What did everyone cook today?
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Earned my sous vide badge today. Started with marinating a London broil for 3 hours in soy sauce, garlic, salt and pepper. Then vac packed in new chamber vac the wife bought me. Put it in a cooler sous vide container built with instruction from a meatgistic user
After 13 hours @ 145 I reverse seared it in my cast iron pan. Served with parm crusted squash, steamed asparagus and broccoli. Sleepy now… good night.
samspade Actually, 2 badges on the same cook. Sous vide and reverse sear. Thinking with those 2 processes, you struck gold.
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Fried chicken using |Chicken-On-The-Run-Marinade and |Chicken-On-The-Run-Breading for another homerun!
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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 said in What did everyone cook today?:
20 pounds of top round jerky rolling smoke, a high backed chair, and a cold beer - life is good today!looks like a rough life
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I taught my brother how to smoke a venison backstrap to perfection.
HerbcoFood Excuse this non-hunter. But, what is venison “backstrap”?
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HerbcoFood Excuse this non-hunter. But, what is venison “backstrap”?
zbigjeff backstrap refers to a length of loin on the back of a deer, elk, moose, etc. In beef its ribeye and in pork its called loin.
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HerbcoFood Excuse this non-hunter. But, what is venison “backstrap”?
zbigjeff said in What did everyone cook today?:
HerbcoFood Excuse this non-hunter. But, what is venison “backstrap”?
A lot of hunters and processors remove this cut without the bone since it is so easy to do and simplifies packaging.
Also, there are none of the skeletal parts associated with a traditional “loin chop”.Paul
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zbigjeff said in What did everyone cook today?:
HerbcoFood Excuse this non-hunter. But, what is venison “backstrap”?
A lot of hunters and processors remove this cut without the bone since it is so easy to do and simplifies packaging.
Also, there are none of the skeletal parts associated with a traditional “loin chop”.processhead said in What did everyone cook today?:
zbigjeff said in What did everyone cook today?:
HerbcoFood Excuse this non-hunter. But, what is venison “backstrap”?
A lot of hunters and processors remove this cut without the bone since it is so easy to do and simplifies packaging.
Also, there are none of the skeletal parts associated with a traditional “loin chop”.Like processhead says it is easy to remove. You can usually just slip your hand in behind the muscle and slide your hand down along then length of the spine to separate. They come of like straps on either side of the backbone…hence the name back straps.
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I taught my brother how to smoke a venison backstrap to perfection.
HerbcoFood making my mouth water.
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zbigjeff backstrap refers to a length of loin on the back of a deer, elk, moose, etc. In beef its ribeye and in pork its called loin.
Ridley Acres Thanks for the explanation. I have now been edumacated.
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Cool again today so I fired up the oven for pumpkin pie. -
Cool again today so I fired up the oven for pumpkin pie.
Steven Winscot nothing says fall is coming like pumpkin pie. Looks great
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Cool again today so I fired up the oven for pumpkin pie.
Steven Winscot Looks great, but it 102F here. We have about 2 months before pumpkin pies and fall here in Texas
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Steven Winscot Looks great, but it 102F here. We have about 2 months before pumpkin pies and fall here in Texas
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Steven Winscot nothing says fall is coming like pumpkin pie. Looks great
GWG8541 I’m ready for the fall , it’s been a brutal summer here, grasshoppers ate our gardens, temps were 92-103 and no rain for over 2 months.
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Fried chicken using |Chicken-On-The-Run-Marinade and |Chicken-On-The-Run-Breading for another homerun!
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Elk meatballs for supper tonight. I put the meatballs in a onion and mushroom gravy served over mashed taters with some sweet corn. Just like Ma used to make! It hit the spot.
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HerbcoFood Excuse this non-hunter. But, what is venison “backstrap”?
zbigjeff backstrap is where deer steaks come from. It looks like a pork loin when you cut it out. Very tender cut. Best enjoyed medium rare.
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zbigjeff backstrap is where deer steaks come from. It looks like a pork loin when you cut it out. Very tender cut. Best enjoyed medium rare.
ND Mike Never butchered a deer. Thus, that’s why I asked. Thanks for filling in the blanks for me.
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Cool again today so I fired up the oven for pumpkin pie.
Steven Winscot Those look real nice, but you can send all the cool down this way that you can muster up. Then, I suppose I can make a Pumpkin Pie or two, too. Are those walnut pumkin pies?
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