Yes. Don't really cook meat often. Sounds interesting. I'm thinking slow cooked (smoked) then seared at the end.
That's basically it. You pop it into an oven at low temp- I go 245F. Because of the low heat, the meat heats up slowly and cooks evenly from edge to edge. (That filet took about 1hr 15mins to hit 125F). You also pop a thermometer into the meat so you can pull it out at the exact temp you want it done. Then finish it off in a hot pan to get nice sear on the outside.
Yes. Don't really cook meat often. Sounds interesting. I'm thinking slow cooked (smoked) then seared at the end.
That's basically it. You pop it into an oven at low temp- I go 245F. Because of the low heat, the meat heats up slowly and cooks evenly from edge to edge. (That filet took about 1hr 15mins to hit 125F). You also pop a thermometer into the meat so you can pull it out at the exact temp you want it done. Then finish it off in a hot pan to get nice sear on the outside.
That is kind of like sous vide It does about the same thing then you sear it when its done.
Yes. This really tastes great. Used a whole jar of whole grain mustard. Lots of salt and pepper. 1 lemon. Sat in a bag in my fridge a solid 2 days. Added celery 2 sweet onions whole bulb of garlic sliced in half carrot tops sage thyme rosemary butter most of a can of a 'holiday' beer. Probably the best I've made. I think that whole grain mustard does wonders. Cheers!
Scored up both sides of fish. Salt, grilled jalapinos, onions, cilantro, lime, potatoes, butter. Dumped some beer in there and cook. Used to have whole snapper often when I worked as a fish monger. Joint by me had them frozen. Figured a great meal to kick off 2025!
Pot roast done. This is after I sliced up the meat and put it back in the pot to mix up with all the other stuff in there. At least half will be going in the freezer. The meat got really tender. Came out great.
Pot roast done. This is after I sliced up the meat and put it back in the pot to mix up with all the other stuff in there. At least half will be going in the freezer. The meat got really tender. Came out great.
Pot roast done. This is after I sliced up the meat and put it back in the pot to mix up with all the other stuff in there. At least half will be going in the freezer. The meat got really tender. Came out great.
That’s a 10
Thanks. I ended up putting 4 fairly large individual servings in the freezer. They will be nice to pull out over the next month or so when I don’t feel like cooking. I also put a few servings in the fridge to eat this week.
Pot roast done. This is after I sliced up the meat and put it back in the pot to mix up with all the other stuff in there. At least half will be going in the freezer. The meat got really tender. Came out great.
Pot roast done. This is after I sliced up the meat and put it back in the pot to mix up with all the other stuff in there. At least half will be going in the freezer. The meat got really tender. Came out great.
That’s a 10
Thanks. I ended up putting 4 fairly large individual servings in the freezer. They will be nice to pull out over the next month or so when I don’t feel like cooking. I also put a few servings in the fridge to eat this week.
Comments
Has anyone tried this Matthew McConoughey tuna fish recipe?
Probably the best I've made.
I think that whole grain mustard does wonders.
Cheers!
Used to have whole snapper often when I worked as a fish monger. Joint by me had them frozen. Figured a great meal to kick off 2025!
Traditional Japanese New Year's day brunch.
Clear dashi made from bonito flakes, konbu (dried seaweed), and dried shiitake mushrooms. Served with grilled mochi, chicken, veg, and fishcake.
Was going to make GGs pot roast. Maybe next week.
If I remember:
Red wine
Tomato paste
Carrots
Onions
Peas
Celery
Bay leaf
Put carrots in half through the cook time.
Peas at the end.
Potatoes and onions get the whole 4rs?
I usually mess up when to add the veggies.
My wife spent about 4 hours putting that together. It was gone in 20 mins.
Thx glow girl. I'll get it right this time.
Happy new year all