919backyardbbq

Honey Lime Soy marinated chicken breast + spicy green beans + Asian marinated cucumbers 🔥

Butterflied some chicken breasts and marinated them in my VP195 with some olive oil, soy sauce, honey, lime juice, fresh garlic, salt, pepper & dried oregano

Served with some sautéd green beans + chili oil + S&P & cucumbers marinated in salt, sesame oil, soy sauce, sugar, rice vinegar, chili oil & sesame seeds

Some recent cooks

VP195 is my favorite tool in my kitchen

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Buy: VP195 Chamber & External Sealer
Get: FREE Bag Set with purchase

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Check it all out at vacmasterfresh.com / link in my bio!

Super Bowl was kinda boring but the spread was 🔥

Smoked then charred chicken wings seasoned with Cajun and tossed in a homemade sauce using syrup

Smoked pigs in a blanket - little smokies wrapped up in croissant rolls served with some stone ground mustard

Carne asada - with an outside skirt steak and wagyu Picanha from with chimichurri

flank steak marinated in the using olive oil, soy sauce, fresh garlic, juice of 1 orange, lemon & lime & some SPG) then grilled hot n’ fast on the makes for some banging burrito bowls 🔥

Some good eats in the new year so far

Grilled chicken thigh + greens + grains + taco salad vinaigrette

Chicken thigh seasoned w/ Tequila Lime Habanero

Cilantro lime rice steamed to perfection with beef broth instead of water

Chopped romaine lettuce

Bell peppers & black beans

Taco salad vinaigrette:
Juice of 1 lime (squeeze in mason jar)
Olive oil (1/3 as much as the lime juice)
2 cloves minced garlic
2 Tbsp chopped cilantro
Taco seasoning (to taste)
Red pepper flakes (to taste)
1 tsp honey
Shake it all up to combine

#919

Smoked then charred Cajun chicken wings

Set up my for two zones with the divide and conquer system. One rack up high & one down low. Added some and a couple cherry wood chunks

Smoked them for about 30 minutes at 250-275° - then put them down on the lower rack closer to the fire to char them up taking them to 180-190° internal.

These turned out so good! Super simple dry rub Cajun wings, great for a game day meal.

Spatchcock 🐔in the

Seasoned with Cajun Trinity & topped off with some hot

Smoked in the at 300° for about 2 hours

Monitored temps with my Pro

Crispy skin, juicy as can be & full of flavor from the Cajun seasonings

#919

Nothing hits like some classic beef stew once the cold weather starts rolling around! Check out this recipe it won’t disappoint!

Ingredients:
- 2lb chuck roast (cut into 1 inch cubes)
- 1 white onion (sliced into larger chunks)
- 4 cloves garlic (minced)
- 1 pack of baby Yukon gold potatoes
- 4 carrots (sliced larger chunks diagonally)
- 3 celery stalks (chopped)
- salt & pepper (to taste)
- 1/2 tsp dried thyme
- fresh thyme for garnish
- 2 Tbsp Olive Oil
- 2 Tbsp red wine vinegar
- 1 Tbsp tomato paste
- 2 Tbsp corn starch (or flour)
- 1 Cup red wine of choice
- 4 Cups Beef Broth
- 2 bay leaves

Instructions:
- season chuck roast chunks w/ Salt & Pepper liberally
- in a large Dutch oven (or stockpot) sear add your olive oil, then sear beef on medium high. Until nice and golden brown with good crust. Depending on size of chunks should take around 10 minutes
- remove beef - then add a little more olive oil, add onion, garlic, then the red wine vinegar - the liquid will help loosen the fond on the bottom of the pan and create some great flavor!
- sauté for about 5 minutes until the onion is softened, then tomato paste, mix it all around and sauté for another minute or two
- add the beef back into the pot, then cornstarch on top, and stir around until it’s all combined
- next add the wine, broth and dried thyme & bay leaves
- stir it all together, bring to a boil, then reduce heat to low and simmer for 1.5 - 2 hours (with the lid on or slightly covered)
- lastly add the veggies & let them cook until they’re all fork tender (30-45 minutes max)
- *optional but preferred for me* remove beef chunks and shred up with a fork - I like to have the beef in every bite and it spreads around the bowl much better this way!
- remove bay leaves & serve it up! Garnish with some fresh thyme and serve with some warm bread to dip in all that flavorful juice in your bowl

#919