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1 and 20 min at 250-255 . internal temp 133 degrees. Rapped tightly in aluminum foil 30 min. beverage did not hurt either.

So was feeling ambitious today while I was waiting for the chuck roast to do it’s magic so decided to smoke up some tenderloins stuffed with some yum stuff! Seared the chopped shrooms first. Then the opinions and pepper with a splash of white wine. The yum mixture! Now on to the loins! Filleted out ready for filling. Now rolling out the sausage to add moisture to the inside. Now all the goodies! One wrapped with prosciutto and one with bacon. On the smoker at 230 next to the the chucky. Once...

The fam wanted some “sheaded” beef tacos this weekend cause I found this 2.5 lb chuck in the fridge last night..... So it got salted then I made a rub paste with: 1tsp each pepper, garlic, onion, thyme, smoked paprika 2tsp rosemary 3tsp Demi glaze 1/2 tsp sugar 1/8 tsp red pepper Paste made with a bit of water. All rubbed up and the paprika was feeling left out and the red pepper just isn’t one for selfies.... This is going to be a “fast” cook since I slept in, here it is at 230 on the...

I figured I’d bust out the SV for yesterday’s dinner as I was stuck inside because of the storm. I decided to make sausage, sauerkraut and potatoes. I had all the ingredients on hand. One of the things I like to do during a big snowfall is purposely avoid going to the store to stock up, but instead create something entirely using what’s at the house. So I threw the apple sausage directly from the freezer into the SV bath. I went with 155F degrees, total time was 1hr and 45 minutes. While...

I hadn't used the stick burner in quite a while and I think it was getting jealous. She is just a cheapo Old Country Pecos, but as long as it is not too cold I can get good Q out of it. Aside from some wood issues in the beginning, it went pretty well. Seems I get some wood that is still a bit green. I laid down a nice bed lit charcoal and put on a couple large oak splits and they hissed like a couple of Tom Cats in a steel cage match. After a bit I pulled them and put them in my kettle to...

I know a lot of you have purchased the Ink Bird 2 and 4 probe Blue Tooth units. They now offer a storage case for it and they have it at 20% off so I wanted to let everyone know. Also I know it is for the Ink Bird but I know it will fit several others that are on the market. And I believe you can trim the foam insert out some if your thermometer housing is a tad bigger. I believe the fireboard would fit in this as well. https://amzn.to/2RMdsdV Discount code: FOEYGYAZ

Grilled some jerk legs on the Mak 1 star with the flame zone. Set to 375 deg to get a little char on the legs and finished on the top rack at 300 deg. Used lumberjack 100% oak pellets which is quickly becoming my favorite wood. Smoked some chuck roast this weekend with oak which turned out GOOD. Love the smoke flavor that oak puts on everything. Thanks for looking

OK, So I followed a lead by a friend here and got myself a nice, simple, easy to run, no frills Sous Vide heater. He and another here use this same heater with great success. Me too, now. Lovin It! I've done two meals of Smoked Salmon, and yesterday did a small piece of Pork Loin as an experiment. Not sure the "Vide" part applies, I used a vacuum bag, but my sealer burned out it's heater strip. So it is going back for service or replacement. :emoji_triumph: So Sous... bagged?...

So this weekend I decided to give the smokers a rest.. I found this nice piece of salmon at Aldi’s and decided to do some Gravlox.. simple but delicious Let’s go....

My wife saw this pre-marinated TT at Costco and grabbed one for me to smoke up for the weekend. In inspection, it's missing it's tail.... I did trim a little fat off. Getting the coal base started. The wind picked up! I really like getting the coal base started over the burner it just speeds things up and makes a nice fire in short order. Ok now that the meat is cozy on to the bourbon mushrooms. I did a quick sauce that has some diced onion & garlic in butter on med heat, after they are...