Most liked posts in thread: Soooooo Whatcha Eating?

I went to Kroger today. Checked the "Manager's Specials" in the meat department, as usual. SCORE!

Simple Choice baby back ribs, with NO enhancements (salt water injections). That means I can do a brine.

Ten Bucks for a nice, meaty 2.87lb. rack.

There will be some smokin' going on in my yard this weekend. I may do a sous-vide and smoke, like I do with brisket.

CD

 

Had some left over Pulled Pork....
One pizza crust
A layer of BBQ sauce
Pulled Pork, red onion, bacon
Mozzarella & Provolone
Voilà

Pulled Pork Pizza

 

Austin Amber Beer

 

Fresh calimari and fresh fish and chips at Red Fish Blue Fish in Key West

 

Stuffed zucchini. It's basically pizza toppings in a hollowed out zucchini canoe.

 

I just checked out their menu. Good looking stuff on it.

 

Testing upcoming spice mix packs with a client. Red Curry and Green Curry for a local Food Truck. Also will offer the blends packed with a shopping list and step by step direction for home use.

 

You local folks to me that show up to MoM Donuts know I have this penchant to making jams. Welp, a local shop, The Butcher and Grocer, over in Grandview likes them too. So much so that I've now have some on the shelves there. Yeah, I know the packaging needs work, and if this goes someplace I'd probably ought to rename the company to something not so gearhead related. But hey, this is my first foray into the brave new world.

 

I snagged a chuck roast on sale at Kroger today, and I am going to sous vide it overnight, rub it with salt and pepper (Texas Rub), and toss it on the Weber Kettle for a while tomorrow to build a bark and get a little smoke flavor. I'll probably use hickory for the smoke.

CD

 

How did the Chuck Chuck out?

Don

 

It just went on the smoker.

CD

 

The chuckie came out very well. The first slice was very tasty, but a bit dry. That worried me a bit, but it was the smallest part of the roast. The next slices were tender and juicy. The further I sliced into the roast, the better it got. I am very satisfied with this chuckie. I'll post up a picture if I have the time tomorrow. The picture won't do it justice. It is hard to get a good "money shot" of a chuckie. It looks like well-done roast beef. You can only take my word (or not) that it was good.

So, imagine moist and tender roast beef, with a taste of smoke. I'll do it again.

Tomorrow... sammiches! Oh, yeah, the best part of properly cooked roasted/smoked beef. I'm thinking crusty bread and stone ground mustard. A dill pickle on the side. Simple food is good food.

CD

 

Now that descriptive bit of words really wants a picture!

Right on the sammich, a good crusty bread with ground mustard, excellent. Dill on the side in a wedge or sliced on the sammie would be great I think.

We did a Grilled Margarita Pizza last night with a gluten free crust due to some health issues on my part, so bread and rolls are pretty boring right now. This one turned out well.

All the greens and tomatoes are grown in the back yard, cheeses the normal daily fare. Betty Crocker GF box crust, trust me it was actually good.

I will try to save off a picture somewhere, since it looked so good and post it later.



Don

 

Lunch in Strasbourg, France from earlier this past week sometime...


Pfefferschnitzel from a restaurant near Konz, Germany...


Schweineschnitzel mit Champignons and Käsespätzel from Schaumberg-Alm in Tholey, Germany...


I'm going to need to detox something fierce once I get home on Thursday.

 

Texas' Chicken Fried Steak originated with German and Austrian immigrants to Texas in the 19th century. So, there is a close relationship with Schnitzels. CFS is also served with potatoes on the side, but usually course mashed potatoes. Everything on the plate gets white gravy.

CD

 

It was another sous vide day.

I had some pork tenderloin vacuum-sealed in the freezer, a leftover ear of corn in the fridge, peppers and herbs from the garden, and a full pantry, so nothing in this meal had to be purchased now.

I sous vide the pork, with some butter, garlic, salt and black pepper, plus some red chilis, basil and oregano from my garden in the pouch. It sous vide for 3 hours at 145-degrees for a perfect medium rare. To finish it, I gave it a quick sear in a cast iron pan -- mostly for looks. It turned out fork-tender and really juicy. The herbs and peppers gave it a very Italian aroma and flavor -- and a nice touch of heat from the peppers.

I oven-roasted the corn in foil, with butter, Tony Chachere's creole seasoning, and some fresh grated Parmigiano-Reggiano.

CD

.

 

Looks good !!

 

Simple and Good.... Nice picture!

Hey CD, what do you think of this unit. SousVide Supreme? Know it?

https://www.sousvidesupreme.com/

Thanks...
Don

 

I see it on YouTube, a lot. Should work fine. The only downside I can see is that the basin is one size only. With other immersion circulators, like the ANOVA that I use, you can put it in a variety of containers -- just about any size and shape.

I use mine in a small stock pot for steaks and such, and a large stock pot for roasts. If I needed to do a big roast, or a bunch of steaks, I could get a bigger container, and it would work.

Other than that, the SousVide Supreme does the same thing.

CD