Craftsmen Cooking

Shepherd's Pie has been a favorite of the guys for a long time. So when made with beef it is cottage pie and when made with lamb it's shepherds.  So the guys took on the challenge of grinding their own lamb and making a proper pie that would make Ramsey proud. 

In this episode, the guys take on the ever-wonderful beef short ribs. This dish exceeded our expectations for sure and combined with Bacons creamy polenta it was a smash. Give it a listen as we dive into the beef supreme dish.

In this episode, we introduce a new cohost, Mr. Josh Ewing.  We talk about our Top 5 Shameful Meals we have had and talk about much more things that are just crazy.

Back in the kitchen for another Top 5 and this time it is a biggy.  Top 5 Dream Cars with our dear friend Josh Ewing.   This was a great episode and crazy how different everyone is with their choices.  Check it out and lets us know what your Top 5 are.

Pork TenderloinWhat can we say about the trusty ole pork tenderloin? It truly is one of our all-time favorite mediums for cooking.  It's such a versatile meat and super delicious as well. Tonight Bacon swung for the fences and can I tell you, crushed it for sure.  His Mediterranean take on this dish was a perfect fit for this tender morsel of meat. We pair that with mushroom risotto and pan-seared asparagus with smoked beef fat to help cook it all. Enjoy 

Tonights Top 5 is all about the famous folks. We have a special guest, Mr. Sam Rollins joining us and we dive into our crushes from past to present and some fun ones in between. Come along with us as we talk about all things crush-related and some heart-stopping stuff as well. As always like, follow and hit us with your feedback. 

  The gang takes on yet another Top 5, this time its Desserts. They are joined by the infamous Dale Drinkard Jr. and talk about our favorite desserts. This one was loads of fun, for some got stolen and some unexpected ones were thrown out.  It was a great time with a great friend.

We take on the ever-so-amazing pasta from our favorite movie Chef. It was truly a blast making this Roy Choi dish and we loved it. This is definitely a must-try for all our listeners. 4 cloves of garlic sliced thincrushed red pepperolive oilsalt and pepperthin pasta noddlesflat parsley1) cook garlic in olive oil on low to medium till garlic is soft and tender. 2) start noodles3) add crushed red pepper 1/2 tablespoon4) add about 2  cups of pasta water and reduce5) add noodles to pan and finish with parsley 6) plate and enjoy 

The gang talks about their favorite 4th of July activities and catches up on some long-time gone. Happy to be back in the kitchen and on the air again. Listen in and tell us what your favorites are. 

Crab!!!!!!!!!   In this episode, the guys take on the hard shell crustacean The Crab. This was a lot of crabs and can I tell you wow! Bacon came out swinging with his dish and that's putting it lightly. He did fried green tomatoes with crab cakes and a crab cream sauce on top. When I tell you he rocked it, I mean he crushed it.  Derek took on the always popular Smoked Crab Ragoon with real crab and imitation.  Instead of lobster, he did a version of a Crab Roll that left something to be desired. With that being said, give us a listen and tell us your favorite crab dishes.As always  Stay HungryLive How You Say ItByeeeeeeeeee

This episode really evolved into a much better episode than we could have imagined. We learned a lot from each other and growth was definitely relevant and you can hear it all here.Listen as we go through our Top 5 Bad Habits that we truly went to the mats with ourselves. Listen and give us your feedback, tell us about your bad habits. Like, Follow, and Subscribe

The gang is back for Season 2 and it's going to be a great one. Starting off with a Top 5.We found a way to have all our ideas put into a random wheel spinner to make things a little more interesting. So starting this season, at the end of each episode we will spin the wheel to find out our next topic. 

 This was a big one for the gang. We have talked about this item for a while now and what better time than the start of Season 2.  The Porchetta is an Italian dish that has certainly been a fan favorite of ours and many alike. Traditionally it is a pork belly with the loin still attached, scored, and seasoned with garlic, rosemary, thyme, crushed red pepper, and orange zest. We could not locate a belly still attached, so we did it with two separate pieces.  The belly was laid out and scored on both sides, the meat side we seasoned with the traditional seasonings and the fat side with just salt. Then we butterflied the loin and seasoned it with salt and pepper then rolled the loin inside the belly and tied it off with butchers twine.  Now being who we are and the love we have for sous vide, we thought it only natural for us to try it that way. So we bagged this monster up and cooked it at 74 degrees celsius or 165 f. This went for 24 hours and let me tell you, this place smelled amazing. Next, we removed it from the bag and let it rest for about 2 hours before placing it in the oven at 425 for 45 min or until golden brown. Remove it from the oven and let rest for 20 min.  Now we made all the side items to go with our porchetta. Sous vide fingerling potatoes and green beans.  both with very light seasoning but the right pairing for the pork.  Salt, pepper, garlic powder, and thyme.  We also made a roasted poblano and corn puree, which is crazy simple.  We have to say that this was the way we wanted to kick off season 2. The pork was perfectly cooked and the sides really brought the dish together.  We hope you enjoy it as much as we did.   Until then STAY HUNGRY, LIVE HOW YOU SAY IT, BYEEEEEE

In this episode, we dive into the rainy day comfort food that we grew up on. Nothing better than Tomato Soup and Grilled Cheese to make a bad day better.

In this episode, we discuss our love of candy and rank our favorites

The Craftsmen Team takes on nachos this week, with special guest Tim Meynard.  This is a tabletop masterpiece and they get all in.

This episode with do a top 5 with Tim Maynard. 

Our buddy Christian asked us if we could come up with a Pad Thai recipe. Neither of us have ever made Pad Thai but both of us love eating Thai. We hit a few restaurants in the weeks leading up to this episode to do some R&D. We think we crushed it but you tell us what you think. 

Our buddy Josh Ewing stops by the kitchen for dinner and sat down with us to do a Top 5 for items on our Bucket List. 

The original plan was to do Pad Thai (coming soon) but our friends went out of town so we pivoted to a dish that blended two of our favorites, Asian flavors & Mexican food! Chicken, Pork and Steak each with their own toppings....maybe the best dish we've made so far.

A fun Top 5 this week, our Trio of hosts all choose their Top 5 Cartoons of all times. Which ones did they miss?

In this week's Top 5, the gang is joined by Dale Drinkard Jr to choose their Top 5 moments in American History. Each list had to include:A moment you remember happeningA moment you wish you could changeA moment you want your kids to know aboutA moment you wish you were a part of A wild card moment 

This week Wren Wren, Chef Derek and Bacon dive into a few different hot dogs in preparation for making their own from scratch in the near future. Everything from toppings, casing/no casing, toppings, cook styles, and the dogs themselves are tested to see what we like the best. 

Well, as sometimes happens in life, we had much more elaborate plans for the Eggs Benedict's with a southern style biscuit for the base but all 3 of us had long weeks. Does this ever happen to you? It did to us. So, we pivoted a little and simplified the plans. Enjoy and let us know your go to dinner(s) after a long week? 

Perfect for a Sunday Dinner with the Fam, this week the guys make their version of Chicken & Dumplings. Bacon smoked a Whole Chicken after leaving it in buttermilk for a day, brine for a day and then dry brining it overnight. Juicy, tender and so much flavor. Chef made the stock and dumplings which when put together was INCREDIBLE!!! 

As a supplemental episode we've taken our Top 5 portion of the show and are releasing it as a 2nd episode each week. This week's topic: Our Top 5 Restaurants within 100 miles of Mobile, AL. All 3 of us get asked this all the time.

2 for 1 this week on dishes. The main thing Bacon has for lunch is Stir Fried Gulf Shrimp, Rice, and Bell Pepper. Then we take an idea Coach Dylan gave us last week too kick up the Shrimp Stir Fry with Orzo Pasta. It was AMAZING!!!

This week we talk to Bacon's nutrition Coach, Dylan Timmons (@dylan.timmons on IG). Lots of great information on what you can still eat and get more fit. Episode LinksSous Vide Container - https://amzn.to/3xIHEJ2Sous Vide Immersion Circulator - https://amzn.to/3aW6knzDry Age Bags - https://amzn.to/2PIrsWSSous Vide Bags - https://amzn.to/3eRGe6aSous Vide Rack - https://amzn.to/2PJ71czSous Vide Weight - https://amzn.to/3nIxNy1Vacuum Sealer - https://amzn.to/3uf7MJdSalt Box - https://amzn.to/3eLG0h3Salt & Pepper Grinder Set - https://amzn.to/3eLG0h3Mis Rubin's Black Magic Seasoning - https://amzn.to/3uh4dCgMis Rubin's Variety Pack - https://amzn.to/3ebUOGzJustin Wilson's Seasoning - https://amzn.to/3eRF6Qb

As discussed last week, the guys challenge each other to come up with 1 flaky white fish dish and a 2nd seafood dish that only they know about. What will they come up with?Episode LinksSous Vide Container - https://amzn.to/3xIHEJ2Sous Vide Immersion Circulator - https://amzn.to/3aW6knzDry Age Bags - https://amzn.to/2PIrsWSSous Vide Bags - https://amzn.to/3eRGe6aSous Vide Rack - https://amzn.to/2PJ71czSous Vide Weight - https://amzn.to/3nIxNy1Vacuum Sealer - https://amzn.to/3uf7MJdSalt Box - https://amzn.to/3eLG0h3Salt & Pepper Grinder Set - https://amzn.to/3eLG0h3Mis Rubin’s Black Magic Seasoning - https://amzn.to/3uh4dCgMis Rubin’s Variety Pack - https://amzn.to/3ebUOGzJustin Wilson’s Seasoning - https://amzn.to/3eRF6Qb

It's been a year since "The Battle of the Chicken Sandwich" when Popeye's released their version and Chik-Fil-A continued making their classic version. They guys make their own CC versions. Episode LinksSous Vide Container - https://amzn.to/3xIHEJ2Sous Vide Immersion Circulator - https://amzn.to/3aW6knzDry Age Bags - https://amzn.to/2PIrsWSSous Vide Bags - https://amzn.to/3eRGe6aSous Vide Rack - https://amzn.to/2PJ71czSous Vide Weight - https://amzn.to/3nIxNy1Vacuum Sealer - https://amzn.to/3uf7MJdSalt Box - https://amzn.to/3eLG0h3Salt & Pepper Grinder Set - https://amzn.to/3eLG0h3Mis Rubin's Black Magic Seasoning - https://amzn.to/3uh4dCgMis Rubin's Variety Pack - https://amzn.to/3ebUOGzJustin Wilson's Seasoning - https://amzn.to/3eRF6Qb

In this week's episode, Chef Derek and Bacon challenge each other to each create a Flaky white fish dish and another "surf" dishSous Vide Container - https://amzn.to/3xIHEJ2Sous Vide Immersion Circulator - https://amzn.to/3aW6knzDry Age Bags - https://amzn.to/2PIrsWSSous Vide Bags - https://amzn.to/3eRGe6aSous Vide Rack - https://amzn.to/2PJ71czSous Vide Weight - https://amzn.to/3nIxNy1Vacuum Sealer - https://amzn.to/3uf7MJdSalt Box - https://amzn.to/3eLG0h3Salt & Pepper Grinder Set - https://amzn.to/3eLG0h3Mis Rubin’s Black Magic Seasoning - https://amzn.to/3uh4dCgMis Rubin’s Variety Pack - https://amzn.to/3ebUOGzJustin Wilson’s Seasoning - https://amzn.to/3eRF6Qb

This week, the guys discuss the frenzy of the Fried Chicken Sandwich from a year ago and how to make their own version. Sous Vide Container - https://amzn.to/3xIHEJ2Sous Vide Immersion Circulator - https://amzn.to/3aW6knzDry Age Bags - https://amzn.to/2PIrsWSSous Vide Bags - https://amzn.to/3eRGe6aSous Vide Rack - https://amzn.to/2PJ71czSous Vide Weight - https://amzn.to/3nIxNy1Vacuum Sealer - https://amzn.to/3uf7MJdSalt Box - https://amzn.to/3eLG0h3Salt & Pepper Grinder Set - https://amzn.to/3eLG0h3Mis Rubin’s Black Magic Seasoning - https://amzn.to/3uh4dCgMis Rubin’s Variety Pack - https://amzn.to/3ebUOGzJustin Wilson’s Seasoning - https://amzn.to/3eRF6QbIn this episode, Chef and Bacon challenge each other to a Surf & Surf challenge for the next podcast. 

Sous Vide Container - https://amzn.to/3xIHEJ2Sous Vide Immersion Circulator - https://amzn.to/3aW6knzDry Age Bags - https://amzn.to/2PIrsWSSous Vide Bags - https://amzn.to/3eRGe6aSous Vide Rack - https://amzn.to/2PJ71czSous Vide Weight - https://amzn.to/3nIxNy1Vacuum Sealer - https://amzn.to/3uf7MJdSalt Box - https://amzn.to/3eLG0h3Salt & Pepper Grinder Set - https://amzn.to/3eLG0h3Mis Rubin’s Black Magic Seasoning - https://amzn.to/3uh4dCgMis Rubin’s Variety Pack - https://amzn.to/3ebUOGzJustin Wilson’s Seasoning - https://amzn.to/3eRF6QbChef 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! EnjoySous Vide Immersion Circulator - https://amzn.to/3aW6knzDry Age Bags - https://amzn.to/2PIrsWSVacuum Sealer - https://amzn.to/3uf7MJdMis Rubin’s Variety Pack - https://amzn.to/3ebUOGzJustin Wilson’s Seasoning - https://amzn.to/3eRF6QbDry Aged Ribeye1 ribeye roast1 umai bag for dry agingDo not wash meat!Remove roast from original package and place in umai bag Vacuum seal and place in fridge on wire rack for min 21 daysWhen desired time has been reach remove from bag and trim of hard or colored surface  Slice into desired thickness and cook to your liking Hasselback Potatoes6 large russet potatoes2 sticks salted butter room temp2 tbl spoons roasted garlic puree 8 sprigs fresh thyme shredded cheese of your choice baconS&Ppre-heat oven to 400 degrees slice potatoes 80% through, making sure to leave them intact.mix butter, garlic, and thyme in a bowlplace potatoes in a vacuum bag and add butter mixture to bag and sealcook potatoes in sous vide at 90c for 1 hour or until tenderremove from bag and receive the butter liquid in a bowl for brushingplace potatoes on a baking sheet or baking dish and brush butter mixture over top then place cheese and bacon in the slices and finish with salt and pepperSourdough Cornbreadpreheat oven to 3751 stick of butter2 Tbsp Coconut oil3 Large Eggs70 g sugar1 tsp Vanilla Extract100g sourdough discard125 g AP Flour80 g Cornmeal (Bobs)2 tsp baking powder½ tsp baking soda1 tsp pink Himalayan salt4 oz Half n Half4 oz buttermilkWhisk eggs, sugar, and vanilla togetheradd dry teammix and add wet ingredientsdip spoon in and lift. should pour off as ribbons. if not add more liquidBake for 25-28 minslet cool for 10 minsChimmichuri GreensSouthern-style mix - turnips, collards, mustard greens kale2 oz of hot sauce ham hock3 oz dried parsley3 oz dried cilantro2 oz tiger sauce3 cups of Chicken Stock - frozen into cubessalt & pepperSous vide for 7 hrs at 185In a separate bag1 med yellow onion, 1 med vidalia onion, 1 bunch green onion, 1 bunch leeks2 oz bacon fatS&PSous vide for 2 hours at 185In a separate bag3 California Chili’s dried3 Ancho Chili’s dried2 oz bacon fatsous vide for 2 hours at 185Blend with 4 oz of "pot liquor" Horseradish Sauce8 oz Greek Yogurt8 oz Dukes Mayo 2 tsp white balsamic vinegarlemon & lime zestS&P4 oz prepared horseradish½ teaspoon wasabi powder

Sous vide bath container - https://amzn.to/2R1a6VGEmersion Circulator (sous vide unit) - https://amzn.to/3dQNFvaRecipes from this week:Pork belly and Bacon rolls1/2” sliced pork belly1 rasher of Monroe baconSeason to taste with:Salt & PepperRed pepper flakesItalian herbs (highly unstable heeeeeeeeerbs)Stack and roll into wheelTie with butchers twineCook in sous vide145-degree bathMin 11 hour cookPat dry before cookingSear in pan on high heatBamen BrothVeg Team:1 full Celery1 Green Bell Pepper1 whole Onion10 boiler onions1 Carrots bagCanola OilSalt&PepperDried Chanterelle mushroomsRoast fresh veggies for 1 hour with oil, S&PMeat Team:Pigs FeetPig Tails1 Smoked Chicken backSmoke chicken at 275 degrees for 2 1/2 hours Carve and save chicken back and bonesSear pigs feet and tails until golden brown and deliciousIn a large, heavy-bottomed pot combine:Chicken backPigs feet and tailsRoasted Veggies Chanterelle mushroomsCover with water and simmer for 3 hoursStrain out solids. Chill overnight, Should have some jiggle to it!Pork TenderloinSous Vide bath temp: 129 degrees2 hour cook timeCoat all sides with favorite bbq rub, creole styleJustin WilsonCreole MagicTony’sSlice thin and pan sear to finishHigh to med-high heat, just adding a little color and textureCornCreole season used for porkButter Grilled until delicious20 mins or soRemove from grillShuck kernels from cobadd seasoning and butterRoasted Garlic PasteGarlic cloves peeled Grape seed oilS&P to tasteCrushed red pepperDried unstable herbs (Italian blend)2 ice cubesPlace in the middle of a large square of foilFold up into a packageRoast in the oven or air fryRoast: 30-45 mins at 350 remove when delicious garlic smell makes you happyAir Fry: 35 mins at 325 then 10 mins at 350Blend until smooth with extra oil Bamen Egg24 mins63.5 degrees CelsiusRemove 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 VodkaVodka - 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, wholeAdd 2 large Mason Jar(s) add vodkaPlace in FridgeShake vigorously several times a dayLet sit in fridge for minimum of 3 daysFilter out solidsI used a mesh strainer x2 and then a coffee filterBloody Mary Mix2 cans of San Marzano crushed tomatoes (28 oz each)1 can of San Marzano Whole tomatoes (28 oz)1 fresh onion3 cloves of garlic2 bay leaves14oz of beef brothSalt & pepper to tasteSimmered for 2 hours, remove bay leavesBlend until smoothStrain out remaining solids4 oz Horseradish4 oz ground parmesan cheeseCrushed red pepper to tasteBlack pepper to taste2 oz Tiger Sauce2 oz Crystal Hot SauceToss back and forth to mixFill glass with ice1 1/2 oz of Bloody Mary VodkaTop with mixGarnish with lemon and lime wedgesPickled 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 Grits2 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 leaves1 cup heavy creamJuice of 1 lemonSalt a pepper to tasteGood quality Kerry Gold butter (unsalted) , I used 4 ozSoak grits in water overnight with bay leavesAdd to large heavy bottomed pot with remaining water, 8 cups totalBring to boil, turn off and remove from heat immediatelyLet rest for 20 minsThen cook for 45 mins to 1 hour at med to med high until water is absorbedRemove from heat, add lemon juiceStir vigorouslyAdd 1 cup of heavy creamSalt & Pepper and Butter to tasteBest Dang Biscuits Ever1 cup of 100% Hydration sourdough Starter15 oz of Flour• 7 oz AP Flour• 8 oz 00 Flour2 Tbsp white sugar1/2 tsp baking soda4 tsp baking powder1 1/2 tsp Pink Himalayan Salt1 1/4 cups whole fat buttermilk8 oz Kerry Gold butter (unsalted)Finishing SaltSift flour into bowlAdd dry team to flour• Sugar• Salt• Baking soda• Baking powderBlend together with fork or whiskAdd buttermilk and starter together, mix with forkShred butter with food processor or graterAdd butter to Dry TeamMix thoroughly, make sure all the butter is coated with flourAdd wet TeamMix together until it just comes togetherTurn out on board, work together folding into layers, 7 turnsRefrigerate overnightRollout to 1/2” thicknessBrush with melted butterSprinkle with finishing saltCut into 6 equal biscuitsUse bench knife to liftPlace 1” apart on baking sheet lined with parchment paper20-25 minutes at 400 degreesRotate pan onceCrazy EggSous Vide bath temp: 167 degrees FCook Time: 12 minsRemove immediately into Ice BathLeave overnight in fridgePreheat pan to med HighAdd bacon grease or oilGently crack egg into panSeason with salt and pepperSprinkle on panko bread crumbs or crushed pork rindsGently flip and repeat on the other sideUse 2 spatulasTotal time in pan: 1 min - 1:15 secsPlace on top of bowl crack open the yoke as you dig inBreakfast SausagePork Picnic RoastCut into 1” cubesSeason with:2 Tbso Garlic1 Tbsp Salt1 Tbsp Pepper2 Tbsp Onion powder1 Tbsp Sage, ground powderedChill in fridge for 15 minsGrind to med coarse, #2Form into pattiesCook in frying pan with oil or bacon greasePlating:Biscuit in bottom of bowltop with scrambled eggsadd Monroe bacon and sausage to tasteadd breakfast sausagetop with a Crazy Egg or two check salt & pepper add hot sauce as needed

Bolognese SauceMeatballsSourdough NoodlesSan Marzano Tomatoes: https://amzn.to/3w1iQet00 Pasta Flour: https://amzn.to/3w76JMVPasta Roller: https://amzn.to/3fgN7zY