Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. fullborebbq

    30 HOUR EYE OF ROUND

    Cant wait to do a eye of round this way! I have been doing eye of round for my RB sammy's for years. Brined and cooked to 125 and sliced thin. Now I get to do as a roast that will be fork tender, so looking forward to this!
  2. fullborebbq

    SV newbie

    After thinking about it starting with hot water makes sense. Since you are not cooking directly in the water (vac packed) it is less of a concern with the water coming from the HW tank. On the plus side as well my tank is set for 130 deg. and it actually came out at 129.5 to the vessel.
  3. fullborebbq

    Prime rib for new years day!

    Ok so Vacpac and hold in fridge will make the outer color go grey. The SV reheated at 130 deg for 2 hours from fridge temp of 34 deg yielded a nice piece of meat for a reheated cut. they were better the day of, of course. The inside did stay the perfect medium pink color and the cold smoke...
  4. fullborebbq

    ANNOUNCING THE OTBS CLASS of 2019

    Congratulations to all! Great job and keep the info coming.
  5. fullborebbq

    SV Eye Round and Smoked Apple Crisp...Test?

    Looks good so far!
  6. fullborebbq

    Prime rib for new years day!

    So lets start with the roast itself. 8 lbs from Wally world Lets put it in the smoker to cold smoke for 2 hours. 2/1 cookinpellets Perfect mix to Mesquite pellets. Beautiful western NY day 30 deg outside 45 inside the smoker. after 2 hours time to cover with SPOGR. Back out to the smoker for...
  7. fullborebbq

    Power fryer 360

    I love our oven. Full size gas stove with convection and top gas broiler.
  8. fullborebbq

    Power fryer 360

    Funny how as after the convection ovens got a bad rap they are now rebranded as air friers and get a whole new life.....
  9. fullborebbq

    SV newbie

    Question: how long do you let the meat stand after SV before opening to RS?
  10. fullborebbq

    SV newbie

    This one is low budget entry level unit,$50.00 on Amazon. Takes a bit of time to heat at only 850W. It is definitely not for the instan gratification crowd. I do like the idea of reheating meat without overcooking. I will try this theory with the leftover cold then hot smoked prime rib from...
  11. fullborebbq

    SV newbie

    Thanks for all the previous posts. I now have a new toy. Found some neoprene from an old project. The steak was previously cold smoked and rubbed with a porchini mushroom rub. Set to 137deg. Two hours later in for a sear happy new year's eve dinner. I know the taters were leftover, but the...
  12. fullborebbq

    My Pellet smoker build

    I love my unit from Smokedaddy. Mine is the old style PID. I modded mine for cold smoking. Looking at there site builds you might want to go with two 18" units. I would also consider using mineral wool insulation in the walls.
  13. fullborebbq

    Spit Roasted Standing Rib Roast For Christmas: My Best Ever!! (Heavy Q-View)

    OMG!!!
  14. fullborebbq

    My Pellet smoker build

    See some of the examples on the smokedaddy site. https://smokedaddyinc.com/
  15. fullborebbq

    Chrrstmas Eve standing rib roast

    Why try to use words!!!!!!!
  16. fullborebbq

    Vacuum seal casing question

    I have just taken a pic of a 5 pack of my frozen Vac Packed snack sticks. These were frozen 3 days after packing. Always refrigerated before freezing. I will take picks after thawed and opened. I use a chamber vac unit. They were frozen for 2 months. The only spot that detached was from the...
  17. fullborebbq

    Now That's Italian!

    Great looking plate! I hope you used the shoulder bones from the sausage meat for the gravy!!!!
  18. fullborebbq

    Vacuum seal casing question

    I usually use 40% 80/20 ground chuck, 40% peeled knuckle (sirloin) and 20% pork loin. It is on the edge of to lean. But my customers love the snack sticks!
  19. fullborebbq

    Vacuum seal casing question

    10% fat seems low. I have some casing separation at 15 - 18% fat some times. 80% Beef,20% pork blend.
  20. fullborebbq

    Vacuum seal casing question

    What meat are you making the sticks out of??? I have never had that specific issue, but I have never added NFDM to snack sticks.
Top Bottom
Back
Clicky