What's cooking?

Marko, please tell me more about the sear station. Is it part of an appliance or available freestanding?

Hi Brian, it’s part of a Napoleon brand grill. I have not seen a stand alone version but they might exist. Here is a link. It hits as much as 1,800 degrees F. I can honestly say that the steaks coming off this thing are incredible. 

https://www.napoleon.com/en/sea/grills/l...ar-station

Ahh, OK, yup, an IR grill. We have something similar in our oven. It's an incredibly hot flameless IR broiler. I'd love to have a freestanding IR grill. It would produce the finish to the SV that I use a torch to produce now. Exactly what you used it for.

Ahh, OK, yup, an IR grill. We have something similar in our oven. It's an incredibly hot flameless IR broiler. I'd love to have a freestanding IR grill. It would  produce the finish to the SV that I use a torch to produce now. Exactly what you used it for.

I'm planning to do a small, cheaper roast tomorrow and the next day  - I'll do it SV for 24 hours at temp then sear it on all sides on the IR sizzle gizmo.  I'm hoping that the sirloin tip roast will be tender and moist.  Beef prices have gone through the roof.

Sorry no pictures but the roast beef turned out great.  18 hour brine and 24 hour Sous vide st 133 F then a sear on all sides resulted in a moist, tender and tasty roast. I was pleased with the texture as well as I wondered if the long  brine/SV times might make it mushy. It did not.  I poured off the accumulated liquid from the SV bag and it made a tasty au jus. Great way to get value from a cheaper cut of meat.

Smoked jalapeño poppers, burgers, sausages and two completion brisket flats that are still smoking as I type.

I smoked a turkey yesterday. It’s Canadian thanksgiving this weekend. It’s snowing 

This evening it was salmon fillets with a lemon-garlic reduction, brown rice, and asparagus with jack cheese and almonds. My wife was nice enough to fix it for me even though she doesn't really like salmon very much, and it was delicious.

For dinner tonight, a taco bowl with shrimp, avocado, black beans, and cheese, topped with a dollop of peach salsa.

I made an easy and delicious dish last night that I'll share:

I threw in the following in a large Pyrex dish:

1. Cooked white rice about 1" thick across the pan
2. 6 thin-cut pork chops (lightly seasoned)
3. 1 sliced yellow onion and 4 chopped cloves of garlic
4. Splashed it all with Soy Sauce, Worcestershire and Olive Oil... then stirred it all up.

5. Cooked in the oven at 350F for about 40 mins (until the internal temp of the pork was 145F)

I did this 4 lb tomahawk steak sous vide then seared a couple of weekends ago. Very nice.