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  1. dr k

    Jalapeno oddities?

    I've never heard of two strains (2 yellow and 14 green from one pepper pod) like you described. Especially since peppers and tomatoes are self pollinating with a breeze or a pollinator. First come first served. So self pollinated from a flower's Stamen to Pistil same strain in the seeds for...
  2. dr k

    159f ok?

    150 5 min, 155 1 min, 165 3 sec. Are we getting sick from eating even under cooked chxn?, virtually never. Are we over cooking? We are overcooking the crap out of food! Are we getting inoculated from washing, bumping, spraying water from washing and cross contaminating cutting boards...
  3. dr k

    What Is Sous Vide? Chefs Explain, and Reveal Whether It’s a Worthy Investment

    Nothing wrong with a frozen solid steak, but it has it's opportunity cost of not pre rest dry brining. Same with a frozen solid turkey that takes 50% longer and taking out the giblet bag after an hour, then season the bird. A steak frozen solid on Thermoworks with Kenji Alt Lopez said direct...
  4. dr k

    What Is Sous Vide? Chefs Explain, and Reveal Whether It’s a Worthy Investment

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  5. dr k

    Tomahawk test

    *
  6. dr k

    First hot sauce of the season.

    Tiny bubbles up top. The carbs in the lemon juice may feed Lactobacillus a little. I have 2 PH meters with all the calibrating buffers. It's not necessary for me because I do one year ferments for hot sauce at 65* and FDA is 4.6 or .85 water activity or lower for room temp stable after...
  7. dr k

    All my smokers were in a garage fire.

    Fossil fueled smokers that were closed up during the fire should be salvageable with a fire burn out and reseasoning.
  8. dr k

    Reheating Pulled Pork in Sous Vide

    Rib roasts, steaks, chops other tender cuts cooked to lower temps I'd get out the SV to reheat to a degree below what they were cooked to. To not cook it more but brisket, pulled pork got to 203 to get tender and ribs at 195 so I'd use a pot of water and heat it to 150 with the instant read...
  9. dr k

    First attempt SV New York strips

    I prefer a torch since the sear won't have the grilled flavor and the pin point torch doesn't create an over cooked gray band under the sear. That being said, I grill steaks anymore and SV chuck roasts 48 hours at 131 for poor man's prime rib.
  10. dr k

    MES Rewire Simple Guide - No Back Removal Needed!!!

    The below link is a detailed step by step on setting up Auber PIDs. This guy used the wifi Auber with app on a Smokin Tex pro 1400 and came up with P=10, I=600 and D=175 and the out of the box Auber settings are pretty much the same P=7, I=600 and D=150 and the app smoker pic is this style...
  11. dr k

    MES Rewire Simple Guide - No Back Removal Needed!!!

    I use Chopsaw's like you have but with the Mes 40 volume and 1,200 watt element vs his Mes 30 800 watt element I'm P=1 or 2 or 3, I=208 and D=210. I set the Auber to single step mode, no program and no recipes. No entering minutes it stays on the temp you last set. I set the high low alarms...
  12. dr k

    MES Rewire Simple Guide - No Back Removal Needed!!!

    What are your variables set to? Does your light on the auber flash or stay on constantly? The out of the box setting I believe P=7, I=600 and D=150 was no good for my Mes 40 as well as autotune no good. The auber would flash 20 degrees below set temp and will never get to set temp with 3 ribs...
  13. dr k

    Sous Vide Babyback Ribs?

    Too bad the ribs weren't what you expected this round. Hopefully the seasoned vac seal with different temp/duration works better next time. At 265-275 backs smokered naked the whole time are done in 4 hours and spares in 5 hours with rib tips attached and longer with lower temps I'm sure you...
  14. dr k

    Sous Vide Babyback Ribs?

    Interesting to see if the membrane peels right off and how seasoning after cooking turns out. Saucing would be the same, being at the end over heat. I just hope it is much better in it's original cryovac bag than like my ex FIL that boiled slabs in 1/3rds and finishing on the grill with...
  15. dr k

    Straight up reaper powder

    Spice measuring spoons to sprinkle dose without fingers or accidentally dump a pile in one spot. tad 1/4t, dash 1/8t, pinch 1/16t and smidgen 1/32t. A dash or a pinch for a whole pizza.
  16. dr k

    Free is for me!

    Good idea. If the ground wire was inside the junction box, like with other Mes, it would be terminated to one of the two mounting plate bolts with a nut in seconds and stay terminated to a clean surface. I have your element. I'll have to try a pick or a skewer next time. No need to mess with...
  17. dr k

    Pepper dropping all blossoms

    I made two, be the bee, out of $5.00 ear/nose/side burn trimmer single AA battery clippers whereby the small cutters failed or wouldn't stay in place. The small slide that held the cutter in place would slide down to release the cutter to clean it and there's the punching arm. The little...
  18. dr k

    Not the results I was looking for.

    The sear took it over the edge at 150 SV doneness. You can pasteurize beef, lamb and pork as low as 130F using the thickness in mm of the chop, the water bath temp and then it gives the duration in the pasteurizing table from frozen or fridge temp in, Baldwin's a practical guide to Sous Vide, a...
  19. dr k

    MES Rewire Simple Guide - No Back Removal Needed!!!

    Where ever your Ambient probe is, it changes the variables on the PID from the other area you've tried. So the higher in a Mes 40 on the second rack from the top (my go to rack), clipped near the food on that rack, I need the fastest response when running 265+ which is my butts, briskets and...
  20. dr k

    Free is for me!

    You need a back up element anyway so just get a new one and install it and hang on to the old one, unless the new one doesn't trip the GFCI because the old one is bad. Greasy element legs that don't heat can short through the outer metal jacket as it's not cleaned off the back wall on heavy...
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