Somewhere between a second run at Dr. Strange, the first and second Damiana Margarita, and a blaze in the fireplace …
I was blessed with inspiration. I think it was the sparks.
This began as an eight-bone rack of pork. I cut it into four two-bone “chops” and then proceeded to sous vide them for five hours at 131°F. Continue reading
Posted by johngl
I don’t know what it is about this time of year, but I start to crave a breaded pork tenderloin sandwich. I even did a post on it back in the day whilst reminiscing about a joint called Millie’s Drive In located in Des Moines, IA.
I’ve changed up a few things. Wait, no, I’ve changed up everything!
Posted by johngl
Pork loin can be a little fickle: it’s rather lean and can dry out amazingly quickly when cooked conventionally.
These were cooked sous vide (in separate bags) for 4-5 hours at 131°F. They’ve been in the freezer for a couple of months, so I thought it time to finally smoke ’em. Continue reading
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.
Naturally, 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
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.
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
It was a perfect Spring morning for a fire; low 30’s, a sleet/snow mix, and wind. A good day to keep warm, read a book, then cook!
Once I got this rip-snortin’ blaze goin’, I made my way to the kitchen to round up some stuff. Continue reading
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.
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
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.
Okay, well mostly assembled. This one is missing a lot of what it was hatched with.
When I was hunting the fridge looking to bag something for lunch, this just jumped out in front of me:
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?
I’d initially thought about a grilled cheese sandwich. Why not add some NY Strip strips?
And so it came to pass that most glorious spousal unit actually asked for a sous vide steak. We’re making some progress!
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.
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.