6 minutes ago, rebusrankin said:

Does Virden only have 5 restaurants?

6

On 2023-01-20 at 3:49 PM, Piggy 1 said:

Same here. I use temp probes for things like brisket.

 

Sorry i had to run out.

Yeah its basically what you said. You place your meat in a vacuum bag ,set the device to desired temp and time. Like someone said ,steaks and chops ,you sear to give them a nice finish. Did a leg of lamb a few weeks back ,finished it in pellet grill. Was amazing. Check out sou vide everything on You Tube. Got lotsa nice pointers and tips from him already.

I use the water method to seal my meat in a zip lock bag and zip is closed 90% then put it into the sous vide and the water pushes the air out, then zip close.  Add a weight to hold it down and viola.  No need to buy a vacuum sealer.

 

 

Then finish on the grill.

 

 

Edited February 1, 20233 yr by BaconNBigBlue

Suddenly, my leftover pizza for lunch seems woefully inadequate.

Frying up some walleye for Friday visitors - they were swimming a week ago. You can go halfway around the world - you won't beat a Manitoba ice fished walleye. 

Co-op had the twin packs of pork tenderloin on sale for $3.99/lb this week. Walmart was twice the price. Safeway has asparagus for $3.49/lb and for February a nice tender size too. 
 

Did a quick indirect smoke on the tenderloin and grilled the asparagus. Pretty fine Sunday dinner. 
 

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The breakfast wraps they make at Tim's - easy and fairly cost effective to make your own - esp. if you watch sales for the ingredients

A wrap, eggs, bacon, hash browns, cheese & some sort of sauce if you like

Great breakfast, portable lunch and works great for supper too