• Sous Vide Container - https://amzn.to/3xIHEJ2
• Sous Vide Immersion Circulator - https://amzn.to/3aW6knz
• Dry Age Bags - https://amzn.to/2PIrsWS
• Sous Vide Bags - https://amzn.to/3eRGe6a
• Sous Vide Rack - https://amzn.to/2PJ71cz
• Sous Vide Weight - https://amzn.to/3nIxNy1
• Vacuum Sealer - https://amzn.to/3uf7MJd
• Salt Box - https://amzn.to/3eLG0h3
• Salt & Pepper Grinder Set - https://amzn.to/3eLG0h3
• Mis Rubin’s Black Magic Seasoning - https://amzn.to/3uh4dCg
• Mis Rubin’s Variety Pack - https://amzn.to/3ebUOGz
• Justin Wilson’s Seasoning - https://amzn.to/3eRF6Qb

Chef Derek and Bacon discuss a fun event to celebrate America's Birthday and the podcast. 

Discussion of 28 Day dry-aged steaks, greens and cornbread we made for this week's episode! Enjoy

• Sous Vide Immersion Circulator - https://amzn.to/3aW6knz
• Dry Age Bags - https://amzn.to/2PIrsWS
• Vacuum Sealer - https://amzn.to/3uf7MJd
• Mis Rubin’s Variety Pack - https://amzn.to/3ebUOGz
• Justin Wilson’s Seasoning - https://amzn.to/3eRF6Qb

Dry Aged Ribeye

• 1 ribeye roast
• 1 umai bag for dry aging

1. Do not wash meat!
2. Remove roast from original package and place in umai bag 
3. Vacuum seal and place in fridge on wire rack for min 21 days
4. When desired time has been reach remove from bag and trim of hard or colored surface  
5. Slice into desired thickness and cook to your liking 

Hasselback Potatoes

• 6 large russet potatoes
• 2 sticks salted butter room temp
• 2 tbl spoons roasted garlic puree 
• 8 sprigs fresh thyme 
• shredded cheese of your choice 
• bacon
• S&P
• pre-heat oven to 400 degrees 
• slice potatoes 80% through, making sure to leave them intact.

1. mix butter, garlic, and thyme in a bowl
2. place potatoes in a vacuum bag and add butter mixture to bag and seal
3. cook potatoes in sous vide at 90c for 1 hour or until tender
4. remove from bag and receive the butter liquid in a bowl for brushing
5. place potatoes on a baking sheet or baking dish and brush butter mixture over top 
6. then place cheese and bacon in the slices and finish with salt and pepper

Sourdough Cornbread

• preheat oven to 375
• 1 stick of butter
• 2 Tbsp Coconut oil
• 3 Large Eggs
• 70 g sugar
• 1 tsp Vanilla Extract
• 100g sourdough discard
• 125 g AP Flour
• 80 g Cornmeal (Bobs)
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp pink Himalayan salt
• 4 oz Half n Half
• 4 oz buttermilk

1. Whisk eggs, sugar, and vanilla together
2. add dry team
3. mix and add wet ingredients
4. dip spoon in and lift. should pour off as ribbons. if not add more liquid
5. Bake for 25-28 mins
6. let cool for 10 mins

Chimmichuri Greens

• Southern-style mix - turnips, collards, mustard greens 
• kale
• 2 oz of hot sauce
•  ham hock
• 3 oz dried parsley
• 3 oz dried cilantro
• 2 oz tiger sauce
• 3 cups of Chicken Stock - frozen into cubes
• salt & pepper
• Sous vide for 7 hrs at 185

In a separate bag

• 1 med yellow onion, 1 med vidalia onion, 1 bunch green onion, 1 bunch leeks
• 2 oz bacon fat
• S&P
• Sous vide for 2 hours at 185

In a separate bag

• 3 California Chili’s dried
• 3 Ancho Chili’s dried
• 2 oz bacon fat
• sous vide for 2 hours at 185

1. Blend with 4 oz of "pot liquor" 

Horseradish Sauce

• 8 oz Greek Yogurt
• 8 oz Dukes Mayo 
• 2 tsp white balsamic vinegar
• lemon & lime zest
• S&P
• 4 oz prepared horseradish
• ½ teaspoon wasabi powder

Sous vide bath container - https://amzn.to/2R1a6VG
Emersion Circulator (sous vide unit) - https://amzn.to/3dQNFva

Recipes from this week:
Pork belly and Bacon rolls

• 1/2” sliced pork belly
• 1 rasher of Monroe bacon
• Season to taste with:
• Salt & Pepper
• Red pepper flakes
• Italian herbs (highly unstable heeeeeeeeerbs)
• Stack and roll into wheel
• Tie with butchers twine
• Cook in sous vide
• 145-degree bath
• Min 11 hour cook
• Pat dry before cooking
• Sear in pan on high heat

Bamen Broth

• Veg Team:
• 1 full Celery
• 1 Green Bell Pepper
• 1 whole Onion
• 10 boiler onions
• 1 Carrots bag
• Canola Oil
• Salt&Pepper
• Dried Chanterelle mushrooms

Roast fresh veggies for 1 hour with oil, S&P

Meat Team:

• Pigs Feet
• Pig Tails
• 1 Smoked Chicken back

Smoke chicken at 275 degrees for 2 1/2 hours 
Carve and save chicken back and bones
Sear pigs feet and tails until golden brown and delicious

In a large, heavy-bottomed pot combine:

• Chicken back
• Pigs feet and tails
• Roasted Veggies 
• Chanterelle mushrooms

Cover with water and simmer for 3 hours
Strain out solids. Chill overnight, Should have some jiggle to it!

Pork Tenderloin

• Sous Vide bath temp: 129 degrees
• 2 hour cook time
• Coat all sides with favorite bbq rub, creole style
• Justin Wilson
• Creole Magic
• Tony’s

Slice thin and pan sear to finish
High to med-high heat, just adding a little color and texture

Corn

• Creole season used for pork
• Butter 

Grilled until delicious
20 mins or so
Remove from grill
Shuck kernels from cob
add seasoning and butter

Roasted Garlic Paste

• Garlic cloves peeled 
• Grape seed oil
• S&P to taste
• Crushed red pepper
• Dried unstable herbs (Italian blend)
• 2 ice cubes
• Place in the middle of a large square of foil
• Fold up into a package
• Roast in the oven or air fry

Roast: 30-45 mins at 350 remove when delicious garlic smell makes you happy
Air Fry: 35 mins at 325 then 10 mins at 350
Blend until smooth with extra oil 

Bamen Egg

• 24 mins
• 63.5 degrees Celsius
• Remove into an ice bath 
• Let sit for 30 mins

In this week's "verbal ping pong", Chef Derek and Bacon need to buy a little more time for the Dry Aged Ribeyes to finish so a plan is made to create an Alabama version of a Tonkatsu Ramen.

Sooooo, we did the whole episode about the Breakfast Gumbo and some how only mentioned the Bloody Mary 1 time?! Our apologies!

Bloody Mary Vodka
Vodka - Smirnoff 100 proof
• 1 jalapeño deseeded and derived
• 1 jalapeno whole
• Quarter both
• Zest and juice of 2 lemons
• Zest and juice of 2 limes
• Roasted shrimp shells
• 20 mins in air fryer at 325
• 5 slices of Monroe Bacon
• 1/2 oz Crushed red pepper flakes
• 1 oz Peppercorn medley, whole
Add 2 large Mason Jar(s) add vodka
Place in Fridge
Shake vigorously several times a day
Let sit in fridge for minimum of 3 days
Filter out solids
I used a mesh strainer x2 and then a coffee filter

Bloody Mary Mix
2 cans of San Marzano crushed tomatoes (28 oz each)
1 can of San Marzano Whole tomatoes (28 oz)
1 fresh onion
3 cloves of garlic
2 bay leaves
14oz of beef broth
Salt & pepper to taste
Simmered for 2 hours, remove bay leaves
Blend until smooth
Strain out remaining solids
4 oz Horseradish
4 oz ground parmesan cheese
Crushed red pepper to taste
Black pepper to taste
2 oz Tiger Sauce
2 oz Crystal Hot Sauce
Toss back and forth to mix

Fill glass with ice
1 1/2 oz of Bloody Mary Vodka
Top with mix
Garnish with lemon and lime wedges
Pickled green bean and pickled okra

In this episode we make and then discuss our version of Breakfast Gumbo, a local favorite, found at one of the great pleasures of living in the south, a gas station. Some of the best food around is found in rural gas stations, very similar to the delicious street vendors in large cities the consistency of these places is legendary as they regularly sell out!

Sean Brock style Grits
2 cups of good quality grits (white polenta for you non southerners)
8 cups of good water (our tap water tastes great so I used local)
4 fresh bay leaves
1 cup heavy cream
Juice of 1 lemon
Salt a pepper to taste
Good quality Kerry Gold butter (unsalted) , I used 4 oz
Soak grits in water overnight with bay leaves
Add to large heavy bottomed pot with remaining water, 8 cups total
Bring to boil, turn off and remove from heat immediately
Let rest for 20 mins
Then cook for 45 mins to 1 hour at med to med high until water is absorbed
Remove from heat, add lemon juice
Stir vigorously
Add 1 cup of heavy cream
Salt & Pepper and Butter to taste

Best Dang Biscuits Ever
1 cup of 100% Hydration sourdough Starter
15 oz of Flour
• 7 oz AP Flour
• 8 oz 00 Flour
2 Tbsp white sugar
1/2 tsp baking soda
4 tsp baking powder
1 1/2 tsp Pink Himalayan Salt
1 1/4 cups whole fat buttermilk
8 oz Kerry Gold butter (unsalted)
Finishing Salt
Sift flour into bowl
Add dry team to flour
• Sugar
• Salt
• Baking soda
• Baking powder
Blend together with fork or whisk
Add buttermilk and starter together, mix with fork
Shred butter with food processor or grater
Add butter to Dry Team
Mix thoroughly, make sure all the butter is coated with flour
Add wet Team
Mix together until it just comes together
Turn out on board, work together folding into layers, 7 turns
Refrigerate overnight

Rollout to 1/2” thickness
Brush with melted butter
Sprinkle with finishing salt
Cut into 6 equal biscuits
Use bench knife to lift
Place 1” apart on baking sheet lined with parchment paper
20-25 minutes at 400 degrees
Rotate pan once

Crazy Egg
Sous Vide bath temp: 167 degrees F
Cook Time: 12 mins
Remove immediately into Ice Bath
Leave overnight in fridge
Preheat pan to med High
Add bacon grease or oil
Gently crack egg into pan
Season with salt and pepper
Sprinkle on panko bread crumbs or crushed pork rinds
Gently flip and repeat on the other side
Use 2 spatulas
Total time in pan: 1 min - 1:15 secs
Place on top of bowl crack open the yoke as you dig in

Breakfast Sausage
Pork Picnic Roast
Cut into 1” cubes
Season with:
2 Tbso Garlic
1 Tbsp Salt
1 Tbsp Pepper
2 Tbsp Onion powder
1 Tbsp Sage, ground powdered
Chill in fridge for 15 mins
Grind to med coarse, #2
Form into patties
Cook in frying pan with oil or bacon grease

Plating:
Biscuit in bottom of bowl
top with scrambled eggs
add Monroe bacon and sausage to taste
add breakfast sausage
top with a Crazy Egg or two 
check salt & pepper 
add hot sauce as needed

Bolognese Sauce
Meatballs
Sourdough Noodles

San Marzano Tomatoes: https://amzn.to/3w1iQet
00 Pasta Flour: https://amzn.to/3w76JMV
Pasta Roller: https://amzn.to/3fgN7zY