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  1. old golfer guy

    BBQ Equipment Must Haves?

    Us guys on the west coast grow up on Olympia. Morning, noon and nite.
  2. old golfer guy

    Sous Vide Cheesecake!

    chopsaw, yes on deserts like this you cover the jars as they cook. I did a crème brulee a while back and the bride said that is your desert from now on!! Hers was pretty good but s v is a more fool proof way to make some deserts. You have to put the lids on just finger tight so the air can get...
  3. old golfer guy

    SV Tritip with Pics

    Nomaster, your Tri Tip looks great but 6hrs! That seems like a loooong time for Tri Tip. I will rub, then smoke for about 1.5 hrs then SV for 2hrs and sear. Turns out great. Can also freeze after the smoke and finish later.
  4. old golfer guy

    Have you made desserts

    I did Crème Brulee a few weeks ago. Easy Peezy!!! chef Steps has an online recipe and there are others. Real simple. Just mix all the stuff together, put in jars be sure to just finger tighten to allow air to escape,cook for about 1 hr and cool. When I went to serve I used a kitchen...
  5. old golfer guy

    BBQ mats??

    I have used them on the smoker and seem then used on a grill. They do a great job for smoking poppers. have not tried them at high temps yet but think they will be just fine.
  6. old golfer guy

    Meater

    Greg at Ballistic BBQ sponsored video on the Meater while cooking a brisket. Nothing but raves. Keep in mind a "sponsored" video.
  7. old golfer guy

    Meater

    I think the Bride is going to say something like " What the F--- You already have 6 thermometers you don't need another one" when this shows up. Thanks Dale
  8. old golfer guy

    Had to try Bearcarvers recipe, and I am sure glad I did!

    Just like you guys suggested. SPOG double bagged, 21hrs at 130--She likes her meat rare. Turned out real good, plenty of flavor and very tender but I forgot about pictures. Thanks Dale
  9. old golfer guy

    Had to try Bearcarvers recipe, and I am sure glad I did!

    Going on the bath soon. 9:00 Pacific time. Dale
  10. old golfer guy

    Had to try Bearcarvers recipe, and I am sure glad I did!

    Eric-- Bear, I have a 2.5 lb eye roast. would you still use the 19 hrs or a shorter cooking time? Thanks Dale
  11. old golfer guy

    Greenhouse Pics 5-13-14

    pinney, my wife was drooling when I showed her your pics. What are the white stacking pots for your lettuce called? She might be interested in working with those. Thanks Dale
  12. old golfer guy

    Opinions on new thermometer

    dr k, if you hear any more about the Meater if possible could you keep me (us) informed? Thanks Dale
  13. old golfer guy

    Opinions on new thermometer

    I don't know much about Kickstarter but it looks like the Meater is heading to the Xmas list. Dale
  14. old golfer guy

    Flat brisket question

    911 Almost. Smoked for 2 hrs then SV for 22 hrs and a quick sear for the finish. Next time a little bit of injection for more moisture. Dale
  15. old golfer guy

    Porterhouse, my best yet w/ Q-view

    An SV is not the do all everything but a real nice tool to have in your arsenal Dale
  16. old golfer guy

    Curing problems

    Doing my first pork cure. A 8.5 lb shank. Brine is I gal. water 3/4 cup pickling salt, 11/3 cup brown sugar and 6 tea Cure #1. Was going to inject 38 oz. of brine but my cheap injector broke and only got 24 oz. in. Can the rest be injected later? or am I OK as is. Plan on leaving in refer for 7...
  17. old golfer guy

    Opinions on new thermometer

    Have any of you heard about Meater? It is a Kickstarter program which I know nothing about. If it gets into production I think it will be great. One probe in the meat will give both IT and pit temp. wirelessly to you smart device. For you SV people I think you can probe the meat and leave the...
  18. old golfer guy

    Flat brisket question

    Thanks for the replays. Brisket came out super tender and tasty. Did not have a bark ring-- no big deal. Next time I think I'll inject to get a little more moisture in it. Dale
  19. old golfer guy

    smoking ham shank

    Need some more help for the vets. I wanted to do cure and smoke a whole leg for Thanksgiving but the meat dept at my store has not been able to get them from there supplier so I bought a fresh shank portion instead. I'm pretty sure of the way to cure it from all the info found on this...
  20. old golfer guy

    Reheat smoked cornish game hens??

    Here is where a Sous Vide machine is real helpful again. Bag it at home, take with you frozen then throw into the bath for about90 min. at 140 and your hens are hot , not overcooked and still moist. A friend said Wall Mart is now selling some for about $49.00
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