OT—cooking thread

[HuskerPAC]

I do most of the cooking at my house. I actually enjoy it and try to make fancier stuff, different types of cuisine, and use a lot of different techniques. I used to not cook much unless it was on the grill. But I’ve really found enjoyment in the whole process of cooking and flavor development.

Tonight I used a sous vide for the first time for a venison tenderloin. Kind of thought the tool was gimmicky, but I now think it will serve a purpose for certain items. Had a black pepper marinade with garlic and butter, brought it to 131° and then quick seared it with duck fat in cast iron. My wife hates deer but ate 2 slices.

 

[BluesBucksNHuskers]

Considering Sous Vide just for the waterfowl side of things, I love goose and all duck but if I fuck up and get on the medium side of medium rare it goes downhill quick. I’d still pan sear on the fat side to render the fat because next to bear fat there’s nothing better.

On a side note, I must eat too much venison because I pulled up your picture before I read your post and thought “that’s weird, his steaks have the same texture as venison or elk, but the same size as a back tenderloin cut of venison.”

 

[HuskerPAC]

Considering Sous Vide just for the waterfowl side of things, I love goose and all duck but if I fuck up and get on the medium side of medium rare it goes downhill quick. I’d still pan sear on the fat side to render the fat because next to bear fat there’s nothing better.

On a side note, I must eat too much venison because I pulled up your picture before I read your post and thought “that’s weird, his steaks have the same texture as venison or elk, but the same size as a back tenderloin cut of venison.”

Sous vide would be perfect for waterfowl.

 

[Toe]

If I'm gonna slow cook a piece of meat before I sear it, I'll be doing the slow cooking on my smoker, thanks.

 

[Daddy]

Considering Sous Vide just for the waterfowl side of things, I love goose and all duck but if I fuck up and get on the medium side of medium rare it goes downhill quick. I’d still pan sear on the fat side to render the fat because next to bear fat there’s nothing better.

On a side note, I must eat too much venison because I pulled up your picture before I read your post and thought “that’s weird, his steaks have the same texture as venison or elk, but the same size as a back tenderloin cut of venison.”

Alright, I've got a dumb question about cooking waterfowl.

 

[redzoner]

I have been using Sous Vide for three years now and there are so many things it's my primary option for because it always turns out perfectly cooked to temp.

I'm a big fan of doing wings. Couple bags of them cooked to the perfect temp and then you finish them anyway you want; Deep Fry, Smoker, Grill, Oven.

 

[DrinkItIn]

Sous vide is one of the best investments anyone can make. I still use my smoker a ton, but sous vide is an excellent addition to any kitchen.

 

[BluesBucksNHuskers]

Alright, I've got a dumb question about cooking waterfowl.

Shoot, I came a long way this year at it haha

 

[Faux Sean Callahan]

Doing a pork shoulder today on the smoker.



Trying out this guy on it. Really like this brand.






Now stop staring at my butt

 

[MtnHusker]

I really enjoy cooking and love my Sous Vide. Hard to beat a Reverse Seared Sous Vide Steak. Salmon, tenderloins, chicken, burgers, steaks, brisket,.......... I can feed a pile of people at the Lake using the Sous Vide. Have burgers cooking with the Sous Vide at 125 degrees and then when everyone shows up just sear them off quickly on the grill. Same goes for ribs, wings.... Hard to cook for a big group of boats coming over when you don't know exactly when they are going to show up. Lake Time is a little more casual than real time and I don't want to be slaving over the grill all day

 

[Driveway Jordan]

Any thread about cooking begins and ends with Dean's smoked prime rib recipe...

 

[Daddy]

Shoot, I came a long way this year at it haha

Explain it to me like I'm 5. How is it safe to cook waterfowl to a medium or medium rare, etc, but it's unsafe to do that with chicken meat?

 

[Toe]

Doing a pork shoulder today on the smoker.
View attachment 8151


Trying out this guy on it. Really like this brand.

View attachment 8152


View attachment 8153

Now stop staring at my butt

Incidentally, I did that last weekend, and used a bit of Kinder's woodfired garlic seasoning in my rub.

 

[betsch]

The best brisket I make is in the Sous Vide. Do it for 48-72 hours then finish on the smoker and it is tasty and not dry. I have dried out too many briskets on the smoker, this is way too easy (especially with meat prices these days).

 

[Faux Sean Callahan]

Incidentally, I did that last weekend, and used a bit of Kinder's woodfired garlic seasoning in my rub.

Thats the one I use on my steaks/burgers

 

[redzoner]

Explain it to me like I'm 5. How is it safe to cook waterfowl to a medium or medium rare, etc, but it's unsafe to do that with chicken meat?

You can cook chicken to medium or medium rare in a sous vide.

The temperatures commonly used for food safety are based on reaching that temperature and then you're fine but it actually is a logarithmic scale that it is still safe if you hold it at a lower temperature for a longer time.

 

[Huskerbuck85]

Ever since I got cast iron I’ve started cooking again a little more. I’ve gone in spurts over the years. This was last nights veggies with my Ribeye.

 

[BingoDingo]

Doing a pork shoulder today on the smoker.
View attachment 8151


Trying out this guy on it. Really like this brand.

View attachment 8152


View attachment 8153

Now stop staring at my butt

Man, Kinder's Hot BBQ sauce is my new go to for my wings. I have a couple of their dry rubs too...super legit.

 

[Bootleg11]

Doing a pork shoulder today on the smoker.
View attachment 8151


Trying out this guy on it. Really like this brand.

View attachment 8152


View attachment 8153

Now stop staring at my butt

Saw that Kinder's seasoning at wal-mart. Any good?

 

[Faux Sean Callahan]

Saw that Kinder's seasoning at wal-mart. Any good?

I haven't used the peach bourbon yet (well it is on the smoker), but the garlic one is my go to for steaks/burgers.

I am a fan so far.