What did everyone cook today?
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Jonesy that looks real good & I mean everything, well, except for that unleaded. I just prefer the real thing! Great Job!
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Jonesy Looks like it was well worth it, even if you didn’t get to drink much beer.
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HerbcoFood That’s quite the layout. All this talk of Sous and reverse sear has my mouth watering. I understand the concept but haven’t been able to sample it yet. That might be my next investment.
Steven Winscot A sous vide is a great tool no doubt; having your steak, pork or wild game cooked perfectly every time is underrated.
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Jonesy Yes SIR!!!
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Steven Winscot A sous vide is a great tool no doubt; having your steak, pork or wild game cooked perfectly every time is underrated.
HerbcoFood Steven Winscot 100% correct on the sous vide process. It’s not for every cut of meat or vegetable. But, it’s a great tool for the ones you mention. That process just gives you one more method to enjoy product at its finest.
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HerbcoFood Steven Winscot 100% correct on the sous vide process. It’s not for every cut of meat or vegetable. But, it’s a great tool for the ones you mention. That process just gives you one more method to enjoy product at its finest.
zbigjeff I tried chicken in it one time, nope still just chicken, there is no help for that bird. I have also done lobster tail and scallops with good results. I have looked up some random recipes for the sous vide and some people take it way too far.
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zbigjeff I tried chicken in it one time, nope still just chicken, there is no help for that bird. I have also done lobster tail and scallops with good results. I have looked up some random recipes for the sous vide and some people take it way too far.
HerbcoFood Never thought of doing lobster. On the chicken: yep that product needs seasoning for sure. But, it is always tender and never dry with that method. Will have to try lobster for sure. Really love filet and sirloin with it. But, not rib eye because this method does not allow the fat to render like a reverse sear. Keep on having fun.
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HerbcoFood Never thought of doing lobster. On the chicken: yep that product needs seasoning for sure. But, it is always tender and never dry with that method. Will have to try lobster for sure. Really love filet and sirloin with it. But, not rib eye because this method does not allow the fat to render like a reverse sear. Keep on having fun.
zbigjeff Also doing a rack of pork is pretty good in it, no more than 3 bones wide if you will. We prefer NY strips(prime) well besides filet being the best.
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20 pounds of top round jerky rolling smoke, a high backed chair, and a cold beer - life is good today!Jonesy What a great set up you have!
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20 pounds of top round jerky rolling smoke, a high backed chair, and a cold beer - life is good today!
Jonesy doesn’t get much better!!!
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Jonesy that jerky looks great!!!
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zbigjeff Also doing a rack of pork is pretty good in it, no more than 3 bones wide if you will. We prefer NY strips(prime) well besides filet being the best.
HerbcoFood Both households are setup for satisfying the old taste buds. Yay
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No cooking here tonight. We had pizza from our favorite family owned place nearby. I had a homemade dessert, but I can’t take the credit for it either. Chef if you don’t already know, your Bourbon Pecan pie freezes well. I saved 1/3 of it and froze it for my son who loves to cook. He really enjoyed it and I can say it still taste awesome over a month later. Thanks again!
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Jonesy nice
Life is a Garden - Dig it.
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Jonesy nice
ELK Mini medallions. Gotta love back strap.
Life is a Garden - Dig it.
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ELK Mini medallions. Gotta love back strap.
lkrfletcher
Oh yeah, gotta luv that. I’ll add a little onion to that. Nice.
No elk here, but whitetail is the same.
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ELK Mini medallions. Gotta love back strap.
lkrfletcher man do those look good.
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Well, a late afternoon snack or more? Old school bacon double cheese. Yep, on toast.
Yum -
PapaSop that looks delicious. I’m pretty sure thats not ice tea in the background.
Worth every minute (that is NOT the same beer)!
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