Recent content by the zil

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  1. the zil

    Rib Eye Reverse Sear

    Thanks FloidaSteve. Now that the pesky gall bladder is out I'm interested in smoking again.
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    • Album: Rib Eye Reverse Sear
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  6. Rib Eye Reverse Sear

    Rib Eye Reverse Sear

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  7. the zil

    Rib Eye Reverse Sear

    I wanted to thank my son for taking me for my gall bladder surgery and decided to do it with steak. I bought rib eyes at Costco for $8.99/lb. I went with USDA Choice vs Prime since the Prime cut was twice the price. Told him he would get Prime for open heart surgery. I smoked them to an IT of...
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    • Album: Rib Eye Reverse Sear
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  10. the zil

    New Years Eve Pulled Pork Question

    There will be a lot of food and not much space so I decided against a chaffing pan. I'm not crazy about meat reheated in the microwave so I think I'll boil in the bags then crockpot. I wasn't sure if the vinegar sauce would make the pork mushy. I think I'll put it on after reheating. Thanks for...
  11. the zil

    New Years Eve Pulled Pork Question

    I'm making pulled pork for NY Eve. I was wondering if I should pull the pork and put the finishing sauce on now then vacuum seal and refrigerate. Or, should I pull it, vacuum seal, then put the finishing sauce on after reheating? What is the best way to reheat? I plan on taking it in a...
  12. the zil

    What did Santa get you for Christmas?

    The kids got me a new vacuum sealer and a variety of bags. I think I'm going to smoke bunch of cheese this weekend and seal it with my new bags
  13. the zil

    ThermoWorks ChefAlarm

    I've been eyeing this up. Did you get it yet? What do you think? I like the idea of the low temp feature. I could sure use that for making yogurt
  14. the zil

    New owner 30" ????

    Congrats on your new smoker. I have found the answer to every MES question I have had right here on this forum. I got mine this summer at Cabelas and have no complaints. Remember to spray the grills with PAM or something similar before each use. I wrap my drip pan, water pan, and the top...
  15. the zil

    Thanksgiving Sunday

    Birds came out great. I pulled them at 167 deg F for the bone in and 165 for the boneless. I was surprised the bone in finished first but I put it lower in the chamber than the boneless. Foiled them and wrapped in towels to hold in my cooler for 2-3 hrs before slicing. I preferred the bone in...
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