About johngl

A bit of a wildman, John hails from the Midwest: A land of corn, cows, pigs, and a host of other healthfully meaty pursuits. Born on a dark and stormy night in late Fall, John grew up as the son of a meat cutter. There was always plenty of meat at hand. While not wealthy by any stretch of the imagination, his family certainly ate well. According to his father, that was the whole point.

BLT

Posted by johngl

One of my favorite sandwiches is Bacon, Lettuce, and Tomato (BLT). I’ve been making these for decades. I’ve finally discovered what I’ve been doing wrong.

It’s the bread, man.BLT for BreakfastStandard bread is just the wrong shape! Continue reading

Sous Vide Beef Tenderloin: Revisited

Posted by johngl

It’s always difficult when great friends move away and this one is no exception. And, since I haven’t done a beef tenderloin for a long while, it seemed a proper way to contribute to their send-off.

Before I get all sniffly regarding their departure, let’s get to it.
Seared TenderloinNaturally, this looks like your basic grilled psoas major, that main muscle of the whole tenderloin that begets fillet mignon. Sadly, it doesn’t start out looking this pretty and one misses out on all that fun associated with raising, transporting, killing, butchering, packaging, more transporting, and selling to the public. We’ll pick it after the latter. Continue reading

Live Fire Cooking: Pork Shoulder

This latest adventure in live fire cooking came about rather innocently. I needed a way to get a bigger fire out of this (double-sided) fireplace.

Bigger Fire

The grate was too low to keep larger stacks of logs from rolling out so I set upon building a cage to hold the logs in (see above). It’s made from steel and bolts I picked up at a local hardware store and measures 36″ wide x 18″ deep x 18″ tall. Continue reading

48 Hour Sous Vide Chuck

It doesn’t happen often, but sometimes I can be inspired by something I’ve seen on the Internet. At this point, I don’t even remember what that inspiration was, but it was there once, I swear it.
Sous Vide Chuck
I’m a huge fan of the ultra-beefy taste of chuck. It’s what meat is meant to be. However, it can be a little chewy unless it’s cooked for long periods of time…like days.

Funny how this works, but sous-vide is just the ticket! A full 48 hours at 130°F did the trick. Continue reading

Neck to Tail…Spatchcocked, Not Half-Cocked

Most glorious spousal unit and I were walking the aisles of our local Amish Market seeking turkey. Sadly, all the gobblers had flown the coop and there wouldn’t be any returning until Tuesday. We found duck. And goose. And turkey parts: breasts, legs, thighs, and necks. Forgive me, but I wanted an assembled bird.
Spatchcocking!
Okay, well mostly assembled. This one is missing a lot of what it was hatched with.
Continue reading

Sous Vide & Seared NY Strip Strips Sandwich and a Newfangled Old Fashioned

When I was hunting the fridge looking to bag something for lunch, this just jumped out in front of me:
Strips of NY Strip
Well, it wasn’t that exactly, it was a 3oz piece of sous vide NY Strip that most glorious spousal unit set aside for me. She’s thoughtful that way.

What to do, what to do?
Seared NY Strip Strips
I’d initially thought about a grilled cheese sandwich. Why not add some NY Strip strips?
Continue reading

Sous Vide NY Strips and Cheesy Mashed Potatoes

And so it came to pass that most glorious spousal unit actually asked for a sous vide steak. We’re making some progress!
Steak and Cheezy Potatoes!
She’s a meat and potatoes sort, so I asked her how she wanted the taters.

“Mashed. With cheese.” says she.
“Hmmm. Well, that’s different. What kind of cheese?” I asked stupidly.
“Cream cheese and Cheez Whiz®.”

Whatever. If that’s the price I pay to get her to buy into sous vide rather than just indulging my experiments, so be it.
Getting Ready for a Bath!
The steaks are on the left. Italian sausage in two-packs, then an 8 lb pork shoulder. In all, fourteen pounds of flesh.

She just rolls her eyes realizing this monster sous vide rig will now be on the counter (again) for days.
Continue reading