What did everyone cook today?
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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!
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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 Now that’s a steak! Bread pudding looks good too, haven’t had that since I left home was always a great treat.
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Dr_Pain Now that’s a steak! Bread pudding looks good too, haven’t had that since I left home was always a great treat.
bocephus said in What did everyone cook today?:
Dr_Pain Now that’s a steak! Bread pudding looks good too, haven’t had that since I left home was always a great treat.
You think peeps would enjoy the recipe?? This is my own mods from a traditional recipe
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Sirloin tip roast inject with |Butter-Garlic-Marinade and seasoned with |Butter-garlic-rub then sous vided at 135 for nearly 24 hours and then seared in cast iron. The roast was fork tender and delicious. Also made some homemade mac and cheese to go with it.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Sirloin tip roast inject with |Butter-Garlic-Marinade and seasoned with |Butter-garlic-rub then sous vided at 135 for nearly 24 hours and then seared in cast iron. The roast was fork tender and delicious. Also made some homemade mac and cheese to go with it.
Tex_77 your killing me with all the good grub you make!
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I was going to smoke some venison seasoned with the Spiceology rosemary dijon seasoning. However, when I got it in the mail yesterday it didn’t exactly make it. I already have an email to customer service.
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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.
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bocephus said in What did everyone cook today?:
Dr_Pain Now that’s a steak! Bread pudding looks good too, haven’t had that since I left home was always a great treat.
You think peeps would enjoy the recipe?? This is my own mods from a traditional recipe
Dr_Pain Absolutely, I think everyone likes to look at new recipes, even if they already have one. I like to compare to see the different ingredients and maybe change mine to improve or just try a new one.
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Sirloin tip roast inject with |Butter-Garlic-Marinade and seasoned with |Butter-garlic-rub then sous vided at 135 for nearly 24 hours and then seared in cast iron. The roast was fork tender and delicious. Also made some homemade mac and cheese to go with it.
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wdaly Having perfectly cooked meat every time is underrated.
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I cooked up some of my homemade canadian bacon ehh! I put it over some of my homemade venison pan sausage with eggs from a neighbors chicken. The only thing in these pictures that was store bought was the biscuit. That is a buttermilk biscuit, which I love homemade biscuits. I don’t love having to make so many at one time. It is very nice and easy to take how many I need out of the bag.
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Sirloin tip roast inject with |Butter-Garlic-Marinade and seasoned with |Butter-garlic-rub then sous vided at 135 for nearly 24 hours and then seared in cast iron. The roast was fork tender and delicious. Also made some homemade mac and cheese to go with it.
Tex_77 looks great as usual
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bocephus said in What did everyone cook today?:
Dr_Pain Now that’s a steak! Bread pudding looks good too, haven’t had that since I left home was always a great treat.
You think peeps would enjoy the recipe?? This is my own mods from a traditional recipe
Dr_Pain I would like to see your recipe
. I haven’t had bread pudding since my mom passed. -
Prehistoric 2” T-Bone with potato and carrot whipped mashed potato and spinach Madeline
Good ol’ bread pudding with bourbon sauce
Dr_Pain That’s a meal, it would last me a couple of days.
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I was going to smoke some venison seasoned with the Spiceology rosemary dijon seasoning. However, when I got it in the mail yesterday it didn’t exactly make it. I already have an email to customer service.
HerbcoFood Wow, that looks like the way UPS delivers to me and not USPS. The boxes I get from Hawaii are always crushed a bit but not like that. Fortunately, I can order directly from Spiceology since they are only a little over 300 miles away.
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