What did everyone cook today?
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My wife is Vietnamese and is an accomplished cook for many styles of international cuisine. I can only take credit for the work over the fire and she deserves the bulk of the credit on this meal.
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My wife is Vietnamese and is an accomplished cook for many styles of international cuisine. I can only take credit for the work over the fire and she deserves the bulk of the credit on this meal.
processhead But, your “Group/Family” enjoys the combined effort process. I’ve always enjoyed the process more than others because the “group” in some way or fashion created the “tasty” and nothing but good usually is generated for that effort. Congrats on snaring a skilled person in the kitchen world because 2 heads are always better than one when trying new tastes. Have a good rest of your day.
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processhead But, your “Group/Family” enjoys the combined effort process. I’ve always enjoyed the process more than others because the “group” in some way or fashion created the “tasty” and nothing but good usually is generated for that effort. Congrats on snaring a skilled person in the kitchen world because 2 heads are always better than one when trying new tastes. Have a good rest of your day.
zbigjeff Very well said!
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processhead But, your “Group/Family” enjoys the combined effort process. I’ve always enjoyed the process more than others because the “group” in some way or fashion created the “tasty” and nothing but good usually is generated for that effort. Congrats on snaring a skilled person in the kitchen world because 2 heads are always better than one when trying new tastes. Have a good rest of your day.
zbigjeff said in What did everyone cook today?:
processhead But, your “Group/Family” enjoys the combined effort process. I’ve always enjoyed the process more than others because the “group” in some way or fashion created the “tasty” and nothing but good usually is generated for that effort. Congrats on snaring a skilled person in the kitchen world because 2 heads are always better than one when trying new tastes. Have a good rest of your day.
Quite true. My wife’s days of cooking over a charcoal fire are long behind her.
She will take the oven, range or MW over the grill any day.
On the other hand, I get a lot of satisfaction from cooking over a wood fire. -
zbigjeff Thank you. Although I already like Guinness Stout & Harp, I will have to try that. It looks interesting.
I tried out my new outdoor griddle today and really like it. I seared sous vide chicken breast with fried potatoes and onions. I like this griddle.
“You never really die until you end up on the wall at a Cracker Barrel”
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I tried out my new outdoor griddle today and really like it. I seared sous vide chicken breast with fried potatoes and onions. I like this griddle.
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zbigjeff said in What did everyone cook today?:
processhead But, your “Group/Family” enjoys the combined effort process. I’ve always enjoyed the process more than others because the “group” in some way or fashion created the “tasty” and nothing but good usually is generated for that effort. Congrats on snaring a skilled person in the kitchen world because 2 heads are always better than one when trying new tastes. Have a good rest of your day.
Quite true. My wife’s days of cooking over a charcoal fire are long behind her.
She will take the oven, range or MW over the grill any day.
On the other hand, I get a lot of satisfaction from cooking over a wood fire.processhead The team function works!!! What can be BAD about any of THAT???
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I tried out my new outdoor griddle today and really like it. I seared sous vide chicken breast with fried potatoes and onions. I like this griddle.
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Tri-tip cooked on the PK 360 with chimichurri sauce.
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I ground, mixed up, and stuffed 25 lbs of Jerry’s Brat (50/50 venison and pork shoulder).
While I had the grinder and stuffer out, I did a little experiment. Again with a 50/50 mix of deer and pork shoulder, I made some sticks using the Sweet Maple Bacon snack stick seasoning and the 26mm cellulose casings. The first time I’ve used either of those things. The skinless aspect is interesting, I just wish they were available for the home producer (small pack size) in other diameters. The flavor is good, but not something I’d make frequently. I did enjoy one with breakfast though. Might make a good hunting breakfast.
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my wife likes that flavor with the high temp. cheddar cheese in them
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Sunday afternoon grill. Bockwurst, Bratwurst, and Polish sausage. All were stuffed and Vac frozen months ago. Tried SV today, 140*, 4hrs, started frozen. Poached great, 5 min on the super hot grill. Great taste. This is how i will be poaching my Hotdogs, and Brats, after vac packing before freezing in the future. Little runt sausages are for the BBQ watching dog
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I tried out my new outdoor griddle today and really like it. I seared sous vide chicken breast with fried potatoes and onions. I like this griddle.
GWG8541 Stir fry, or bulgogi is great on the griddle… Better than a wok
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Sunday afternoon grill. Bockwurst, Bratwurst, and Polish sausage. All were stuffed and Vac frozen months ago. Tried SV today, 140*, 4hrs, started frozen. Poached great, 5 min on the super hot grill. Great taste. This is how i will be poaching my Hotdogs, and Brats, after vac packing before freezing in the future. Little runt sausages are for the BBQ watching dog
JoeB We found out that the sous vide did wonders to the texture. The final product in pan or grill was out of sight. Glad you have seen the light.
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JoeB We found out that the sous vide did wonders to the texture. The final product in pan or grill was out of sight. Glad you have seen the light.
zbigjeff well it only took 60’ years but I’m convinced on the methodology. Thanks for your support
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JoeB We found out that the sous vide did wonders to the texture. The final product in pan or grill was out of sight. Glad you have seen the light.
zbigjeff also the taste and texture were fantastic. Did a pork loin roast last week. 5 hrs @ 140* Best ever
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zbigjeff also the taste and texture were fantastic. Did a pork loin roast last week. 5 hrs @ 140* Best ever
JoeB For the pork loin roast: What seasonings did you put in the vacuum packet during the sous vide? I know I’d be putting in a bunch of garlic. Was just wondering. “Welcome to the goodness.” Sous Vide is not for everything. But, for leaner cuts of meat, it’s fantastic. I did salmon for a neighbor and seasoned according to her specs yesterday (119 for 45 mins) and the boss told her hubby that they are getting a unit. She said it was more tender and tasteful than the one she had a 5 star restaurant. I know, brats are not lean. That’s at least one exception. Hey, I learned a bunch from these other jokers here (aka: the tricks) on a variety of topics. That’s what it’s all about. Have another great day.
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JoeB For the pork loin roast: What seasonings did you put in the vacuum packet during the sous vide? I know I’d be putting in a bunch of garlic. Was just wondering. “Welcome to the goodness.” Sous Vide is not for everything. But, for leaner cuts of meat, it’s fantastic. I did salmon for a neighbor and seasoned according to her specs yesterday (119 for 45 mins) and the boss told her hubby that they are getting a unit. She said it was more tender and tasteful than the one she had a 5 star restaurant. I know, brats are not lean. That’s at least one exception. Hey, I learned a bunch from these other jokers here (aka: the tricks) on a variety of topics. That’s what it’s all about. Have another great day.
zbigjeff All 3 sausages were batched with 45% chuck roll, 45% pork butt, 10% pork butt fat. They were vac packed and froze several months ago. SV 4hrs @ 140*, Minimal fat loss. Seared on the weber s-435 for looks… Came out great. I like to grill my sausages fresh, but poach is a convenience for traveling. Also Bockwurst, and many Bratwurst are factory poached / steamed, as with hotdogs. I would like to buy a steam box but they are toooo proud of them$$. Spent many years in Europa, most wurst at the roadside stands, which is common place, are kept in hot water, and served with brotchen with a glob of mustard not grilled.
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Having a real hard time posting replies… Keeps tagging that i lost connection?? Everything is ok on my end. Might show up as 10 post of the same comments. . . . Hope not
Simple prep: Since I was going to vac the loin (5lbs), I used a small sharp knife to puncture it all over about 30-35 times. Lathered with cheap mustard and used a generous amount of my house Dalmatian rub. 1c coarse salt, 1c pepper, 1/4c paprika, 1/4c accent. Let it dry brine too rm temp. The SV was preheated to 140*. Cooked for apx 5hrs. Saved the drippings, (minimal) for Aujus, then tossed it on my Weber S-435 that has a built in searing station for looks. Sliced ¼” very light trace of pink, and great texture.
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