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I.T. at 190?? I like to cook my T.T. to about 130 like a steak. At 190 I would think it is overdone. As to cutting across the grain there is some good advice on the internet that taught me how to carve them.
Same color as the one I have. Bought from Richard about 20 years ago----still going strong!
Do you know if a Big Green Egg charcoal grate will fit inside? Mine is cracked.
Dale
I like to smoke for about 90 min then freeze or S V and put on the grill. Done this for 40 people many times. Rub, smoke, freeze, then when out Rving S V at about 126 for 3 hrs, quick grill and never hade a complaint.
Thanks, I found it just before you did. Called BBQ Guru and they would not recommend it but the guy said he has heard of people making the mod with good results.
Gwanger, I should have been more specific--I have a Party Q. Just called them and they don't have an adapter for that model. Still looking for the home made mod.
Thanks
My BBQ guru works great on my Kamado as long as I keep replacing batteries!!
When I got it about 1 year ago I saw a mod that wires it to an electrical plug. Can't find it now. Anybody done this or know where I can get the info??
Thanks
13, most of the time I defrost before I S.V. I cook at 128 for about 90 mins. then sear on the grill. If you wanted to S. V. frozen I think you should add at least 30 mins. but you could hold it for at least 3 hrs in the water bath.
Done C B for 8 people and turned out great. Heading out on an R.V. trip and want to do it for 24. I would like to it in I batch with 2 S. V.s and 2 pots but don't think I can get 12 jars in the pots I have all on the bottom. Has anybody tried stacking one jar on top of 4 others, not directly on...
I do almost the same thing but add some paprika. I will smoke for about 90 min. then either put in Sous Vide for 2 hrs or freeze and S. V. when needed. Works really good when we are RVing for a group of 12 to 40.
Thanks for a great video. We do a few R. V. trips a year. I was wondering what some of you would think about freezing these, for no longer than 12 days, then reheat by SV and finish in the broiler. Would be a real big hit in our group in the morning. Any thoughts?
180 for 10 hrs. the way to go! I did 2 pieces of corned beef, one the old fashioned way, boiled for about 3hrs. The other was SVed for 10hrs and it was great. It had a nice firm feel to it and stayed very juicy. Both pieces were very tender and could be cut with a fork [ Wagu the reason for that...
Thanks2003. I decided on 180 for 10 hrs. buy am still concerned about the grade and cut. This S.R.F. Wagu and a cut of round beef not a brisket. Do you think it will make any difference?
Bluetooth-- whats bluethooth. Have had mine about 4 years, never used bluethooth. Ya gotta understand I take my cell phone out of the house about once a week. Gotta learn a lot more so I can bore you folks with a lot of pictures!
Searched SV C.B.and found most were from at least 11 months ago. Looking for more recent imput on C. B. Looking at the older posts I came away with 2 trains of thought for store bought C. B. Cook 10 hrs at 180 or 135 to 145 for 24 to 48 hrs. I don't have time for the 60 hr cook and feel the...