What did everyone cook today?
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zbigjeff I know you have Kroger stores back there because Kroger’s corporate is in Cincinnati. I get a lot of my mozzarella from the Murray’s cheese kiosk when they are marked down. I’m able to pick up the mozz [censored] for .99-1.99 (reg. 5.99) and the mozz logs(melts better for 1.99-2.49(reg 7.99). After I smoke them I’ll wrap in plastic wrap and vac pac and freeze. I do about 30 [censored] & 15 logs a year and they will still be good a year latter. I’m not too proud to not hit the “Marked Down” cheese & meat areas of the stores. Found some great buys, but always check expiration and do a visual. Good times are usually after Holidays.
Bob Stehlik That’s some nice looking final product. Originally, mine was not that pretty. The second batch done with an ice tray worked out much better and prettier.
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kyle reminds me of the movie My Big Fat Greek Wedding. " you don’t eat meat, thats OK ill fix you some lamb".
I had one last package of elk tenderloin from the freezer tonight. I did a reverse sear on the pellet smoker and finished it in the CI with butter, garlic cloves and a sprig rosemary to a medium rare. My youngest son assisted and took some of my garden beans and cooked them with my dry rub bacon (from earlier this week) and garden tomatoes. He also made a homemade loaf of crusty white bread in one of my Dutch ovens. Its kind of fun to create a meal with my kids once in a while, especially since they are grown men now.
“You never really die until you end up on the wall at a Cracker Barrel”
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Up until now I’ve only ever used sous vide to cook frozen brats before finishing them on the grill. Tonight I used the sous vide function on my instant pot to cook up a rib eye from frozen before slapping it in a hot CI skillet. Came out really good. Not necessarily better than my usual reverse sear, but nice to add a new cooking method to the armamentarium. Coupled with all the positive reviews from you guys on finishing snack sticks, definitely has me considering buying a more formal sous vide set up.
“A smooth sea never made a skilled sailor.”
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Up until now I’ve only ever used sous vide to cook frozen brats before finishing them on the grill. Tonight I used the sous vide function on my instant pot to cook up a rib eye from frozen before slapping it in a hot CI skillet. Came out really good. Not necessarily better than my usual reverse sear, but nice to add a new cooking method to the armamentarium. Coupled with all the positive reviews from you guys on finishing snack sticks, definitely has me considering buying a more formal sous vide set up.
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I had one last package of elk tenderloin from the freezer tonight. I did a reverse sear on the pellet smoker and finished it in the CI with butter, garlic cloves and a sprig rosemary to a medium rare. My youngest son assisted and took some of my garden beans and cooked them with my dry rub bacon (from earlier this week) and garden tomatoes. He also made a homemade loaf of crusty white bread in one of my Dutch ovens. Its kind of fun to create a meal with my kids once in a while, especially since they are grown men now.
GWG8541 man wish I could get some elk around here. Looks great.
“A smooth sea never made a skilled sailor.”
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Surg well don’t feel bad, I was given this as a gift from a friend, so I don’t have a whole elk. Man do I wish I had a whole one in the freezer. It is awesome meat. I think I’m down to a 4 pack of burgers. Obviously it’s not the same, but there are elk ranches around the country that have the farm raised meat. It is not cheap, but who knows, it may be balanced out with the price of beef and pork now.
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Up until now I’ve only ever used sous vide to cook frozen brats before finishing them on the grill. Tonight I used the sous vide function on my instant pot to cook up a rib eye from frozen before slapping it in a hot CI skillet. Came out really good. Not necessarily better than my usual reverse sear, but nice to add a new cooking method to the armamentarium. Coupled with all the positive reviews from you guys on finishing snack sticks, definitely has me considering buying a more formal sous vide set up.
Surg Well, well, well. surg has maybe seen the light. Yep, I’m smiling.
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Making a slow cooked chili with elk strap cubed and mixed in some goose breast cubed. It’s gonna be good.
lkrfletcher looks like a good fall/winter dish. It got down around 37 near me last night so I guess it’s time.
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lkrfletcher looks like a good fall/winter dish. It got down around 37 near me last night so I guess it’s time.
YooperDog You have got to be kidding. That is amazing! It did drop to the low 90’s here, upper 80’s, but humidity still 80% plus.
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YooperDog You have got to be kidding. That is amazing! It did drop to the low 90’s here, upper 80’s, but humidity still 80% plus.
calldoctoday last week in the upper 80’s and 70% humidity. This week low 40s - 70s, humidity dropped into the 50s. Trees changing, …
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calldoctoday last week in the upper 80’s and 70% humidity. This week low 40s - 70s, humidity dropped into the 50s. Trees changing, …
YooperDog Amazing!
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I had one last package of elk tenderloin from the freezer tonight. I did a reverse sear on the pellet smoker and finished it in the CI with butter, garlic cloves and a sprig rosemary to a medium rare. My youngest son assisted and took some of my garden beans and cooked them with my dry rub bacon (from earlier this week) and garden tomatoes. He also made a homemade loaf of crusty white bread in one of my Dutch ovens. Its kind of fun to create a meal with my kids once in a while, especially since they are grown men now.
GWG8541 We are on the same wavelength again, sans the Elk though on my end, unfortunately.
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Up until now I’ve only ever used sous vide to cook frozen brats before finishing them on the grill. Tonight I used the sous vide function on my instant pot to cook up a rib eye from frozen before slapping it in a hot CI skillet. Came out really good. Not necessarily better than my usual reverse sear, but nice to add a new cooking method to the armamentarium. Coupled with all the positive reviews from you guys on finishing snack sticks, definitely has me considering buying a more formal sous vide set up.
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I had one last package of elk tenderloin from the freezer tonight. I did a reverse sear on the pellet smoker and finished it in the CI with butter, garlic cloves and a sprig rosemary to a medium rare. My youngest son assisted and took some of my garden beans and cooked them with my dry rub bacon (from earlier this week) and garden tomatoes. He also made a homemade loaf of crusty white bread in one of my Dutch ovens. Its kind of fun to create a meal with my kids once in a while, especially since they are grown men now.
GWG8541 I definitely agree! My youngest, 31yo has gotten the cooking bug and we get to share ideas and processes. H&ll we get to know each other better, spent the better part of their growing up away.
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lkrfletcher looks like a good fall/winter dish. It got down around 37 near me last night so I guess it’s time.
YooperDog We were at 41 degrees here in Western Washington this morning.
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YooperDog We were at 41 degrees here in Western Washington this morning.
johnsbrewhouse I feel your pain. Woke up to the heat kicking on, strange sound.
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calldoctoday last week in the upper 80’s and 70% humidity. This week low 40s - 70s, humidity dropped into the 50s. Trees changing, …
YooperDog bow season starts in 3 weeks and one day here. Winter is coming!
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YooperDog Surg Tex_77 Yooper is correct. Thinking I heard that trick on this site and tried it. Oh, the crust it creates. I even laughed at some who said “I absolutely hate mayo”. I told them how I finished their steaks (after they were all completely finished). Then, they blamed me for tricking them. They even went so far as to say that I lied. Then, I pulled out the pics I took just before searing. Some people have that mental “block” and will not expand their decisions (stuck in the mud).
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lkrfletcher looks like a good fall/winter dish. It got down around 37 near me last night so I guess it’s time.
YooperDog Wow. Darn it. Looks like I have to start looking for the long pants and socks. Haven’t seen them in 4 months.
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lkrfletcher OK, how could any of that be bad? Very few people in the world can ever claim to have that combo in a chili. Congrats
Here is my keto chili. I forgot to add the finished pictures. Added smoked tilamook cheddar and an egg. Wow!
Life is a Garden - Dig it.
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