Food Smokers and Smoking Tips/Tricks/Techniques

Someone sent me this link

https://www.texasmonthly.com/bbq/faux-vide/

 

You had it right, I just didn't see your post. You could do a *proper* sous vide and set it to serving temp, it'd just take longer. Otherwise do a half ass sous vide and drop it in boiling water. If you run it up to 185*, it's no big deal given the cut in question. If we're talking steaks, tri tip, or something that is done well below 200*, then something more controlled is definitely in order.

 

Agreed, good sir

 

Now that's what we're talking about! Great link.

 

So are you a misplaced Buffalonian?

 

Wife got home and goes "you got a new grill?!". I said no... I got two

Can't leave me unattended

 

Western NY State. Southern Tier and like many in that area Northern Tier of Pa. also so Twin Tiers in reality. Ex called me a hillbilly. I prefer ridge running woodchuck. 3 weeks ago was in Tonawanda for my mothers 80th Birthday. Great to see downtown and the rest of the city on a road to healthy recover and doing well. Very well IMO.

Sometime around the mid 60's asked my father which football team was "ours", the Bills were playing on one of the 3 TV stations that we got reception. He said well the Bills are pretty new, and they aren't very good. But they are our team. Been my team ever since.

So anyone have a hard time waiting a couple of hours for a brisket or butt to rest? I know that I do. Well finally was able to wait a week after I smoked more than a dozen pounds of bacon before slicing it tonight. Was worth it flavor is definitely deeper. Maple sugar cured bacon, apple wood smoked.



The Shun 9.5" slicing knife is perfect for bacon.

Never guess what is for breakfast in the morning

 

How bout them 4 super bowls in a row?!?

Says the bears fan

 

Here. Add a 3rd one

Amazon is taking pre orders for the limited edition. You're welcome guys!!


Got mine ordered

 

Too rich for my blood.

 

Drove past a 26" kettle on the way home from work, left it there. Looked to be in good shape too. Between my gasser than the EBC smoke droid I'm pretty well set.

 

The unicorn. Love my 26

 

NOOOOOOO...get it and ship it to me.. ill pay you shipping and commission

 

Thought about it...

 

Here are several on my Rec Tec. I use a white vinegar, water, salt mix as my mop mix. These were really good.

 

I want to smoke chicken this weekend. But ribs are for $1.29/lb.

 

I picked up some ribs at Sams this weekend that I will most likely be smoking. They were a good deal I think right around the price you quoted which is unusual for around here lol. They were getting close to the sell by date, picked up some ribeyes the same way that I'm making tonight.

 

I still have a ton of ribs from last time.

So they'll probably sit in the freezer.

 

Sweet!

 

You have that gargantuan 22, why is it an "if" question,,, BOTH!