I’ll eat a few... I’m giving a few away... but will have a few for Christmas & New Years get together... I use 90/10 Hamburger... I use my Dads recipe for sausage... the Cheese will set around to mellow out for about 3 weeks...
Salmon done. A little on the salty side even though I used less salt than called for in the brine. Still pretty good though. Glazed w maple syrup. Wasn’t expecting it to take 3hrs to hit 140* lol
Hey guys, going to try my hand at doing some chicken wings on my new fire pit later on today. I will be using some of my firewood for the fuel. My red oak is not dry enough yet so I was thinking of using the mix of wood I had delivered and maybe picking up some apple or cherry chunks at the home depot today to mix in. Or I can use some white birch I have that’s dry enough and maybe throw a chuck or two of the cherry or apple chunks into the fire? I’m new to cooking with wood so any tips/advice is greatly appreciated. Thanks guys.
Jerky time. $1.99/lb eye round, the shelf was empty so I asked for them, they said how many you want, I said I'll take em all!
Picked up some hickory & apple chunks the depot. Added some wingetts and a couple of burgers to try it out.. Food was awesome.
Was going to do a brisket sous vide but decided to try my hand at a chuck roast. All ready to go into the bath about 8 tomorrow morning, thirty hours should be perfect timing for Christmas dinner. Planning on making a salt/pepper/ herb rub and roasting it for around 15 minutes at 475 to form a nice crust. Keep you updated.
130* for 4hrs. It was a small roast, 2.5#. I'm the only one who eats it here and there's about half a pound leftover for tomorrow's snack lol.
I have done about 6 cooks with my friends over the last couple years. I have a feeling Santa might be bringing me one this year though. Try fish in it, delicious!!!
Smoked a pork butt overnight on the Traeger. When I take pics of smoked meat they always look burnt. The butt isn’t burnt and has a nice bark on it. After the butt came off the Traeger the bacon went on. My wife requested smoked bacon for the gang at work to snack on.
The Sous Vide style of cooking looks great. I had a pork belly cooked Sous Vide style and it was delicious. I have talked myself out of buying one for over a year, I have too many hobbies and bad habits.
Wait, I didn’t realize Sous Vide counted in this thread, but if it does, I am in! Got my first Anova a couple years ago and was an instant convert. I now have three, two for home and one for the office. Speaking of cooking in my office, we had a potluck Christmas lunch on Thursday so I cooked up a beef tenderloin (131 for 3 hours) and then seared it with an electric heat gun. A coworker contributed the crostini’s and goat cheese.
I don’t know if it officially does count, seems like this turned into the cooking thread not just grill/smoker. That looks delicious! My roasts just went into the bath. Show you guys some finished pictures in a day or so.
Let me see if I understand this sous vide right. Ok you get pan, put the meat in a special bag. Then you put the bag in the pan with water. Attach the vide and start it cooking. The outside will brown up but you can have it nice an rare inside. You definitely need to have a thread with recipes.
And Bobs your uncle. Sous Vide translates to “under vacuum”. It’s really a pretty fool proof method of cooking delicious proteins of all kinds. I guess you can cook veggies, fruit, eggs, whatever you want in it, but with so much delicious meat to cook I’ve never bothered. Friend of mine does veggies and they were really good. The main advantage as I see it is that you get a even cook all the way through, not well done on the outside and rare in the middle. Plus it makes everything really tender due to the low temperature and long cook times. When meats are done you can eat right away, most people like to sear it in a pan or with a torch though for that nice appearance and little bit of crust.
