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  1. fullborebbq

    Chuck roast cook

    Wow! looks great. I have been wanting to do this for awhile now. Your post has inspired me to go for it! Might have to do a cold smoke before the SV.
  2. fullborebbq

    Bone-In Pork Roast - The Savory Way!

    Outstanding looking plate of pork! Will have to try that sauce, it sounds delicious. Big Points for sure!!!
  3. fullborebbq

    STL and BB

    STL will take a bit longer than the BB. 3-2-1 for STL 2-2-1 for BB. Mesquite is a strong flavor for ribs, but of course personal preference is yours.
  4. fullborebbq

    Italian sausage and peppers stromboli

  5. fullborebbq

    Tuscan Soup and Garlic Parmesan Biscuits

    No words needed!!!!
  6. fullborebbq

    When a friend asks for ribs...

    Great job! They look yummy!!
  7. fullborebbq

    Sous vide cooker recommendations

    i bought this unit as an entry level deal. Works great so far. Only about 10 hours on it and no WiFi frills.
  8. fullborebbq

    SV - Pastrami

    Looks awesome! I have the same knife. It is like having a 14" razor-blade!
  9. fullborebbq

    10-pounds of Homemade Bologna

  10. fullborebbq

    Prayers for Pops. UPDATED 1/22/20

    Thoughts and prayers Pops!!!!!
  11. fullborebbq

    Mincing, Chopping Utensil

    For mincing I will agree with the 7-8" Sudoku knife. For dicing I love my Kitchenaid set:
  12. fullborebbq

    Pre-Seasoning for a SV

    For chicken I use Kraft zesty Italian salad dressing before vacuum sealing. For dry seasoning i use Lowery's seasoning salt. Just my 2 cents
  13. fullborebbq

    Biscuits & Gravy

    Great job Tropics! a meal fit for a king!!
  14. fullborebbq

    Two Questions for Cheese Smokers

    Stainless steel guitar string. poke it through as many as you can and tie them off on those handles. I made my cheese slicer out of a SS "B" string
  15. fullborebbq

    Submarine Smoker

    Way cool!!!!
  16. fullborebbq

    WTB - stainless commercial slicer

    I purchased a Della 10" for my small in home business. Works great, just dont use the built in sharpener.....I have sliced a 100+ lbs of meat and never had an issue until I tried the sharpener. Not cutting as well as before now...
  17. fullborebbq

    Zuppa Toscana

    Looks great Steve! please define hot sausage.....Like hot breakfast sausage????
  18. fullborebbq

    First Big Cheese Smoke!

    Nice looking cheese run! One thing I have found is using gloves is a must for long term storage. I was in a hurry once and after 3 months the Swiss had finger prints on it! Lol....... P.S. 60 degree cold front, that's funny! we just had a 63 degree heat wave here in Buffalo,NY today.....
  19. fullborebbq

    30 HOUR EYE OF ROUND

    I have a 6 pounder in the brine right now. I might just SV a 2 lb piece and roast the rest.
  20. fullborebbq

    Old School Flamed Ribeyes!

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