Recent content by spydermn

Never skimp on knives. I have a full set of Henckles classic/four stars. I like them better than the Wustoffs. It is a personal preference, both are excellent. For my boning and fillet knives I only use Dexter Russell. They are cheaper than the black handles and far superior. Also in usually end...

It was supposed to say 180. Like you said I think the temps were way off using the crappy door thermometer.

FYI Monday night I cooked a whole (spatchcocked) chicken at 185* in the oven for 5 hours turning it up to 350*+convection for the final push to 165*. Turned out amazing. I know how food reacts to temp and time and I play with both to see what happenes

Also I was cooking to time not cooking to temp. I kept the heat as low as possible. I put the ribs on and left for work. Pellet smokers are wonderful things for the work week

Like I said guys, I was being lazy. It turned out really well all things considered. I am was using my basic rub I made I call my “stupid secret dry hump rub”. It was just not sweet enough. I will try adding some Brown sugar to it next time. I am a chef and love to experiment. I do things no...

@JJS you read correct. Low temp to start then rolled up a bit later.

So.... I was lazy today and set my S&S for 225* threw in a rack of baby backs and left for work (7:45am- 5:45pm). Came home wrapped them in foil and threw them in a 350* convection oven with apple juice while I was cooking potatoes and getting kids ready (about an hour). Pulled from the foil...

i have had a Sous Vide for a while but got a new Joule and it has rekindled my love of Sous vide. Last night I did a 1 3/4” thick NYS (and a thin one, 1”, for my wife who likes hers medium :emoji_confounded:) Anyway vacuum bagged with 3 pats of butter, dry herbs de Provence, minced garlic...

so like the title says I am kinda new to long time smoking. Quick smoke for surface flavor etc is old hat. I have had an Englander SmokeNSear for about 3 years now. Took last summer off. I was just too busy. I am back at it. I am looking forward to learning a lot and helping where I can...