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Thanks Ryan. Simply made from 1/2" plywood, high temp insulation, and a few hinges. The new and improved model will have a door that folds flat in the front to keep heat in. Temps on Thanksgiving day were in the low 30's here with 30mph winds, and I still had plenty of fuel left over after my...
Chuck was on the grate.. if I wouldn't have had it tied up with twine it would have fallen apart on me. I was after some smoke flavor.
I didn't try to season the chuck too heavily as there were a few people present that may not care for heat.
Started with about a 4.5 pound chuck roast that was tied up and vacuum sealed with McCormick's California Style Garlic Pepper blend, and left to sit in the fridge for 24 hours..
Then into the Sous-vide for 36 hours at 155 degrees
Nothing fancy about my kitchen.. it's just an old stock pot...
I was glad to meet him at the 2020 PA Gathering. Chef Jimmy was a great asset to this site, and his knowledge will be missed. You and your family will be in my prayers.
Rest easy Chef Jimmy.
If you can find one, I'd recommend a styrofoam shipping cooler to transport it in. Omaha Steaks uses them to ship meats in. That should keep your product warm enough for the car ride.
Is it frozen or thawed at the moment? If thawed, I think 3 or 4 hours should be plenty.
You may just want to consider getting to your destination early and using the SV there, instead of worrying about keeping it warm for an hour car ride. Just my opinion.
Many moons ago, there was a guy named Jeff Smith that was on PBS with a show called " The Frugal Gourmet". His videos can still be found on Youtube, I own a few of his cook books and use them once in a while. YouTube is my cooking show go-to now.
The Frugal Gourmet Full Episodes
I ran mine for a long time without a temp controller, just using a thermometer and alarm. Ended up getting a Pitmaster IQ110 on Amazon for about a hundred bucks. They have their limitations though. Your experience may vary though. Biggest things I've found to get for my WSM was a good 4...
Spring 2021 SMF Pennsylvania Round-Up... The Venue.
Friday Night dinner had to be prepared, and served in a garage on site due to the 40-60 mile per hour winds in the area. We adapted, and overcame.
Ribs for the Great Rib Cook-Off that was held on Saturday. We were still battling 30mph...