Landed some (8) Berkshire porterhouse pork chops about a inch thick from a local pig farmer. I have never seen what looks like wagyu beef in pork. I think I am going to cold smoke with basic bbq spices then beer cooler Sous Vide for a couple of hours in 145degree water and a final cast iron grill pan sear just before serving. [Reply]
Originally Posted by Baby Lee:
Getting to be that time again.
And BTW, Aldi has CBB points for $1.99@# this week.
Shit, I will have to grab some of those. Thank you. They freeze ok I'd guess? I really figured Hyvee would have them out by now on sale, but didn't check ads and just went. This sucker was $5/lb and with a 4 year old in tow I wasn't about to make any more stops than necessary. [Reply]
Originally Posted by Pablo:
Shit, I will have to grab some of those. Thank you. They freeze ok I'd guess? I really figured Hyvee would have them out by now on sale, but didn't check ads and just went. This sucker was $5/lb and with a 4 year old in tow I wasn't about to make any more stops than necessary.
They freeze great, MoF, the one I plan on cooking this week has been in the freezer since last year, and I'll buy new to replenish. [I usually make another sometime in early fall, maybe a 3rd in winter].
I instapot/pressure cook them, and they're always fork tender. Done it for 10+ years at least now.
Also, not as cheap as Aldi, but Walmart had points for 2.99 and flats for 3.99, while Sams had the same flats only for 3.99.
I haven't actually been to Aldi to pick a couple up yet, but sister called yesterday to say they looked good and lean at her Aldi and were selling like hotcakes. [Reply]
Originally Posted by Baby Lee:
They freeze great, MoF, the one I plan on cooking this week has been in the freezer since last year, and I'll buy new to replenish. [I usually make another sometime in early fall, maybe a 3rd in winter].
I instapot/pressure cook them, and they're always fork tender. Done it for 10+ years at least now.
Also, not as cheap as Aldi, but Walmart had points for 2.99 and flats for 3.99, while Sams had the same flats only for 3.99.
I haven't actually been to Aldi to pick a couple up yet, but sister called yesterday to say they looked good and lean at her Aldi and were selling like hotcakes.
Yeah, I did this one in the instapot and it was perfect. Couldn't have been happier with how it turned out.
I've got a really nice Aldi not a mile from here that I don't go to enough, I'll go check it out. [Reply]
Originally Posted by Baby Lee:
Corned beef is made for pressure cooking.
90 minutes high pressure for a 2 1/2 - 3 lb roast.
Just plop it in there with a quart of beef broth and the seasoning packet sprinkled over the top.
Never had anything but fall apart tender.
When we get to around St. Patty's Day, grab up those cheap red potatoes, onions, carrots and cabbage, and when the corned beef is through, take it out, leave the broth, pour in as much veggies as your pot can take and cook for another 3 minutes [measured from when you get pressure built back up].
Made 2-3 a year for a decade easy, here's one from a couple years back [that's fresh horseradish on top of the corned beef].
Originally Posted by lewdog:
How do we instantpot this thing?
BL covered it earlier in this thread and this works for sure. I used a very similar recipe but just added an onion and four cloves of garlic to it with the beef. Then threw it about 3 tbsp of butter with the veggies.
