Cooked (and eaten) by Todd

Sometimes I will take a picture of some food I cook. Occasionally that picture might make its way here. Why? Because.

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Lamb loin cooked to exactly 130F with sous vide and browned in a cast iron skillet.Served with extra crispy new potatoes tossed with chives, lemon zest, and garlic and corn on the cob that was steamed inside its own husk. 

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Leg of lamb, slow cooked in the oven with lots of garlic and rosemary. Paired with Alton Brown’s asparagus recipe, and some garlic mashed potatoes. 

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What's for dinner? Sous vide pork chops cooked to 140 F, then finished with a blow torch. Standard garlic sauteed spinach and mushrooms cooked down with worcestershire sauce and a bareywine style ale.

Are blow torches fun to use? Yes. Yes they are.

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This is a turkey I smoked in my Pit Barrel Cooker for Thanksgiving in 2014. It was damn good and one of the only turkeys I've ever had that I actually craved the leftovers.

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My friend Jeff gave me some bison steaks last year after he went on a game hunt in Florida. This one was cooked to a nice medium rare on Nov 12, 2014 using Sous Vide, then finished in a hot cast iron pan.

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I decided to get a little crazy with my pit barrel cooker. I smoked 2 lamb breasts and some St. Louis style ribs. 

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Thick cut pork chop, reverse seared (cooked in a low oven then finished in my cast iron skillet). Served with sauteed mushrooms and spinach with lots of garlic.

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One of a billion steaks I'm going to end up posting. This one was slow cooked in the oven back in August of 2013 then finished off with my trusty cast iron skillet after I got it ripping hot.