What did everyone cook today?
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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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The cabbage stew came out wonderful, it will be one I put up in the memory bank for sure.
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The cabbage stew came out wonderful, it will be one I put up in the memory bank for sure.
HerbcoFood that looks terrific.
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The cabbage stew came out wonderful, it will be one I put up in the memory bank for sure.
HerbcoFood said in What did everyone cook today?:
The cabbage stew came out wonderful, it will be one I put up in the memory bank for sure.
Calling for -30F wind chill today. Bowl of that would help!
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The cabbage stew came out wonderful, it will be one I put up in the memory bank for sure.
HerbcoFood 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!
zbigjeff Definitely a great looking meal. Good job.
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The cabbage stew came out wonderful, it will be one I put up in the memory bank for sure.
HerbcoFood It was a cold damp day yesterday. A bowl of that would certainly have hit the spot. 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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The cabbage stew came out wonderful, it will be one I put up in the memory bank for sure.
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HerbcoFood
11 below here this morning actual temperature so that would of Ben a nice hot breakfastgus4416
Venison and pork cabbage rolls in the pit boss last night. Not the best looking but taste was un-real!! -
gus4416
Venison and pork cabbage rolls in the pit boss last night. Not the best looking but taste was un-real!!RON PARRISH It’s always nice when you have a meat that few have experienced and make it into something soooo comforting.
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