It was a nice and quiet New Year’s Eve that started out with a pound of raw Jumbo Shrimp that were prepared in shrimp stock and then served cold (as shrimp cocktail) [before I could get a pic, they were gone in mid afternoon]. Then, onto the 5 lb prime cut ribeye roast I obtained from a local butcher I frequent when in a northern Atlanta suburb. Seasoned it with Excalibur steak and roast rub. Then, reverse seared it to 129 in the oven at 225 degrees. Seared it in a CI pan. Yep, it was a good and quiet dinner. [BTW: I will be purchasing more of the Excalibur Steak and Roast rub and the Garlic/Butter seasoning used for the fresh broccoli. As both were secretly stolen from me. ]

Found 6 lbs of filet scraps I vacuum packed in the freezer. Added 1.3 lbs of ribeye fat. Ground it with a 3/8th and mixed in a light combo of Pa’s/Better Burger/Garlic Butter seasonings with a sprinkling of Worcester sauce. Made up 18 six ounce patties and a sample patty. The result was “why didn’t I do this before?” A neighbor came over with a dram of Weller Antique 107 to share and after the test burger tasting, made 2 more. Hope all of you also had a good day.

I have now jumped on the Tex_77 train of cooking chicken marinated with and breaded with Chicken On The Run directly on the grill. I know this is heresy to my statement that the same chicken being the best when I fried them. Grilling is way better. Yes, I used some smoke during the cooking. But, that’s only an enhancement.

Jonathon The shirt is top notch and is true to size. Thank you.

A porchetta for the Meat P0rn group.

Finally, stable enough to put together a worthy meal of filets sous vide at 125. Then, seared in a cast iron 5 inch pan. Accompanied it with roasted broccoli mixed with S&P, minced garlic, olive oil, lemon peel, lemon juice and Parmigiano. Simple, good and tasty.

Since it’s overcast today, not too hot and the last of my cheeses were consumed over the weekend, I’m smoking 5 diff cheeses. Mozz, Swiss, Asiago, Pepper Jack and Sharp Cheddar. Yes, it’s over an iced filled aluminum tray.

Well, decided to see if grinding the garlic (rather than boiling it whole), placing it in cheese cloth and dipping in warm water before squeezing out the juice is better. So, made Slovenian klobase with salt/pepper/garlic juice in a small 5 lb batch. The sausages are resting in the fridge until the temp drops outside to cold smoke them(Friday). Thinking this option is good because those sausages are permeating every crevice in the living area after I open the fridge.

Well, I have now verified that the Chicken on the run Marinade and Coating/Mix are legit. Did a test if 6 boneless chicken thighs and both items allowed them to be juicy, crunchy and tasty.

Homemade French Onion Soup from scratch ( except for the gruyere, parmigiano reggiano and French Bread). Designed a new recipe that is pretty darn good. The cast iron dutch oven was 3/4 full before people starting requesting refills. Happy that I took a pic before it was all gone.

John Belvedere A good RYE is very hard to find. So, what do you do? Make it yourself! That certain rye taste just activated in the back portion of my pie hole. Thanks!!!

gus4416 Yep, every line if work had some mold growing from within. With you on taking my chances with blue and never the gang people.

Jonathon Crusts made from chicken? That’s a new food group!

wvotrfan I purposefully did not provide “the morning after” feeling.

wvotrfan If you have at least 4-5 cocktails, you’ll feel even younger. Go for it.

toys4dlr A “juicer” to emulsify! That just made me smile. Some of the things you guys think to accomplish processing are astonishing. Way to go.

HerbcoFood Nice work. Now, the fun begins with processing.

salmonmaster You can’t beat the sous vide for making that piece of meat. Thinking your correct on the time. I do it for 12 at 132. Yes, it takes time. But the outcome is perfect.

Seamus51 Now, that would feed a convention.

GWG8541 Woke up to green grass and started my exercises. Looked back outside 45 mins later and had 4 inches. Added 3 more during the day. It was only good watching it from the inside.