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.Standard bread is just the wrong shape! 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
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.
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.
I like pork butts. I cannot lie. I like ’em round, and big, and once I throw them in my rig…
Well, I guess you’ll have to read on to find out what happens.
Yeah, I know, it looks like a pan-seared pork chop. It is indeed pork, but it is actually a slice off of this 48 hour (140°F) eight pound bit of porcine plumpness:
A couple of margaritas ago, I pulled some brats out their four hour 140°F sous vide water bath. They were ugly.
I fired up my modified Weber Kettle®…the one I used for the St. Louis cut ribs I talked about a few weeks ago and got things a-smokin with some hunks of red oak. Continue reading
It seems like the summer of 2015 has zipped by in a flash. Where does the time go? I moved to Maryland just a few weeks ago, didn’t I? In nine days, it will be three years.
I thought I’d celebrate Summer’s end in high style.
I’ve become a huge fan of St. Louis cut ribs for various reasons, but that’s another post. Actually, it’s a previous post. I don’t recall the link, so just search for it. Continue reading
For many years I happily considered sous vide as just another cooking method fully ignoring that it is also, and perhaps primarily, a food preservation method. Properly pasteurized — and remaining sealed in the bag — food can keep in a 35°F fridge for several weeks. Freezing extends this keep time to months.
More recently, I’ve taken advantage of the preservation side of things and experimenting with various proteins has yielded some interesting results, especially with fish. Continue reading