Recent content by noworries

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. noworries

    Filet Mignon for 20

    The wedding was a lot of fun. I was glad to help out. I went with Sous Vide in six gallons of water for the 15 Filets in the 6.5-8.5-oz range. mostly a little more than 7oz. Two 4+ pound Loins (Curly made sure things turned out right and also made sure I removed the strings): I used my 8.5...
  2. noworries

    Filet Mignon for 20

    Today I'm getting two 4.2 pound tenderloins all tied up, apparently trimmed without tails and heads. So, I have the option of cooking whole beef tenderloins low and slow in the oven at the bride's parent's home/wedding site, or cutting them into individual pieces cooked separately. Thoughts...
  3. noworries

    Filet Mignon for 20

    Love the photo booth! Hoping to get some clarification from bride today on quantities so I can get the meat order in. We're doing a taste test tomorrow with meats, sauces, and the vegetables being prepared by another friend. A covid-friendly wedding is a challenge all its own. Checking on...
  4. noworries

    Filet Mignon for 20

    Wow. Thanks! I like the "Practice" ideas. Wedding is on the 26th so I'll be busy for the next ten days and I need to settle on a method soon. I'll need to get a count on done-ness preferences. Not sure I'm wanting to buy three-four SVs, but I suppose I could add the rarer ones part way through...
  5. noworries

    Filet Mignon for 20

    I'm honored to have been tapped to prepare Filet Mignon for the majority of the 20 covid-distanced wedding guests who don't have the optional chicken.... Young bride and groom want what they've heard is the best, yet they're keeping the wedding-bubble close and local to their credit. Not gonna...
  6. noworries

    New MES 30, First Impressions - Build, Temp, and Cooking Results

    Thanks, I suspect that I got the meat too hot and smoked at too low a temperature, probably at 200.  I'll just have to make some more! I just loaded in a batch of 1/4 inch thick jerky and think I'll slice it thinner next time. So much for package directions.  Its in at 150 degrees (observed). ...
  7. noworries

    New MES 30, First Impressions - Build, Temp, and Cooking Results

    New 2 -- I'll be interested to hear what temps your MES operates at versus its setting. Chef JimmyJ and geerock, Maybe by sour I mean over-smoked.  I did an initial burn off the newness in the unit and then ran a few loads of chips through it before use.  At the risk of an "RTFM" reply, how...
  8. New MES 30, First Impressions - Build, Temp, and Cooking Results

    New MES 30, First Impressions - Build, Temp, and Cooking Results

  9. noworries

    New MES 30, First Impressions - Build, Temp, and Cooking Results

    I'm new to smoking and picked the unit up for Christmas.  I presume its a Second Gen unit, but I don't know how to tell. Build: The door seems twisted with the lower left corner having about a half-inch gap.  MES sending new door but I'm able to pull it in with a heavy latch adjustment so the...
  10. Temperature Profile.jpg

    Temperature Profile.jpg

    • noworries
    • Media item
    • Comments: 0
    • Album: New MES 30, First Impressions - Build, Temp, and Cooking Results
See more
Top Bottom
Back
Clicky