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  1. redheelerdog

    Sad Day at HalfSmokes House

    That is never any fun. Our great pets are some of our best loved. Sorry for your loss.
  2. redheelerdog

    Inkbird Sous Vide Review

    Thanks for the review, Inkbird makes quality stuff, I like the Wifi capability. I have a couple of these that control greenhouse temperatures and report back temp data. Good units. Thanks
  3. redheelerdog

    The Phantom Buck of Haycock Mountain

    Nice story Bear. I recall many fond memories with my son hunting, reminded me of those "good ol days" Thanks
  4. redheelerdog

    Great Breakfast. (A Bear Favorite)

    Dang Bear, I'm going to have to go through the cupboard and dig out the spam now! Happy 2020!
  5. redheelerdog

    Did I mention that I LOVE my pellet grill?

    I have never seen a water filled pellet grill.
  6. redheelerdog

    30 Year Anniversary Party

    Looking for feedback on my party plan. 30th year wedding anniversary party. 25 - 35 people, August 24th (damn how time flys)! Main course: · Prime Rib · Beef Tenderloin My plan is to put both the PR and tenderloin in a Souis Vide bath starting at 8am at 130F, pull from the...
  7. redheelerdog

    Pizza Fatty with a New Weave

    It's downright amazing, carousel got me looking. Thanks for sharing
  8. redheelerdog

    bought a new smoker

    Congrats on the new family member! Never have enough cooking tools. Show us some pics of that baby when it gets in.
  9. redheelerdog

    Seafood Boil and steaks

    Oh man, that is one surf and turf extraordinaire! You nailed that one Doug. I was born and raised on the west coast and really miss the oysters and clams.
  10. redheelerdog

    Weekend smokes

    Dang, that's a ton of food, great way to bring in the new year!
  11. redheelerdog

    A very Easy Meatloaf

    I love meatloaf, yours looks awesome. Thanks for the recipe. :)
  12. redheelerdog

    I had a stroke

    Thoughts and prayers are with you 357, glad you did not suffer disabilities. Lot's of good advice here. Best of luck going forward and into the new year.
  13. redheelerdog

    2019 New Years PR

    Nice! The SittingElf's post of the SV Top Round cook got me convinced... watch the video. https://www.smokingmeatforums.com/threads/sous-vide-top-round-roast-excellent-results.281172/ Also, the ice chest with a lid works great to prevent evaporation on the long cooks. Have fun!
  14. redheelerdog

    34 Month Old Smoked Cheddar

    Not quite sure, I think it depends on how good the original seal is. I have a bunch of these in the bottom of my garage fridge, and to tell you the truth they look less than appealing. I have some that tons of whey have came out into the vac bag, (still a solid vac seal) but does not look...
  15. redheelerdog

    2019 New Years PR

    Thanks Doug, the ice chest I learned here from SittingElf... works awesome: https://www.smokingmeatforums.com/threads/48qt-sous-vide-cooler-mod.279836/#post-1896893 Thank you sir, the SV is amazing! Thanks man! Thanks for the like. Oh man Sonny, I thought I was the last one to join the...
  16. redheelerdog

    34 Month Old Smoked Cheddar

    I smoked this cheddar from Sam's Club (Daily Chef brand) back on February 15th, 2016 Here is the post: https://www.smokingmeatforums.com/threads/pepper-jack-and-sharp-cheddar-w-qview.242455/#post-1527444 Here is what it looks like after vacuum packing and aging for 2 yrs and 10 months: A...
  17. redheelerdog

    Water bath question

    Good point with the sous vide. I have not used that method. When I poached I always had a target temp and the smoker/poacher temp was higher. Seems logical that it would not overheat with sous vide, might just take longer.
  18. redheelerdog

    Moink Balls on the Webber Wrapped in home made bacon

    Dang it man! Those look killer! Another thing to add to the list! Thanks for sharing. Like
  19. redheelerdog

    spicy pepperoni for christmas

    Excellent spicy sticks... I love spicy. Keep up the good work!
  20. redheelerdog

    Water bath question

    Hi Bob, good question. The reason for the ice bath is to stop the cooking temp from rising. If there is no ice bath the temp will continue to rise several degrees beyond the target temp. It's all about temperature control.
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