What did everyone cook today?
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Tex_77
Looks great -
Couple beef roasts in smoker. Think I’m going to do one medium rare around 125 for me and slice it thin with the slicer and the other one more on the well done side for my wife.
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calldoctoday Start on the smoker then finish Sous Vide, it’s a much better product but not the same as smoked brisket!
TomKat1962 Totally agree to smoking or browning a brisket or roast first. Then, sous vide. The vacuum pack keeps all those nice tastes together.
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TomKat1962 That is exactly what I have been wondering about for a while. I know most sous vide talk of starting on the sous vide & finishing with the real deal. But, I have wondered for a while about doing it the way you described to try & capitalize on that smoke flavor, etc. vacuum packed & in the sous vide.
calldoctoday Yep, for roasts or brisket, I always sear or smoke first. I always do steak in reverse.
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35 day dry aged ribeyes with charred jalapeno anchovy compound butter.
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Garlicky Sautéed Mushrooms, BBQ Skillet Shrimp, and bacon wrapped asparagus.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 Man that pizza roll/ stromboli looked AMAZING!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon It was alright, dough was a little thin, I haven’t made it often, so I don’t have it mastered yet, but I will get there.
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Tex_77
Looks so good -
Tex_77
Wow this looks great -
Tex_77 You makin me HONGRY!
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Smoked mussels for dinner last night for a little treat! -
Tex_77 You makin me HONGRY!
calldoctoday That is my goal!
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Smoked mussels for dinner last night for a little treat!
RON PARRISH
Great job on the muscles. -
Thanks!Ijust dusted them with old bay,a drizzle of fish sauce and a little pc of bacon.Delicious
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Thanks!Ijust dusted them with old bay,a drizzle of fish sauce and a little pc of bacon.Delicious
RON PARRISH
What kind of a smoke schedule? Temp? -
RON PARRISH Next time you order try some captains bay. I have come to prefer it to Old Bay which I was a fiend for in the past. now, that could just be because its what I always have at hand now but I think it has a little less salt or something. Muscles look amazing, god I love shell fish of any kind. Now I really want Maryland blues!
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