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Recent content by johndeer

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  1. johndeer

    Slicer Experience

    I purchased 2 small home slicers an was not impressed with them at all so I went back to using a good sharp knife till I found a commercial one. I kept an eye out and got a Hobart 12 inch that is manual or automatic for $200. Very satisfied with it
  2. johndeer

    BBQ Cookbook Giveaway

    I want it
  3. johndeer

    Need advise

    That was exactly my thoughts. I’ve done quite a few chuck roast sous vide and shared them with other friends and three have bought their own unit . These things are great
  4. johndeer

    Need advise

    I started two nice fours pound chuck roast Thursday evening at 4:30 at 133 degrees for a 24 hour cook and when I got home from work Friday at 3:30 discovered my Joule had stopped at 9:48 Friday morning because of a power outage. The temp of the water was 82 degrees. I restarted and was thinking...
  5. johndeer

    Burgers - with an added twist!!!

    A Bud Ice has bin an incredible inspiration to many smokes. Those burgers look like a must try
  6. johndeer

    UH OH, MES bit the dust

    I think before I would try Masterbuilt replacement parts I would consider one of the plug and play PID controls from Auber The features on them are worth it
  7. johndeer

    Not sure what to do

    Found the problem It seems the element went out. Anyone know where to get another element other than Masterbuilt?
  8. johndeer

    Not sure what to do

    Chunked it all. Not worth the worrying. Made that decision when cleaning fish whiting and pompono and two speckled trout. 31 total so that’s what’s fer supper Thanks all for reassuring the decision I had
  9. johndeer

    Not sure what to do

    last night I put a Boston but and a fatty in the Masterbuilt that was preheated to 230 and check them this morning and the temp said 53 degrees. It stopped sometime after about 11 I guess. I just put both in the oven at 325 . Do yaw think they are alright? When both were put in it was hot and up...
  10. johndeer

    Advice needed

    That’s exactly my thoughts, That sous vide has made some fine tasting food lately. Just trying to justify the money I spent on the Joule to the wife! Buy first and ask for forgiveness later or when ya get caught.
  11. johndeer

    HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...

    I am going to pull the trigger and do one of these. I am gathering all the supplies at the moment and was wondering if this ingredient is the same as the Amesphos you are using? This has to be absolutely amazing in taste! I could eat that pic of the finished ham all day.
  12. johndeer

    Advice needed

    Thanks I’m thinking of starting the smoker at 120 deg for about 1 hour to dry a bit then bumping temp to 130 and holding it there with smoke for 4 more hours. Then sous viding them in a bath starting at 130 and set for150 so it would ramp up slowly and holding it there for 1 hour?
  13. johndeer

    Advice needed

    is it possible to smoke cured sausage for about 4 hours and then vac bag them and sous vide them to finish? If so what would be the advice on times and temps for that kind of process?
  14. johndeer

    Sous Vide Pork chops

    Thanks to all on here. This is the greatest place on the net
  15. johndeer

    Sous Vide Pork chops

    Sous Vide thick pork chop with some experimental beans and some steamed vegetables. The pork chop was sour vided at 140 degrees for 1 1/2 hour and finished with a quick sear in the cast iron skillet on the stove. Absolutely DEVINE!! The beans had the spice and background heat I was looking for...
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