What did everyone cook today?
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Cabbage stew is going down tonight, I had some left over pork shoulder from making pan sausage a few weeks ago, not pictured stewed tomatoes. I am thinking maybe putting this over rice tonight?
HerbcoFood Do you put a splash of good apple cider or malt vinegar in with your cabbage and leeks to perk things up? I usually drop a single dried chipotle pepper to give it some kick and a little smoky flavor.
Improvise, Adapt and Overcome! Semper Fi
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HerbcoFood Do you put a splash of good apple cider or malt vinegar in with your cabbage and leeks to perk things up? I usually drop a single dried chipotle pepper to give it some kick and a little smoky flavor.
Bob Stehlik I did not, also side not I am not a big chipotle guy.
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Well, we’ll see how hatch chili citrus dry marinade works on lamb chops. Vacuum marinating until they go into the sous vide bath later on tonight.
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Well, we’ll see how hatch chili citrus dry marinade works on lamb chops. Vacuum marinating until they go into the sous vide bath later on tonight.
zbigjeff That looks amazing, can’t wait to hear about the end results.
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zbigjeff I think you’ll love it!
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zbigjeff That looks amazing, can’t wait to hear about the end results.
calldoctoday All of you guys somewhat force me to definitely go out of the norm. I’m also anxious about the outcome. But, thinking it can’t suck with that type of meat. Will update as appropriate.
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Cabbage stew is going down tonight, I had some left over pork shoulder from making pan sausage a few weeks ago, not pictured stewed tomatoes. I am thinking maybe putting this over rice tonight?
HerbcoFood That’s going to be some good eats.
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Cabbage stew is going down tonight, I had some left over pork shoulder from making pan sausage a few weeks ago, not pictured stewed tomatoes. I am thinking maybe putting this over rice tonight?
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calldoctoday All of you guys somewhat force me to definitely go out of the norm. I’m also anxious about the outcome. But, thinking it can’t suck with that type of meat. Will update as appropriate.
zbigjeff sounds really good
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Well, we’ll see how hatch chili citrus dry marinade works on lamb chops. Vacuum marinating until they go into the sous vide bath later on tonight.
zbigjeff Vacuum marinated for 4 hours. Sous Vide at 122 for 3 hours. Seared it with a seerzall. Then, accompanied it with sautéed mushrooms, onions and broccoli and seasoned it with the butter/garlic sprinkles. Summary: I really liked the dry marinate of hatch chili with citrus. Just enough kick to let you know it’s there. But, not overpowered. Success!
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zbigjeff Vacuum marinated for 4 hours. Sous Vide at 122 for 3 hours. Seared it with a seerzall. Then, accompanied it with sautéed mushrooms, onions and broccoli and seasoned it with the butter/garlic sprinkles. Summary: I really liked the dry marinate of hatch chili with citrus. Just enough kick to let you know it’s there. But, not overpowered. Success!
zbigjeff why didn’t you sous vide in the marinade?
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zbigjeff That looks amazing, can’t wait to hear about the end results.
calldoctoday posted the results as a reply to the original. Very tasty.
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Tex_77 I did sous vide in the marinade. I vacuum packed the lamb with the marinade fir 4 hrs. Then, through the same bag in the bath for 3 hrs. Damn good.
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zbigjeff Vacuum marinated for 4 hours. Sous Vide at 122 for 3 hours. Seared it with a seerzall. Then, accompanied it with sautéed mushrooms, onions and broccoli and seasoned it with the butter/garlic sprinkles. Summary: I really liked the dry marinate of hatch chili with citrus. Just enough kick to let you know it’s there. But, not overpowered. Success!
zbigjeff looks delicious
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zbigjeff Vacuum marinated for 4 hours. Sous Vide at 122 for 3 hours. Seared it with a seerzall. Then, accompanied it with sautéed mushrooms, onions and broccoli and seasoned it with the butter/garlic sprinkles. Summary: I really liked the dry marinate of hatch chili with citrus. Just enough kick to let you know it’s there. But, not overpowered. Success!
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It doesn’t raise the temp much if you do something high heat.
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kyle When I use the searzall, maybe about 1-2 degrees. More (3-4 degrees) if I sear it on a smoking hot cast iron. That’s why I let it rest for 3-4 mins while drying it off and starting the sear. I do the same thing with steaks. I do the searzall in the winter because there’s waaaayyyy too much smoke inside when using the cast iron.
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zbigjeff Vacuum marinated for 4 hours. Sous Vide at 122 for 3 hours. Seared it with a seerzall. Then, accompanied it with sautéed mushrooms, onions and broccoli and seasoned it with the butter/garlic sprinkles. Summary: I really liked the dry marinate of hatch chili with citrus. Just enough kick to let you know it’s there. But, not overpowered. Success!
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