Spiel
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Everything posted by Spiel
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Worth every penny Brian. I vacuum pack many leftover meats and then rewarm in the sous vide Brian, never another rewarmed dry meat meal again.
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Ran the smoker for several hours again yesterday. One large Steelie from the Geen and 5 big ass Brookies form northern Kbec (all gifted ). Smoked with a mix of Cherry and Maple wood and twice brushed with Maple Syrup my friend Chef Shai made from trees she tapped at her family cottage. Almost 7 pounds worth vacuum packed this morning to share with friends.
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A nice big bone in (bone up) Cajun rub Pork Loin done in the smoker with Maple Wood chips. Smoked for 6 hours to 155* internal temp then covered and allowed to rest. Turned out perfect medium rare. Yielded me three 1+ inch slabs. And much to my delight my homemade Rhubarb Chutney was the perfect accompaniment to smoked Pork. Side (sad) note.....Damn, why didn't I roast the fresh Beets I have.
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Yes, but the lower area is all numbered zones are private.
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There is a public access ramp at the end of the Temagami access Rd.
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Another Wild Turkey Breast that had a 48 hour brine before being stuffed with Emmental Cheese and Sun Dried Tomatoes then wrapped in Bacon and Cherry wood smoked at 225* for 7 hours (165* internal temp) hit the dinner table last night. It was outstanding!
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I've read this morning that it may have been intentional as the red ship had lost helm control.
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The one I showed Brian was a brined wild Turkey breast stuffed with sun dried tomatoes, Prosciutto and Gruyere then Cherry wood smoked.
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Plastic Wrap as Brian showed is key to a good bacon weave wrap. I like the wrap it large enough to spin and twist the ends tight. Then chill to let it set up. To note, Brian was my inspiration to give it a go.
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Congratulations Brian, time to enjoy your well deserved retirement years.
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Got some good Summer Sausage drying out buddy, you in.
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How to get more than one meal out of a single boneless/skinless Chicken Breast. Beat it flat then stuff it with Sun Dried Tomatoes, Jalapeno Peppers and Cream Cheese and roll it up in a Bacon weave. Serve it with Lemon Butter Asparagus and Butter Garlic smashed Tater. Delicious!
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I can fix that Brian, I have some very dry cured Summer Sausage in the fridge.
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I don't by pre filled pods John, I grind my own beans fresh and fill reusable pods. The same coffee is fare better in the Bodum than the Keurig.
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Hate my Keuring other than it's convenience, the coffee is just so so, I don't think the water gets hot enough. I like my Bodum and when I had one, the old stove top percolator from my camping gear made the best coffee.
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I've been drinking my coffee black for 40 years, Tim's is the worst for sure, I haven't drank there swill in some 30 years. In fact I've not had a coffee from anywhere outside my home for a very long time.
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I found a couple that do boat covers at a very reasonable price
Spiel replied to Old Ironmaker's topic in General Discussion
They did my cover. -
You and me both.
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Thank you Sir. Sadly no I did not and with that I'm now regretting it. Next time.
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Yesterday was a good day to stay in and make another pot of soup (made a 24 serving pot of Beef and Barley Soup last week). This time a Scallop and Shrimp Chowder. It was the perfect snowy day dinner.
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Hmmmm, I have Netflix now and the need for something worth viewing. Thanks Joe.
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Well I've had two nights of Beef & Mushroom Stroganoff made from the left over Roast and Gravy. I've even frozen two more portioned servings for future use. It does not photograph well but it was delicious!
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