Plate ‘em up

[np307]

Classic. Spaghetti and venison meatballs. Fresh basil on top.

 

[Wildabeest]

Neighbor brought me some more chinook salmon he caught. Good stuff!

 

[Tiredofthebickering]

Grilled double pork chops, scalloped taters and garden green beans.

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Those chops are one of my favorite things to reverse sear with the sous vide. They are so delicious and moist.

 

[Wildabeest]

Those chops are one of my favorite things to reverse sear with the sous vide. They are so delicious and moist.

I buy a bunch when they are on sale and then individually vacuum pack them with aromatics and put them in the freezer. Thyme gives a great flavor, but I often also add rosemary and/or sage leaves. Toss one in the sous vide for 60-90 mins whenever I’m in the mood for it, and then pan sear a nice crust on it in cast iron. Finish it by basting in a brown butter with the aromatics and some fresh garlic cloves. Turns out amazing - every time.

 

[Scott85]

Reverse sear deer backstrap with a garlic bourbon herb butter to put on it.

 

[INMT]

Steak and Eggs! Leftover Bighorn Ram steaks from the grill last night over fried eggs topped with Wasakaka(Dominican Republic version of Chimichurri).

 

[cahunter805]

I buy a bunch when they are on sale and then individually vacuum pack them with aromatics and put them in the freezer. Thyme gives a great flavor, but I often also add rosemary and/or sage leaves. Toss one in the sous vide for 60-90 mins whenever I’m in the mood for it, and then pan sear a nice crust on it in cast iron. Finish it by basting in a brown butter with the aromatics and some fresh garlic cloves. Turns out amazing - every time.

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What temp are you cooking them at?

 

[Wildabeest]

What temp are you cooking them at?

125 which is below what’s recommend for med rare but it seems to work well for me. After the sear and basting it’s usually 130-135 internal.

 

[JShane]

Fettuccine Alfredo with shrimp and mushrooms. I found the youtuber pasta grannies and had to give pasta making by hand a go. Surprising simple with the right ingredients

 

[Keep on]

Backstrap, fried potato and green beans

 

[Dave N]

Homemade smoked hot polish sausage with saurkraut, carrots and taters in the crock pot.

 

[Gellar]

I had to look up sheepshead before I hit the “Like” button. I was thinking it might be something like sweetbreads.

I thought the bean soup the rest of the week was the reason you made ham for Easter dinner.

 

[Gellar]

125 which is below what’s recommend for med rare but it seems to work well for me. After the sear and basting it’s usually 130-135 internal.

I like your style! Overcooked pork and chicken are the worst.

 

[Scott85]

Mule deer shoulder carnitas. With homemade pickled red onions and salsa Verda.

 

[Keep on]

Wife wanted shrimp, I wanted steak so we compromised. Also had the 1st asparagus out of the garden but it never got on the plate. It was too good to wait for.

 

[GoGriz]

Whipped up some moose pastrami - turned out fantastic. Lots of homemade sourdough bread and moose pastrami sandwiches in my future!

 

[WildWill]

Osso bucco and polenta. Shank came from one of my steers.

 

[Henry22]

Deer sirloin with carrots and potatoes

 

[WoodMoose]

I buy a bunch when they are on sale and then individually vacuum pack them with aromatics and put them in the freezer. Thyme gives a great flavor, but I often also add rosemary and/or sage leaves. Toss one in the sous vide for 60-90 mins whenever I’m in the mood for it, and then pan sear a nice crust on it in cast iron. Finish it by basting in a brown butter with the aromatics and some fresh garlic cloves. Turns out amazing - every time.

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that description may have finally convinced me to get a sous vide apparatus

 

[JohnCushman]

Back home Rochester, NY delicacy. The garbage plate. 2 cheeseburgers over macaroni salad and homefries covered with a red chili like meat sauce without beans. Mine just happens to be made with moose burger...Now if I only had a Labatt Blue to go with it...