Paul Bacino

So.. Getting these ready for the holidays!! Costco had Rib-Cap cuts packaged.. So I'm making a pinwheel steak with them.. probably bag em in 4s. Sous vide @ 140ish and sear on my Boiler plate When the time comes for a party!!

And NOW.. for some completely DIFFERENT Mussel Broth Ramen

Yes.. RT Across the bone @ about 2" intervals 4 Bone service pieces __ Perfect for Sport outings ( Like our loser Footballteam )

Baby Back Rib Bites So these are the result of BB ribs cut into 2" horizontally strips, shorted , rubbed ( over night ) smoked in cherry wood.. Then basted and finished on the grill

Very Nice.. liamsaunt

Made Jerk Chicken Ramen I used this Rub for my grilled chicken. I used the chicken for the soup and the left over bones went into stock along with a bit more ginger ,Gong Boa, Molassas, green onion for the broth

Pampered chef.. chopper!! I use it all the time.

Norm..I used the same. Point..for my meat balls...see my prime brisket...looked good...saving the flat to smoke

The Meat Ball slider " Nebraska vs Wisconson " Prime Brisket The Blend --Prime Brisket/ Short Ribs/ Pork Butt -- #10 course grind The Balls -- Standard meat ball mix for me/ Pepper/ bread/ milk/ egg/ parsley/ good garlic/ Cheese--Now don't kill the player ( wee bit of sugar ) The game layout-- Balls/ Sugo/ Pepperidge Farms sliders/ Lays chips

3 buck chuck

Shelby _ I'm gonna make my own buns!! Would be a first and something I have always wanted to do!! Thanks

I dont have any pictures.. I have a 1.5 hrs Cabela grinder.. my sausage is course grind.. #10.. natural Hog casing..sometimes I will use lamb ( thinner ).. ( Pork Butt )-- I use just fennel ( Cracked )/ fennel; powder. pepper ( blk and red flake ) .. salt.. sometimes a Carlo Rosse wine.. add what ever you wish.. from there. But that is my traditional. Sometime I will take pictures.. but this is an Italian sausage!!

Getting ready to make Sausage with Roasted peppers!!

Black-eyed Pea and Pork Soup Beans/Peas Cooked in a 3/1 Water stock with carrot/ celery onion/ garlic/ bay/ hard salami/Penzy North-woods seasoning ( cooked/cooled three times ) Later To this Bean/Pea stock I added fresh garden tomato puree Pork was slow roasted and pulled added and cooked 30 mins Add cilantro and lime to finish

Yes..RT...charred leek...what I do.....is wrap it in foil...works great

Weekend entertainment: Beer Butt Chicken -- Morel Risotto -- Roasted Cauliflower

all is true as long as non of that.. juice doesn't push out ( break out ) of the sear I really didn't notice.. much extrusion in these.. Like all the .. juice was pushed under the umbrella of the Activa ( middle ).. and kept inside But.. I could have been doing some pre-game quaffing and just missed it My standard cook is side one .. more than side 2. and as the blood juice.. begin to perk through after the flip.. ill start the finger touch.. usually when the juice begins showing up a 1/3 of the way in from the edge. its close to medium.. " I didnt see that with these Cheers Doc

Nice Suz

Now like rotuts said.. That would not be fun.. and why would I reform those perfect patties.. it would only compress the meat more. Then it wouldn't be an experiment either. ( A little side bar-- my wife said it caused her heart burn.. and would never eat them again ) I noticed nothing-- taste differance or ill effects

Can it be Jaccarded..to help tenderize it a bit/ prior to SV ? I do that with pork cutlets, a lot..rather than pounding them. Paul

Yep.. But this doesn't happen.." the juice stops ..half way ..or that appears to me. I usually cook longer on side one.. rather than the constant flipping. That way I get a nice crust developed

here is the only pre -shot I have

No.. RT ----Not frozen in my experience .. the meat contracts. on the outside.. first.. which in turn.. pushes the juice up in the middle up.. causing the Bubble effect. Its probably not blood, but juice of fats and all

So I was having company for the opening Football season. One of the local food store had Hamburger patties on sale. So, I opted to use them 85/15 chuck. They were only probably 3/4 " thick. When I got them home.. that seemed like a wimpy thickness. So , Idea Lets fuse 2 patties using Activa -RM-- so I treated one side ( dusted like a chicken breast ) - put together, and place them in frig for about 2 hrs.. to meld Took them out about 45 min prior to cook. Then off to my flat top to cook.. usually these thick burgers 1 1/2 icnches, get a big blood bubble in the middle, even if you dent them prior to cooking. What I notice with the Activa-Rm barrier in the middle , this really didn't happen. thick the meat juice collected just under, that in-side half. So i flipped and cooked side two. Really was amazed how uniform they cook and how the juices real stayed inside. No pictures as the game was on. Just thought I would share. PB

BonVivant --- "I removed the hook from the eels's jaw" Good idea Looks wonderful!! Cheers