We’ve never done just a Turkey breast, only whole bird once a year and I got this 5.5lb. breast dirt cheap. I deboned it and seasoned well, little butter and going to Sous Vide it for 5 hours at 145F and then pat dry and crisp skin under broiler!!! Stay tuned , pics tonight………I hope!!!
Slammer!!!

quote:

---

Originally posted by slammer

We’ve never done just a Turkey breast, only whole bird once a year and I got this 5.5lb. breast dirt cheap. I deboned it and seasoned well, little butter and going to Sous Vide it for 5 hours at 145F and then pat dry and crisp skin under broiler!!! Stay tuned , pics tonight………I hope!!!
Slammer!!!

---

I can't wait to see and read of your results.  Brad

Well, here ya have it !!! Great flavor, very soft and moist , but lacking Turkey flavor. It was a Butterball brand breast.
I tried to like it , I really did, but I just think we’re not Turkey people. Probably make great sandwiches. Cost me hardly anything and now we know!!!
Slammer!!!

A bison & beans replay. Gotta love it.

I've been delinquent: 3 days of dinners. And I wrecked the kitchen!

First 3 pics: chicken thighs in a brandy peppercorn cream sauce, served with rice.

Then stuffed jalapenos wrapped in bacon, breaded and fried pork chops, and coleslaw.

Oh yeah, grilled pastrami sandwiches with mustard and o ions on homemade bread.

A mashup of typical American beef stew using a 3 lb bison chuck roast and Birria de Res. On top of that I didn't have the right dried peppers for the adobo in the birria, so I used some of my smoked and dehydrated poblano and basque peppers from last year. Spicy!!!

Looks good Liz. Chicken Au Poivre…………brandy, peppercorns, cream, butter ………what’s not to like!!! A restaurant here that burnt down and rebuilding now served a Steak Au Poivre that was as Al would say……Wicked Killa !!!
Slammer!!!

Sunday night pizza got moved up a day due to a commitment to sit my arse on da ice for 12-14 hours tomorrow!!! New crust recipe and didn’t disappoint!!!
Slammer!!!

I,m blaming Brad...n his Better Half...!

Liz made me eat thos chickin thighs on ..."yeeech"..fancy plates.!.. :0o...
;0)

I think Liz likes thier decorum... :0)

Liz been puttin out some pretty good grub... :0)

quote:

---

Originally posted by reubenstump

A mashup of typical American beef stew using a 3 lb bison chuck roast and Birria de Res. On top of that I didn't have the right dried peppers for the adobo in the birria, so I used some of my smoked and dehydrated poblano and basque peppers from last year. Spicy!!!

---

Diggin inta that... would be really good from where I sit.. :0)

quote:

---

Originally posted by slammer

Sunday night pizza got moved up a day due to a commitment to sit my arse on da ice for 12-14 hours tomorrow!!! New crust recipe and didn’t disappoint!!!
Slammer!!!

---

I just might print out that pizza Pic..

N..hang it in me cabin.. :0)

Looks good... :0]

Reubenstump, Just woke up and lookin at that pot of stew and oh so wishing I was taking that along in my shack for ice fishing today!!! Ya just know it’s good!!!
Slammer!!!

chuckv97 and reubenstump both dishes look fantastic. I have never had bison, but would love to try it. Closest we can get here is in namesake only - water buffalo.

quote:

---

Originally posted by slammer

Well, here ya have it !!! Great flavor, very soft and moist , but lacking Turkey flavor. It was a Butterball brand breast.
I tried to like it , I really did, but I just think we’re not Turkey people. Probably make great sandwiches. Cost me hardly anything and now we know!!!
Slammer!!!

---

That looks good Dale - interesting to see your honest opinion of it too.  We don't eat much turkey here, you rarely see a fresh one until Christmas where half the nation dry one out to share with their nearest and dearest on the the biggest holiday of the year.  I do like turkey, and I'm thinking I'll keep my eye out for some at the supermarket later.

Butter chicken, home made onion bhajis and shop bought naan breads for me and my boy last night. The whole house still smells like an Indian restaurant this morning 

quote:

---

Originally posted by reubenstump

A mashup of typical American beef stew using a 3 lb bison chuck roast and Birria de Res. On top of that I didn't have the right dried peppers for the adobo in the birria, so I used some of my smoked and dehydrated poblano and basque peppers from last year. Spicy!!!

---

That looks good.  I need to put bison meat in my brain.  Especially a roast.  Did the braised bison roast cook i up tender or somewhat tender? Brad

In my opinion, bison is interchangeable with beef. It is leaner and a little bit Rich tasting. Cooked in a crockpot or the Dutch oven and making stew like that, I can only imagine it’s for tender and melts nicely in your mouth. That really does look fantastic and I want a loaf of fresh bread, still warm with an ice cold stick of butter.
Slammer!!!

Hey Jonty, that butter chicken looks pretty damn good too, and I will take two plates of those onion things you made. I’m an onion freak. Are those like Indian onion fritters.???
Slammer!!!

Bison is indeed leaner, even a relatively fatty cut like chuck. Use lower temperature or shorter cooking time.

After braising and cooking it in the oven with the lid on and with all the juicy bits like broth and adobo amnd sauteed onion it still came out somewhat overdone. But cutting it up so more surface is exposed and letting it sort of post-marinate in the fridge helps.

Slammer, I'll be baking bread today!

quote:

---

Originally posted by STUD figmo Al

I,m blaming Brad...n his Better Half...!

Liz made me eat thos chickin thighs on ..."yeeech"..fancy plates.!.. :0o...
;0)

I think Liz likes thier decorum... :0)

---

I will pass that on to Marilyn.

quote:

---

Originally posted by Wet Spaniel

Butter chicken, home made onion bhajis and shop bought naan breads for me and my boy last night. The whole house still smells like an Indian restaurant this morning 

---

I still have recipe and still not made butter chicken yet.   It's been years since I claimed I was going to make it.  Brad