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  1. floridasteve

    Another Eye Round (Sous Vide Test #3)

    Have you ever tried doing just the steaks? I tried a couple of 1" steaks @135 for 4 hours and while fairly tender, they were VERY dry.
  2. floridasteve

    WFF Peri Peri Chicken Thighs

    I would call it a success! I followed your example with one exception. The 135° kinda scared me, so I bumped it to 145°. They were flavorful and tender, but were a little on the dry side. Would that have been caused by the higher temp? Fries were hand cut gold tators cooked in my air frier...
  3. floridasteve

    Event (PICTURES ADDED) 11th Annual South Florida Gathering - December 2-4, 2022

    What is the url to reserve a site?
  4. floridasteve

    THE PAPER PLATE METHOD FOR VACUUM SEALING

    Good tip, thanks for sharing!
  5. floridasteve

    WFF Peri Peri Chicken Thighs

    I’m planning on doing my first SV tonight — chicken thighs! Appreciate your tips 😃
  6. floridasteve

    Eye Round in my Sous Vide Supreme

    Thanks for the reply, but I’m sure they were all eye of round, and several. Ive learned if I slice them very this they’re okay for sandwiches, but it’s not unusual to have to pull a strand of gristle from between your teeth. You must have better meat then we do in Florida. 😄 I guess I’ll have...
  7. floridasteve

    Tri-Tip help

    Can’t find tri-tip around here except in expensive butcher chops on special oRyder 🥴
  8. floridasteve

    Eye Round in my Sous Vide Supreme

    I have smoked & IPed several eye of rounds. Always great flavor, but so many were full of grizzle. Does sous vide soften the grizzle, or do you just have better beef up there. I usually buy choice angus.
  9. floridasteve

    Freezing BBQ sauce

    I was hoping to hear that. I have a vacuum sealer, but not with the accessory attachment.
  10. floridasteve

    Freezing BBQ sauce

    Hot Damm! That what I was hoping to hear!
  11. floridasteve

    Freezing BBQ sauce

    Has anyone made a big batch of BBQ Sauce then frozen part of it?
  12. floridasteve

    Making the most of a Boston Butt.

    Thanks, Ray! I’ll check it out.
  13. floridasteve

    How do you cut country style ribs?

    I’m so glad I found this thread. I have a butt in the fridge that I was going to try and cut some CSR, grind some for bratwurst and make pork vegy soup with the leftovers.
  14. floridasteve

    Making the most of a Boston Butt.

    Looking at the picture again, I’ll bet it was some kind of roasting pan, only smaller than most. I’ll have to look in those isles. 😃
  15. floridasteve

    Making the most of a Boston Butt.

    I understand completely! When I grind a butt, do almost the same thing, only I put the money muscle on the left, and I don’t a complete deboning, it cut the big chunks off that end, and use the bone and remaining meat to make soup.
  16. floridasteve

    Making the most of a Boston Butt.

    I like that pan! Where you’d get it?
  17. floridasteve

    Making the most of a Boston Butt.

    I like the way out do that. Kind of the way I do things LOL.
  18. floridasteve

    Making the most of a Boston Butt.

    So I’d basically butterflying the butt as Noboundry said. Got it! I REALLY like your last sentence! It’s been a long time since I’ve cured anything, but I’ve got all my old notes. Thanks for helping me 😃
  19. floridasteve

    Making the most of a Boston Butt.

    Thanks for your help!
  20. floridasteve

    Making the most of a Boston Butt.

    Thanks for the advice. I have some ground beef. What ratio would you recommend?
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