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1 hour ago, Johnsfolly said:

What's with you and photos today?  Doesn't the written word spark your imagination? You need to read less internet posts and maybe read a book (without pictures) :rolleyes:!?!

My wife taught Educable Mentally Handicapped for many years, she assures me that I would have been part of the program, BD, ADD or something. She explains to me that many of us are visual/hands on learners.....lets not get into phonics..... just sayin  

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         Ok lets get back to the good stuff,

Since I am a visual kind of guy there will be pictures. Eight to be exact so here we go. Still wanting to sous vide a prime rib roast it was time to quit pacing the floor and do it. On the way home from a poor waterfowl scouting trip I hit the market. Have a good friend who is a meat cutter there. I go in and ask hey Todd, Can you cut me a bone in prime rib roast bone in. Sure I can you want it without the bone? I can do that too. Sure Todd. So he cuts me one and says not quite three pounds will that be OK? Yep it will be fine. So he wraps it for me, I take it from his hands and about gag! 

thumbnail_0104181323[1].jpgthumbnail_0104181323a[1].jpg    

 I had no idea of the price. As you all know we eat mainly what we harvest. Yes we split a steak once and awhile but one at a time :) . If I mess up this I will be sick!  So I have been doing some armchair research on sous vide prime rib, yes the research had pictures which help but until I di it myself i will never know. I began to sweat. Sat in the fridge a couple of days until I was about ready. Last night we seasoned the roast with salt for the night. Pulled it out this morning and vac sealed it as the pot came to temp.

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 Popped it in the bath for six hours--------------------------------------------------------------------------->DSC_0003.JPG

   You know the watched pot never boils and in this case they are right. Getting closer to pull out time We ground black, pink and green peppercorns coarsely. To that we added celery seed, and rosemary. Heated the oven to 425 degrees. Pulled the roast and dried it reserving the liquid in the bag. After drying did an egg wash and coated roast with spice mixture,

DSC_0004.JPG  Into the oven on the rack for fifteen minutes to get a crust.

   While this was going on the reserved juice and beef stock went into a pan to reduce for au jus. When meat was ready to pull from oven I did just that and had to stare at it for another fifteen minutes as it rested. I began to sweat again  this time in anticipation .:) You all know the way you get slicing into a good watermelon, hoping it really is a good one?  Ok Ready? Time to slice,DSC_0005.JPG  

 I got the side well seasoned piece and then sliced the next one for the Mrs. Plated this up with a half of a baked potato and just for my buddy Ness some nice peas :) ,

DSC_0006.JPG  Success and all that worrying was for naught,

DSC_0007.JPG    Story with pictures over. Would this of been better without pictures? I don't think so,

  BilletHead

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29 minutes ago, MOPanfisher said:

I have noticed that often philosophy is preceeded by bourbon.

        I am pushing 60. Drink maybe two or three beers a week. Mixed drink or wine once a month maybe average. Never been drunk or intoxicated. Like it that way. I am a firm beliver there has to be someone to tell  and remember the correct story. Yep I am that guy,

  BilletHead

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Wife's bread loaf.

fullsizeoutput_995.jpeg

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4 minutes ago, BilletHead said:

Story with pictures over. Would this of been better without pictures? I don't think so,

Very nice post Marty. The pictures do the post justice. That was a great looking piece of meat. Well Done my friend!

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17 minutes ago, Gavin said:

Carnitas & Cowboy Beans went well on the river yesterday afternoon. Many rainbows & smallmouth punished & released. Doing laundry, missed the rain.

         I want pictures darn it Gavin!

BilletHead

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17 minutes ago, Johnsfolly said:

Marty - as I mentioned earlier, I do understand. Just giving you a hard time requiring a photo essay to make hash :).

        Hey I seem to have a thing about hash. Ate it quite a bit growing up. Like meat loaf. Perhaps if you did a nice step by step with lots of pictures you could change my mind? Just saying :),

Billethead

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Well Billethead, after your prime rib post you have peaked Momma Bears interest in sous vide, much more successful than the deer tartar.  What brand/model do you recommend? 

 

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19 minutes ago, grizwilson said:

My wife taught Educable Mentally Handicapped for many years, she assures me that I would have been part of the program, BD, ADD or something. She explains to me that many of us are visual/hands on learners.....lets not get into phonics..... just sayin  

        I no whut u meen Griz. Glad I hav Pat siting nxt two me two ask questins whn I got sum,

BilletHead 

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