Guns & Outdoors Forum

bullsi1911 wrote: ↑Thu Apr 17, 2025 4:23 pm Think I finally nailed the sous vide with venison. Have a neck end of a blackstrap that I seasoned up with Meat Church Gospel, vac sealed, and threw in a 130degree sous vide bath for 3 hours. Pan seared in beef tallow, and got this

IMG_0725.jpeg

Now I need to find more backstrap to thaw out

Varmintmist wrote: ↑Wed Mar 19, 2025 11:04 pm Ok, this is pretty much as good as I have changed the recipe to:
Rum pork loin with pineapple

take a pork loin, make a pocket like you were going to split it like a book, but leave the ends.
Pour in about 3 tsp black strap rum (Cruzan) add 1/4 c brown sugar 3 tbs Dijon mustard and the std pork rub. (garlic pow, pepper and smoked paprika.
Set aside.
Make a bacon weave over as many strands of butchers string you need to equal bacon strips across. Lay the first layer of bacon on each butchers string. Place about 6 pineapple rings on the weave.
Place a ring of pineapple in the pork loin tear it so it is down in.
Place the loin on the weave so the open end faces the middle.
Tie it up and put in it the fridge to marinate.
I use a rotisserie with sassafras chunks on the grates set up as indirect heat. If you are on a regular grill, put the charcoal to the outside and put the smoke wood on the charcoal.
Make a glaze with 3 ish tbs of brn sugar, 3 tbs butter, 3 tbs rum, 3 tbs Dijon mustard, 3 tbs pineapple juice. Heat until syrup. Glaze after 1/2 hour then continue to glaze. At 160F pull it off.
Eat with a vinegar based bbq sauce.

The black strap rum is imperative. If you cant get it you can do bourbon and omit the pineapple, or try a GOOD dark rum, something better then Capt Mordor

CPJ 2.0 wrote: ↑Thu Apr 17, 2025 11:49 pm Pizza a chicken nuggies. On a work trip, my choices are Casey’s convenience store food, or dollar general.
The motel restaurant closes at 5PM.

Which the pizza is excellent, so are the nuggies

bullsi1911 wrote: ↑Fri Apr 18, 2025 1:07 am

Varmintmist wrote: ↑Wed Mar 19, 2025 11:04 pm Ok, this is pretty much as good as I have changed the recipe to:
Rum pork loin with pineapple

take a pork loin, make a pocket like you were going to split it like a book, but leave the ends.
Pour in about 3 tsp black strap rum (Cruzan) add 1/4 c brown sugar 3 tbs Dijon mustard and the std pork rub. (garlic pow, pepper and smoked paprika.
Set aside.
Make a bacon weave over as many strands of butchers string you need to equal bacon strips across. Lay the first layer of bacon on each butchers string. Place about 6 pineapple rings on the weave.
Place a ring of pineapple in the pork loin tear it so it is down in.
Place the loin on the weave so the open end faces the middle.
Tie it up and put in it the fridge to marinate.
I use a rotisserie with sassafras chunks on the grates set up as indirect heat. If you are on a regular grill, put the charcoal to the outside and put the smoke wood on the charcoal.
Make a glaze with 3 ish tbs of brn sugar, 3 tbs butter, 3 tbs rum, 3 tbs Dijon mustard, 3 tbs pineapple juice. Heat until syrup. Glaze after 1/2 hour then continue to glaze. At 160F pull it off.
Eat with a vinegar based bbq sauce.

The black strap rum is imperative. If you cant get it you can do bourbon and omit the pineapple, or try a GOOD dark rum, something better then Capt Mordor

Ok… I need to try that

Chiro1989 wrote: ↑Fri Apr 18, 2025 3:17 am

CPJ 2.0 wrote: ↑Thu Apr 17, 2025 11:49 pm Pizza a chicken nuggies. On a work trip, my choices are Casey’s convenience store food, or dollar general.
The motel restaurant closes at 5PM.

Which the pizza is excellent, so are the nuggies

Casey's bone in wings are not too bad either.

CPJ 2.0 wrote: ↑Sat Apr 19, 2025 5:51 pm
I think you’re confused.

By definition, wings have bones. And skin. “Boneless wings” are chicken nuggies.

There’s no debating this fact.

jbp-ohio wrote: ↑Sat Apr 26, 2025 5:14 pm I had no idea what to have for lunch. It is cold and blustery today so I thought soup. Got in the freezer because I know there is vacuum packed vegetable soup. Dug to the bottom of the drawer and found a bag of chili from 1-4-24.....

Still tastes good!

20250426_125355.jpg

20250426_125250.jpg

PFD45 wrote: ↑Sat Apr 26, 2025 6:48 pm

jbp-ohio wrote: ↑Sat Apr 26, 2025 5:14 pm I had no idea what to have for lunch. It is cold and blustery today so I thought soup. Got in the freezer because I know there is vacuum packed vegetable soup. Dug to the bottom of the drawer and found a bag of chili from 1-4-24.....

Still tastes good!

20250426_125355.jpg

20250426_125250.jpg

Nice!
Like finding a $20 in a coat you haven't worn in a while.

Japhy wrote: ↑Sun Apr 27, 2025 3:02 am Chiro
You got a good one!
She can run the grill and has a good selection of cast iron!