What did everyone cook today?
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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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gus4416
Venison and pork cabbage rolls in the pit boss last night. Not the best looking but taste was un-real!!RON PARRISH Wow. I love cabbage rolls. Those look delicious.
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Jonathon’s soft jerky!!! Well worth the wait if you ask me. I did have to improvise with a smoke tube and my pellet grill since I don’t have a dedicated smoker. I used my BBQ thermoworks setup to run through the cooking schedule. So far so good
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Jonathon’s soft jerky!!! Well worth the wait if you ask me. I did have to improvise with a smoke tube and my pellet grill since I don’t have a dedicated smoker. I used my BBQ thermoworks setup to run through the cooking schedule. So far so good
Dr_Pain So glad you’re recovered enough to get back to processing. Jerky looks tasty for sure.
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HerbcoFood
11 below here this morning actual temperature so that would of Ben a nice hot breakfastgus4416 Easy to keep your beer cold.
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Had a need to process aged cherry and roma tomatoes. So, I roasted 3 lbs of tomatoes, red pepper, carrots, onions and celery with the normal herbs of basil, oregano, thyme, s&p and 5 cloves of garlic. Used another tool (Vitamix) to puree all materials. Just had to accompany this soup with a grilled cheese sandwich.
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Had a need to process aged cherry and roma tomatoes. So, I roasted 3 lbs of tomatoes, red pepper, carrots, onions and celery with the normal herbs of basil, oregano, thyme, s&p and 5 cloves of garlic. Used another tool (Vitamix) to puree all materials. Just had to accompany this soup with a grilled cheese sandwich.
Gotta like that. Simple yet satisfying.
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