Sous Vide Curd Burger Weekend!

This weekend, my pal Chef Haberer was able to make some sous vide cheese curd stuffed burgers, and for the first time around, they were fantastic.

He used 100% ground beef short rib, then blended in cheese curds into the mix.  He lightly seasoned them, then sous vide for about 2 hours at 134°F.  After the pouch, he seared them in a cast iron pan on an induction burner reaching about 520°F with a shallow pool of avocado oil.

The photo makes the insides LOOK very rare, but due to this process, it was actually a perfect medium/medium rare all the way throughout.  That is the beauty of sous vide.

 

BBQ Competition Checklist

As you may know, I am part of the Axe-Men BBQ competition BBQ team that participates in KCBS events in the Midwest. Here is a little checklist of things you may need if you don’t have a monster trailer with multiple sponsors who will throw free stuff at you. I have removed some of our top secret items, but this should give you a good start if you are looking to get into some KCBS events…

Meat				Camp Equipment
?	?			10×10 Canopy	1
?	?			10×10 Canopy with 3x Walls	1
?	?			Folding Chairs	4
?	?			Tent to sleep in	1
Rubs/Sauce/Presentation				Pop up Tables	4
?	?			Cinder Blocks	4
?	?			Tarps	2
?	?			Fire Pit	1
?	?			Wood for fire pit	5 bundles
?	?			Wood starters	2
?	?			Buckets for water/hold down tents	8
?	?			Small water hose w/ nossel	1
?	?			?	?
?	?			Bungie Cords	24
?	?			Fire Extiguisher	1
?	?			Ash bucket and shovel	1
Ketchup	1 jar			Duct Tape	1
Mustard	1 jar			Electrical Tape	1
Apple Juice	1/2 Gallon			Tool Box, Full	1
Salt	1 jar			Portable work light	1
Fresh Curly Parsley	6 Bunches			Flashlights	2
Additional Food/Drink				Extension Cords	3
Ice	Lots of it			Generator (If we have one)	1
Salt and Pepper	1 jar each			Cart or dolly	1
Water/gatoraid/beer/monster	A bunch			Rachet Straps for trailer	6
Snacks/Dinner/Breakfast	A bunch			Small broom and dust pan	1
Smokers/Grills/Fuel				Toilet Paper	1
?	?			Batteries for flashlights	3 sets
?	?			Battieries for Thermometers	3 sets
?	?			Large clock or timer set at competition	1
Propane Burner	1			Larger binder clips or table clips	4
Propane Tank, Full	1			Paper Towel Dispenser	1
?	?			Bulk rope	30ft
?	?			?	?
?	?			Bug Spray	1
?	?			Sun Tan Lotion	1
?	?			Ponchos	6
Stick Lighters	4			Sanitation/Disposables
Tools/Utensils/Pans/Storage				Paper Towels, Roll	2
Cambro Camcarriers	2			Shop Towels	1
Coolers	4			Parchment Paper	1 box
Kinfe Roll	1 Full			Bus Tubs	3
Cutting Boards	2			Sponge/Scrub Brush	2
Cutting Board skid	2			Dish Soap	1
Electric Knives	2			Sanatiser Spray	1
Injectors	2			Lysol Wipes, Tub	2
Grill Scraper	1			Sanatiser Bucket	1
Tongs	2			Aprins (Maybe)	2
Seasoning Shakers	3			Hand Sanitiser	1
Sauce Brush	2			Bleach, Small	1
Large Spatchula	2			Garbage Bags	1 roll
Grill Glove	2 pair			To-Go containers	2 dozen
Plastic Tray Inserts	6			Ziplock Bags XL	12
?	?			Ziplock Bags L	24
?	?			Solo Cups	12
Large Water Pot w/ lid	1			Aluminum Foil, Roll	1
Thermometer Probe	3			Plastic Wrap, Roll	1
Thermopen	1			Disposable Gloves, box	2
Thermocouple	1			First Aid Kit	1
Large cups/bowls for sauce/brine	4			Disposable Plates	24
Toothpicks	1 box			Disposable Silverwear	24 sets
Half sheet pans	3			Personal
Full aluminum pans	12			Pillows
Half aluminum pans	12			Blankets
Full sheet pan	1			Toiletries
Other				?	?
Directions
Sign In Documents
KCBS Info
Sponsor Info
Pens/Note Pads

Birthday!!!!

Cajun Dirty Rice and Andouille Stuffed Pork Loin – Recipe

Cajun Dirty Rice Stuffed Pork Loin with Andouille and Collards

Here is a very easy recipe using D’allesandro Cajun Dirty Rice Blend.  You can also add more filling before you roll the loin, just make sure it is tightly tied with twine.

Cajun Dirty Rice-Stuffed Pork Loin

2-1/2 to 3-pound pork loin
1 cup cooked Cajun Dirty Rice
1 cup cooked andouille sausage, crumbled
1 cup thinly sliced collard greens, picked
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
Butcher’s twine

Preheat oven to 350°F.
Prep pork loin by slicing across it lengthwise, stopping 3/4 inch from the other side. Open halves, laying pork flat. Starting from the center, slice each half lengthwise, again stopping 3/4 inch from the other side. Again, open so pork is flat. You will have made one large, flat piece of pork 3/4 inch thick. Make sure to keep it in one piece.
Evenly cover flattened pork loin with prepared Cajun Dirty Rice, andouille sausage and collard greens, then tightly roll it jellyroll-style so that the loin returns to its original shape.
Tie with butcher’s twine to keep the filling inside and to cook evenly.
Rub outside of meat with olive oil, then season with salt and pepper.
Place on a baking sheet and bake until internal temperature reaches 155°F, about 1 hour.
Increase heat to 500°F and cook for an additional 5 minutes, until exterior is crispy and browned.
Slice and serve.

Makes 8 to 12 servings

A Slam Poem to Bacon, By Nick Offerman

Bacon…that is all…

Food Factoids – v1.

Rapid fire food factoids…AAANNNDDD…GO!

• The Trinidad Scorpion Moruga Blend is the current world record holder for hottest chile with over 2million SHUs.
• It is recommended that honey should not be fed to infants, the elderly, or people with weakened immune systems due to the honey naturally containing botulism spores.
• The myth of a McDonald’s hamburger lasting 12 years due to chemicals in the meat is false.  With little moisture, small size, and topical seasonings, the burger dehydrates before it can spoil almost preserving it like jerky.
• The optimal doneness for a steak is medium-rare.  This allows most of the marbled fat to render and provide and juicy and flavorful steak.  Too rare, and you will have unrendered fat which will not provide optimal taste…too well and you will have excess fat and moisture loss.
• The juice that comes from steak is nat actually blood.  It is called myoglobin, and is only found in the bloodstream during injury.  It normally resides in muscle tissue, which is the part we commonly eat.
• It does not matter if you use Crisco, margarine, butter, lard, canola oil, vegetable oil, olive oil, safflower oil, peanut oil, sunflower oil, or palm oil…they all contain 9cal/gram of fat.  There are other positive and negative health concerns associated with each, but they still supply the same amount of calories.
• 80% of the world’s nations eat bugs as a form of food.
• Heavy mayonnaise weighs less than regular mayonnaise.
• One of the main flavoring agents in Worcestershire sauce is anchovies.
• Taste, texture, and apparence actually have little do to with the flavor of food compared to its odor.
• There are more Subway restaurants on the planet than there are McDonald’s.
• There is only one McDonald’s in the world that does not have golden arches. it resides in Arizona, and is turquoise so it does’t clash with the natural red rock formations.
• Durring emergencies, coconut water can be used as a substitute for blood plasma.
• Alaskans eat more ice cream per capita than any other state.
• Cotton candy only costs about $0.06 to make, making it one of the most profitable snacks at any state fair.
• Bubblegum will melt at 125°F.
• It is estimated that 40% of all bottled water is actually standard tap water with no additional treatment.

Add to the list!

The Food Eater’s Diet – Low Calorie Options

Random chubby guy eating pizza. Ooohhh the irony…

Like I said before, I like to feel full when I eat.  This causes a problem when also on a calorie restricted diet!  Here is a list of low calorie food options that you should add to your diet to pack in the VOLUME of food you want, with a low amount of calories!

• Arugula – The is a peppery flavored leafy green packed with vitamins, minerals, and fiber.  There are also some findings that dark leafy greens improve your libido. (Wink wink, nudge nudge…know what I mean?!)
• Cabbage – The darker green and brighter purple the better.  Very affordable, great crunchy texture, and contains properties that may reduce your risk of cancer and stink up your house when cooked.
• Kale – You have seen, and will see this ingredient popping up more and more on menus and store shelves.  It has been classified as one of the best super-foods, which means it packs an amazing nutritional punch with very little calories. You can also call yourself a hipster while eating it.
• Beets – A slightly sweet, earthy vegetable with beautiful color and rich in iron, potassium, and folate.  It is also growing on the ‘trendy’ side by being added to veggie burgers, and new improved salads. Dr. Dre would be proud.
• Cauliflower – Another great source of vitamin C and folate, this vegetable is wonderful in place of mashed potatoes, used in indian curry dishes, and a whole head can be sliced into planks and grilled for cool presentations.
• Mushrooms – No matter if you use standard button mushrooms, or branch out into the hundreds of varieties available, mushrooms are low in calories but are full of immune-boosting antioxidants.  They also contain the elusive UMAMI flavor profile which will add some savory meat flavor to your recipes.
• Tomatoes – Real tomatoes are actually very low in calories! It is only when we associate they with pizza, ketchup, and meat sauce do they pack in the calories.  Tomatoes contain all those healthy vitamins and minerals you are looking for plus some natural sweetness.
• Zucchini – This squash is VERY low in calories while being VERY easy to grow in your own garden. It is pack with vitamin A and is a tasty treat raw, or cooked. Call them courgettes to be extra fancy.
• Egg whites – 1 whole cup of egg whites has about 120 calories and 26 grams of protein. HHHMMM maybe make an omelet with all the above ingredients mixed together?!?!?
• Cod – This is a mild white fish that is very high in protein and omega-3 fatty acids.  Since it is so mild, it will easily blend with any other flavors you add to it.
• Bison – If you are a red meat fan, grass fed bison is actually a healthier option due to minimal fat marbling, and it contains just as much omega-3 fatty acids as salmon. It also contains even fewer fat calories, and lower cholesterol than skinless chicken! Also, Dances With Wolves is a must watch 😉
• Fat-free cottage cheese – You can get about 11g of protein for a half cup serving with only 70 calories.  This type of protein is digested very fast, so it is perfect for recuperating after a tough workout.
• Coffee/tea – It is only when you blend with heavy cream, sugar, whipped cream, honey, chocolate syrup, and caramel do these beverages become high in calories.  There is also, of course, caffein which has been shown to improve your calorie burning thru the day, but still does not increase the quality of your work, or make that morning meeting any better.

Now before you yell at me…yes I know there are plenty of other healthy, low calorie food options (feel free to post your favorites!)  Before you troll my post…yes I know there are other, more nutrient dense foods like fruits, whole grains, legumes, and all that fun stuff.  Before you comment with your biased opinion…yes I know you feel that processed foods are to blame for being fat, and you should eat clean.  Before you post about your vegan, paleo, or gluten-free diet…maybe this post isn’t for you.  Read the title and you will get it 🙂

p.s. There is no spoon…

Short Rib Lunch

Red wine braised short rib, aleppo pepper polenta cake, caramelized pearl onion, oven-dried tomatoes, roasted asparagus

Weight Loss Diet vs. Weight Maintain Diet

For those who are just starting out on their diet adventure, unlike what most personal trainers and nutritionist say , your restrictive diet and exercise plan is only temporary! Too often, people do not adjust their plans after achieving their goals.  After you have shed those unwanted pounds or even start to see the outlines of what almost could be a six-pack, you have to adjust your eating habits and exercise schedule for your next goal.

I recommend that starting out (assuming you are in the weight/fat loss stage,) you consume a low fat/lower calorie volumetric diet as well as an exercise plan based around using your fat stores as energy.  You will want to eat a lot of low calorie but nutritionally dense foods to keep you full and energized (chicken, lean fish, vegetables, whole grains…) along with more frequent, smaller meals.  You will want an exercise regiment consisting of 30 to 45 minute activities followed by a small intake of calories.  If you like to spend a lot of time at the gym, make sure you are still consuming calories every 30 to 45 minutes which will keep your body using some of your stored fat along with the protein/carbs you are consuming (see my previous metabolism post.)

The wonderful part about this plan is when you do finally hit your target goal…lets say you lose the 30 pounds of fat you didn’t want, you can now switch your diet to more of a weight maintain version of your previous plan.  Along with adding back some of the fat you removed, you can now be a bit more lenient overall and increase some of your portion sizes.  At this point you will also be increasing the difficultly of your workout (same routine but faster paced or increased weight and reps).  This ALSO means that you will have more muscle mass, and will be burning more calories, which ALSO means you can eat more calories throughout the day and still maintain your current weight!

This applies to both men and women.  Women do not have to be bulky to increase there muscle mass and benefit from this type of diet plan.  I feel that this system overall help with those fluctuating dieters who try to stick to a super intensive plan only to fall off the wagon and have to start over again.  This plan rewards you by allowing you to eat more food as time goes on.  It also stresses more of the exercise portion to be the buffer when you feel like a sunday afternoon BBQ feast.

Do you have any tips or trick for anyone looking to follow this type of diet/exercise plan?

Bacon Chips – Turning Bacon Into Bacon

So I had this idea to puree bacon and spread it out on a silpat, then bake it to see what happens!!!

For this I used 4 strips of bacon, and 1/2 egg white

Puree the bacon and egg white together in a food processor until it’s as smooth as you can get it.

Spread it out over a silicon baking sheet as thin and smooth as you can get it.  I tried shaping this before baking, but this mixture shrinks quite a bit, so it is better to spread it out and see what fun shapes you can get.

Bake this in a 400F oven for about 10 minutes or until it is nice and golden brown.  Remove from tray and place directly on some paper towel to absorb the excess bacon fat.

Congratulations!!!  You just made bacon into something that still kind of looks like bacon.  It does have a cool texture and maybe if you use enough to fill a whole pan, you might get even cooler and bigger pieces.  This would be great on a BLT or as a sneaky salad garnish.

BACON!!!!