Busted out the leftover brisket from a Wild Fork Prime packer for tonight's dinner. Reheated in the sous vide at 175F/80C for a little over 2 hours, plated with some leftover sauteed onions & mushrooms from the other night, some string beans, and some McCain beer battered fries.
On the day:
Redux:
That's a plate of BBQ I'd be happy to serve to anyone
SheilaAnn , since I have four mouths to feed and super busy with work, etc., I'm often cooking double or triple batches of things, then vacuum sealing freezing for quick future meals. It is not sous vide in the purest sense, but a 10 minute 'boil-in-bag' meal has made for some quick excellent meals (10 minutest at a simmering boil). I even do ribs, which I will finish under a broiler if I want to crisp them up. Beef, pork, chicken, turkey...all work great with this method.
Turns out a 5lb Boston butt is not that easy for three people to consume.
Found a great idea - Taquitos!
Easy peasy, shred pork, add Taco seasoning, some fresh Serrano’s and/or Jalapeños and roll into a warmed corn tortilla. Pop in my oven on Air Fry 400F.
I turned my back…. I swear there were 10 on here. 😋
Served with all the usual taco fixings for dipping. Not shown.
Leftover porkbelly, crisped up christmas dinner style..
Served with xmas sausage, meatballs potatoes and red pickled cabbage.. Topped with rendered fat. Mustad and lingonberry on the side..
Washed down with Doppelbock 9% and aquavit..
Second Leftovers once again - had about 9oz/250g left from the brisket leftovers the other day, so my lovely bride made us her signature Romanelli sandwiches with the leftover, heating it up with melting cheese and some beef gravy. Comfort food all the way.
Leftover red chicken curry 🍛 with taters and carrots. I added a quarter roast acorn squash that I had in the fridge. Almost seemed hotter than the first night we ate it. 🔥🔥🐿️
Attached Files
Last edited by MsTwiggy; January 16, 2024, 11:50 PM.
Reason: Spelling
Continuing to be glad that I had stockpiled so much vac-sealed, frozen meat from cooks during December, given the wintry weather these days. Today I broke out the remainders of the pork char siu I made between Xmas and New Year's after being inspired by a post from TWBarbecue. Marinated two pork tenderloins overnight in a char siu sauce, then seared over hot coals on the SnS kettle before moving to the indirect side for the rest of the way. IT topped out in the low 160sF/low 70sC. On the day:
Tonight, reheated the other tenderloin in the sous vide at 160F/71C for a couple hours, served with jasmine rice and asparagus. My big mistake was that there was a decent amount of purge in the sous vide bag, but I was on autopilot and poured it down the drain after I cut open the bag - d'oh! Would have been perfect to add a little juice. The pork was still moist and tender, but that would have put it over the top.
Paired with a Dancin pinot noir from the Rogue Valley in southern Oregon (a gift from my sister who lives in Ashland). Delicious all the way around.
Second leftovers: With what was left from the leftover char siu a couple posts back, made a hoagie sammich for lunch today. Wrapped up the bun in foil and heated it in the toaster oven for ten minutes, making it nice and soft, then schmeared with mayo, loaded on the pork, layered some cheddar cheese, and back in the toaster oven on broil to melt the cheese and put a bit of crust on the meat. Delish, very much comfort food while the snow came falling down (look out the window... I had to turn the flash on to get a photo that wasn't radically backlit).
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Blast it, it's officially winter now. But that doesn't stop those of us on the side of the globe where it's cold. Keep on cookin', folks, and post your cooks here!
For the now-expired Vol 31, Fall/Autumn 2023 click here: https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show
turned into this
half an onion, half bag slaw mix, remaining pulled pork, broccoli, rice noodle, finished with OG bachan’s
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Really lazy lately. It's supposed to warm up a bit so I might do an outdoor cook. In the meantime: smoked drums from the Kettle and Vortex along with onion rings.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
And the leftovers keep marching on. Nancy did a chuck roast in the slow cooker. She keeps hijacking my cuts. This was a 3.5# roast. Needless to say, it was delicious. Tonight that with some smashed baby reds on the indoor griddle. Seasoned with Apple Wood seasoning. I did the meat with a bit of SnakeBite to kick it up.
Today we had the leftovers of the astoundingly great ragù my lovely bride made recently, which duplicated that of my beloved, late brother in law Bob's sauce as recounted (in maudlin fashion) in this SUWYC post a couple weeks ago. So, so good. Served with penne this time instead of rigatoni, and I had some 2019 Floorshow zin-based table wine out of Napa County to go with. Every bit as wonderful the second time around.
And here's Bob and me during a short break while playing at my stepdaughter's wedding in 2013. Love that Bob.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Comment