What did everyone cook today?
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My eye of the round roast inject with a mix of Pa’s Black Bull and imitation bacon seasoning, then vacuum sealed and marinated for a couple of hours. Sous vided it to 125 degrees and then sprinkled on some Grill In Grill Out seasoning and seared it on the CharBroil to 135 degrees.
johnsbrewhouse great looking roast
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My eye of the round roast inject with a mix of Pa’s Black Bull and imitation bacon seasoning, then vacuum sealed and marinated for a couple of hours. Sous vided it to 125 degrees and then sprinkled on some Grill In Grill Out seasoning and seared it on the CharBroil to 135 degrees.
johnsbrewhouse Looks great, and fantastic sandwiches tomorrow!
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My eye of the round roast inject with a mix of Pa’s Black Bull and imitation bacon seasoning, then vacuum sealed and marinated for a couple of hours. Sous vided it to 125 degrees and then sprinkled on some Grill In Grill Out seasoning and seared it on the CharBroil to 135 degrees.
Hey John, How long did you sousvide it?? That bad boy looks mouth watering delicious and juicy
I normally go higher temp on my eye of round (130F) and normally sousvide for like 5hrs to get the tenderness where I want it, then I dunk it in iced water to cool it before I grill it (unless I torch it)
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Cooked up some KC strips tonight using Spiceology’s Cowboy Crust Espresso Chile Rub. I sous vided the strips then pan seared in cast iron for a minute and a half each side. The rub formed a great crust and had a lot of flavor, it had a nice spicy kick to eat and deep flavor profile with the espresso. Jonathon Austin
Tex_77 Oooh. That looks real nice. Cooked just the way I like it.
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Cold Smoked Double Pork Chop that’s seared. Made some eggs made in the same searing pan and added a couple flatbreads for sopping. Needed a little something for brunch after having a 4 people over for a bourbon tasting last night.
zbigjeff That should start your day off right, after a nap of course.
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Hey John, How long did you sousvide it?? That bad boy looks mouth watering delicious and juicy
I normally go higher temp on my eye of round (130F) and normally sousvide for like 5hrs to get the tenderness where I want it, then I dunk it in iced water to cool it before I grill it (unless I torch it)
Dr_Pain Sous vided about 3 hours or so. I had an online meeting so I had to start it a bit earlier than intended then out of the back to dry off a bit and on to the grill which was running 500-600 degrees.
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Dr_Pain Sous vided about 3 hours or so. I had an online meeting so I had to start it a bit earlier than intended then out of the back to dry off a bit and on to the grill which was running 500-600 degrees.
johnsbrewhouse That is awesome! I will have to try your method because I always found that 5hrs was a little bit long. I was following some recommendation regarding pasteurization temp/time, but looking at yours it is perfect cook and juicy!
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craigrice wow! That one would be VERY sought after. I had a 73 Duster in high school. It was a 318 car that I put a 340 in. That 340 was a very hot motor!
ND Mike mine was a 72 challenger. It had a 318 til my friend totaled his 71 Cuda. Then I had a 340 4 barrel and I was in love. I wish I had it back.
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ND Mike mine was a 72 challenger. It had a 318 til my friend totaled his 71 Cuda. Then I had a 340 4 barrel and I was in love. I wish I had it back.
cdavis wow I bet! Both those cars are killer!
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wdaly The nap would be in my message chair for sure to make the relaxing even better. Yeah Man!!!
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ND Mike mine was a 72 challenger. It had a 318 til my friend totaled his 71 Cuda. Then I had a 340 4 barrel and I was in love. I wish I had it back.
cdavis I always liked the 71 cuda, would love to own one. I do like the new challenger, just about pulled the trigger on a used Hurst model a few years back but my wife talked me out of it.
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My eye of the round roast inject with a mix of Pa’s Black Bull and imitation bacon seasoning, then vacuum sealed and marinated for a couple of hours. Sous vided it to 125 degrees and then sprinkled on some Grill In Grill Out seasoning and seared it on the CharBroil to 135 degrees.
johnsbrewhouse wow that looks great
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Dr_Pain I don’t mind Fords…just not much of a Chevy guy.
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cdavis I always liked the 71 cuda, would love to own one. I do like the new challenger, just about pulled the trigger on a used Hurst model a few years back but my wife talked me out of it.
bocephus yea that Cuda was lime green with black pinstripes. It was beautiful till he wiped out a herd of cows in the road. But at least I got a 340 for my challenger really cheap.
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Dr_Pain Sous vided about 3 hours or so. I had an online meeting so I had to start it a bit earlier than intended then out of the back to dry off a bit and on to the grill which was running 500-600 degrees.
johnsbrewhouse that looks really good
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Prehistoric 2” T-Bone with potato and carrot whipped mashed potato and spinach Madeline
Good ol’ bread pudding with bourbon sauce
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Prehistoric 2” T-Bone with potato and carrot whipped mashed potato and spinach Madeline
Good ol’ bread pudding with bourbon sauce
Dr_Pain great looking meal!
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ND Mike said in What did everyone cook today?:
Dr_Pain great looking meal!
Thanks man. That steak was so thick I decided to sous vide it for 4hrs (it was a select grade) with SPG, fresh rosemary and a couple of pats of butter. Tender, juicy and put it on the pellet grill after a quick ice bath and charred it at 600F with the slider open
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ND Mike said in What did everyone cook today?:
Dr_Pain great looking meal!
Thanks man. That steak was so thick I decided to sous vide it for 4hrs (it was a select grade) with SPG, fresh rosemary and a couple of pats of butter. Tender, juicy and put it on the pellet grill after a quick ice bath and charred it at 600F with the slider open
Dr_Pain now my stomach is growing!
Although I know those muscle cars, I am a Ford guy all the way so can’t really relate to the Dodge, Chevy, Plymouth familyHello! It looks like you're interested in this conversation, but you don't have an account yet.
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