What did everyone cook today?
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John Belvedere that is some good looking sausage those smashed potatoes look very appetizing.so are you from nj or pa to go to the giant game
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gus4416 said in What did everyone cook today?:
John Belvedere that is some good looking sausage those smashed potatoes look very appetizing.so are you from nj or pa to go to the giant game
Thanks for the compliment. I’m on Long Island and a Giants season ticket holder. Between the traffic and tailgating before and after the game it’s a 12-13 hour day.
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John Belvedere I did alot of bridges out there at one time a very good friend of mine lives in center port
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expertreplied to John Belvedere on last edited by
John Belvedere great looking sausage, and I agree with gus4416 , the potato looks very good!
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert
All youz cooking tri tips got me excited to try this piece of meat, that I have never had! Safeway had them on sale. Sous vide to 133 for 6 hrs or so, then reverse sear in cast iron with SPG and a bit of lemon pepper.Deglazed pan with red wine vinegar, SV meat juices. Added tarragon and butter for a poor man’s bernaise sauce. Served with zucchini/ summer squash/ mushroom medly, Ceasar salad, and a carnitas/pinto/peppers dish I made earlier. So, another keto low carb meal
LOVED the tri tip, I will be buying it more! Thanks to you all for introducing me to this great cut!
Oh, and again thanks to this great community–I re-seasoned my cast iron with soy/canola. In the past I washed lightly with soapy water, but after reading recent CI thread, hot water only now!
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran
Pork loin roast injected with apple brandy and liquid smoke, then covered with cooked apples and bacon, salt and smoked black pepper. Made a casserole with penne pasta, broccoli and a bacon parmesan cheese sauce topped with more cheese.
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Videreplied to John Belvedere on last edited by
John Belvedere John, nice job on the cheesy goodness in the sausages! We love smash tadders too!
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Videreplied to Dave in AZ on last edited by
Dave in AZ Hot water only for sure!
Tri tip? Yes please, thank you! -
johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to Dave in AZ on last edited by
Dave in AZ It’s a great piece of meat when you can find it cheap. So places thinks it gold. You can use it for a lot of things. We use it for pulled beef for tacos and tamales.
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Videreplied to johnsbrewhouse on last edited by
johnsbrewhouse annndddd? It certainly sounds creative and smells wonderful, how did you likie? I think I’d love it! DId you take the IT of the pork loin to maybe just short of 140f and tent it?
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to Denny O on last edited by johnsbrewhouse
Denny O It was covered for an hour then removed the foil for 15 minutes or so, pulled it at 145, just a bit higher than I wanted, but I had to rescue the wife from some wild 8 1\2 month old pups who went out in the rain then found something to dig. It was really good, I would put more apple in when I do it again
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Videreplied to johnsbrewhouse on last edited by Denny O
johnsbrewhouse With the puppy distraction I understand. At least you are getting the rain! Our daughter in Comox BC is headed into their rainy time now too but, they are a dry country. We can still use rain as we are well over 8" in the rears.
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to Denny O on last edited by
Denny O We are behind too, but catching up fast. Rained all day today. They had snow at Paradise on Mt. Rainier this morning, 5,500 ft.
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Dave in AZ
That sounds like a great combo. -
johnsbrewhouse that looks delicious! I like the addition of injected apple brandy
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to John Belvedere on last edited by
John Belvedere great looking meal
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to Denny O on last edited by
Denny O Your daughter is about 300 miles NW of me and a ferry ride since she’s on Vancouver Island. Only been as far as Vancouver, wife wants to go to Victoria now that we have passport cards it easier.
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Dave in AZ your tri tip looks good enough to eat guess I am going to have to try one of them
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expertreplied to johnsbrewhouse on last edited by
johnsbrewhouse that is a great sounding meal. The penne, I’ve never had a casserole like that and it sounds like a really good combo. And the pork, just great. I would not have thought up either of those meal items, so your creativity really strikes me. This is why I love this thread!
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PaPaSmokes Missouri Sous Vide Dry Cured Sausage PK100 Team Blue Cast Iron Regular Contributors Weber Grills Pitmaker Yoder Smokers
Been busy the last few days making some sausage for this weekends sale.
