What did everyone cook today?
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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.
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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
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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.
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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.
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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?
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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.
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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
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Tex_77 I’m actually glad they were in there…some of these were pretty hot!
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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.
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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.
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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.
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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.
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Still to hot to cook inside, Here’s Snack Lunch off the grill.Steven Winscot you can never lose when it comes to nachos.
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craigrice Looks awsome!
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Surg lLooking great!I just love blue crab!Been a long time though
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My Sunday dinner. So, the wife and I have made a deal where once a week one of us will cook something more involved than our normal dinners. This Sunday I chose Steak Au Poivre which is a steak dish with peppercorns and cream sauce.
- Coated the steaks with salt (Used strip though I think Fillet is the normal choice)
- In a pestle coarsely grind some peppercorns, lay them out on a plate and then drag the steak through it pressing down to make sure the pepper stays with it.
- Over high heat in a pan add 1/4 stick of butter and a tablespoon of olive oil. Then add the steaks and let them cook 4 minutes a side.
- Remove the steaks and tent them under tin foil and set aside
- Pour off the excess oil but not the peppercorns or any left over crust, add some cognac (I used whiskey, didn’t burn as well) and set on fire. Continue to shake the pan until the flames are out and then add heavy cream
- Whisk them together until the sauce e starts to thicken, add the steaks for another minute or so and baste the sauce over them and then serve!
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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My Sunday dinner. So, the wife and I have made a deal where once a week one of us will cook something more involved than our normal dinners. This Sunday I chose Steak Au Poivre which is a steak dish with peppercorns and cream sauce.
- Coated the steaks with salt (Used strip though I think Fillet is the normal choice)
- In a pestle coarsely grind some peppercorns, lay them out on a plate and then drag the steak through it pressing down to make sure the pepper stays with it.
- Over high heat in a pan add 1/4 stick of butter and a tablespoon of olive oil. Then add the steaks and let them cook 4 minutes a side.
- Remove the steaks and tent them under tin foil and set aside
- Pour off the excess oil but not the peppercorns or any left over crust, add some cognac (I used whiskey, didn’t burn as well) and set on fire. Continue to shake the pan until the flames are out and then add heavy cream
- Whisk them together until the sauce e starts to thicken, add the steaks for another minute or so and baste the sauce over them and then serve!
Jonathon That particular sauce is a total winner and transcends the test of time. The preparation is only done at high end steak houses. Happy for you guys.
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Cornish Hens spit in halves at our home this weekend. Split the hens and seasoned with a good light olive oil and Walton’s Steak & Roast Seasoning, ( that stuff is good on everything) and a touch of sumac and garlic f
or a nice lemony finish. Smoked at 250* for 2 hours and put in pan to juice up. Finished off on the grates for 15 minutes @350*. We will vac pac and freeze then reheat on a steam rack for a quick smoked bird dinner during the week.!
Improvise, Adapt and Overcome! Semper Fi
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My Sunday dinner. So, the wife and I have made a deal where once a week one of us will cook something more involved than our normal dinners. This Sunday I chose Steak Au Poivre which is a steak dish with peppercorns and cream sauce.
- Coated the steaks with salt (Used strip though I think Fillet is the normal choice)
- In a pestle coarsely grind some peppercorns, lay them out on a plate and then drag the steak through it pressing down to make sure the pepper stays with it.
- Over high heat in a pan add 1/4 stick of butter and a tablespoon of olive oil. Then add the steaks and let them cook 4 minutes a side.
- Remove the steaks and tent them under tin foil and set aside
- Pour off the excess oil but not the peppercorns or any left over crust, add some cognac (I used whiskey, didn’t burn as well) and set on fire. Continue to shake the pan until the flames are out and then add heavy cream
- Whisk them together until the sauce e starts to thicken, add the steaks for another minute or so and baste the sauce over them and then serve!
Jonathon Looks awesome, we also try to do something different once a week. Usually on the weekend.
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My Sunday dinner. So, the wife and I have made a deal where once a week one of us will cook something more involved than our normal dinners. This Sunday I chose Steak Au Poivre which is a steak dish with peppercorns and cream sauce.
- Coated the steaks with salt (Used strip though I think Fillet is the normal choice)
- In a pestle coarsely grind some peppercorns, lay them out on a plate and then drag the steak through it pressing down to make sure the pepper stays with it.
- Over high heat in a pan add 1/4 stick of butter and a tablespoon of olive oil. Then add the steaks and let them cook 4 minutes a side.
- Remove the steaks and tent them under tin foil and set aside
- Pour off the excess oil but not the peppercorns or any left over crust, add some cognac (I used whiskey, didn’t burn as well) and set on fire. Continue to shake the pan until the flames are out and then add heavy cream
- Whisk them together until the sauce e starts to thicken, add the steaks for another minute or so and baste the sauce over them and then serve!
Jonathon What power setting did you use on your microwave when you cooked that?
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