What did everyone cook today?
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tonight I took some strip steaks and put Italian dressing & Montreal steak seasoning then grilled on my webber
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CAB Prime Ribeyes grilled over B&B Lump Charcoal on the PK Original. I sprayed the steaks with Duck Fat spray and seasoned. I flipped them every minute or so until I had them to the temp I wanted.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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I flip mine often also but I have never used duck fat
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calldoctoday
Flounder is wonderful fish, although I have never had it fried. That looks delicious.processhead Thank you, I really appreciate it. You have my word, it was & is delicious. However, I like fresh much, much better with flounder because it is so light. When you freeze it, compared to fresh, it is just not the same.
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CAB Prime Ribeyes grilled over B&B Lump Charcoal on the PK Original. I sprayed the steaks with Duck Fat spray and seasoned. I flipped them every minute or so until I had them to the temp I wanted.
Tex_77 Looks great!
For myself I would describe that as a perfectly cooked steak -
Well, we have been extremely busy lately so I have not had time to post or even cook that much for that matter. Margaret has had to take over quite a bit. However, here was a little nice & light pre-Easter pan fried Cocoanut Flounder. Made with a home made cocoanut breading & fired very light in peanut oil.
calldoctoday looks great to me!
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CAB Prime Ribeyes grilled over B&B Lump Charcoal on the PK Original. I sprayed the steaks with Duck Fat spray and seasoned. I flipped them every minute or so until I had them to the temp I wanted.
Tex_77 - All I can say is WOW!
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Tex_77 - All I can say is WOW!
lkrfletcher That says it all!
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CAB Prime Ribeyes grilled over B&B Lump Charcoal on the PK Original. I sprayed the steaks with Duck Fat spray and seasoned. I flipped them every minute or so until I had them to the temp I wanted.
Tex_77 I was a flipper early on with great success. But, if at all possible, I reverse sear ribeyes and sous vide sirloins and filets. All I can say is if it works for YOU. Then, fantastic. I can’t wait to try the duck fat trick on either method to see if it makes it a more positive experience. BTW: Yours looks fantastic.
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Tex_77 I was a flipper early on with great success. But, if at all possible, I reverse sear ribeyes and sous vide sirloins and filets. All I can say is if it works for YOU. Then, fantastic. I can’t wait to try the duck fat trick on either method to see if it makes it a more positive experience. BTW: Yours looks fantastic.
zbigjeff There is definitely more than one way to cook a steak. It is best to practice them all, as every situation and cook can be different. It’s best to be prepared for what life may throw you.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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zbigjeff There is definitely more than one way to cook a steak. It is best to practice them all, as every situation and cook can be different. It’s best to be prepared for what life may throw you.
Tex_77 Very correct in your statement about knowing different methods. Most can only do it one way and I feel sorry for them. My “cooking” of different dishes is like my choices on sippin’ different liquids. People have no idea what I will chose today. That way, it makes it difficult to get into a RUT.
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CAB Prime Ribeyes grilled over B&B Lump Charcoal on the PK Original. I sprayed the steaks with Duck Fat spray and seasoned. I flipped them every minute or so until I had them to the temp I wanted.
Tex_77 - I really like that vacuum express you showed earlier, just not sure it will work at 6500 ft elevation. Or at least not work / penetrate well. What a great idea though.
Life is a Garden - Dig it.
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Tex_77 - I really like that vacuum express you showed earlier, just not sure it will work at 6500 ft elevation. Or at least not work / penetrate well. What a great idea though.
Ghost pepper snack sticks
Cut protein and double grind
Additives. I did sure cure, sure gel, Buffalo wing seasoning and cheese at the end.
Get good protein extraction
Stuff into collagen casings. 19mm and add temp probe when you hang them in your smoker
Run your smoke schedule until you reach 138 internal temp then drop into sous vide container
Sous vide set to 170 degree water. Sous vide until internal temp is 165. Notice I changed to a water proof probe. Also notice I did not bag them and water is still pretty clean…
Let them air dry at least an hour.
Seal them up. I use a chamber vac.
Life is a Garden - Dig it.
-
Ghost pepper snack sticks
Cut protein and double grind
Additives. I did sure cure, sure gel, Buffalo wing seasoning and cheese at the end.
Get good protein extraction
Stuff into collagen casings. 19mm and add temp probe when you hang them in your smoker
Run your smoke schedule until you reach 138 internal temp then drop into sous vide container
Sous vide set to 170 degree water. Sous vide until internal temp is 165. Notice I changed to a water proof probe. Also notice I did not bag them and water is still pretty clean…
Let them air dry at least an hour.
Seal them up. I use a chamber vac.
I was not able to get this to work on the recipes topic, sorry. But these are very easy to make. The ghost pepper cheese is not as hot as I thought. Also tried to add pictures of water condition after sous vide finishing an up bagged product. There seems to be a lot of meatgistics talk about this, so I thought I would add a picture. Sous vide finishing only took around 40 minutes. Still great smoky flavor.
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they look good
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I was not able to get this to work on the recipes topic, sorry. But these are very easy to make. The ghost pepper cheese is not as hot as I thought. Also tried to add pictures of water condition after sous vide finishing an up bagged product. There seems to be a lot of meatgistics talk about this, so I thought I would add a picture. Sous vide finishing only took around 40 minutes. Still great smoky flavor.
Nice work, they look great.
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Ghost pepper snack sticks
Cut protein and double grind
Additives. I did sure cure, sure gel, Buffalo wing seasoning and cheese at the end.
Get good protein extraction
Stuff into collagen casings. 19mm and add temp probe when you hang them in your smoker
Run your smoke schedule until you reach 138 internal temp then drop into sous vide container
Sous vide set to 170 degree water. Sous vide until internal temp is 165. Notice I changed to a water proof probe. Also notice I did not bag them and water is still pretty clean…
Let them air dry at least an hour.
Seal them up. I use a chamber vac.
lkrfletcher Looking Good…Real Good!
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Ghost pepper snack sticks
Cut protein and double grind
Additives. I did sure cure, sure gel, Buffalo wing seasoning and cheese at the end.
Get good protein extraction
Stuff into collagen casings. 19mm and add temp probe when you hang them in your smoker
Run your smoke schedule until you reach 138 internal temp then drop into sous vide container
Sous vide set to 170 degree water. Sous vide until internal temp is 165. Notice I changed to a water proof probe. Also notice I did not bag them and water is still pretty clean…
Let them air dry at least an hour.
Seal them up. I use a chamber vac.
lkrfletcher
Perfect… Nice job! -
Thick cut pork chops seasoned with Excalibur’s Poek and Roast seasoning.
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Tex_77 https://www.waltonsinc.com/camp-chef-flat-top-grill I think you were talking about this the other day? They just came in and I got them setup. Not a ton of information on them yet, I am pretty sure Colton is hankering to use them.
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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