What did everyone cook today?
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Sous vided a pork loin tonight injected with a blend of rosemary, sage, savory, toasted onion powder, garlic powder, dried basil, paprika, salt and pepper, then covered with the leftover juice. Seared on the CharBroil to 145 degrees. I served it up with some homemade Mac and Cheese and deep fried brussels sprouts with a reduced balsamic glaze.
johnsbrewhouse NICE job and well balanced to boot.
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Sous vided a pork loin tonight injected with a blend of rosemary, sage, savory, toasted onion powder, garlic powder, dried basil, paprika, salt and pepper, then covered with the leftover juice. Seared on the CharBroil to 145 degrees. I served it up with some homemade Mac and Cheese and deep fried brussels sprouts with a reduced balsamic glaze.
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Getting ready for out of town guests during the Thxgiving time frame. Smoking 3 lbs of bacon and an additional 2.5 inch ribeye. Vacuum wrapped into packs after the 4.5 hour smokeโฆ Also, a pour of Chattanooga Whiskey 111 Straight Bourbon helped the cause.
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Sous vided a pork loin tonight injected with a blend of rosemary, sage, savory, toasted onion powder, garlic powder, dried basil, paprika, salt and pepper, then covered with the leftover juice. Seared on the CharBroil to 145 degrees. I served it up with some homemade Mac and Cheese and deep fried brussels sprouts with a reduced balsamic glaze.
johnsbrewhouse looks great
. I have got to try deep fried brussel sprouts. Never thought of that 
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Sous vided a pork loin tonight injected with a blend of rosemary, sage, savory, toasted onion powder, garlic powder, dried basil, paprika, salt and pepper, then covered with the leftover juice. Seared on the CharBroil to 145 degrees. I served it up with some homemade Mac and Cheese and deep fried brussels sprouts with a reduced balsamic glaze.
johnsbrewhouse Very very nice!
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Getting ready for out of town guests during the Thxgiving time frame. Smoking 3 lbs of bacon and an additional 2.5 inch ribeye. Vacuum wrapped into packs after the 4.5 hour smokeโฆ Also, a pour of Chattanooga Whiskey 111 Straight Bourbon helped the cause.
zbigjeff Sometimes there is never enough bourbon being poured around this time of year!
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Sous vided a pork loin tonight injected with a blend of rosemary, sage, savory, toasted onion powder, garlic powder, dried basil, paprika, salt and pepper, then covered with the leftover juice. Seared on the CharBroil to 145 degrees. I served it up with some homemade Mac and Cheese and deep fried brussels sprouts with a reduced balsamic glaze.
johnsbrewhouse Now thatโs fine dining. Good job.
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johnsbrewhouse looks great
. I have got to try deep fried brussel sprouts. Never thought of that .cdavis Wife says they taste like popcorn. I donโt know about that, but she eats them. Some of the brussels sprouts we get have a different flavor and she complained about them, so I sliced them and threw them in the deep fryer and feed them to her. I had had them before, had them roasted as well. The balsamic vinegar makes them really pop.
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cdavis Wife says they taste like popcorn. I donโt know about that, but she eats them. Some of the brussels sprouts we get have a different flavor and she complained about them, so I sliced them and threw them in the deep fryer and feed them to her. I had had them before, had them roasted as well. The balsamic vinegar makes them really pop.
johnsbrewhouse Love finishing with balsamic and garlic. It makes them pop with taste for sure.
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cdavis Going to try it on some walleye fillets.
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Dr_Pain yes sir, post it. My wife keeps asking why Iโm sticking a fork in my phone.
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zbigjeff Sometimes there is never enough bourbon being poured around this time of year!
HerbcoFood thats just sacrilege.
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Sous vided a pork loin tonight injected with a blend of rosemary, sage, savory, toasted onion powder, garlic powder, dried basil, paprika, salt and pepper, then covered with the leftover juice. Seared on the CharBroil to 145 degrees. I served it up with some homemade Mac and Cheese and deep fried brussels sprouts with a reduced balsamic glaze.
johnsbrewhouse thats a meal right there and one of my favorite ways to enjoy Brussels sprouts.
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We had them in a restaurant where they pan roasted the Brussels sprouts with chunks of cured pork belly and some fresh garlic. Now that is the only way we prepare them at home.
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10lbs of mandarin teriyaki snack sticks and 5lbs of habanero barbecue.
Finished about half of the teriyaki ones sous vide in the new anova kit that my wife got me for my birthday.
The other sticks were finished in the smoker.I must say I kind of like the dryer sticks from the smoker a little better texturally but I can definitely see the benefit of sous vide for something thicker like summer sausage. Both tasted great, but the ones finished in the water bath had more of a bologna like consistency. Maybe if I had let them go on the smoker a bit longer to dry out and then transferred to sous vide? Will have to keep playing. Either way all edible and delicious.
โA smooth sea never made a skilled sailor.โ
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great looking work will they be Christmas gifts for some or stocking stuffers lol
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10lbs of mandarin teriyaki snack sticks and 5lbs of habanero barbecue.
Finished about half of the teriyaki ones sous vide in the new anova kit that my wife got me for my birthday.
The other sticks were finished in the smoker.I must say I kind of like the dryer sticks from the smoker a little better texturally but I can definitely see the benefit of sous vide for something thicker like summer sausage. Both tasted great, but the ones finished in the water bath had more of a bologna like consistency. Maybe if I had let them go on the smoker a bit longer to dry out and then transferred to sous vide? Will have to keep playing. Either way all edible and delicious.
Surg You were mighty busy Surg, they look good. Just waiting for my bacon to finish up in the smoker. Probably has another two to three hours in the cold side to get where I need it. Just swapped places on the grills with the bellies.
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10lbs of mandarin teriyaki snack sticks and 5lbs of habanero barbecue.
Finished about half of the teriyaki ones sous vide in the new anova kit that my wife got me for my birthday.
The other sticks were finished in the smoker.I must say I kind of like the dryer sticks from the smoker a little better texturally but I can definitely see the benefit of sous vide for something thicker like summer sausage. Both tasted great, but the ones finished in the water bath had more of a bologna like consistency. Maybe if I had let them go on the smoker a bit longer to dry out and then transferred to sous vide? Will have to keep playing. Either way all edible and delicious.
Surg Glad they turned out. This is my next meat project. Just been too busy to get it going.
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Pulled my bacon from the smoker, now cooling a bit before hitting the fridge. The belly on the left is Maple Bacon and the one on the right is Pastrami Bacon. Both were brined for 12 days and smoked cold for seven hours and hot for two hours to get my temps. Will post the sliced pictures after they cool overnight.
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Spent the afternoon baking with my daughter. Crinkle cookies, raspberry turnovers, chocolate peanut butter brownies, and blueberry muffins.
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