u/Which-Ease-1899

My wife requested german pork knuckle for dinner 😋

- It spent the day in the fridge so the skin could firm up

- 13 hours sous vide with traditional herbs rubbed into the exposed flesh (70°c) (158°f)

- wiped down the skin and perforated it with a sewing needle,

then in the fridge again for close to 10 hours

- brushed with oil, then roasted at (250°c) (482°f) for around 35-40 minutes.

- finished by making gravy from the hocks juices

Served with roast potatoes, sauerkraut, pretzel rolls & mustard.

I will definitely be making this one again in the future.

Lmk what y'all think.

She's nearly ready for the weekend.

Been years since I had a VW R36, it feels good to be back in similar ilk.

Smoked this brisket for a housewarming party this afternoon

Sous Vide 17Hours

Smoker 4 Hours

I'm not one for a well aged product, this however was delicious 😋

One of my favourite weekend prep tasks.

Makes the best Shabu Shabu

Some Wagyu on the Weber GA

Bonus points if you guess the cut in the middle.

🫪🤤

Rostbif / Rump Centre / Top Sirloin / Baseball / Rump Heart.

It's a shame I don't enjoy eating it as much as I do cutting it.

Have the pleasure of slicing these on a weekly basis.

Getting my wife involved in breaking down chicken and making these cute little rolls.