What's Cooking?

[Terrierman]

42 minutes ago, MOPanfisher said:

Well here is the finished brined, then smoked turkey.  It is darn good.

What did you decide on the hindquarters?  I dearly love smoked brined turkey.  Stays nice and moist with great flavor and texture.  Yours looks uhhh .... perfect.

Edit:  you have some tonnage there.  Feeding teenagers?  They are so much fun to cook for.  Put it AWAY.

[MOPanfisher]

3 hours ago, Terrierman said:

What did you decide on the hindquarters?  I dearly love smoked brined turkey.  Stays nice and moist with great flavor and texture.  Yours looks uhhh .... perfect.

Edit:  you have some tonnage there.  Feeding teenagers?  They are so much fun to cook for.  Put it AWAY.

It was our church thanksgiving dinner for the community.  The turkey was moist and tender, and very good flavor.  The deer hind quarter is probably slated for New Years Eve at friends house, no actual meal just lots of food and everybody just "grazes" as they feel hungry.  

[BilletHead]

        Sous Vide Rocks!,

   The new cooking item gets it's first use. I did a test run yesterday with just a pot of water to familiarize myself with the unit. Then thawed out a section of venison loin from my archery buck. This morning did some S&P and thin sliced wild garlic , some cumin seed and sealed it into a bag,

   Into the hot water bath it went. 134 degrees. We were going to be gone today for a spell so I set it for six hours but wanted it to go for four. 

    Got back in time to pull it at four hours. Patted it dry and seared it in a real hot cast iron skillet in some goose fat. Top, bottom and sides,

     Put it on a plate and just stared at it wondering what it would look like with the first slice ...... Are you ready for this?,

     Took a taste test. Oh my gosh it was super tender, juicy and real tasty. I will never cook back strap any other way. Adjust spices maybe. Made a compound butter with hazelnut coffee and maple syrup.   If everyone cooked deer this way we would have less deer in the woods. Fresh lettuce from the garden as a side,

      

BilletHead is planning the next dish .

[Gavin]

Looks great! Have the same Anova device. Makes some great stuff.

[BilletHead]

1 minute ago, Gavin said:

Looks great! Have the same Anova device. Makes some great stuff.

          Yep, remembered when you got yours Gavin. I see so much potential with this thing. I am in the process of saving duck legs and when the Canada geese start showing up will be doing the same. Confit in the future and using the Sous Vide I can use less goose fat in the process . 

  BilletHead

[MOPanfisher]

Looks fantastic!

[Gavin]

Have checked its accuracy a couple different ways. It is very accurate to temperature . What you dial in is what you get. Have had ours for  couple years. Holds up well. 

[Terrierman]

3 hours ago, BilletHead said:

        Sous Vide Rocks!,

   The new cooking item gets it's first use. I did a test run yesterday with just a pot of water to familiarize myself with the unit. Then thawed out a section of venison loin from my archery buck. This morning did some S&P and thin sliced wild garlic , some cumin seed and sealed it into a bag,

   Into the hot water bath it went. 134 degrees. We were going to be gone today for a spell so I set it for six hours but wanted it to go for four. 

    Got back in time to pull it at four hours. Patted it dry and seared it in a real hot cast iron skillet in some goose fat. Top, bottom and sides,

     Put it on a plate and just stared at it wondering what it would look like with the first slice ...... Are you ready for this?,

     Took a taste test. Oh my gosh it was super tender, juicy and real tasty. I will never cook back strap any other way. Adjust spices maybe. Made a compound butter with hazelnut coffee and maple syrup.   If everyone cooked deer this way we would have less deer in the woods. Fresh lettuce from the garden as a side,

      

BilletHead is planning the next dish .

That is high praise coming from the likes of you.

But.

Honestly.  Flavored coffee?

[BilletHead]

8 minutes ago, Terrierman said:

That is high praise coming from the likes of you.

But.

Honestly.  Flavored coffee?

       Yes me likes my flavored java. Not all the time but like it.  # Guilty pleasure ,

BilletHead

[Mitch f]

So I had my Costco ribeye cap steaks cooked Sous Vide for the first time tonight to celebrate my wife’s 40th BDay. Fantastic flavor. My oldest daughter said it reminded her of high grade sashimi instead of steak. Finished it with a blow torch. Absolutely great but we all agreed we like the charcoal grill version better.