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Thread: What are you eating???

  1. #411
    Die Winter Die Snaketamer's Avatar
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    Did a $12 sirloin tip roast in the soux vide water oven. Coated it with dijon mustard as a binder to hold the beef steak spice on. Placed it in a vacu-seal bag with liquid smoke and worchestshire sauce. Soux vide'd it for 48 hours and then on the Weber for a nice sear. It was as good as any prime rib roast I've ever had!

  2. #412
    nom nom nom RedSN's Avatar
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    Big fan of the soux-vide. But 48 hrs?


    -Don____________

  3. #413
    Die Winter Die Snaketamer's Avatar
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    Quote Originally Posted by RedSN View Post
    Big fan of the soux-vide. But 48 hrs?


    Yeah, 48hrs... not necessary but, wanted to try that length of cook. Usually, I do the sirloin tips about 30hrs @ 132 *F. It's amazing how a lesser cut of meat can be so good.

  4. #414
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    Lunch joint today....went with Tagliatelle Ragu Mantovana


    IMG_1483.jpg

  5. #415
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    First brisket on the new smoker.

    Started at about 3:30 am

    Had a bit of a hiccup after I wrapped it. Around lunch. It started to rain and I forgot to lock the touch screen on the control. Rain literally dropped off the front and was dripping directly on the off button. It Turned off the smoker and lost a lot of heat before I caught it and restarted.
    Hit the right temp at around 6. And then a couple hours of rest. The best home smoked brisket I have had.

    Tender, juicy and full of flavour. Full now but can’t wait for brisket sandwiches tomorrow.

  6. #416
    Club Supporter Old Fart's Avatar
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    Always enjoy a leftover stir-fry.

    Mike

    04 GT
    89 LX...bye-bye!!
    67 Cougar x 2...should have kept them!

  7. #417
    Die Winter Die Snaketamer's Avatar
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    No pictures but, soux vide'd a rack of lamb for a few hours and put it on the Weber for a nice sear. Also had pan fried baby potatoes with garlic/dill and sour creme for dipping. Love me some snap peas, too.

  8. #418
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    I picked up 2 double packs of AAA Tri-tip roasts at Costco Business Center in St. Catherines on Aug 25 th. Had a $25 off per package.
    Never seen Tri-tip and $25 off.
    Sous-vide 2 hrs at 120 degrees and then bbq extra high all sides.
    Sliced thin with carnalized onions and au jus on bun with creamy horseradish dip.
    Rare 130 and juicy.
    Sorry can't post pics.

  9. #419
    nom nom nom RedSN's Avatar
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    That’s a solid medium-rare at 130

    Perfect IMO
    Last edited by RedSN; 09-04-2023 at 10:45 PM.
    -Don____________

  10. #420
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    I have a long walk from BBQ into the kitchen so at sous-vide 120, the high priestess found it to be cooked 130 to her liking by the time I carried it in.

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