 7:18 pm to Degas
quote:
sous vide at 140 degrees for 40 hours
Holy Crap. Would these not fall off the bone when trying to put them on the grill? Never heard of cooking anything that long although i am sorta newbish.
ETA: 140 would work for chicken breasts as well. Hmmm Wings go at that level?
This post was edited on 1/11/17 at 7:20 pm
Posted on 1/11/17 at 7:43 pm to flyAU
Oh crap i just realized if I wanted to do that I would need to start at midnight tomorrow night
Posted on 1/11/17 at 7:56 pm to flyAU
quote:No they don't. I've done a lot of research and experimentation. This is the temp and time for what is in between al dente and falling off the bone.
Holy Crap. Would these not fall off the bone when trying to put them on the grill?
This is one of my go to things to do for a group of people. Season them, and forget them in the bath, break them open, onto the grill and sauce. Once the sauce sets, serve. Easy peasy.
Posted on 1/11/17 at 8:10 pm to Degas
Wait the 40 hours was a real cook time??
Posted on 1/11/17 at 8:25 pm to flyAU
Man, you've got the BGE. Don't grill the wings. Smoke that shite.
Posted on 1/11/17 at 8:27 pm to Degas
I wont lie. That sounds good as hell and I can put in a bunch of chicken breasts too since thats the temp i use at 2 hours for those.
The question is about these 30 preseason chicken wings i bought at costco today. The chicken i made with the anova is some of the best chicken I have ever had so would love to use it with the wings as well if at all possible but the heat i see for those is 150.
How does one take food out of the bath, put it to the side for a couple hours and then heat it again where it wont ruin the perfect cook of the SV?
The question is about these 30 preseason chicken wings i bought at costco today. The chicken i made with the anova is some of the best chicken I have ever had so would love to use it with the wings as well if at all possible but the heat i see for those is 150.
How does one take food out of the bath, put it to the side for a couple hours and then heat it again where it wont ruin the perfect cook of the SV?
Posted on 1/11/17 at 8:38 pm to Fatty Magoo
Eat the 2 dozen wings tomorrow, go back buy more unseasoned wings, apply rub and smoke them only takes about 1.5 hrs.
Go buy a london broil a pretty good size one, Sous Vide it then finish on the grill. It will eat closer to steak, however people dont have a huge hunk of meat to lug around
What goes good with steak potatoes, so make or buy a good mayonaise based potato salad, it will also go with the smoked wings.
Buy or make a veggie plate with dip, buy some cheese at Costco the big blocks of somewhat fancy stuff, Blue cheese, Brie, and maybe some fancy cheddar, and get some crackers. While there grab a jar of those Marcona Almonds dump them in a bowl put by the cheese board.
Last grab a big arse bag of the Popcorn Mix from Costco dump in a bowl put in living room for grazing.
You should have plenty of stuff to eat as a main before kick and plenty to snack on during the game.
Go buy a london broil a pretty good size one, Sous Vide it then finish on the grill. It will eat closer to steak, however people dont have a huge hunk of meat to lug around
What goes good with steak potatoes, so make or buy a good mayonaise based potato salad, it will also go with the smoked wings.
Buy or make a veggie plate with dip, buy some cheese at Costco the big blocks of somewhat fancy stuff, Blue cheese, Brie, and maybe some fancy cheddar, and get some crackers. While there grab a jar of those Marcona Almonds dump them in a bowl put by the cheese board.
Last grab a big arse bag of the Popcorn Mix from Costco dump in a bowl put in living room for grazing.
You should have plenty of stuff to eat as a main before kick and plenty to snack on during the game.
Posted on 1/11/17 at 8:40 pm to flyAU
I have put wings in the immersion circulator (sv) for a few hours (like 3 or 4) at 150 and then you just have to sear and toss in sauce if you so choose. Have finished on the grill and fried, both were awesome. Personally i would brine for 45 minutes too, but your wings will be great either way. There are some youtube videos of sv wings out there if you need inspiration.
Posted on 1/11/17 at 8:48 pm to flyAU
If it were me, I'm not messing with sous vide for chicken wings. Those things can be easily smoked/BBQd.
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