Only grits I can find local
And if you have a super duper 1500 Watt cummins pwered SV.....well you may as well try it. Grits and liquid all combined. I did double bag before it went in the bath.
Shrimp shells to make stock for some gumbo.
A kiss of smoke on the stock
Of course the shrimp and veni tenderloin had to have a little kiss.
Finished off in residual grease from 4 strips of bacon, fresh garlic, onion, next time will add some heat at this step. (When Mrs is not around)
After 3 hours at 180
Added some chedder and this mascarpone cheese. I did have to put it on the stove to thicken it up a bit.
A little gravy from bacon drippings to sprinkle on top.
Topped with bacon crumbs, scallions and gravy.
My future souse chef approved
And if you have a super duper 1500 Watt cummins pwered SV.....well you may as well try it. Grits and liquid all combined. I did double bag before it went in the bath.
Shrimp shells to make stock for some gumbo.
A kiss of smoke on the stock
Of course the shrimp and veni tenderloin had to have a little kiss.
Finished off in residual grease from 4 strips of bacon, fresh garlic, onion, next time will add some heat at this step. (When Mrs is not around)
After 3 hours at 180
Added some chedder and this mascarpone cheese. I did have to put it on the stove to thicken it up a bit.
A little gravy from bacon drippings to sprinkle on top.
Topped with bacon crumbs, scallions and gravy.
My future souse chef approved
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