The Three Brisketeers: Sous Vide+Hot Smoke=The Sous-B-Q™ Solution
Out with the old Tenderizing tough meat requires the conversion of collagenous protein to...
Category: Meat
Capicola: Cured, Air Dried Pork Shoulder
No ifs, ands, but BUTTS There is a common misconception that a pork butt comes from the rear end...
Sous Vide: Duck leg confit with port wine cabbage
It’s all about results
Bresaola: cured, air dried beef eye of round
home curing has never been so easy
Sous Vide: Turkey, the Dark Side
Come to the dark side. Of turkey, that is…
THE AUTUMNAL Sous Vide ARTISAN: Corned (cured) PORK SPARE RIBS
There’s more to pork spareribs than backyard bbq
Sous Vide: Beef Chuck Roast with Mushroom Sauce
This beef dish will put you in the pink
Sous Vide: Beef Chuck Roast with Pan Roasted Vegetables
Above: Lipavi C15 container, N15 polycarbonate rack. Lipavi C15L lid. Serves 4-6Level of...
Sous Vide: Beef Rib Eye “Alternate Destinations”
There’s a lot to love about beef rib eye.
Sous Vide: Elk Top Sirloin
Terms of en-deer-ment… Where do you get elk? Admittedly, you are unlikely to see elk or deer...
Sous Vide: The Quarantine Series, Part 14: Veal Breast
Dateline, 6/19/2020: If you’ve been following along in the Quarantine series (linked at the...
Sous Vide: The Quarantine Series, Part 13B: Smoked Chicken Wings
Dateline, 6/11/2020: The folly of the ancients I hate to admit that I’ve been around so...
