Recent content by 5pmbbq

Here is the result. I pulled at 140, gave it a quick reverse sear and a 20 min rest before carving. A plate shot with sous vide carrots and parsnips and roasted potatoes: Best leg of lamb I have ever cooked!

I took the advice I found here and added a tray under the lamb with homemade beef stock, a sliced onion, a half cup of red wine and a pinch of thyme and I will make some gravy out of that.

I found a nice leg of lamb on sale at our local butcher for a reasonable price and decided to put it in the MES today. I mashed 4 large cloves of garlic with a 1/4 cup olive oil, a tablespoon of our homemade citrus salt, a few grinds of black pepper and the leaves of four sprigs of rosemary. I...

I made a batch tonight and they were really good. I use fresh lemongrass and dried pepper. I will add more pepper to the next batch, but we have four packs in the freezer now so it will be a while.  Thanks for sharing!

Thank you! It sames so much weeknight time and lets us have great smoke flavor at the same time.

I am pretty happy with they way they came out, very nice and smoky. 12 individually sealed 1 1/2" steaks all ready to go. I'll let them sit in the fridge a couple of days for the smoke to equalize and then I will freeze them. When I want one just thaw overnight and toss it on the gas grill for a...

Well, here we go! Two hours of "cold" smoke (It is 87 here today) and I will put them back in the fridge to chill down and then vac seal later tonight. 

I ended up leaving them uncovered for about 8 hours. I checked them at that point and they were mostly dry and a little tacky which seems like it will take smoke better.  We will see how it turns out tomorrow!

I have procured and portioned a 12 pound sirloin and I will give it a couple hours cold smoke tomorrow before bagging and freezing. We like to keep these (or ribeyes done the same way) on hand for easy weeknight dinners. Once the meat has some smoke on it you can toss it on the gas grill and...

And, it came out great! I am very happy with the result - it was moist and the bark was incredible. I don't think I'll ever foil pork again. I started with an 7 pound pork shoulder, bone in, skin on that I lucked into for $0.69 a pound. I removed the skin, brined overnight with a basic salt and...

I'm going to have to try this. We love our WDW turkey legs! Thanks for sharing!

That looks really good.  That is going on the list!

Looks great! We haven't tried topside, we usually use london broil or brisket, depending on price. We will have to give that a shot.

Thanks for the invite, I will see if I can sell the day trip but Sebring is kind of far north for a day trip and we won't be able to get away for a weekend at this point.

We find that cutting it into logs before drying and then slicing it afterwards when it is still a little wet is a lot closer to the biltong we get in SA. Thanks for sharing your research, we might have to do some measuring out of curiousity. Let us know how your first batch comes out!