February 1, 20232 yr comment_618981 You will never beat a grill or fire when it comes to smash burgers. Or wings Or sausage gravy Or skewers Ok, I'll stop now.
February 1, 20232 yr comment_618982 On 2023-01-20 at 3:49 PM, Piggy 1 said: Same here. I use temp probes for things like brisket. Sorry i had to run out. Yeah its basically what you said. You place your meat in a vacuum bag ,set the device to desired temp and time. Like someone said ,steaks and chops ,you sear to give them a nice finish. Did a leg of lamb a few weeks back ,finished it in pellet grill. Was amazing. Check out sou vide everything on You Tube. Got lotsa nice pointers and tips from him already. I use the water method to seal my meat in a zip lock bag and zip is closed 90% then put it into the sous vide and the water pushes the air out, then zip close. Add a weight to hold it down and viola. No need to buy a vacuum sealer. Then finish on the grill. Edited February 1, 20232 yr by BaconNBigBlue
February 10, 20232 yr comment_620490 Frying up some walleye for Friday visitors - they were swimming a week ago. You can go halfway around the world - you won't beat a Manitoba ice fished walleye.
February 13, 20232 yr comment_620671 Co-op had the twin packs of pork tenderloin on sale for $3.99/lb this week. Walmart was twice the price. Safeway has asparagus for $3.49/lb and for February a nice tender size too. Did a quick indirect smoke on the tenderloin and grilled the asparagus. Pretty fine Sunday dinner. https://opeforum.com/attachments/6d1eda12-cf65-4cac-8a2c-15a7d17caac7-jpeg.364657/ https://opeforum.com/attachments/58dd9b2d-29d0-4f3a-9966-bcb86251e973-jpeg.364658/
February 13, 20232 yr comment_620779 The breakfast wraps they make at Tim's - easy and fairly cost effective to make your own - esp. if you watch sales for the ingredients A wrap, eggs, bacon, hash browns, cheese & some sort of sauce if you like Great breakfast, portable lunch and works great for supper too
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