Minnesota Outdoorsman
General Category => The BBQ Shack, Wildlife recipes and Cooking => Topic started by: mike89 on January 01/04/21, 01:18:08 PM
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well as I said the kids got me one of these things.. I knew it was coming and I was ok with it.. I might not have purchased it but as gift, oh well!! :rotflmao: :rotflmao: so anyway yesterday morning about 11 am or so I placed a 3 1/2 pound seasoned chuck roast in a freezer bag, actually had it in the bag the night before seasoning the meat. so after 24 hours I pulled it and let rest 15 minutes or more.. but then I took the drippings and made gravy for the first time from scratch.. then sliced the roast.. and did it taste good!! had it cooked to perfect medium or so.. 142 to 144 degrees.. next is going to be chicken breasts... I'm not telling any one to go get one of these but I know can see where it has a place in the kitchen!!! :happy1:
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well as I said the kids got me one of these things.. I knew it was coming and I was ok with it.. I might not have purchased it but as gift, oh well!! :rotflmao: :rotflmao: so anyway yesterday morning about 11 am or so I placed a 3 1/2 pound seasoned chuck roast in a freezer bag, actually had it in the bag the night before seasoning the meat. so after 24 hours I pulled it and let rest 15 minutes or more.. but then I took the drippings and made gravy for the first time from scratch.. then sliced the roast.. and did it taste good!! had it cooked to perfect medium or so.. 142 to 144 degrees.. next is going to be chicken breasts... I'm not telling any one to go get one of these but I know can see where it has a place in the kitchen!!! :happy1:
not on your life will I have one. :rotflmao:
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Boy that sounds good but dang 24 hours? a guy could starve in that time.I smoked a pork shoulder roast for 4 hours yesterday and that was too dang long.
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Mike, did you end up browning the roast in a fry pan or dutch oven after the boiling?
A good part of the flavor comes from the browned bits on the outside.
After 24 hours, did all the fat and gristle melt away out of the meat?
Normally I end up shredding or chunking a cooked chuck roast, but slicing worked good for you, eh?
I'd love to see some pics.
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Steve-o, I elected not to this time but I will next time for sure.. but still the flavor was darn good!! but yes the fat was really melted away.. gristle too!! not much trimming at all!! seeing as I only cooked it too 142 no shredding so sliced nicely.. I could see shaving it too!! pic's I'm not up to speed on them and I can only say maybe someday there... besides it's all done and in the fridge..
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Steve-o, I elected not to this time but I will next time for sure.. but still the flavor was darn good!! but yes the fat was really melted away.. gristle too!! not much trimming at all!! seeing as I only cooked it too 142 no shredding so sliced nicely.. I could see shaving it too!! pic's I'm not up to speed on them and I can only say maybe someday there... besides it's all done and in the fridge..
mayhaps I need to teach you some day. :super smiley: :super smiley: :laughroll: :laughroll: :nerd: of find a 5 year old in your neighborhood. :smoking: :evil: :rotflmao:
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:tut: :mooning: :pouty: I'm SURE mike wanted me to!! ;) :rolleyes: :laugh: :laugh:
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biggest thing for me is figuring out from the phone to computer to here.. so no thanks, today :rotflmao: :rotflmao:
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biggest thing for me is figuring out from the phone to computer to here.. so no thanks, today :rotflmao: :rotflmao:
you can post the picture straight from your phone to the site
Sheez, I gotta borrow HD's crayons. :rotflmao: :surrender: :rotflmao:
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For the love of God Mike.
Just say Del was right all these years! :rotflmao:
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For the love of God Mike.
Just say Del was right all these years! :rotflmao:
:rotflmao: :rotflmao: :doah:
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As we get older our kids worry that we cant chew our food so they buy mush makers for us. Followed by the purolator then juicer! :pouty: :rotflmao:
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For the love of God Mike.
Just say Del was right all these years! :rotflmao:
nope
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biggest thing for me is figuring out from the phone to computer to here.. so no thanks, today :rotflmao: :rotflmao:
you can post the picture straight from your phone to the site
Sheez, I gotta borrow HD's crayons. :rotflmao: :surrender: :rotflmao:
don't go on the internet with the phone...
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As we get older our kids worry that we cant chew our food so they buy mush makers for us. Followed by the purolator then juicer! :pouty: :rotflmao:
pour vous...
(https://www.grocery.com/store/image/catalog/gerber/gerber-B016IQQYRC.jpg)
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Hey Mike, how long do the directions on the souze boil thingy does it say ya gotta boil a lottza mottza pizza. :sleazy: :rotflmao: :rotflmao:
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wouldn't have any idea, I use my pizza oven for them....
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one thing about this sous vide thing is now I look at it as another utensil in my cooking. between the 2 smokers, 2 grill, the kitchen stove, the air fryer and deep frying I have some good things to work with for cooking.. :happy1: :happy1:
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How often do you use the air fryer?? :scratch: I've heard alot of mixed results. Most bad was doing fish???
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How often do you use the air fryer?? :scratch: I've heard alot of mixed results. Most bad was doing fish???
been using it more and more, but have not done fresh fish in it, haven't figured that out... they say it works, not sure... One thing most folks don't understand maybe is they don't cook as fast as deep frying.. but I do eggs rolls and all kinds of other things.. baked taters come out great.. the air fryer I have I can also bake broil toast air fry and has a rotisserie.. but it's not that big so a medium chicken would be the biggest for that...
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:scratch: Isn't an air fryer basically a small convected oven? :confused:
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I would say yes, for me I don't need to use the gas over for the small amounts I need, so the air fryer fills that need for me.. and my over does have convection and air fry on it..
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Both our stoves have convected ovens on 'em but no air fryer. For usually just 2 of us the convected oven doesn't get used that much either.
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I need to use our sous vide more. It is so easy to do too. Our air fryer does a good job on frozen breaded shrimp and french fry type of things. The wife likes to use it.
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Just got an air fryer for Christmas from Mrs. Cheviot, coming highly recommended by Auntie Mar Mar. Now we're done playing around in mold, raccoon & bat crap, can't wait to try the air fryer on taters & onions. I've heard frozen breaded onion rings are the bomb too. :happy1:
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ya got that right Dotch!!!! enjoy!!! :happy1: :happy1:
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Just got an air fryer for Christmas from Mrs. Cheviot, coming highly recommended by Auntie Mar Mar. Now we're done playing around in mold, raccoon & bat crap, can't wait to try the air fryer on taters & onions. I've heard frozen breaded onion rings are the bomb too. :happy1:
:scratch: :scratch: :doah: :doah: :confused: you dont see the pattern here Dotch,.........SHE bought that for YOU!!!!! so she's not cooking. YOU ARE!!!!!!!! :smoking: :doah: :rotflmao: :rotflmao: :rotflmao: :rotflmao:
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:rotflmao: :rotflmao: :rotflmao: Ya but look at the nice yard art I got her outside the bedroom window!
:happy1:
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:rotflmao: :rotflmao: :rotflmao: Ya but look at the nice yard art I got her outside the bedroom window!
:happy1:
:rotflmao: :rotflmao: :rotflmao: :rotflmao: :banghead: :banghead: :banghead:
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:rotflmao: :rotflmao: :rotflmao: Ya but look at the nice yard art I got her outside the bedroom window!
:happy1:
who could resist that!!! :rotflmao: :rotflmao: :happy1:
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well yesterday I did some seasoned chicken breasts in the sous vide and they were so juicy and tender and flavorful!! that is a great way to cook white to keep it from drying out!! turned around and have bottom rump roast in it now...
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How long did you cook the breasts Mike?
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6 hours at 147
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:happy1:
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the roast I'm doing 25 hours at 144...
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the roast I'm doing 25 hours at 144...
:doofus: :crazy: boiled meat in a bag!!!!!!!! :crazy: :pouty: :rotflmao: :rotflmao: :rotflmao:
ok so just to show i might care a little bit, does the meat have to be thawed out before one boils it??????????
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that is one of the perks of this, no it does not from every thing I learned.. you just compensate for the thawing time to the finale cook time...
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that roast came out great!! juicy and tender!! gravy was good too.. threw a ring of potato sausage in the pot to so get that cooked too!!
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That sounds great Mike! Yesterday I did the sacrilegious cooking of baby backs in the oven. I rubbed them and did the same double wrap, meat side down. Put in oven at 250 for 3 1/2 - 4 hours. I checked at about 3 1/2 I think and they were tender as heck. SO I got me another double thick foil and took the ribs out of foil #1 and put them meat side up in foil #2. Don't need all of the liquid anymore. I put some Sweet Baby Rays on them and put them under the broiler for about 10 minutes. Waited till the sauce was darker and sizzling. They were so darn good and it is so easy. The broiling the sauce on top made the whole thing!
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Sacrilege Schmacrilege.
Smoke 'em, bake 'em, broil 'em... just don't boil 'em!
(https://media.tenor.com/images/11c52e9bb975bf8b34f854c42d4a6abc/tenor.gif)
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well yesterday I did some seasoned chicken breasts in the sous vide and they were so juicy and tender and flavorful!! that is a great way to cook white to keep it from drying out!! turned around and have bottom rump roast in it now...
:scratch: So, you & Del gonna start hangin out together? :doah: ;) :rolleyes: :laugh: :laugh:
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well yesterday I did some seasoned chicken breasts in the sous vide and they were so juicy and tender and flavorful!! that is a great way to cook white to keep it from drying out!! turned around and have bottom rump roast in it now...
:scratch: So, you & Del gonna start hangin out together? :doah: ;) :rolleyes: :laugh: :laugh:
:smoking: :sleazy: :evil: :rotflmao: :rotflmao: :rotflmao: :rotflmao:
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well, i'm gonna go and BOIL up some boneless nords in some really hot canola oil pretty soon. :nerd: :nerd:
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well yesterday I did some seasoned chicken breasts in the sous vide and they were so juicy and tender and flavorful!! that is a great way to cook white to keep it from drying out!! turned around and have bottom rump roast in it now...
:scratch: So, you & Del gonna start hangin out together? :doah: ;) :rolleyes: :laugh: :laugh:
that's the 2nd time that question or form was asked.. just sayin.......... :rotflmao: :happy1:
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well yesterday I did some seasoned chicken breasts in the sous vide and they were so juicy and tender and flavorful!! that is a great way to cook white to keep it from drying out!! turned around and have bottom rump roast in it now...
:scratch: So, you & Del gonna start hangin out together? :doah: ;) :rolleyes: :laugh: :laugh:
that's the 2nd time that question or form was asked.. just sayin.......... :rotflmao: :happy1:
WELL :scratch: :scratch: :scratch: :rotflmao:
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only you ya clown!!! :rotflmao: :rotflmao: :happy1:
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Sous vide some carntitas I had vac sealed in freezer and found. 18 hrs at 165, crisped in skillet, mmmm,
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There is no way I can plan meals 18 hours in advance. :surrender:
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'zactly. The pace things move around here sometimes, I'd start the damn thing up, forget about it and a week later no telling what I'd find. :doah:
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'zactly. The pace things move around here sometimes, I'd start the damn thing up, forget about it and a week later no telling what I'd find. :doah:
I bet it would be tender.
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'zactly. The pace things move around here sometimes, I'd start the damn thing up, forget about it and a week later no telling what I'd find. :doah:
I bet it would be tender.
:rotflmao: :rotflmao: :rotflmao: I'd probably see it in the mail soon after too :confused: :surrender: :party1: :banghead: :banghead: :taz:
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You got it, buddy! :happy1:
:rotflmao: :rotflmao: :rotflmao:
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Glenn catches on quickly dotch!! Just think tho Glenn , maybe you can boil jars n rusty rims with this contraption.. :happy1:
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Glenn catches on quickly dotch!! Just think tho Glenn , maybe you can boil jars n rusty rims with this contraption.. :happy1:
:rotflmao: :rotflmao: naw actually slowly and surely i'm starting to toss the real bad ones...........but the aint sellin new ones, so i might have to rummage threw the garbage now!!!!!!! :pouty: :rotflmao: :rotflmao:
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There is no way I can plan meals 18 hours in advance. :surrender:
ok here is another meal I cooked.. bone in pork chops for 2 or hours and then browned.. so darn juicy and tender... no 18 or 24 hour planning...
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So does it matter what kind of chunk of beef a guy sous vides? Is a bottom round or top round any different when done that way? Or top sirloin are on sale at times too.
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So does it matter what kind of chunk of beef a guy sous vides? Is a bottom round or top round any different when done that way? Or top sirloin are on sale at times too.
I have done 3 different cuts of roast beef, getting a 4th one tomorrow.. results are great!!! have not done the top sirloin yet but I'm sure I will... will be doing chicken breasts again soon too!! and again a short cooking time for them too!!!
https://foodvacbags.com/pages/sous-vide-cooking-chart
here a site I found for a guide line...
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What cut of beef? Mainly a time and temp issue. Lean and tough like round need a long long time at low temp. Tender and lean like sirloin or tenderloing not near as long but low temp. More fatty like rib eye can use a little higher temp to get the fat to render a little more.
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Mike, when thew receipe says "5 to 10 hours" how do you decide how long to cook? :scratch: :scratch:
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Ya that is quite a spread.
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for me mostly thickness of the meat and of course quality of the meat, a tough cut would be longer... the longest I did was 30 hours on a beef roast that turned out great... shortest was 2 hours for chops and chicken breasts...
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for me mostly thickness of the meat and of course quality of the meat, a tough cut would be longer... the longest I did was 30 hours on a beef roast that turned out great... shortest was 2 hours for chops and chicken breasts...
Wait. You spent the time and energy to boil a piece of meat for 30 hours? :shocked: What was it Rino roast? 😆
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naw water buffalo!! :rotflmao: :rotflmao: :happy1:
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I just did some Carnitas for almost 24 hours. Doesn't use that much electricity, especially if you use a cooler. And time doesn't matter while in Covid Jail. The Covid Winter in Rochester....
https://www.youtube.com/watch?v=zHon8E0H9B8
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did a corned beef with the sous vide and sliced it a little while ago.. tried that instead of the boiling method.. came out good!!
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did a corned beef with the sous vide and sliced it a little while ago.. tried that instead of the boiling method.. came out good!!
:surrender: :scratch: not that I really care but how do you do the souzy boily thing without boiling it? :scratch:
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did a corned beef with the sous vide and sliced it a little while ago.. tried that instead of the boiling method.. came out good!!
I always use a crock pot to make Corned Beef for Rubens. Put in the fridge over night and slice very thin on a meat slicer. Works better than boiling or baking.
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did a corned beef with the sous vide and sliced it a little while ago.. tried that instead of the boiling method.. came out good!!
:surrender: :scratch: not that I really care but how do you do the souzy boily thing without boiling it? :scratch:
the meat is in the bag so it's not touching the water vs boiling in the water.. Ken's thoughts are good too, but I'm going to put the next one on the smoker...
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Corn beef....forgot its st patties day tomorrow,nice jewish deli in st paul has the best corn beef...regular.lean or blessed(kosher),your pick,home made selection of rye bread,horseradish white cheese makes it all worth while
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If you smoke a corned beef, it isn't corned beef anymore. It is pastrami. I do both to have 2 different flavors.
My wife likes the regular Rueben. I like the pastrami and Swiss Cheese on Rye.
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If you smoke a corned beef, it isn't corned beef anymore. It is pastrami. I do both to have 2 different flavors.
yes that is right.. and after eating some of the cored beef a bit ago I think the flavor is stronger this way... and I like pastrami too!!! good eats!!! and I like think we are thinking alike!!!
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I have baked them, crock potted them and simmered them on the stove top and smoked them. They are all good.
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seeing that's it's so darn cold going to do a few chicken thighs sous vide tomorrow, smokey mesquite seasoned!!! :happy1:
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That sounds fun Mike.