What did everyone cook today?
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twilliams so are you saying you are hooked on the sous vide?
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twilliams Looks like you are getting the hang of it, nice looking steak.
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HerbcoFood what do you use for a liquid to braise the ribs in.
ND Mike Wine and beef broth, I posted the recipe above somewhere.
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Here is the final product, I served it over mashed potatoes.
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Here is the final product, I served it over mashed potatoes.
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HerbcoFood looks great
gus4416 The best part is no one wanted to take left overs, so I’ll be enjoying it again today!
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gus4416 The best part is no one wanted to take left overs, so I’ll be enjoying it again today!
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twilliams what did you think of the steak? I like the sous vide, especially for being able to season prior to cooking and sealing in the flavor and juices. However, I still like a good reverse sear on a grill a little better. We are waiting for you to finish a batch of summer sausage or sticks on the sous vide. Thats what I like sous vide for the most, but I don’t have a PK100 to finish with.
“You never really die until you end up on the wall at a Cracker Barrel”
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twilliams what did you think of the steak? I like the sous vide, especially for being able to season prior to cooking and sealing in the flavor and juices. However, I still like a good reverse sear on a grill a little better. We are waiting for you to finish a batch of summer sausage or sticks on the sous vide. Thats what I like sous vide for the most, but I don’t have a PK100 to finish with.
GWG8541 yeah the pan sear definitely is not the best that it could be, id much rather have the charcoal grill flavor. And the texture is definitely different than what i am used to. Seems to me as it being mushy vs tender. But it is much better than being a tough piece of meat. For that reason and others stating about their sausage being mushy after SV i doubt i will use it for sausage. Quality is worth more to me than time savings. I do have a premium smoker unit for which it is designed to do sausages so will continue with that method. However, i can understand why others choose to finish in SV. I may just do one log of sausage in SV just for comparison purposes at some point. I will be starting my venison processing next weekend.
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ND Mike Wine and beef broth, I posted the recipe above somewhere.
HerbcoFood perfect thanks. That is what I use when I do braised short ribs.
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Cooking a double batch of braised beef short ribs…
HerbcoFood good looking short ribs
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The wife and I are staying at a cabin in the ND Badlands for a much needed 2 day vacation of doing absolutely nothing. I did cook a decent breakfast though.
View from the table.
ND Mike beautiful view and breakfast
. Congrats and enjoy your vacation. -
Made some more sausage and sticks. Everyone asked for something hotter than last batch of jalapeño with ghost cheese. These are jalapeño mix with hot pepper cheese, added 14 trinadad scorpion peppers and 1/4 cup of habanero powder. Should have some bite!!! 3 pound venison backstrap, 2 pound beef roast and 7 pound pork butt, double grind
Joemy96 I bet that’ll bring the heat. Looks great but sounds too hot for me.
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cdavis looks good and I like grilling baskets. Help keeps everything together and the fish stays in one piece.
ND Mike yes and I love serving full filets instead of the busted up ones I used to serve.
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twilliams looks like you nailed it
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There is a ribeye under all those onions and mushrooms that was seasoned with Walton’s Ultimate Steak and Roast rub. This really hit the spot! My wife’s ribeye was a bit smaller than mine and she couldn’t finish. I was a good boy and finished my whole plate. The piece of bread was fried in the leftover butter from sautéing the onions and mushrooms.
ND Mike wow fantastic looking meal
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Here is the final product, I served it over mashed potatoes.
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cdavis thanks. It was a great getaway.
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ND Mike sometimes you just need a little getaway
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