What Are You Eating Right Now?

[Hawkeye OG]

I bought an 8lb porkloin for 12 bux. Made about 7 1.5" chops, 5 1" chops, a pork loin roast and just diced up the rest for a stew or something. Have the 7 1.5" chops marinating right now in a vacuum sealed bag with a rub, garlic, rosemary and liquid smoke. I'll sous vide them tomorrow. Pan sear in the cast iron for dinner for most of the week.

 

[number51]

I bought an 8lb porkloin for 12 bux. Made about 7 1.5" chops, 5 1" chops, a pork loin roast and just diced up the rest for a stew or something. Have the 7 1.5" chops marinating right now in a vacuum sealed bag with a rub, garlic, rosemary and liquid smoke. I'll sous vide them tomorrow. Pan sear in the cast iron for dinner for most of the week.

Iowa is the pork capital of the world, and those chops sound like they're worth the drive. $12 for 8 lbs is insane, giant pork chops for $1 each and a free roast and stew meat. Did you have the butcher cut everything up for you, and was this a grocery store or a butcher shop?

 

[oober]

Just bought a 20 lb whole beef rib eye for $ 7.99 lb. Custom cut 1 " steaks.
So tonight's dinner will be cast iron rib eye steaks seared in the cast iron then onto the oven for about 5-7 minutes or so .
Along with sauted onions and baby bella mushrooms to cover the steak .
Steamed asparagus and french bread with a garlic spread.

Kids are having chicken nuggets and macaroni&cheese.

Top shelf beef? Do they have more if it's well marbled rib eye roast for 7.99 a lb... I'm all over that...

Anyways the only way to perfectly cook a steak is Sous vide 130 deg for varying time depending how big it is then yes sear in a cast iron skillet that is hot as hell with some butter.

 

[oober]

Had the son over tonight. Made home made pizza.. Made the dough, wasn't very happy with it, but everyone said it was good, kind of a virgin crust. It was crunchy and held up all of the toppings, but a little think for my liking when trying to make a thin crust.

Toppings were

Italian Sausage
Pepperoni
Onions
Green Peppers
Mushrooms

Put a little ground Morita chiles on it.

 

[Fatman LOU]

Top shelf beef? Do they have more if it's well marbled rib eye roast for 7.99 a lb... I'm all over that...

Anyways the only way to perfectly cook a steak is Sous vide 130 deg for varying time depending how big it is then yes sear in a cast iron skillet that is hot as hell with some butter.

Top shelf all the way. The promotion they had was if you buy the whole loin it would be $ 7.99 a lb.
If you bought just a half loin it would have been $ 8.99 a lb.
I dont know how many they had but i got one of the last whole loin.
I would have ate the fat if the wife did'nt stop me, it was that good.

I been thinking about getting Sous vide, just haven't pulled the trigger.

 

[Fatman LOU]

Kill me now.

Tbf, here is me mentioning it back in October:

http://www.chicitysports.com/forum/showthread.php?p=3184007

Maybe he got it from me. I'm gonna go with that.

Yeah right, lol

 

[nvanprooyen]

Yeah right, lol

I was just fucking with you. You're ok in my book.

 

[Fatman LOU]

I was just fucking with you. You're ok in my book.

And that's why you got my vote for the Hall Of Fame, you have good instincts .

 

[MDB111™]

6 eggs
6 bacons
2 whoweeet bread
Franks red hot---I put that shit on everything!

 

[Spunky Porkstacker]

6 eggs
6 bacons
2 whoweeet bread
Franks red hot---I put that shit on everything!

You've been changing your avatar a lot.

 

[MDB111™]

You've been changing your avatar a lot.

yeah, once in a decade is karayzee!!!

 

[oober]

Top shelf all the way. The promotion they had was if you buy the whole loin it would be $ 7.99 a lb.
If you bought just a half loin it would have been $ 8.99 a lb.
I dont know how many they had but i got one of the last whole loin.
I would have ate the fat if the wife did'nt stop me, it was that good.

I been thinking about getting Sous vide, just haven't pulled the trigger.

Sous Vide then sear, the best way IMO to cook a good steak... No gray ring with Sous Vide... You want it rare, or medium rare, it will be from edge to edge. Non of this well done on the out side, medium well little further in, medium after that than medium rare on a little bit in the center.

I use it all the time..

 

[oober]

Made an egg bake this morning with left over ingredients from my pizza cook last night.. Added potatoes.

In a large cast iron skillet

cook potatoes with onions green peppers
clove of finely cut garlic
italian sausage
mushrooms
1/2 stick of butter
salt and pepper

add the eggs w/milk mixed
put some american cheese on top

put in oven for 20 min at 300...

 

[HeHateMe]

Sous Vide then sear, the best way IMO to cook a good steak... No gray ring with Sous Vide... You want it rare, or medium rare, it will be from edge to edge. Non of this well done on the out side, medium well little further in, medium after that than medium rare on a little bit in the center.

I use it all the time..

Yes!

 

[MDB111™]

Yes!

Would yuns believe I fucked up a sous vide steak the other day?

2 ribeyes. Same bag(maybe that's where I went wrong?) 2 hours at 139 degrees. seared on grill. One steak was good, while the other sucked harder than a Dyson.

Bad cut? Where did I go wrong?


Today for NASCAR I have four NY strips. Any recommendations for time in the bath? or other methods?

 

[HeHateMe]

Would yuns believe I fucked up a sous vide steak the other day?

2 ribeyes. Same bag(maybe that's where I went wrong?) 2 hours at 139 degrees. seared on grill. One steak was good, while the other sucked harder than a Dyson.

Bad cut? Where did I go wrong?


Today for NASCAR I have four NY strips. Any recommendations for time in the bath? or other methods?

I would guess u fd up.

 

[MDB111™]

I would guess u fd up.

great, thanks!

 

[HeHateMe]

I just ninja grinded some bacon into some grass fed beef and will griddle smash into burgs with frozen leftovers queso from superb

 

[MDB111™]

I just ninja grinded some bacon into some grass fed beef and will griddle smash into burgs with frozen leftovers queso from superb

that sounds good. do you go with jalopeno or any fire?

 

[nvanprooyen]

Would yuns believe I fucked up a sous vide steak the other day?

2 ribeyes. Same bag(maybe that's where I went wrong?) 2 hours at 139 degrees. seared on grill. One steak was good, while the other sucked harder than a Dyson.

Bad cut? Where did I go wrong?


Today for NASCAR I have four NY strips. Any recommendations for time in the bath? or other methods?

I don't know shit about sous vide, but I'd guess seperate bags would probably help things cook more evenly. Shrug.