What did everyone cook today?
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Sous vide pork loin to 140° for 3 hours, poured some Raspberry Chipotle sauce over it, sauteed cabbage and green beans.
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Sous vide pork loin to 140° for 3 hours, poured some Raspberry Chipotle sauce over it, sauteed cabbage and green beans.
HerbcoFood i pulled out a pork shoulder roast to try out the new sous vide, directions say 18 hours, yikes!!!
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HerbcoFood i pulled out a pork shoulder roast to try out the new sous vide, directions say 18 hours, yikes!!!
twilliams Yeah those big cuts take a looooooong time. I have done a chuck roast for 24 hours twice, its tender but it takes on a texture and flavor of pastrami. It really is weird, but a sous vide is a fun tool.
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First time in a while I have had time to browse this post and wow have you guys been cooking calldoctoday especially seems to be hard at work in the kitchen!
In case anyone is wondering when the changes I have mentioned that are requiring Austin and myself to basically have disappeared from the Meatgistics community for the last few weeks will be implemented I can say sooner than I first thought. Good chance we will have the pay off in January and start out 2022 on the right foot!
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Sous vide pork loin to 140° for 3 hours, poured some Raspberry Chipotle sauce over it, sauteed cabbage and green beans.
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Braised pork hocks with apples and veggies -
Braised pork hocks with apples and veggiesDeepwoodsbutcher - Looks great
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Braised pork hocks with apples and veggiesDeepwoodsbutcher Comforting I know. Margaret did something very similar the other day with sausages, hocks, apples, potatoes, onions, & peppers. All is deeelicious.
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Braised pork hocks with apples and veggiesDeepwoodsbutcher looks like some good eating.
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This recipe is called the first things I could find in the kitchen in a hurry this morning because I was running late. Leftover cornish game hen and cheddar and broccoli noodle side seasoned with Excalibur Southwest Mesquite Rub and Terrapin Ridge Farms Creamy Italian White Balsamic Dressing.
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This recipe is called the first things I could find in the kitchen in a hurry this morning because I was running late. Leftover cornish game hen and cheddar and broccoli noodle side seasoned with Excalibur Southwest Mesquite Rub and Terrapin Ridge Farms Creamy Italian White Balsamic Dressing.
JohnG5 Solid meal, sometimes the way you eat you remind me of a younger me. I used to hammer Pasta Roni in college, well we still eat it a few times a year. I personally like boxed pasta with sausage or just grilled meat patties.
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JohnG5 Solid meal, sometimes the way you eat you remind me of a younger me. I used to hammer Pasta Roni in college, well we still eat it a few times a year. I personally like boxed pasta with sausage or just grilled meat patties.
HerbcoFood If it’s not the weekend I’m so busy usually I don’t get a chance to sit down for a good meal until after 9 p.m. Lately my house exists just to sleep in for me. Would like to eat better but always having to eat on the go.
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Picked up a pork roast, it is seasoned and in the slow cooker. Going to make some pulled pork and put some with red chile sauce for tortillas and cheese.
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This recipe is called the first things I could find in the kitchen in a hurry this morning because I was running late. Leftover cornish game hen and cheddar and broccoli noodle side seasoned with Excalibur Southwest Mesquite Rub and Terrapin Ridge Farms Creamy Italian White Balsamic Dressing.
JohnG5 that gourmet right there
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This recipe is called the first things I could find in the kitchen in a hurry this morning because I was running late. Leftover cornish game hen and cheddar and broccoli noodle side seasoned with Excalibur Southwest Mesquite Rub and Terrapin Ridge Farms Creamy Italian White Balsamic Dressing.
Tried to come up with something different from deer camp cooking the last few days and partially making freezer space for deer. I cooked up some fettuccine topped it with a can of my homemade Marinara. Shredded a little fresh Mozzarella. I steamed a few shrimp and lightly sprinkled them with Excalibur Firecracker rub from Walton’s to top it all off. I thought about a vegetable as a side, but figured the home canned sauce counted for that and opted for some fried clams. Not to mention they had been in the freezer way to long and the space was needed. It all turned out pretty darn good.
“You never really die until you end up on the wall at a Cracker Barrel”
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Tried to come up with something different from deer camp cooking the last few days and partially making freezer space for deer. I cooked up some fettuccine topped it with a can of my homemade Marinara. Shredded a little fresh Mozzarella. I steamed a few shrimp and lightly sprinkled them with Excalibur Firecracker rub from Walton’s to top it all off. I thought about a vegetable as a side, but figured the home canned sauce counted for that and opted for some fried clams. Not to mention they had been in the freezer way to long and the space was needed. It all turned out pretty darn good.
GWG8541 Looks like a pretty good change from usual deer camp meals.
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Tried to come up with something different from deer camp cooking the last few days and partially making freezer space for deer. I cooked up some fettuccine topped it with a can of my homemade Marinara. Shredded a little fresh Mozzarella. I steamed a few shrimp and lightly sprinkled them with Excalibur Firecracker rub from Walton’s to top it all off. I thought about a vegetable as a side, but figured the home canned sauce counted for that and opted for some fried clams. Not to mention they had been in the freezer way to long and the space was needed. It all turned out pretty darn good.
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My version of the McRib. I cooked a couple test patties just to check flavor, but this is my first full blown McRib sandwich.
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My version of the McRib. I cooked a couple test patties just to check flavor, but this is my first full blown McRib sandwich.
Grimpuppy that looks great cannot wait for mine to come in.
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Tried to come up with something different from deer camp cooking the last few days and partially making freezer space for deer. I cooked up some fettuccine topped it with a can of my homemade Marinara. Shredded a little fresh Mozzarella. I steamed a few shrimp and lightly sprinkled them with Excalibur Firecracker rub from Walton’s to top it all off. I thought about a vegetable as a side, but figured the home canned sauce counted for that and opted for some fried clams. Not to mention they had been in the freezer way to long and the space was needed. It all turned out pretty darn good.
GWG8541
Incredible…
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