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  1. Sous Vide "Tomahawk" ribeye

    Sous Vide "Tomahawk" ribeye

  2. oscuba

    Sous Vide "Tomahawk" ribeye

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  3. tomahawk steak 2 2016 06.jpg

    tomahawk steak 2 2016 06.jpg

  4. tomahawk steak 1 2016 06 SM.jpg

    tomahawk steak 1 2016 06 SM.jpg

  5. oscuba

    Cold smoke generator ?'s

    I agree with the A-Maze-N products. I have the 12" tube and rarely need it half full for my kettle and it stays at ambient temp (fall is perfect for cold smoked salmon). The larger A-Maze-N products and little fan or a Party-Q type product works great to move smoke in larger units. Simple!
  6. oscuba

    Here we go. The flood of tomatos

    Yeah, pots are tough. First, they need to be plastic, at least 2" of mulch (hay works well) but then you can;t see the soil. They need water almost every day. For pots I recommend an automatic drip system. I'm building a new garden behind the garage that will be auto drip. It's out of sight so...
  7. oscuba

    Reheating Brisket

    Sous Vide. That is what was recommended by a Texas chef and it makes sense (he uses a giant commercial machine so he definitely uses water bath in his cooking). I added a bit of BBQ sauce thinned with water to coat (I'm making sandwiches with BBQ sauce and slaw topping). Adding moisture is more...
  8. Here we go. The flood of tomatos

    Here we go. The flood of tomatos

  9. oscuba

    Here we go. The flood of tomatos

    I've made over 6 lbs of frozen sauce base so far (just simmered reduced tomatoes ready for use or further reduction in the future). No spices etc added and not even processed; seeds and skin still in. A note on cooking tomatoes for sauce: the seeds contain far more flavors than the tomato meat...
  10. IMG_5087.JPG

    IMG_5087.JPG

  11. oscuba

    Start with cold smoke for fish, then bring to temp for moist fish

    That's the art. The variables are type of fish, type of wood your smoker and your taste. Very delicate smoke, mainly a compliment depth of flavor, can take 15 minutes. A big slab of salmon with cherry wood can take 2-4 hours, maybey more if the smoke delivery is very low like a true cold smoker...
  12. oscuba

    Oil and and hot BBQ: more than smoke point to consider

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  13. oscuba

    Want to try a pizza?

    Don't buy a stone, buy a steel. They are usually round, weigh 8-10lbs. Treat them like cast iron but the hard oil coating (flax seed oil) wears off of a steel faster than cast iron, that's OK. I got one for about $15 at HomeGoods (Marshals sister store).  The steel won't absorb smells, won;t...
  14. oscuba

    Start with cold smoke for fish, then bring to temp for moist fish

    When I smoke fish I apply cold smoke. Then I can bring the fish up to temp without over drying it. All it takes is a pellet smoker like the A-Maze-N tube and a kettle grill or any smoker etc. Such smoke delivery devices do not generate enough heat to cook and dry the fish. You can bring the fish...
  15. oscuba

    bad pellets = bad cold smoke...

    I like Traeger pellets. Do not buy their grills (terrible control).
  16. oscuba

    Sous vide brisket?

    The texture will be more tender, yes. Sous Vide at higher temps (study the temp ranges) will deliver a less tender (more traditional) brisket but will still be far more juicy. Not traditional, yes, but it is a nice balance and I think a winning balance because most guests of mine are not BBQ...
  17. oscuba

    No foil ribs....

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  18. oscuba

    About Balance-Some Spices,Herbs, Just Don't Work Together

    Balance is essential even if one thing is supposed to stand out it needs support. volume, temperature, moisture, fat and cooking time all impact ingredients differently. That's why a good chili is at least two days in the making. To me an essential flavor is a supporting one that hides in the...
  19. Planted my heirloom seeds

    Planted my heirloom seeds

  20. oscuba

    Planted my heirloom seeds

    This little greenhouse will deliver 20-30 plants. Yeah, I crowd the pots with 4 seeds each. But in reality, each plant has the same growing room as when buying those six-pack containers at the store. I never have tangled roots and low to no loss in planting. I should get many volunteers this...
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