What did everyone cook today?
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Sous vide steak
I am really liking this sous vide style of cooking. Unbelievably tender.
set 134/90 minutes. Threw in some taters and a small lobster tail.
lkrfletcher looks dam_n good. I use a turkey roaster for finishing off sausages, but I think I will need to convince the missus of the the importance of a SV set up.
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gus4416 not sure where hothead came from. After rinsing the loins I pay them dry, net them and roll them in coarse ground pepper. Then cook and smoke until 145°>
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Chef thanks, I live In Lawton Ok… I think I’m the only one in the area that makes sausage. But where is closer? We, My wife of 51 years and i travel around with our motorhome, but we are residence in Lawton ok. Retired Military… We just have a lot of friends and family throughout. Spent more time in other countries than the US. Soooo now we have a chance to tour our country…
What a country!! Where are you located? JoeJoeB I’m about 50 miles west of center Houston. A small city called Sealy. While there is a very large smoke house / sausage maker here in town, I know of no one who makes their own. I was teaching a young man about 14 years old about it, but this covid thing has put a stop to that.
So do you make sausage out of your motorhome? -
JoeB I’m about 50 miles west of center Houston. A small city called Sealy. While there is a very large smoke house / sausage maker here in town, I know of no one who makes their own. I was teaching a young man about 14 years old about it, but this covid thing has put a stop to that.
So do you make sausage out of your motorhome?Chef I’ve thought about it, but too much equipment and way too heavy. I prebatch, vacuum seal and freeze. I have an 80qt freezer in the basement compartment, and a full size household refer in the MH. I do carry a small grill that i can retro-fit with a griddle, and a small smoker box if needed. I had to smile after i wrote that because i remembered when i was 5, back in 1954 . I would sit at the kitchen table while my Dad and Mom made polish sausage. My job was to cut up and peel the garlic. Mom would cut up the pork by hand, Dad would season and stuff the casings by hand using an old horn and his thumb to push the batch in the casing. Good memories. Now i just thought about all the hardware and toys i need to run 25lbs. That is kind of you to pass on your skills. I’ll help local friends with advice and direction with their game meat, but to answer your question: My trips are centered around family and friend visits. After 25yrs in the military we have extended family all over the globe. . … . . We just enjoy the wonders of the USA. Sorry i got wordy
PS: I an not responsible for my computer’s grammar or spelling errors
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Chef I’ve thought about it, but too much equipment and way too heavy. I prebatch, vacuum seal and freeze. I have an 80qt freezer in the basement compartment, and a full size household refer in the MH. I do carry a small grill that i can retro-fit with a griddle, and a small smoker box if needed. I had to smile after i wrote that because i remembered when i was 5, back in 1954 . I would sit at the kitchen table while my Dad and Mom made polish sausage. My job was to cut up and peel the garlic. Mom would cut up the pork by hand, Dad would season and stuff the casings by hand using an old horn and his thumb to push the batch in the casing. Good memories. Now i just thought about all the hardware and toys i need to run 25lbs. That is kind of you to pass on your skills. I’ll help local friends with advice and direction with their game meat, but to answer your question: My trips are centered around family and friend visits. After 25yrs in the military we have extended family all over the globe. . … . . We just enjoy the wonders of the USA. Sorry i got wordy
PS: I an not responsible for my computer’s grammar or spelling errorsJoeB Not wordy at all. Sounds like a great life. Friends and family are so important in our lives. And you are so correct about the ‘toys’ we ‘need’ now to make a batch of sausage. I remember my uncle just adding spices by the hand full not a measuring cup around, grind it, and then stuffing it by hand. Always tasted great. I think I make more mistakes using precision instruments than the old timers did by just experience.
A far as passing down skill sets, I see that as good stewardship of God given life experiences. Without it, important information and history would be lost forever. Too much of that going on.
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JoeB Not wordy at all. Sounds like a great life. Friends and family are so important in our lives. And you are so correct about the ‘toys’ we ‘need’ now to make a batch of sausage. I remember my uncle just adding spices by the hand full not a measuring cup around, grind it, and then stuffing it by hand. Always tasted great. I think I make more mistakes using precision instruments than the old timers did by just experience.
A far as passing down skill sets, I see that as good stewardship of God given life experiences. Without it, important information and history would be lost forever. Too much of that going on.
Chef We did have a counter balance for our processing errors in The Buffalo NY area… Apple Jack, from frozen hard cider, or homemade Beer that my German Grandpa would brew and bottle. Made EVERYTHING taste better.
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This was a skirt I made with mycampchef yesterday. It was ultimate steak and roast with extra black pepper. Unreal tenderness
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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This was a skirt I made with mycampchef yesterday. It was ultimate steak and roast with extra black pepper. Unreal tenderness
Jonathon Looks great. I put on 20lbs just thinking how it would taste… Thin sliced would make great “Beef on Wick” Got to have the fresh horseradish with it
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This was a skirt I made with mycampchef yesterday. It was ultimate steak and roast with extra black pepper. Unreal tenderness
Jonathon Fantastic cook on that meat.
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This was a skirt I made with mycampchef yesterday. It was ultimate steak and roast with extra black pepper. Unreal tenderness
Jonathon looks great man
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This was a skirt I made with mycampchef yesterday. It was ultimate steak and roast with extra black pepper. Unreal tenderness
Jonathon You need to be using either the Fajita marinade or the Argentina marinade on that cut.
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JoeB Not wordy at all. Sounds like a great life. Friends and family are so important in our lives. And you are so correct about the ‘toys’ we ‘need’ now to make a batch of sausage. I remember my uncle just adding spices by the hand full not a measuring cup around, grind it, and then stuffing it by hand. Always tasted great. I think I make more mistakes using precision instruments than the old timers did by just experience.
A far as passing down skill sets, I see that as good stewardship of God given life experiences. Without it, important information and history would be lost forever. Too much of that going on.
Chef That is the way we used to do it & we were happy. Now I suppose I am trying to become sophisticated so shut down until I can get it right. I am not sure what to say about it all!
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This was a skirt I made with mycampchef yesterday. It was ultimate steak and roast with extra black pepper. Unreal tenderness
Jonathon Very nice, perfect spices!
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This was a skirt I made with mycampchef yesterday. It was ultimate steak and roast with extra black pepper. Unreal tenderness
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Tex_77 Dont try to introduce new things, let me just enjoy my Ultimate Steak and Roast addiction! thought about Argentinian Marinade but don’t have any at the house and I’m not allowed to walk into Waltons and grab whatever I need right now…this has really made me appreciate how ridiculously lucky I am with my current job. I HATE working from home, my coworkers better get ready for me to be seriously weird when I get back!
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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Tex_77 Dont try to introduce new things, let me just enjoy my Ultimate Steak and Roast addiction! thought about Argentinian Marinade but don’t have any at the house and I’m not allowed to walk into Waltons and grab whatever I need right now…this has really made me appreciate how ridiculously lucky I am with my current job. I HATE working from home, my coworkers better get ready for me to be seriously weird when I get back!
Jonathon If any of your coworkers cared about you, they would at least drive by and throw out some seasonings in your drive way for you.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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JoeB I’m about 50 miles west of center Houston. A small city called Sealy. While there is a very large smoke house / sausage maker here in town, I know of no one who makes their own. I was teaching a young man about 14 years old about it, but this covid thing has put a stop to that.
So do you make sausage out of your motorhome? -
Chef I am Just South of you in Wallis… A couple of us gather up and make sausage / summer sausage, mainly hunting buddies / family. waiting on my grinder so I can start doing it all myself.
Ozgrams Just about neighbors. Glad to have you around.
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Tex_77 Oh, they love me then, they are always throwing things at me!
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Jonathon If any of your coworkers cared about you, they would at least drive by and throw out some seasonings in your drive way for you.
Tex_77
Back to the brat and potato soup. Was telling a co-worker about it today. After showing him your pics I had to print the recipe off for him. You may have started something here.
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