What did everyone cook today?
-
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.
-
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
-
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
-
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.
-
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.
-
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.
-
Now the site won’t let me upvote… time to sign out.
-
zbigjeff Just me! I was feeding 4 with that meal, but as you can see it has plenty of room with 4 burners and 36 inch wide cook top.
-
JoeB I kept getting that yesterday. Hasn’t happened today. I went in and cleared my cache last night and it seems to have helped. I’ll ask Austin if he knows what might be causing this.
-
Did a bit of New Orleans last night. Muffuletta.
-
Can smell the stale beer on bourbon street fm here
-
I auto dump my cache, cookies and browser history w/power down. rebooted a few time this morning. Didn’t help. Thanks
-
Chef said in What did everyone cook today?:
Did a bit of New Orleans last night. Muffuletta.
That looks wonderful, Chef.
What are you using for the olive salad? Really like the sesame roll.Paul
-
zbigjeff Just me! I was feeding 4 with that meal, but as you can see it has plenty of room with 4 burners and 36 inch wide cook top.
GWG8541 OK, green with envy!!! It’s a beast. Very happy that you have the room for a piece like THAT!!! You go BOY!
-
Chef said in What did everyone cook today?:
Did a bit of New Orleans last night. Muffuletta.
That looks wonderful, Chef.
What are you using for the olive salad? Really like the sesame roll.processhead OK, my taste buds are making me drool. At one of my work locations, we would order them directly from NO at least twice a year. Yep, it was a huge treat. Way to GO.
-
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.
JoeB Yep, very simple. But effective. Thanks for the info on the seasonings. Was just curious. Planning on making triple wide pork chops this week. Which is basically the same thing. But, just smaller pieces. Thinking of using a Jaccard tenderizer to puncture and allow seasoning to penetrate. Keep on having fun.
-
Chef oh my god that looks incredible! I’ve though about trying a muffaletta brat a few times but never got past the thinking stage. Might have to revisit that again!
-
Chef Muffuletta, my favorite sandwich, had one at Central Grocery about 2 months before the flood
-
Chef That is one amazing muffaletta!
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
