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1,412 Posts
Horseradish Encrusted Beef Tenderloin for Christmas Dinner

seared on blackstone

On Primo XL at 400 degrees for about an hour. Pulled it at 135 in the center

All done. Sorry I do not have any pics of it cut but it was a perfect med. rare in the center to med on the ends.

11,141 Posts
View attachment 44788

....all done phuckin' around trying to make crispy wings any other way than air fried. Hands down the best way, to me.
The air fryer is as way underutilized in most houses......have you done a ribeye in one yet??

Best to drag it out on the porch or in the garage because it does smoke a little ....preheat it for about 5 minutes at 400 , toss the steak in and then blast it at 400 for another 8/10 minutes will normally land it on medium rare depending on the size of the steak.

It kicks ass with vegetables like asparagus, carrots, corn on the cob and stuff like that .

Former RJ instigator
37,973 Posts
Birthday dinner for my dad Sunday ( 79 ), he requested fried catfish, so I fried up a whole bunch of shit, fried catfish, jumbo butterflied shrimp, crappie, bream & bass filets, plus I made my world famous bbq shrimp, boiled Cajun shrimp, bbq baked beans, hush puppies, potato salad, two kinds of slaw, rotel chips and dip, deserts, etc.....


He had a great time and he really enjoyed everything.


2,479 Posts
Smoked pork butt. Carolina style pulled pork BBQ. Making these almost weekly now trying to perfect them. They keep getting better.

1,098 Posts
Please post your recipe, that looks scrumptious.
Here you go, hope it posts bit long
Some tips to help you!
  • Try to find equal-sized chicken breasts. Finding chicken breasts the same size will ensure they cook evenly.
  • Cut each chicken breast horizontally through the middle to create a ‘pocket’.
  • Season chicken breasts all over and inside the pockets with salt, pepper, ground thyme and garlic powder.
  • Fill each chicken breast with 1-2 tablespoons of caramelized onions and cheese. Use Gruyere or Mozzarella cheese with a hint of parmesan.
  • Sear until browned and golden on each side.
  • Transfer to a baking dish with more caramelized onions for even more flavour.
  • Top with fresh Thyme and some of the French onion sauce.
  • BAKE! (SEE recipe box below for the full recipe.)
  • SAUTÉ ONIONS IN BUTTER UNTIL SOFT AND TRANSLUCENT: This is where the magic happens! Slowly cooking them in butter until they are browned and soft makes them lose their potency. The natural sugars in onions caramelize, making the end result flavourful with a mild sweetness. It takes roughly 15-20 minutes to get them nice and jammy. Let them cook and brown on the skillet before stirring them around two caramelize them faster.
  • USE BEEF STOCK OR BROTH to create the base for your French onion sauce and stop the onions from drying out while they cook. Scrape up the browned bits from the bottom of the pan while onions are caramelizing to keep those flavours going.
  • DEGLAZE: You have the option to add a little white wine, sherry or balsamic vinegar to deglaze the pan and get some additional flavours into the onions.
  • Let onions cool down before stuffing chicken breasts. You will have onions leftover in the pan. Add those to your baking dish, mixing them with a little beef broth to create more sauce to bake your stuffed chicken breasts in.
  • Ingredients
  • 2 tablespoons unsalted butter
  • 4 large onions halved and thinly sliced
  • Pinch of salt and pepper to season
  • 2 teaspoons fresh chopped thyme divided
  • 2 tablespoons white wine, sherry or balsamic vinegar (OPTIONAL)
  • 2 cloves garlic minced
  • 1/2 cup beef broth or stock divided
  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breasts
  • 2 teaspoons garlic powder
  • 1 teaspoon ground thyme
  • 1 cup shredded gruyere cheese (or mozzarella cheese)
    • 4 tablespoons freshly grated parmesan cheese

  • Instructions
  • Preheat oven to 400°F (200°C).
  • Lightly grease a 9x12-inch baking dish. Set aside.

  • Melt butter in a large skillet over medium-high heat. Add onions and season with salt, pepper and half of the fresh chopped thyme. Cook for 5-8 minutes until soft.

  • Reduce heat to medium and cook, while stirring occasionally, until onions are caramelized and jammy (about 15 minutes). Pour in 1/4 cup of broth if pan gets too dry, and keep stirring until onions are browned.

  • OPTIONAL: Pour in white wine, sherry or balsamic vinegar to deglaze the pan and get some additional flavours into the onions. Let cook for a minute until the sauce thickens slightly.

  • Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and let cool slightly.

  • Cut chicken breasts in half horizontally to create pockets. Season chicken all over and inside pockets with salt, pepper, garlic powder and ground thyme.

  • Spoon 1-2 tablespoons of caramelized onions into each pocket. Stuff each breast with the cheeses and seal chicken with toothpicks.

  • Transfer the remaining caramelized onions from the skillet to the prepared baking dish. Mix in remaining 1/4 cup of broth. Set aside.

  • Heat oil in the same skillet over medium high heat. Sear the stuffed chicken breasts for 4 minutes each side until browned. (They will not be fully cooked. You will finish them off in the oven.)

  • Arrange chicken on the caramelized onions in the baking dish. Spoon some of the sauce in the dish over each chicken breast. Top with remaining chopped thyme and bake for 15-20 minutes or until fully cooked.
Discard toothpicks. Serve with pan juices and onions

16,024 Posts
the wife’s pasty .....

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