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Here is old so-n-son ready to go to the show.
Yesterday she was finishing up her decorations and didn’t require my assistance. So I went to the grocery store to get mugged. Badly mugged. Then I fired up the SCAG and started cutting the back yard. It is about three acres of grass with weeds mixed in. Took about 3 hours or so as I had to run over everything twice. Those little stems lose their leaves, but remain standing. Takes a second swipe to make them go away.
Then out came the chainsaw to get some firewood for her bonfire. I managed to touch the driver’s side door of the truck with the spinning chain and removed some paint. After I got a good load in the bed, I decided to go look around some. That was when I saw this white hog. He had gonads and was nibbling acorns. We were about 15 yards apart and he would look over at me ever so often, but pretty much was gobbling his fill. I stood there for about five minutes and finally he waddled off. I would say he was about 100 pounds.
I had noticed all the dredging they have managed to do. The ground is just ripped up. At first it wasn’t an issue but now it seems like they are attempting to make a wallowing pit out of the whole place. So I plan to do a little shooting. Not to score meat but to scare them away. I really do not want to fool with a wild hog. However, if the grocers keep decimating my wallet I may have to. Wild hogs have parasites and such and the meat just isn’t near as good. I mean you can make sausage and stuff, but really they just ain’t worth eating.
Hormel sells these pork loins that have been marinated ( BOGO ). About 2” in diameter and come in various flavors. I like to put them in the seus vide bath and let them soak for the day, then roll them around on the charbroiler. I am telling you they are pretty good when done this way. I set the temp of the hot water to about 140 and they come out tender and delicious. I slice them into medallions and serve with rice and veggies. Leftovers get cut and placed atop of our lunch salads. Very simple, very easy.
The seus vide allows the meat to cook at a lower temperature and remain pinkish. There are two ways to kill bacteria and virus and parasites. High temperatures for a short period of time, or low temperatures for a long period of time. Even though most would never eat pig meat that is not cooked to an internal temperature that is high enough to thoroughly cook the meat, you can get away with less doneness in the seus vide. It pasteurizes the meat internally. This is how you get a great piece of meat.
The trick is to use really good bags as some will leech out chemicals when heated. I researched all that and when I read that ZipLoc brand freezers bags were considered good, stopped reading. Knockoff chinese made bags that are cheap are the bad ones.
It is an easier way to cook than the crockpot because there is no mess to scrub away at. I buy a chuck roast and it becomes a huge ribeye steak. Maybe even better flavor, too.
We eat salads for lunch. I go soooooooooooo tired of eating ham sandwiches. Switching meats did not help either. So now it is salads. I chop up leftover meat, or add hardboiled eggs. Tuna and canned chicken. Seems everything works atop a salad. Steak, pork, chicken. I like to grill chicken tenders and add those. Sometimes i just chop up some of her lunch meat. She likes turkey to munch on and it adds well.
BTW- If you see a turkey……better get him. The bird flu wiped out millions of birds and so far they are not sure if there will be any ready in time. Grain feed is $500 a ton, so not much incentive to grow any birds either. The huge farms in Michigan are where the losses occurred. I heard it was wild geese flying in with the flu that spread it. Our suppliers are not talking about whether or not they can even get us birds. Gonna be a different kind of Thanksgiving.
There was a similar flu in 2015, but we had birds. So it may all work out, but like I said if you see birds, buy them right then.
