Food porn

[Tinesdown]

I'm sitting here slightly depressed.

It'll be the first time in 40 years I I won't have the privilege of having fresh bear meat.

What does a person do with bear meat knowing it cant be eaten rare?

 

[Tinesdown]

greasy? Yep. Look no further than the bear bait put out to attract them to your stand.

So am versed on bear wild yes eat away but domestic a hard pass imo. Its like idk why I mean iv eating beaver the swimming kind and was great BBQ sauce but this is merica nobody is that hard anymore!!!!!

 

[Maddog]

So am versed on bear wild yes eat away but domestic a hard pass imo. Its like idk why I mean iv eating beaver the swimming kind and was great BBQ sauce but this is merica nobody is that hard anymore!!!!!

I was pretty hard this morning.

 

[LBrandt]

I was pretty hard this morning.

Did you press down and your heels come off the floor.

 

[Davy Crockett]

Did you press down and your heels come off the floor.

that's the definition of torque

 

[risingsun]

I was pretty hard this morning.

When you walked into the closed door, hope your nose didn't hit first.

 

[SurvivalAmazon88]

Lol weirdos

 

[LBrandt]

Makes the world go round. LB

 

[risingsun]

Makes the world go round. LB

Just a matter of inches!!!!

 

[Iwhackwheat]

Smoked tri tip stew.

 

[Jiffy]

That’s a great idea! I’m stealing it.

Is that a pressure cooker?

 

[Iwhackwheat]

That’s a great idea! I’m stealing it.

Is that a pressure cooker?

Yeah. Gave it a short run to speed up the process.

 

[Whisky]

Neo-NY pizza. 48hr fermented dough.

 

[measure-it]

That pizza looks good enuf to eat. And eat, and eat!!

 

[Whisky]

See how this goes....

Brisket point and spare ribs in the sous vide for around 26hrs. Sundays are my cooking day for leftovers but I will be hunting this afternoon so giving this a try. Last Sunday I did a tri tip sous vide and they are good.

 

[Retired-Guy]

What is that device on the left?

 

[Maddog]

What is that device on the left?

my mind is always in the gutter . . .

 

[Kurtr]

 

[Whisky]

What is that device on the left?

Sous vide immersion circulator....Its French.

 

[Whisky]

Sous vide brisket tastes like roast beef. The tenderness and moisture were spot on, but not the flavor.

Sous vide ribs are ok, but only necessary in a pinch. I did add liquid smoke to both bags and couldn't detect any of that.

Pics right out of the bags (unappealing), and then after a little time on the grill.