What did everyone cook today?
-
I just ate now I am hungry again lol
-
Still to hot to cook inside, Here’s Snack Lunch off the grill. -
Comfort food kind of day again. ABTs (atomic buffalo turds) or bacon wrapped jalapeños stuffed with cream cheese. Added strained crushed pineapple to the cream cheese to offset some of the heat. Then the main course was totchos. Tater tot nachos. I need to get back on the diet horse!
-
Still to hot to cook inside, Here’s Snack Lunch off the grill. -
ND Mike Whats a diet?
Steven Winscot hahaha… yeah no kidding!
-
Still to hot to cook inside, Here’s Snack Lunch off the grill. -
Comfort food kind of day again. ABTs (atomic buffalo turds) or bacon wrapped jalapeños stuffed with cream cheese. Added strained crushed pineapple to the cream cheese to offset some of the heat. Then the main course was totchos. Tater tot nachos. I need to get back on the diet horse!
ND Mike nope hard pass on jalapeños, you ruined them with pineapple.
-
Experimented tonight with some pork loin and imitation bacon seasoning. Took the seasoning and added water, injected the loin and sous vide it for 2.5 hours at 140 degrees, the took it to the Char-Broil infrared grill and seared it bringing the temp up to 150 degreess. The results were more than what I expected. Instant ham or Canadian Bacon without all the work. I would say I would do it again for Canadian bacon with just a little less than the required amount of seasoning (reducing the salt level). My wife even liked it and said it tasted like ham.
-
Comfort food kind of day again. ABTs (atomic buffalo turds) or bacon wrapped jalapeños stuffed with cream cheese. Added strained crushed pineapple to the cream cheese to offset some of the heat. Then the main course was totchos. Tater tot nachos. I need to get back on the diet horse!
ND Mike now thats some good CI cooking
-
Experimented tonight with some pork loin and imitation bacon seasoning. Took the seasoning and added water, injected the loin and sous vide it for 2.5 hours at 140 degrees, the took it to the Char-Broil infrared grill and seared it bringing the temp up to 150 degreess. The results were more than what I expected. Instant ham or Canadian Bacon without all the work. I would say I would do it again for Canadian bacon with just a little less than the required amount of seasoning (reducing the salt level). My wife even liked it and said it tasted like ham.
johnsbrewhouse heck yeah, that looks tasty.
-
GWG8541 I’ve lived in Colorado since 1972, however, I’m a Wisconsin native and looking to move back! We’ll be heading Up North, as they say back there, in about 6 weeks. Plan on staying for 2 weeks and hopefully finding a nice lake house. Hopefully we can get into the Walleye & Perch, if not there’s a little restaurant that serves a great Walleye & eggs or Perch & eggs breakfast and there’s always Friday Nite Fish Fries all over the place.
Bob Stehlik good luck on the walleye. Man does that restaurant sound awesome. I could eat breakfast there regularly.
-
So does the flavoring penetrate well into the center of the loin evenly relative to the flavor on the outside or can you tell a difference depending on where you take a bite?
-
Experimented tonight with some pork loin and imitation bacon seasoning. Took the seasoning and added water, injected the loin and sous vide it for 2.5 hours at 140 degrees, the took it to the Char-Broil infrared grill and seared it bringing the temp up to 150 degreess. The results were more than what I expected. Instant ham or Canadian Bacon without all the work. I would say I would do it again for Canadian bacon with just a little less than the required amount of seasoning (reducing the salt level). My wife even liked it and said it tasted like ham.
Broke out the new carbon steel skillet and did some some beef filet topped with garlic and rosemary from the garden. Had a side of fresh green beans from the garden, cooked with some diced potatoes.
-
Reverse seared a couple Creekstone Farms pichanas. Seasoned the with Butcher BBQ Steak and Brisket rub and fresh ground pepper. Cooked on the PK Original. Also made creamed cucumbers, and chimichurri to go along with it.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Tex_77 I’m actually glad they were in there…some of these were pretty hot!
-
Still to hot to cook inside, Here’s Snack Lunch off the grill.Steven Winscot I don’t know what everyone is talking about it not being a diet plate. It has all the food groups.
-
Reverse seared a couple Creekstone Farms pichanas. Seasoned the with Butcher BBQ Steak and Brisket rub and fresh ground pepper. Cooked on the PK Original. Also made creamed cucumbers, and chimichurri to go along with it.
Tex_77 Chimi is not served enough or accepted by many around the table bounty. More people should open their palate to this refreshing sauce. It’s nice to see that it’s also being served with beef.
-
So does the flavoring penetrate well into the center of the loin evenly relative to the flavor on the outside or can you tell a difference depending on where you take a bite?
processhead Penetrated all the way through with the injection and vacuum sealing it with the chamber sealer.
-
My wife made her usual killer venison meatloaf, I grind the venison with usually about 10-15% beef fat. Pretty sure the way to flavor town is using ritz crackers.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
