Idaho Smokey I have to agree with the smoked Jarlsberg. My favorite is smoked Muenster. I also smoke a lot of Colby to give as gifts to people that don’t appreciate a good sharp/xtra-sharp cheddar. Monterey Jack also smokes up pretty good. I ended up smoking 83 lbs. of cheese this year. Finished up on March 22nd.
What did everyone cook today?
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
RON PARRISH I’ve had one meal from mine so far. I still like breaking one off fresh and eating it right out of the earth. Good stuff.
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Steaks and sprouts today.
Matt W.
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gus4416 said in What did everyone cook today?:
Deepwoodsbutcher that is a great looking meal the meat is done perfectly and the potato salad looks pretty good to
Thanks!
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RafterW the steaks look amazing and sprouts is one of my favorite vegetables
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
RafterW looks great
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
johnsbrewhouse that looks really good.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
RON PARRISH oh my that makes me hungry.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Deepwoodsbutcher looking good.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
RafterW absolutely delicious.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Chicken fajita tacos loaded with fresh cilantro from my garden.
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mrobisr looks great I had the same thing for dinner the other night
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mrobisr looking good
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RafterW that’s one hot fire and a great looking meal
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cdavis Nothing like “fresh” from the garden. Hurray for you.
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I cooked the last of the NY strip that I dry aged for 60 days, cooked in the sous vide at 129°, then 1 minutes on each side on the 700° grill. We did a taste test to see which we liked more. The Uncle Chris’ won, the cowboy crust is missing some onion and garlic to it.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
HerbcoFood Looks great, have you done 60 days before? How was it in comparison to other beef you aged?
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
glen It was my first time using those umai dry aging bags, it was my first time also dry aging meat. It was a noticeable difference in texture and how tender the meat became. From when I bagged it to when it was done. My wife didn’t know it was a choice strip I did until I told her. She thought it was a prime and didn’t think it was worth it until I told her. I have two more of the dry aging bags, I just need to buy a whole d**n strip.
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HerbcoFood those steaks are cooked to perfection
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gus4416 Sous vide is perfection every time.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
HerbcoFood yes, but that final sear is a piece of art. Nice work.
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