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  1. gnatboy911

    Newbie question about venison steaks

    With backstrap steaks you'll only need a couple hrs. I've found with hindquarter steaks you'll need longer. At 3/4 inch thick make sure you're pan is screaming hot as they'll over cook quickly during the sear.
  2. gnatboy911

    SV question about a pork roast

    I've done a few where I smoked them for a few hrs, then SV 165/24 ish. I've did a post a long while back about it. Came out with awesome pulled pork.
  3. gnatboy911

    VENISON BOTTOM ROUND

    Awesome, thanks for the link!
  4. gnatboy911

    VENISON BOTTOM ROUND

    Looks tasty! I saved one bottom round off my elk this year to try and make pastrami, the other side I cut for steaks.
  5. gnatboy911

    Shaved Eye of round

    oh man looks awesome! What was your smoker temp? I have a couple top rounds from my elk I got a couple weeks ago...This is going to be on the menu
  6. gnatboy911

    Venison steaks in the SV.

    Awesome. Did you cut those steaks yourself? I butcher all my own deer/elk/ etc so I'm curious. Looks like slices from the hind quarter? I usually do 135 for me and 147 for the wife. Backstraps usually only get 2 hrs or so, but steaks from other cuts like hind quarter I'll usually do at least...
  7. gnatboy911

    Wagyu Steak dinner.

    I was wondering the same thing....looks delicious...but not 167 degrees
  8. gnatboy911

    sous vide hot wings!

    what was your method? Time/temp?
  9. gnatboy911

    sous vide hot wings!

    I've done it a few times. I usually do 160 overnight in the SV, then take them out and put them on a rack in the fridge uncovered overnight, then quick fry in hot oil. very tender, very crispy.
  10. gnatboy911

    what brand sous vide

    I have an Anova from a few years ago, 800W I think. It has bluetooth but not wifi. I used the bluetooth twice, ever. Pointless feature for me. I like the anova since you can use it without any other devices. It works great, I wouldn't want one with a permanent clip on it, I have a cooler...
  11. gnatboy911

    SOUS VIDE HAMBURGER? GOOD OR BAD?

    I've seen some people do SV burgers stuffed with cheese with some very tasty looking results. I'll try that one of these days.
  12. gnatboy911

    SOUS VIDE HAMBURGER? GOOD OR BAD?

    usually 1-2 hrs. They don't need a long time, just enough for them to come up to temperature all the way through.
  13. gnatboy911

    SOUS VIDE RIBEYE FOR TACOS

    looks great! I love experimenting with my SV
  14. gnatboy911

    SOUS VIDE HAMBURGER? GOOD OR BAD?

    I've done them several times. Yes, they do hold together well and don't fall apart. Tenderness isn't goal with a SV burger, its consistency of temp throughout the meat. The first time I cooked them the same temp as I like my steak, 131. I found them too rare for my preference, they were quite...
  15. gnatboy911

    Ideas/Suggestions on a smoke then sous vide venison summer sausage

    I did some andoullie, some kielbasa, and hot dogs. I smoked them for a few hrs at a low temp, maybe 120/130ish I don't remember exactly. mostly to impart smoke flavor and dry the casings. I took them back out and put them in the fridge overnight. Then vac sealed and SV at 140 for a couple hrs...
  16. gnatboy911

    SV---Another Sous Vide Chucky (Pulled Beef)

    looks delicious. One of our favorites in our house. I'll often do a french dip style sandwich with horseraddish and cheese. Most of the time if I have it prepped, its straight from the freezer into the bath.
  17. gnatboy911

    Unwraped Rib Bandwagon Ride

    I wrapped a couple times, they were pretty good, but I prefer not wrapping. Less to mess with during the cook and still very delicious. I didn't feel like wrapping them gave me any advantage. Your ribs look awesome.
  18. gnatboy911

    Dry Brining and sous vide

    Check out this experiment on salt.... https://stefangourmet.com/2018/04/02/pork-loin-or-tenderloin-sous-vide-to-brine-or-not-to-brine/ I've found that pork dramatically benefits from a few hour dry brine before sous vide.
  19. gnatboy911

    Sous vide smoked ribs

    I've done babybacks a couple times SV, then finished on the grill with some smoking chunks. I far preferred just the good old smoker. They were ok. Tender, juicy, but just underwhelming in flavor. Maybe I just need to experiment more, i've done a lot of online reading about them and lots of...
  20. gnatboy911

    Sous Vide Brisket.

    awesome, I've seen several different recipes for brisket Smoked/SV and I'd like to try it.
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