'Tis the season ... so be sure to see our Holiday Entertaining Recipes for some terrific ideas. And, it’s not too early to start thinking about our Country Christmas menu for any of your holiday meals! For something different, how about mixing it up with our Light Southern Meal with Grilled Catfish and Watermelon Salsa! Happy Holidays!
Raging River Dizzy Pig is fantastic on Salmon, but assuming you don't have, I would just use some Montreal seasoning (course pepper/salt), a little garlic powder and maybe spread a little honey on them if your feeling adventurous. Cook to 140 internal temp. If you really like Salmon, we need to talk about getting you a salt block, but that's for another day. I would grill on some tin foil or serrated pan, as if you cook on regular grate you could loose the fish as it flakes off. cook at 350. good luck, it will turn out great.
I have foodsaver V2840, got at costco for around $120. It has paid for itself just in ability to buy in bulk and then portion out and freeze for long periods.
Thanks Ringkingpin, I reviewed douglasbaldwin. Excellent material. I think I am good to go, but my roast is 3.5" thick and baldwin sort of tops out at 2.75". Couldn't find anything out there on thicker cuts, but am hoping at 24 hours, all bad things will be killed. I will do a ice bath once complete to get temp down quick.
@legomyeggo- Looks Great! I have (2) eye rounds going on tonight. There was a deal at $3.99/lb for Angus Choice. Maybe it's the picture, but the sliced beef looks to be medium. I would like to go a max of medium rare. Wondering if I should pull before 118 degrees? Normal cooking temps would indicate 118 would be rare (up to 125), but I assume there is some creep as it sets. Thoughts?