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Recent content by gerk

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  1. gerk

    This weekend's Fatties

    Aaaaaand I totally posted this in the wrong section.  If someone could move it to the Fatties section that would be great!
  2. gerk

    Skinny Fatties - Replace sausage with ground chuck???

    I've done fatties with ground chuck before with no problems.  For stuffing you can do things like onions, green/red/yellow peppers, etc for the calorie conscious, they turn out pretty nicely still.  I did Philly Cheese Steak style fatties a couple weeks ago (think all the ingredient of a Philly...
  3. This weekend's Fatties

    This weekend's Fatties

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  4. gerk

    This weekend's Fatties

    No sliced pics, family was too ravenous to let me snap a pic before they disappeared.  The stuffing was leftover pulled pork that I bagged and froze about a month ago (I know, how do you get leftover pulled pork?  Easy, I did two entire Boston Butts at the same time, at one, froze one!)
  5. 07-done.jpg

    07-done.jpg

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  6. 06-in the smoker.jpg

    06-in the smoker.jpg

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  7. 05-wrap tightly and refrigerate overnight.jpg

    05-wrap tightly and refrigerate overnight.jpg

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  8. 04-Cheese and BBQ Sauce.jpg

    04-Cheese and BBQ Sauce.jpg

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  9. 03-Pulled Pork.jpg

    03-Pulled Pork.jpg

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  10. 02-sausage meat.jpg

    02-sausage meat.jpg

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  11. 01-bacon weave.jpg

    01-bacon weave.jpg

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  12. gerk

    "Sous Vide" Discussion

    It's in a similar price point to other "water oven" type machines, like the Sous Vide Supreme (which I think is also over-priced).  I owned one and was pretty disappointed with it, especially the value for what you got.  It wasn't really much more than a pretty box with a PID controller in it to...
  13. gerk

    "Sous Vide" Discussion

    It's really interesting to me to have a sous vide machine that can hold things at fridge temperatures and then heat up and cook at a pre determined time.  That said I'm not sure that this unit would be the one for me ... it seems a bit gimmicky.  I love my immersion circulator in terms of how...
  14. gerk

    Ribs: smoker to grill

    I've done the same type thing a couple times now, 3-2 part of the cook then flash freeze them, but I reheat them in vacuum bag and sous vide for about an hour, then I throw them on the grill at high heat (or just pull out a torch and torch them) for a few minutes -- sometimes, but not always...
  15. Sausage, pulled pork and provolone fatties with bacon weave

    Sausage, pulled pork and provolone fatties with bacon weave

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