Bigbass68 man what great looking dogs. 👏
What did everyone cook today?
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
scottfletcher good looking pizza
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
lkrfletcher the thighs look really good and wow what an air fryer.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
JustinT great looking steak
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
lkrfletcher that looks great
"You never really die until you end up on the wall at a Cracker Barrel"
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
JustinT thats looking pretty good. Once you get reverse sear down, its hard to beat.
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lkrfletcher looks great. I dont own a air fryer, but looking like I might need one. Great looking meal
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JustinT very nice looking steak
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lkrfletcher What brand and model is the air fryer that you have?
Denny O's-Smokey Bones
I'd rather be sit'in in a boat and thinking about God,
Than sit'n in church and thinking about fish'in! -
JustinT It’s nice to see that you at least tried the best method of cooking that piece of steak. It’s not for all cuts of steak. But, it is with that cut you’re making. I usually use the sous vide method for leaner cuts. Hope you had fun with it.
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What to do when people want different meats for dinner? You grill both: breaded chicken thighs using Chicken on the Run breading and lamb chops marinated in Hatch Chili Citrus Marinade. Then, sauté riced broccoli with onions and fresh garlic (failed to get a pic of this). There were no complaints around the table.
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zbigjeff that is the way to do it looks good to
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Made some bacon by injecting the brine into the belly and it came out too salty again! Do these guys at Walton’s know what is TOO salty is? I think your so use to salt that your taste buds don’t notice. Never again will I inject my pork belly. Once it’s injected you can’t control the out come where as with dry brine ot wet brine you can by how long its in.
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Lumberfish said in What did everyone cook today?:
Made some bacon by injecting the brine into the belly and it came out too salty again! Do these guys at Walton’s know what is TOO salty is? I think your so use to salt that your taste buds don’t notice. Never again will I inject my pork belly. Once it’s injected you can’t control the out come where as with dry brine ot wet brine you can by how long its in.
Might help to post this as a new topic in the processing section. Provide some details on what you used and how you used it, and you should be able to get some help.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
zbigjeff looks great. I bet they were pleased!
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Lumberfish I don’t think the problem lies in injecting it. It could be the length of time you are holding it after injection or a number of other factors. Whe I made bacon commercially, we injected, vacuum tumbled for a couple of hours, hung it overnight to dry and then smoked it. As was pointed out, post this issue under the processing topic and see if others can offer you some suggestions.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
zbigjeff yes please! 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
Lumberfish said in What did everyone cook today?:
too salty
Or dry cure it with a set percentage of salt then no matter how long you leave it in the cure it will be perfect every single time. No rinsing, no soaking, or wondering just perfect bacon.
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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
zbigjeff Yes to both.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
I haven’t done this in awhile and the wife requested my smoked glazed salmon. It’s marinated in my homemade concoction for 20 to 30 minutes. Smoked on the pellet grill about 45 minutes then turned up to 350 about another 20 minutes. Then I mix honey with Jack Daniels for a glaze and brush the top of each piece and let that set another 10 minutes in the grill. A chopped salad and some homemade sourdough garlic and herb bread made a tasty summer meal.
"You never really die until you end up on the wall at a Cracker Barrel"
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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
GWG8541 Look’s terrific.
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