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Recent content by zackly

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  1. zackly

    No-Salt Blueberry/Cherry Rubbed Baby-Backs : Q-View & Review

    That's beautiful work! Great bark but still moist!
  2. zackly

    I will do science to it! Smoke + Sous Vide

    When I first got into sous vide cooking about 5 years ago I went a little overboard cooking everything imaginable sous vide, much like you see BBQ zealots baking cakes in their smokers. Now I use it mostly for tough cuts of beef like chuck roasts & short ribs (cooked days not hours) as well as...
  3. zackly

    Breaking in m y new MES 30 with a St Louis Tradition....PORK STEAK!!! --w/Q-view

    Pork Butts Rule! They are the best bargain in the meat case. I generally buy cut up "chunks" my supermarket sells for a little over $2.00 a pound. I fed 4 adults the other night from a $4.00 package of pork. In a bowl I add salt & pepper, paprika. any sort of dried spice or herb depending on...
  4. zackly

    Smoker Cleaning Question

    I just cleaned mine (GOSM) Saturday after a summer of smoking. Soaked them in the sink in dish detergent, scrubbed with nylon brush then used hottest/longest/toughest cycle of my dishwasher. Got them 90% clean which is fine for me. I wonder, can you put them in an electric oven & use the auto...
  5. zackly

    I will do science to it! Smoke + Sous Vide

    As sous vide becomes more mainstream I'm sure the equipment will become much cheaper as more and larger manufacturers step into the game. Personally, I think sous vide will one day become hugecause it's simple to do & yields tremendous results. For example I just picked up a 2# beef chuck roast...
  6. zackly

    I will do science to it! Smoke + Sous Vide

    That is beautiful! I too made a chuck pot roast (cooked M-Wed) sous vide but mine came out less rare even though I cooked it only 48 hours @ 131F. It tasted great but I like the looks of yours better. When I removed the beef I put in a 5# octopus for 4 hours @ 180F last night. It's sitting in...
  7. zackly

    I will do science to it! Smoke + Sous Vide

    Craihkl, Did you do any smoked & sous vide experiments? I've done pulled pork this way. I put 2-3 hours of hot smoke on the butt then vacuum sealed it & sous vide cooked it for 24 hours. Turned out great! I am planning to do a brisket soon.
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