What did everyone cook today?
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(Cooked this last night) Yesterday Jonathon gave me a steak to take home and I figured what a perfect time to try a reverse sear. This was my first time trying this method and it turned out pretty well! I ended up using the Bold and Spicy Kansas City Style, Rump Rub and it was really good.
JustinT It’s nice to see that you at least tried the best method of cooking that piece of steak. It’s not for all cuts of steak. But, it is with that cut you’re making. I usually use the sous vide method for leaner cuts. Hope you had fun with it.
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What to do when people want different meats for dinner? You grill both: breaded chicken thighs using Chicken on the Run breading and lamb chops marinated in Hatch Chili Citrus Marinade. Then, sauté riced broccoli with onions and fresh garlic (failed to get a pic of this). There were no complaints around the table.
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What to do when people want different meats for dinner? You grill both: breaded chicken thighs using Chicken on the Run breading and lamb chops marinated in Hatch Chili Citrus Marinade. Then, sauté riced broccoli with onions and fresh garlic (failed to get a pic of this). There were no complaints around the table.
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Made some bacon by injecting the brine into the belly and it came out too salty again! Do these guys at Walton’s know what is TOO salty is? I think your so use to salt that your taste buds don’t notice. Never again will I inject my pork belly. Once it’s injected you can’t control the out come where as with dry brine ot wet brine you can by how long its in.
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Made some bacon by injecting the brine into the belly and it came out too salty again! Do these guys at Walton’s know what is TOO salty is? I think your so use to salt that your taste buds don’t notice. Never again will I inject my pork belly. Once it’s injected you can’t control the out come where as with dry brine ot wet brine you can by how long its in.
Lumberfish said in What did everyone cook today?:
Made some bacon by injecting the brine into the belly and it came out too salty again! Do these guys at Walton’s know what is TOO salty is? I think your so use to salt that your taste buds don’t notice. Never again will I inject my pork belly. Once it’s injected you can’t control the out come where as with dry brine ot wet brine you can by how long its in.
Might help to post this as a new topic in the processing section. Provide some details on what you used and how you used it, and you should be able to get some help.
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What to do when people want different meats for dinner? You grill both: breaded chicken thighs using Chicken on the Run breading and lamb chops marinated in Hatch Chili Citrus Marinade. Then, sauté riced broccoli with onions and fresh garlic (failed to get a pic of this). There were no complaints around the table.
zbigjeff looks great. I bet they were pleased!
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Made some bacon by injecting the brine into the belly and it came out too salty again! Do these guys at Walton’s know what is TOO salty is? I think your so use to salt that your taste buds don’t notice. Never again will I inject my pork belly. Once it’s injected you can’t control the out come where as with dry brine ot wet brine you can by how long its in.
Lumberfish I don’t think the problem lies in injecting it. It could be the length of time you are holding it after injection or a number of other factors. Whe I made bacon commercially, we injected, vacuum tumbled for a couple of hours, hung it overnight to dry and then smoked it. As was pointed out, post this issue under the processing topic and see if others can offer you some suggestions.
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What to do when people want different meats for dinner? You grill both: breaded chicken thighs using Chicken on the Run breading and lamb chops marinated in Hatch Chili Citrus Marinade. Then, sauté riced broccoli with onions and fresh garlic (failed to get a pic of this). There were no complaints around the table.
zbigjeff yes please! Looks great
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Made some bacon by injecting the brine into the belly and it came out too salty again! Do these guys at Walton’s know what is TOO salty is? I think your so use to salt that your taste buds don’t notice. Never again will I inject my pork belly. Once it’s injected you can’t control the out come where as with dry brine ot wet brine you can by how long its in.
Lumberfish said in What did everyone cook today?:
too salty
Or dry cure it with a set percentage of salt then no matter how long you leave it in the cure it will be perfect every single time. No rinsing, no soaking, or wondering just perfect bacon.
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What to do when people want different meats for dinner? You grill both: breaded chicken thighs using Chicken on the Run breading and lamb chops marinated in Hatch Chili Citrus Marinade. Then, sauté riced broccoli with onions and fresh garlic (failed to get a pic of this). There were no complaints around the table.
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I haven’t done this in awhile and the wife requested my smoked glazed salmon. It’s marinated in my homemade concoction for 20 to 30 minutes. Smoked on the pellet grill about 45 minutes then turned up to 350 about another 20 minutes. Then I mix honey with Jack Daniels for a glaze and brush the top of each piece and let that set another 10 minutes in the grill. A chopped salad and some homemade sourdough garlic and herb bread made a tasty summer meal.
“You never really die until you end up on the wall at a Cracker Barrel”
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I haven’t done this in awhile and the wife requested my smoked glazed salmon. It’s marinated in my homemade concoction for 20 to 30 minutes. Smoked on the pellet grill about 45 minutes then turned up to 350 about another 20 minutes. Then I mix honey with Jack Daniels for a glaze and brush the top of each piece and let that set another 10 minutes in the grill. A chopped salad and some homemade sourdough garlic and herb bread made a tasty summer meal.
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I haven’t done this in awhile and the wife requested my smoked glazed salmon. It’s marinated in my homemade concoction for 20 to 30 minutes. Smoked on the pellet grill about 45 minutes then turned up to 350 about another 20 minutes. Then I mix honey with Jack Daniels for a glaze and brush the top of each piece and let that set another 10 minutes in the grill. A chopped salad and some homemade sourdough garlic and herb bread made a tasty summer meal.
GWG8541 Am I too late to slide my feet under the table??
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Surf and turf sandwiches, from Sam The Cooking Guy
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Denny O better hurry my son is dropping by and it will disappear
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Hummm, let me see you are about just short of 9 hours from here. Do you suppose there will be and table scraps left after your young’in gets done?
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I haven’t done this in awhile and the wife requested my smoked glazed salmon. It’s marinated in my homemade concoction for 20 to 30 minutes. Smoked on the pellet grill about 45 minutes then turned up to 350 about another 20 minutes. Then I mix honey with Jack Daniels for a glaze and brush the top of each piece and let that set another 10 minutes in the grill. A chopped salad and some homemade sourdough garlic and herb bread made a tasty summer meal.
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lkrfletcher What brand and model is the air fryer that you have?
Denny O -I think it is called a Ninja Foodie XL
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