And as we Irish like to say... ''Ah, Mc Cain, you've done it again!

I am not worthy!tllwd wrote: ↑Tue Mar 04, 2025 4:49 pmI've had half leg of lamb with fresh rosemary, garlic and cabernet sauvignion in sous vide bath at 58c for two days now, soon it will be out and finished on grill then plated with home made sauerkraut and spades.
Note: 58c makes meat medium rare while 2 days cooking dissolves connecting tissues into liquid that becomes fantastic gravy.
out of the grill.tllwd wrote: ↑Tue Mar 04, 2025 4:49 pmI've had half leg of lamb with fresh rosemary, garlic and cabernet sauvignion in sous vide bath at 58c for two days now, soon it will be out and finished on grill then plated with home made sauerkraut and spades.
Note: 58c makes meat medium rare while 2 days cooking dissolves connecting tissues into liquid that becomes fantastic gravy.
Bear meat with beetroot
This recipe comes from Siberian hunters, some are useful, especially about fish.Bobby wrote: ↑Fri Mar 07, 2025 11:48 amLooks damn good to me.![]()
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