I’ve been really trying to think through my menus through out the week and plan my weekend cooking. But this has been an interesting week and I’ve just, not really thrown things together as it pertains to planing. So this weekend, I’m going to try some new things and some standards and try to spend as much time as I can at the grill.
Skirt Steak with a Chimichurri Sauce – I’ll start this off at 135 degrees F using my Chef Steps Joule Sous Vide and then finishing i up on the grill. I am thinking 400 – 500 degrees on the grill for about 2 – 3 min on each side, just enough time to sear the grill marks and lock in the juices.
Pork Chops – I wanted to try a quick pork chops recipe using both Sous Vide and the Weber Grill as well. Going to go for 144 degrees F with the Joule and 3 min on each side (might be less) on the grill. But the Pork Chops will be seasoned with Olive Oil, Salt, Pepper and a Butcher Seasoning from the Spice & Tea Store. I am thinking about doing the Apple Fennel salad again too.
Note: Because my Pork Chops were a little frozen, mine will cook for about 3 hours in the Sous Vide.
I’m debating on making a few burgers for the week or making some BBQ Meatloaf. So I’ll hold off on this one.
Now for vegetables.
Roasted Vegetables – Sweet Potatoes and White Sweet Potatoes with a diced onion, roasted for 45 minutes at 425 degrees F with a lightly coated olive oil and sea salt.
Green Beans – I’m thinking about going back to tweak the green beans with Dijon mustard, bacon and brown sugar. This has quickly become one of my favorite ways to cook green beans.
Now for pairings
I’m thinking about opening one of my Mother Earth Brewery Silent Night’s to go with the Skirt Steak for this weekend cooking. I’m thinking that it might provide a nice contrast with the Stout with the sweetness of the Pork Chop. As for the Skirt Steak, I’m actually going to with a different thought process, I was going to with the Stout, but I’m going to go Loose Cannon from Heavy Seas Brewery in Baltimore, MD.
Normally, I lean to the Pale Ales and IPAs as my goto beers, but sometimes I like to change things up and just try it out. I’m not a huge Stout fan, but the Mother Earth Silent Night is a great beer and to me, a versatile beer. Being from North Carolina, there are several beers that I’m looking forward to cooking with, FullSteam’s Rocket Science, Carolina Brewery’s Flagship IPA and because I know the owners, Tarboro Brewing Company Ryed IPA and Town Common Ale. And one day soon, I hope to start home brewing again and cooking with my own beer.
Sous Vide cooking is becoming a convent thing and a constant cooking style for me, but I do love my time at the grill. Granted, we are supposed to get some rain today and tomorrow, so I’ll have to time my cooking at the grill accordingly.
Pork Chops in the Sous Vide
Pork Chops in the Sous Vide