What did everyone cook today?
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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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Here is my keto chili. I forgot to add the finished pictures. Added smoked tilamook cheddar and an egg. Wow!
lkrfletcher I like a little dab of sour cream on mine with maybe some of the cheese too, but that looks real good with lots of protein.
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Here is my keto chili. I forgot to add the finished pictures. Added smoked tilamook cheddar and an egg. Wow!
lkrfletcher I guess I have never seen an egg on chili, but looks good
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Here is my keto chili. I forgot to add the finished pictures. Added smoked tilamook cheddar and an egg. Wow!
lkrfletcher the egg on top of chili is a first for these eyes, but I’m definitely going to try it. It reminds of bimbimbap.
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GWG8541 bird ànd small game starts 9/15 and bow begins 10/1. Unfortunately I haven’t seen many grouse, but you never know. Deer count is down, but I always enjoyed bow season weather.
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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 I see what you did by just mentioning the temp. We had our first overnight temp in the 40’s. Fall is a coming.
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Here is my keto chili. I forgot to add the finished pictures. Added smoked tilamook cheddar and an egg. Wow!
lkrfletcher You must be watching the food network (chopped, DDD, Burger-Brew-Que). An egg goes on everything to create it’s own gravy. BTW: I like your presentation. I did the same thing when I made grits the other morning. The egg finishes the dish. Have another good day.
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YooperDog I see what you did by just mentioning the temp. We had our first overnight temp in the 40’s. Fall is a coming.
zbigjeff no stopping that train. I think we have seen the last of the 80° temps. Cold smoking temps on the horizon.
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