I made some Cornish game hens with the sous vide machine. After they were done, I covered them with butter and torched them to crisp the skin. (I'm still not quite happy with the torch job. I did not get enough of the skin crispy. I will keep on experimenting!)



We made some broccoli with butter and lemon and a little salad with those. Good stuff!

What's on the TMan menu tonight? I hope you're all having a wonderful Saturday!

OMG that looks good. We are angus burger tonight with everything on it.

Bar-B-Que sandwiches and homemade macaroni salad tonight. Tomorrow will be a St Patrick's Day crowd pleaser, Corned Beef and Cabbage with a few taters thrown in the pot.

Chile with venison hamburger

Looks great Patrice. St. Patty's day started early here. Corned beef, cabbage and taters.

10 lbs of Cornbeef...turnips, carrots, potato,cabbage....enough for the Army coming ovah !

This is what I had

Heading to my moms for some caribou soup and fresh bread and donuts. I would’ve missed out on this meal but I had snowmobile trouble last night on the way to camp and had to pretty much idle back to town. I’ll try again after supper with a different machine.

Deer loin on the grill, baked brussell sprouts with garlic, and a baked potato. Oh yeah portabella mushrooms sautéd in butter, garlic, and red wine for a appetizer.

Grilled swordfish steaks outside and some steamed veggies. First 60 degrees day we've had in months!

Bear burgers with cheese n sauteed sweet peppers n onions.
And a bowl of home made chicken soup.

That looks good Patrice. I also like the skin well done.

All the 'what's for dinner' looks awesome!.....

Those Cornish hens are lovely, Chickie !

I sure enjoy preparing them too, and to keep them moist , I find butter and a wee bit of broth in the baking makes them very moist and tender ...


I just let the oven brown them nicely , but I sure love how yours turned out !

Your browned sage butter would go nicely on them also !

Butter.......the secret to life

Wow All that food makes me So Hungry!!!

Great value pizza for us!

I made a mistake this morning used most of the corned beef leftovers for hash and didn't even leave my self enough to make a nice ruban sandwich.

So I made soup

Wow! Great things on the menu tonight!

Thank you, Snowy! Angus burger night is always a good one!

Nice, Nittany! I have a real soft spot for good macaroni salad too! Happy St. Patty's Eve!

Great combination, Jeff!

Thanks, Catch22! Beautiful! Happy St. Patty's Eve - and thanks for the photo!

That's a whopping batch there, Nessy! Looks great - and Happy St. Patty's Eve! Thanks for the photo!

A classic delicious plate there, Grayfox! And just look at that butter melting on the Brussels sprouts and the potatoes! Thanks for the photo!

Sounds like the meal will be worth it, Ryan! Good luck on the other machine too!

All wonderful items on the menu, Teepee! There is no such thing as too much garlic!

That is beautiful, TDHP! Thanks for the photo!

Nice, JabNE! We haven't seen 60 degrees yet here, but it will be nice when we do! We have been grilling outside all winter, but when it's 30 degrees below zero, Zim somehow factors that into his timing on the grill!

Thanks, Bucksnbears! Sounds like a good supper there too! I've been thinking about homemade chicken soup lately ... I might just have to make a new batch. Thanks for the photo!

I agree, Marty. Good food in the TMan world tonight!

Thank you, Sharon! I put some butter, salt, pepper, garlic and fresh thyme inside and outside the hens before I bagged them and put them in the sous vide hot tub. The meat was great, but I didn't get all the skin crisp like I wanted, so some of that was less than perfect. Ahhhhh, butter! I have to agree with that one!

Nothing wrong with that, 330! It's always a perfect go-to meal!

And a beautiful soup it is, Nvwrangler! Thanks for the photo!

That looks awesome Patrice, lots of colour , lol. I hate broccoli . GW didn't like it either.

HA! Thanks, Les! Too funny. Zim loves broccoli. Not so popular with you and George though!

That looks good what was your final temp? I’ve found with the smoker or grill I quit around 150 depending on the part but I also use the USDA bacteria reduction tables so I try to hold at 140 to 145 for an hour then take it to 150 and stop and let rest.