Smoked Sous Vide Brisket Flat

Beef

Combining modernist cuisine with “tried and true” BBQ is no easy task. Figuring out how to fuse new world with old world techniques is a great challenge and one I took on this past weekend. Thinking through the best way to use my Sous Vide Supreme with a Brisket Flat has been on my todo […]

Grilled Kentucky Hot Brown

Chicken

Well, it is that time of year again and Mrs. Buddha and I are excited to make our way to Louisville, KY and take part in the Kentucky Derby festivities. To get us primed for the fun ahead we decided to make a Derby themed meal this weekend. There are many things that define Louisville, […]

Big Green Egg Filet Mignon Two Ways

Beef, Featured

Last week I participated in a post on a Facebook Big Green Egg Group about the best way to cook a Filet Mignon. This post went on and on with everyone giving valuable advice and lessons learned about cooking this cut of beef on the Big Green Egg. Now, I have cooked this steak many times and feel confident […]

Big Green Egg Sous Vide Chicken

Chicken

For those of you paying attention to my blogging history, you know that I started a quest to recreate the best chicken I have ever tasted from a restaurant in London named Dinner by Heston Blumenthal. This chicken dish was so moist and delicious I could not stop thinking about it. I asked our server […]

Asian Sous Vide Wings

Chicken

This Super Bowl Sunday I wanted to try something different and that was Asian sous vide wings! I will walk you through the process and give some color commentary along the way 🙂

Sous-vide or not Sous-vide

Beef

What is sous-vide?! That IS the question. Well, I didn’t know it was a question until I visited London last year and had the pleasure at eating at Dinner By Heston Blumenthal in the Mandarin Oriental Hyde Park. During dinner we had a chicken course that was made using the Sous-vide technique. I can tell you of […]