What did everyone cook today?
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First butt I’ve cooked vs turned into sausage in some time. Sales lately have been on 2-packs and since I only need 3 to do 25lb sausage I hade this one left over. Did it overnight and is now resting in foil. Will pull it for some lunch in a bit.
Also funny how small a single 9lb butt looks on my smoker!
Jamieson22 great looking meat and rig.
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Dr_Pain Yes, please.
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Sous vided a pork loin tonight injected with a blend of rosemary, sage, savory, toasted onion powder, garlic powder, dried basil, paprika, salt and pepper, then covered with the leftover juice. Seared on the CharBroil to 145 degrees. I served it up with some homemade Mac and Cheese and deep fried brussels sprouts with a reduced balsamic glaze.
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First butt I’ve cooked vs turned into sausage in some time. Sales lately have been on 2-packs and since I only need 3 to do 25lb sausage I hade this one left over. Did it overnight and is now resting in foil. Will pull it for some lunch in a bit.
Also funny how small a single 9lb butt looks on my smoker!
Jamieson22 Yep, nothing like showing off. Nice rig.
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Sous vided a pork loin tonight injected with a blend of rosemary, sage, savory, toasted onion powder, garlic powder, dried basil, paprika, salt and pepper, then covered with the leftover juice. Seared on the CharBroil to 145 degrees. I served it up with some homemade Mac and Cheese and deep fried brussels sprouts with a reduced balsamic glaze.
johnsbrewhouse That is beautiful looking & it looks juicy & tasty too.
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Sous vided a pork loin tonight injected with a blend of rosemary, sage, savory, toasted onion powder, garlic powder, dried basil, paprika, salt and pepper, then covered with the leftover juice. Seared on the CharBroil to 145 degrees. I served it up with some homemade Mac and Cheese and deep fried brussels sprouts with a reduced balsamic glaze.
johnsbrewhouse NICE job and well balanced to boot.
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Sous vided a pork loin tonight injected with a blend of rosemary, sage, savory, toasted onion powder, garlic powder, dried basil, paprika, salt and pepper, then covered with the leftover juice. Seared on the CharBroil to 145 degrees. I served it up with some homemade Mac and Cheese and deep fried brussels sprouts with a reduced balsamic glaze.
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Getting ready for out of town guests during the Thxgiving time frame. Smoking 3 lbs of bacon and an additional 2.5 inch ribeye. Vacuum wrapped into packs after the 4.5 hour smoke… Also, a pour of Chattanooga Whiskey 111 Straight Bourbon helped the cause.
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Sous vided a pork loin tonight injected with a blend of rosemary, sage, savory, toasted onion powder, garlic powder, dried basil, paprika, salt and pepper, then covered with the leftover juice. Seared on the CharBroil to 145 degrees. I served it up with some homemade Mac and Cheese and deep fried brussels sprouts with a reduced balsamic glaze.
johnsbrewhouse looks great
. I have got to try deep fried brussel sprouts. Never thought of that 
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Sous vided a pork loin tonight injected with a blend of rosemary, sage, savory, toasted onion powder, garlic powder, dried basil, paprika, salt and pepper, then covered with the leftover juice. Seared on the CharBroil to 145 degrees. I served it up with some homemade Mac and Cheese and deep fried brussels sprouts with a reduced balsamic glaze.
johnsbrewhouse Very very nice!
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Getting ready for out of town guests during the Thxgiving time frame. Smoking 3 lbs of bacon and an additional 2.5 inch ribeye. Vacuum wrapped into packs after the 4.5 hour smoke… Also, a pour of Chattanooga Whiskey 111 Straight Bourbon helped the cause.
zbigjeff Sometimes there is never enough bourbon being poured around this time of year!
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Sous vided a pork loin tonight injected with a blend of rosemary, sage, savory, toasted onion powder, garlic powder, dried basil, paprika, salt and pepper, then covered with the leftover juice. Seared on the CharBroil to 145 degrees. I served it up with some homemade Mac and Cheese and deep fried brussels sprouts with a reduced balsamic glaze.
johnsbrewhouse Now that’s fine dining. Good job.
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johnsbrewhouse looks great
. I have got to try deep fried brussel sprouts. Never thought of that .cdavis Wife says they taste like popcorn. I don’t know about that, but she eats them. Some of the brussels sprouts we get have a different flavor and she complained about them, so I sliced them and threw them in the deep fryer and feed them to her. I had had them before, had them roasted as well. The balsamic vinegar makes them really pop.
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cdavis Wife says they taste like popcorn. I don’t know about that, but she eats them. Some of the brussels sprouts we get have a different flavor and she complained about them, so I sliced them and threw them in the deep fryer and feed them to her. I had had them before, had them roasted as well. The balsamic vinegar makes them really pop.
johnsbrewhouse Love finishing with balsamic and garlic. It makes them pop with taste for sure.
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cdavis Going to try it on some walleye fillets.
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Dr_Pain yes sir, post it. My wife keeps asking why I’m sticking a fork in my phone.
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zbigjeff Sometimes there is never enough bourbon being poured around this time of year!
HerbcoFood thats just sacrilege.
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Sous vided a pork loin tonight injected with a blend of rosemary, sage, savory, toasted onion powder, garlic powder, dried basil, paprika, salt and pepper, then covered with the leftover juice. Seared on the CharBroil to 145 degrees. I served it up with some homemade Mac and Cheese and deep fried brussels sprouts with a reduced balsamic glaze.
johnsbrewhouse thats a meal right there and one of my favorite ways to enjoy Brussels sprouts.
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We had them in a restaurant where they pan roasted the Brussels sprouts with chunks of cured pork belly and some fresh garlic. Now that is the only way we prepare them at home.
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10lbs of mandarin teriyaki snack sticks and 5lbs of habanero barbecue.
Finished about half of the teriyaki ones sous vide in the new anova kit that my wife got me for my birthday.
The other sticks were finished in the smoker.I must say I kind of like the dryer sticks from the smoker a little better texturally but I can definitely see the benefit of sous vide for something thicker like summer sausage. Both tasted great, but the ones finished in the water bath had more of a bologna like consistency. Maybe if I had let them go on the smoker a bit longer to dry out and then transferred to sous vide? Will have to keep playing. Either way all edible and delicious.
“A smooth sea never made a skilled sailor.”
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