Leaderboard

Got out for the second time this season, got one really small fish yesterday and froze my @$$ off in the process but this morning was warmer and got around 10 in a couple hours, good to get out, 9” of ice….. 👍

Working on a new minnow bait. 1.5" long

Brian, I've been on a roll for the past few months using a "Sous Vide" as much as possible! I bought a bunch of Blade roasts when they were on sale. I got them for under $24.00. Two are resting in the freezer and one I cooked in my Sous Vide for 30 hours at 133F. Along with the meat, I also added... fresh thyme and a dry rub. Into the vacuum pack and into the water bath for as I said 30 hours. The roast came out perfectly med rare. A quick trip out to the BBQ set on sear for 5 minutes to brown it up and it was glorious. Cut thin against the grain and you could cut it with your fork! Tonight, I am putting jerk wings in it for 2 hours at 155F, then into the convection oven to brown. Because the Sous Vide "cooks" the meat in it's own juices, there is no need to marinate any more, the cooking process flavours the meat. I also have a full beef brisket in the freezer. That will take about 40-50 hours in the Sous Vide at 155F. Once cooked, it will go into the fridge for 3 hours, then onto the BBQ for browning! As far as which machine to buy, there are basically two kinds to consider. The lower priced units are virtually the same as the higher priced units with the only real difference being blue tooth connected to your phone for remote monitoring. Typically they can be had had for under a hundred bucks, without the blue tooth option. I know that CTC has them on sale right now for around $80.00. (If you are an Air Miles person, they are currently available at a reduced cost, thats where I got mine) HH

Mmmmmm, homemade Lobster Bisque today..... It took all afternoon and well worth the effort. I'm so happy, it turned out so good for a first time effort!

I could spool up Die Hard for you Cliff and some "hot dog jumps into the bun" intermission reels..

R.I.P....Mr Nesmith.