Ollin Magnetic Digiscoping System

Whats on the menu for the holidays?

Sous vide moose loin roast , butter bacon grease, thyme, rosemary, fresh garlic, salt and pepper in the bag. water bath to 127 degrees for a few hours then fineshed on a cast iron on the grill to carmelize.

Served with a blueberry balsamic reduction sauce. Roast smalll red potatoes and brussel sprouts and french baguette.

More photos as finish cooking.

A27F5601-D7DD-461D-88F2-5438B21C7D62.jpeg

57F042B1-28F7-41D6-9C66-B7B596312C3E.jpeg
 
Last edited:
20221225_132348.jpg20221225_152751.jpg
Did a small 3.5 pound brisket flat from one of my Brangus steers for Christmas dinner. Just me the wife and kids at Christmas dinner tonight. Nice change of pace from the last few days of running around seeing and entertaining friends and family.
 
Last edited:
Apologies for the lack of pictures (but it did actually happen), I took a stab at a rib roast. Didn't kill it, my rub turned out great, garlic mashed potatoes and green beans we grew in the garden. Not a huge spread, but tasty. Woulda rather had the finger food at the kids' house, but the Weatherman and Alaska Airlines said nope.

David
NM
 

Latest posts

Forum statistics

Threads
113,668
Messages
2,028,980
Members
36,275
Latest member
johnw3474
Back
Top