Recent content by baseballguy99

Update. Wife wanted pork chops again Tuesday for supper. So I thought that would be a great time to experiment. 4-1" thick boneless pork chops seasoned with salt and pepper went into a 135* sous vide bath overnight. Approximately 9 hours. Ice bathed them for 30 minutes and then into the...

I did this a couple of years ago, but I smoked it for a couple of hours after the SV. I agree that it was good, but no where near as good as cooking it the whole time in the smoker.

Al, they were very tender just a little on the dry side. If i were to let them go for 12+ hours again (on purpose this time) I would lower the temp to see if that helped on the juiciness.

SPG before the bath. Maybe one of the times I will try brining before.

We just finished up supper (sorry no pics). I pulled them out of the fridge and patted dry. Dredged them in flour, egg/milk, and then in crushed corn flakes. Fried in oil for about 4 minutes per side until browned. The texture was spot on, but a little on the dry side. So not a complete...

I will talk it over with the wife and see what she feels like. I will let you guys know how they turned out.

Yes 145 the whole time.

I put 3-1” thick boneless pork chops in last night at about 7:30 at 145*. My intentions were to pull them out before my wife and I went too bed, shock cool them, and then bread and fry them this evening. Well we fell asleep and I forgot about them. Pulled them out about 8am this morning. I...

I smoked 2 pork butts on the UDS yesterday for my wife's family get-together the day after Christmas.

I recently bought the Inkbird Wifi 4 probe thermo. I used it for the first time yesterday on 2 pork shoulders and it performed flawlessly. I was able to connect it to my home wifi and check the temps on my phone, even when we were 5+ miles away. I checked (boiling and ice bath) all 4 probes...

Count me in please!

Count me in again please!

Can I get the code please?

Count me in again please!

Count me in again!