Happy New Year!

Well I didn’t get as many posts put together in 2017 as I had planned. I like to put out a quality article with good content but it definitely takes time. I’ll be working towards getting more posts out and more cooks done in 2018 ๐Ÿ˜ƒ

I have a few cooks from this year that never made there way to my page. Here’s what you missed in 2017.

Early Fall 2017 – Sweet & Spicy Pork Ribs

eing that it started getting pretty frigid out here in upstate New York, I decided to dabble in Sous Vide. For those of you that aren’t familiar with the term, it is a method of cooking food in a temperature controlled water bath. You can turn out some amazingly tender meats cooking this way.


Angus Sirloin – First time cooking Sous Vide

Seasoned with salt, pepper, & fresh garlic then cooked medium, although it turned out a bit more well done after searing due to its thickness.


Fresh Cut Filet Mignon – 2nd Sous Vide cook

Seasoned with salt, pepper, & fresh garlic then cooked medium, although it looks a tad on the medium rare side. Seared on a piping hot Lodge Cast Iron skillet.


Angus London Broil cooked New Years Eve

Paired with Cima Colina Pinot Noir, Gorgonzola Cheese sauce, and Creamy Mashed Potatoes.

1st ever Smoked Turkey

Seasoned with Black Pepper, Garlic Salt, Apple Spice, and Cayenne Pepper. Injected with Melted Butter, Turkey Stock, Apple Spice, & a little Cayenne ๐Ÿฆƒ

Happy Smokin’ to you all in the New Year!



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