Show Us Your Meat, and We'll Show You Ours

[ScottyB]

i've had a lot of weird, pig-part PA dishes (hog's maw, stuffed with taters/sausage is good stuff for example) but never tried scrapple. it just seemed a little too...spammy?

[Mike]

i've had a lot of weird, pig-part PA dishes (hog's maw, stuffed with taters/sausage is good stuff for example) but never tried scrapple. it just seemed a little too...spammy?

no such thing as "too spammy."

[Apoc]

I like spam, but IMO they're nothing alike. Scrapple is probably closer to pate than it is spam. Fry it it up and it's crispy on the outside, soft on the inside. YUMMMMMM

[JustinG]

God damn I might have to look into buying one of these things. You guys are making me jealous.

Ill let you know how this Hamilton Beach unit works out. I like the fact that it is dual purpose, Sous Vide and Slow Cooker in one. Compared to the Anova, I think the price is on point.

[JPolen01]

God damn I might have to look into buying one of these things. You guys are making me jealous.

Ill let you know how this Hamilton Beach unit works out. I like the fact that it is dual purpose, Sous Vide and Slow Cooker in one. Compared to the Anova, I think the price is on point.

Please do. The wife was saying she wants a new crockpot since the one we have doesn't have good temperature or timer controls.

[JustinG]

God damn I might have to look into buying one of these things. You guys are making me jealous.

Ill let you know how this Hamilton Beach unit works out. I like the fact that it is dual purpose, Sous Vide and Slow Cooker in one. Compared to the Anova, I think the price is on point.

Please do. The wife was saying she wants a new crockpot since the one we have doesn't have good temperature or timer controls.

Strips are in the water, set for 4 hrs, not sure what times you guys typically do?

Steaks were vaccum sealed straight outta the fridge and sat out at room temp while the water heated up, so about 15 min at room temp.

I am guessing that 2hrs is sufficient? What say ye?

Plan to heat up the cast iron and season with Salt, Pepper, Garlic, and Butter

[WRXtranceformed]

I'll probably eat Chick-Fil-A tonight.

[Sully]

2 hours is plenty. I'll do hour and a half just to be safe most of the time. But most time tables say 45 to a hour. I don't really agree with the 45.

No real need to bring them up to room temp. (others may feel differently)

It really depends on thickness. But anything under 2 inches should be fine at 2 hours. Even 2 inches can be done in 2 hours. Check out some online time and temperature guides. They vary quite a bit though.

Anything other than medium rare is kind of a waste. This is where you'll also see variance in online charts. What temp is what.

Although you can't technically over cook them, textures do change after a long enough time.

I've also experienced some werid thing where the steaks look super gray and overcooked after searing but by the time the meal is over, what little bit is left on the plate is super red. :dunno:

I don't like strips cooked sous vide (but then I don't really like strips) ribeye are really good. Sirloin even comes out ok. Tenderloin is good too. My strips were kinda tough.

Also, one benefit of the Anova is the ability to change your cooking vessel size. If its just me and one other, I'll throw them in a tall pot. If its 3 or more, I'll put them in the large poly container. Like rex's but the next size up. Could easily hold 8 without crowding. Or a whole slab of ribs or brisket if you start trying those. I've done as many as 14 steaks at a time with the Anova in a big cooler (still within the water range of the anova)

[CaptainHenreh]

Also, one benefit of the Anova is the ability to change your cooking vessel size. If its just me and one other, I'll throw them in a tall pot. If its 3 or more, I'll put them in the large poly container. Like rex's but the next size up. Could easily hold 8 without crowding. Or a whole slab of ribs or brisket if you start trying those. I've done as many as 14 steaks at a time with the Anova in a big cooler (still within the water range of the anova)

Def no need to bring to room temp. If they aren't frozen, put them in the bath.

The above was the big issue I had with the HB unit when pack tried to sell me on one. Ohh, a very strictly temp controlled crock pot? Good for you guys, I guess but how do I brisket? Or ribs? Hint: ya can't.

[Sully]

You can do it from frozen too. Double the time. At least that's what the Internets say. I've done it. Not sure about quality or temperature safety though

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[Senor_Taylor]

I'll probably eat Chick-Fil-A tonight.

I'm eating KFC tonight. Quality.

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[WRXtranceformed]

I'll probably eat Chick-Fil-A tonight.

I'm eating KFC tonight. Quality.

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I ended up eating ribs hush puppies and pulled pork from one of the best bbq joints around

[CaptainHenreh]

I ended up eating ribs hush puppies and pulled pork from one of the best bbq joints around

Macs?

[WRXtranceformed]

I ended up eating ribs hush puppies and pulled pork from one of the best bbq joints around

Macs?

No that would have been even better!! 521 BBQ, where you can buy their pig by the pound. Hrnnngg. #2 on my list next to Mac's at #1. Also super convenient because it's 3min from my house.

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[JustinG]

Results from Friday night.


Apple smoked drum sticks with a dry rub from yesterday

[Apoc]

What doneness is that steak considered? That pink doesn't look particularly appetizing to me... is that common for the cooking method?

[JPolen01]

What doneness is that steak considered? That pink doesn't look particularly appetizing to me... is that common for the cooking method?

Yeah I was gonna comment on that as well. I'm assuming that's medium rare but why is it such a pale pink?

[Sully]

Yea that doesn't necessarily look the same as some of mine but color can be somewhat misleading with sous vide. That looks medium though.

Here's a rare sirloin (not on purpose) I did in a Styrofoam cooler and some hot water

[Img]http://i.imgur.com/v2W5Hgk.jpg[Img]
http://i.imgur.com/v2W5Hgk.jpg
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[WRXtranceformed]

What doneness is that steak considered? That pink doesn't look particularly appetizing to me... is that common for the cooking method?

Agreed, that looks very medium. Call me old fashioned but there is something that strikes me the wrong way about cooking a steak in a bag underwater. Give me a searing hot grill or a broiler any day. One of you guys can feel free to prove me wrong and feed me one of your steaks any day though

[Apoc]

Something nice about a month of paternity is I finally get some time to cook. I used to do it all, before we moved, but I rarely cook these days because there are days I don't get home until 6-6:30. I've also gotten to do the food shopping, which always leads to me buying something that catches my fancy and making it. This time around it was a resurfacing of my grandfather's roast pork sandwich recipe.

There really isn't much to this one. Roast a pork shoulder in an over bag with the aromatics of your choice. In this case I crushed some garlic and threw in some rosemary from the bush that's growing unchecked in our back yard. Salt, pepper, and a little bit of olive oil complete the package. I roasted it for 90 minutes at 375; enough to reduce all the fat. Take it out, let it rest, slice it, and put it in a crock pot with onions, the gravy, two cups of water, and a tbsp of cornstarch. Cook four hours and serve on rolls with grated pecorino. Oh, and a beer.

I usually do this with a full shoulder, but this time I wanted less meat and cook time. This was my first time doing a boneless shoulder and I didn't notice any major difference in flavor. If anything, there was less liquid fat after the roast.

For some reason I can't take clear pictures in my kitchen. Need to turn more lights on, I guess.