What did everyone cook today?
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On a whim. Sauteed some onions and home bacon. Threw a couple venison back loins on top. OMG. Wonderful!
A little Remus to smooth things over.
PapaSop that looks amazing
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Dry brined bone in New York strip. Wish I got a little more crust but didn’t want it to overcook because was on the thin side. Delicious though. And some broccoli to feel healthy.
Surg good looking strip.
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Well I apologize about presentation, in the middle of simmering the brats got a call from my brother that hit a deer with his car. Can’t pass up venison so off I went, however this is the pizza brat seasoning with hi temp mozzarella and cheddar cheese with the added bonus of whole pepperoni that I ground with it(thanks to Jonathon for the idea). Added the Guy Fieri marinara, folks I am telling you what……WOW!!! You must try this!
twilliams those brats look and sound delicious
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On a whim. Sauteed some onions and home bacon. Threw a couple venison back loins on top. OMG. Wonderful!
A little Remus to smooth things over.
PapaSop nicely done
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mfrievalt man that looks tasty
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mfrievalt Nice looking piece of meat, done just right.
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Dry brined bone in New York strip. Wish I got a little more crust but didn’t want it to overcook because was on the thin side. Delicious though. And some broccoli to feel healthy.
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On a whim. Sauteed some onions and home bacon. Threw a couple venison back loins on top. OMG. Wonderful!
A little Remus to smooth things over.
PapaSop - Yeah Man!
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Sous vide pork loin to 140° for 3 hours, poured some Raspberry Chipotle sauce over it, sauteed cabbage and green beans.
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Sous vide pork loin to 140° for 3 hours, poured some Raspberry Chipotle sauce over it, sauteed cabbage and green beans.
HerbcoFood i pulled out a pork shoulder roast to try out the new sous vide, directions say 18 hours, yikes!!!
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HerbcoFood i pulled out a pork shoulder roast to try out the new sous vide, directions say 18 hours, yikes!!!
twilliams Yeah those big cuts take a looooooong time. I have done a chuck roast for 24 hours twice, its tender but it takes on a texture and flavor of pastrami. It really is weird, but a sous vide is a fun tool.
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First time in a while I have had time to browse this post and wow have you guys been cooking calldoctoday especially seems to be hard at work in the kitchen!
In case anyone is wondering when the changes I have mentioned that are requiring Austin and myself to basically have disappeared from the Meatgistics community for the last few weeks will be implemented I can say sooner than I first thought. Good chance we will have the pay off in January and start out 2022 on the right foot!
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Sous vide pork loin to 140° for 3 hours, poured some Raspberry Chipotle sauce over it, sauteed cabbage and green beans.
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Braised pork hocks with apples and veggies -
Braised pork hocks with apples and veggiesDeepwoodsbutcher - Looks great
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Braised pork hocks with apples and veggiesDeepwoodsbutcher Comforting I know. Margaret did something very similar the other day with sausages, hocks, apples, potatoes, onions, & peppers. All is deeelicious.
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Braised pork hocks with apples and veggiesDeepwoodsbutcher looks like some good eating.
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