What did everyone cook today?
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TomKat1962 That is exactly what I have been wondering about for a while. I know most sous vide talk of starting on the sous vide & finishing with the real deal. But, I have wondered for a while about doing it the way you described to try & capitalize on that smoke flavor, etc. vacuum packed & in the sous vide.
calldoctoday Yep, for roasts or brisket, I always sear or smoke first. I always do steak in reverse.
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35 day dry aged ribeyes with charred jalapeno anchovy compound butter.
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Garlicky Sautéed Mushrooms, BBQ Skillet Shrimp, and bacon wrapped asparagus.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 Man that pizza roll/ stromboli looked AMAZING!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon It was alright, dough was a little thin, I haven’t made it often, so I don’t have it mastered yet, but I will get there.
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Tex_77
Looks so good -
Tex_77
Wow this looks great -
Tex_77 You makin me HONGRY!
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Smoked mussels for dinner last night for a little treat! -
Tex_77 You makin me HONGRY!
calldoctoday That is my goal!
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Smoked mussels for dinner last night for a little treat!
RON PARRISH
Great job on the muscles. -
Thanks!Ijust dusted them with old bay,a drizzle of fish sauce and a little pc of bacon.Delicious
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Thanks!Ijust dusted them with old bay,a drizzle of fish sauce and a little pc of bacon.Delicious
RON PARRISH
What kind of a smoke schedule? Temp? -
RON PARRISH Next time you order try some captains bay. I have come to prefer it to Old Bay which I was a fiend for in the past. now, that could just be because its what I always have at hand now but I think it has a little less salt or something. Muscles look amazing, god I love shell fish of any kind. Now I really want Maryland blues!
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RON PARRISH Next time you order try some captains bay. I have come to prefer it to Old Bay which I was a fiend for in the past. now, that could just be because its what I always have at hand now but I think it has a little less salt or something. Muscles look amazing, god I love shell fish of any kind. Now I really want Maryland blues!
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detter22 AM I the crew?! Steak always pleases!
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RON PARRISH Next time you order try some captains bay. I have come to prefer it to Old Bay which I was a fiend for in the past. now, that could just be because its what I always have at hand now but I think it has a little less salt or something. Muscles look amazing, god I love shell fish of any kind. Now I really want Maryland blues!
Jonathon I will try it for sure!We have an international grocery store near cincinnatti that has live blue crab on sale this week for 2.99 lb. heading there tomorrow to pick a bunch up.Can hardly wait!
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RON PARRISH
What kind of a smoke schedule? Temp?lkrfletcher I was at 225.Just kept an eye on them until bacon started to crisp.no sure how long it winded up being . I would guess it was about 1-1/2 hrs.used pit boss pellet grill
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lkrfletcher I was at 225.Just kept an eye on them until bacon started to crisp.no sure how long it winded up being . I would guess it was about 1-1/2 hrs.used pit boss pellet grill
RON PARRISH
Thanks for the info.
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