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the alcoholian ideas & techniques to titillate your uninhibited appetites search main menu skip to primary content skip to secondary content home post navigation ← older posts fireplace cooking: burgers and potatoes posted on april 9, 2016 by johngl it was a perfect spring morning for a fire; low 30’s, a sleet/snow mix, and wind. a good day to keep warm, read a book, then cook! once i got this rip-snortin’ blaze goin’, i made my way to the kitchen to round up some stuff. continue reading → posted in meat, techniques | tagged burgers, fireplace, potato, sous vide 48 hour sous vide chuck posted on december 20, 2015 by johngl it doesn’t happen often, but sometimes i can be inspired by something i’ve seen on the internet. at this point, i don’t even remember what that inspiration was, but it was there once, i swear it. i’m a huge fan of the ultra-beefy taste of chuck. it’s what meat is meant to be. however, it can be a little chewy unless it’s cooked for long periods of time…like days. funny how this works, but sous-vide is just the ticket! a full 48 hours at 130°f did the trick. continue reading → posted in meat, recipes: eats, roots, veggies | tagged meat, sous vide neck to tail…spatchcocked, not half-cocked posted on november 22, 2015 by johngl most glorious spousal unit and i were walking the aisles of our local amish market seeking turkey. sadly, all the gobblers had flown the coop and there wouldn’t be any returning until tuesday. we found duck. and goose. and turkey parts: breasts, legs, thighs, and necks. forgive me, but i wanted an assembled bird. okay, well mostly assembled. this one is missing a lot of what it was hatched with. continue reading → posted in recipes: eats, techniques | tagged capon, chicken, potato, thanksgiving sous vide & seared ny strip strips sandwich and a newfangled old fashioned posted on october 11, 2015 by johngl when i was hunting the fridge looking to bag something for lunch, this just jumped out in front of me: well, it wasn’t that exactly, it was a 3oz piece of sous vide ny strip that most glorious spousal unit set aside for me. she’s thoughtful that way. what to do, what to do? i’d initially thought about a grilled cheese sandwich. why not add some ny strip strips? continue reading → posted in bourbon, meat, recipes: drinks, recipes: eats | tagged beef, bourbon, cheesesteak, meat, sous vide sous vide ny strips and cheesy mashed potatoes posted on october 11, 2015 by johngl and so it came to pass that most glorious spousal unit actually asked for a sous vide steak. we’re making some progress! she’s a meat and potatoes sort, so i asked her how she wanted the taters. “mashed. with cheese.” says she. “hmmm. well, that’s different. what kind of cheese?” i asked stupidly. “cream cheese and cheez whiz®.” whatever. if that’s the price i pay to get her to buy into sous vide rather than just indulging my experiments, so be it. the steaks are on the left. italian sausage in two-packs, then an 8 lb pork shoulder. in all, fourteen pounds of flesh. she just rolls her eyes realizing this monster sous vide rig will now be on the counter (again) for days. continue reading → posted in failures, meat, recipes: eats, roots, techniques, veggies | tagged beef, meat, potato, sous vide, steak celebration in pork: sous vide & smoked ribs, rack, and shoulder posted on october 4, 2015 by johngl most glorious mum-in-law flies in — not on her broom — about once a year. her favorite food on the planet is pork ribs. in fact, her favorite meat is pork. ya just gotta love an iowa farm girl. clockwise, from the top, st louis cut spare ribs, shoulder (butt), and rack. the ribs (20 hours @ 134°f), shoulder (48 hours @ 140°f), and rack (10 hours @ 134°f)  were all sous vide well in advance, ice bathed, then stored in the fridge awaiting their smoke-filled finish. this is one of the greatest things about sous vide: once fully pasteurized, and as long as the bag isn’t opened, you can safely keep it in your fridge for several weeks. each piece of meat was liberally salted in advance of the water bath. that’s it. nothing fancy here. i simply wanted to see what salt alone would do. always being interested in the science of cooking, i did some research on the smoking bit too. the result of that was a few simple things 1) charcoal for heat, 2) wood for smoke (i used dry oak chunks), 3) wait for blue smoke (the nearly invisible kind), 4) meat goes in cold and wet. pretty simple stuff. for those interested in a shitload of details, go here. science works. check out that smoke ring! believe it or not, the ribs were in the smoker for only 40 minutes. i pulled them out of the fridge, out of the bag, left a bunch of gelatinous goo on the surface, and put them in the smoker. no added rubs, spices, or fussery. continue reading → posted in meat | tagged meat, pork, ribs, sous vide sous vide pork shoulder posted on october 3, 2015 by johngl i like pork butts. i cannot lie. i like ’em round, and big, and once i throw them in my rig… well, i guess you’ll have to read on to find out what happens. yeah, i know, it looks like a pan-seared pork chop. it is indeed pork, but it is actually a slice off of this 48 hour (140°f) eight pound bit of porcine plumpness: continue reading → posted in recipes: eats, techniques | tagged pork, sous vide sous vide beer brats revisited posted on september 19, 2015 by johngl a couple of margaritas ago, i pulled some brats out their four hour 140°f sous vide water bath. they were ugly. i fired up my modified weber kettle®…the one i used for the st. louis cut ribs i talked about a few weeks ago and got things a-smokin with some hunks of red oak. continue reading → posted in techniques | tagged brats, sous vide labor day sous vide st. louis cut ribs posted on september 5, 2015 by johngl it seems like the summer of 2015 has zipped by in a flash. where does the time go? i moved to maryland just a few weeks ago, didn’t i? in nine days, it will be three years. i thought i’d celebrate summer’s end in high style. i’ve become a huge fan of st. louis cut ribs for various reasons, but that’s another post. actually, it’s a previous post. i don’t recall the link, so just search for it. continue reading → posted in meat, recipes: eats, techniques | tagged pork, ribs, sous vide sous vide leg of lamb posted on august 23, 2015 by johngl or ham of lamb? a tender, juicy, carnivoran delight. cute little critters don’t stand a chance when they taste this good. continue reading → posted in meat, recipes: eats | tagged lamb, sous vide post navigation ← older posts hungry?austin bacon beans beef beer big green egg brats burgers chicken dai due drinks dry-aged duck equipment fish ham humor lobster meat paella pasta pizza pork potato quinoa rabbit reviews ribeye ribs rice rum salad salmon sandwich scallops shrimp soup sous vide steak stephen taber sushi techniques tenderloin travel wine rss rss - posts rss - comments photographers the housewrighter see also cookie madness dai due do bianchi food & fire my bizzy kitchen pelz on wine rasa vineyards rosehill wine cellars schooner stephen taber slim shoppin the housewrighter things to do ask a question interestsinterests select category beer (4) equipment (24) fruit (6) cherries (1) photography (2) profiles (3) projects (9) kitchen (1) patio kitchen (2) pizza oven (3) pot rack (1) wine closet (2) recipes: drinks (34) absenthe (2) bourbon (2) calvados (1) chartreuse (1) cognac (3) cointreau (2) galliano (1) irish (1) pimm’s (1) rum (7) rye (1) tequila (6) vodka (3) recipes: eats (280) desserts (1) meat (223) air (12) land (57) water (32) veggies (40) greens (9) roots (26) reviews (68) cookbooks (1) purveyors (2) restaurants (61) austin, tx (40) dallas, tx (1) daytona beach, fl (2) galveston, tx (1) las vegas (1) maine (2) seattle, wa (8) wyoming (2) techniques (238) failures (3) uncategorized (109) wine (100) older stuff older stuff select month april 2016 (1) december 2015 (1) november 2015 (1) october 2015 (4) september 2015 (2) august 2015 (3) july 2015 (3) june 2015 (3) november 2014 (1) march 2014 (1) november 2013 (1) august 2013 (4) july 2013 (4) june 2013 (2) september 2012 (2) july 2012 (5) june 2012 (6) may 2012 (8) april 2012 (7) march 2012 (7) february 2012 (10) january 2012 (7) december 2011 (5) november 2011 (3) october 2011 (10) september 2011 (4) august 2011 (10) july 2011 (10) june 2011 (9) may 2011 (8) april 2011 (7) march 2011 (6) february 2011 (5) january 2011 (7) december 2010 (9) november 2010 (7) october 2010 (11) september 2010 (4) august 2010 (7) july 2010 (11) june 2010 (9) may 2010 (9) april 2010 (9) march 2010 (4) february 2010 (8) january 2010 (8) december 2009 (6) november 2009 (10) october 2009 (11) september 2009 (8) august 2009 (13) july 2009 (10) june 2009 (14) may 2009 (14) april 2009 (9) march 2009 (10) february 2009 (11) january 2009 (10) december 2008 (14) november 2008 (16) october 2008 (10) september 2008 (8) august 2008 (11) july 2008 (16) june 2008 (7) may 2008 (9) april 2008 (9) march 2008 (11) february 2008 (6) january 2008 (10) december 2007 (12) november 2007 (6) october 2007 (7) september 2007 (9) other stuff log in entries rss comments rss wordpress.org proudly powered by wordpress


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