Meats
Sous vide Pork Loin

As you can see from my other  recipes, pork loins are a family favorite. They can be a bit touchy to get done evenly without becoming tough. So this made it a candidate for a sous vide cooking experiment.  After some research I decided on an overnight brine and Prepare the brine 1/2 c brown […]

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Meats
Schweinshaxe – crisp pork shanks

On many of our trips to Baraboo, WI to visit my Mom, we will stop at the Meat Market by the fairgrounds (It was Mueller’s way back when I was a kid). While waiting for a rib roast to be cut, which I will later cut into thick rib-eye steaks for sous vide cooking,  I […]

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Cooking
Cold Smoking and Frozen Smoker Entry

I like Prosciutto, however it is bit hard to find round here not in a pre-sliced / pre-packaged form. Once sliced it does not keep well oxidizing  and rapidly develops off flavors.  Speck which is a northern Italian  /Austrian version which is smoked and also has great flavor but is not to be found around […]

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Cooking
Koji Steak and Crunchy Cheesy Potatoes

  After the previous success with the Koji rice marinated steak we wanted to try another to see if it is repeatable. The answer in short is that- It Is! The rib steak was coated with seasonings and the slightly crushed Koji Rice  and placed in a bag in the fridge for 3 days this […]

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Cooking
Steak+Koji+SousVide=YUM

I have been doing more research and some of the concepts seem to be a bit more than my wife is likely to handle. However I bought a copy of the “Noma Guide to Fermentation” and it brings forth many great ideas; as should a cookbook from a restaurant that has been ranked one of […]

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Cooking
Pulled Pork – Paper wrapped 1

I have made many variations of pulled pork over the years starting with my Grandma’s Porchetta recipe.  This one is a new experiment  where the pork shoulder is wrapped in pink/peach butcher paper once it hits the stall so that it can finish to a higher internal temp without drying out. For those of your […]

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Cooking
Drunken Ribs

This week had an unusual discussions at work about cooking and I am prepping for a party tomorrow where we will be serving Drunken Ribs and the Coke Smoked Chicken. I just realized that I have not posted the recipe for Drunken Ribs which is a family get together staple. The recipe will seem like […]

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Cooking
Lightly Smoked Chicken

The Chicken It was brutally hot and humid this weekend (at least for Wisconsin, 78-80 F dew point is not my favorite).  So we were looking for something that we could make that did not not require much attention allowing us to retreat to the air conditioned indoors while it cooked. The goal was to […]

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Cooking
Eye of Round Roast

Rare Roast Beef sandwiches Having the ideal tools now in hand I decided to tackle one of the tastier but more difficult cuts of meat to do well. This is the Eye of round. This bullet shaped piece of meat is extremely lean and has sinewy bands through it. If you are not careful it […]

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Cooking
Beef Stew (a.k.a. Beef Bourguignon)

Beef stew One of our favorite mid-winter dinners is a hearty beef stew accompanied by fresh baked bread.   The bread of choice today is a Sourdough Baguette but almost anything freshly baked will do. Meat The meat is a chuck roast of about 3 lbs. Break apart along the seams and trim off all of […]

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