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  1. dirtsailor2003

    I just heard... A great friend and member is gone...

    😥
  2. dirtsailor2003

    Corned beef season

    I have found with cuts like corned beef that I like to run hot and go shorter. So the flat (going to smoke the point for pastrami) will go int o a 180° bath for 10-12 hours.
  3. dirtsailor2003

    Corned beef season

    Yep its that time of year again. Picked up a 12.7 pound brisket from our restaurant supply. $4,79/pound this year so up a dollar from last year. I followed my preferred method of dry curing that I have outlined in this post...
  4. dirtsailor2003

    Pre Sear on An Eye of Round?

    When cooking roasts one reason you sear then cook is to lock in the juices. With Sous Vide since you’re cooking in a sealed bag you’re cooking in the juices so pre-searing isn’t really needed.
  5. dirtsailor2003

    First SV chucky

    Looks good . I have found that you get just as good of a roast using higher temp water and shorter cooking times. I’ll run 180°f for 10-12 hours. Great texture and you’re not running the unit for half a week.
  6. dirtsailor2003

    Winging it

    Whole wings marinated in Franks and pickle juice for 24 hours. KBB @ 350° With a chunk of cherry wood. Seasoned with garlic powder, onion powder white pepper and cbp I boiled down the marinade and added some brown sugar to it for a glaze. Enjoy!
  7. dirtsailor2003

    SV Brisket Point

    It looks along the lines of a brisket. Which you can cook like a chuck roast. My opinion on the Sous vide for cuts like chuck and brisket is I have found that I prefer the texture using a higher temp cook for shorter periods of time. 1 like to run the Sous vide around 180°f and cook for 10-12...
  8. dirtsailor2003

    Winter time griddle in garage?

    Ed you are correct about the exhaust venting. However the. N is toon air is drawn from the space, at least for most units. Aa for gas stove tops and ovens there is no direct vent. With all that said we always have the hood fan on when using the BS indoors. Very rarely do it this way as it stinks...
  9. dirtsailor2003

    Winter time griddle in garage?

    Garage? We roll ours into the house. Now before the Karens spout off about oxygen depletion, how many have gas cook tops? How many have gas furnaces and water heaters in the garage or basement?
  10. dirtsailor2003

    SV silicone bags?

    You can use some silicone bags but not all. Stasher brand is one that is Sous vide safe. I have used our stasher bags without issue. Just be mindful to keep the openings above the water.
  11. dirtsailor2003

    Work day Tri Tip

    Oh boy I wish I could get them that cheap stilll! Last two have been around $15 per pound and going up.
  12. dirtsailor2003

    Work day Tri Tip

    One of the perks about working from home is I can fire up the smoker whenever I get the urge. Got a really nice Tri tip the other day that I was going to cook for dinner. Couldn’t wait so I cooked it for lunch! Fired up the 14” WSM. Went low and slow @ 250° with KBB and a chunk of cherry...
  13. dirtsailor2003

    Griddle top is peeling

    You haven’t properly seasoned it . whatever oil you use you need to find out where it polymerizes at. Do a google search and you can fine those temps. While it’s a quick method to strip wire wheels are not the best for striping cooktop surfaces and can actually make it harder for seasoning to...
  14. dirtsailor2003

    Bacon wrapped hatch chili meatloaf

    That end piece was Awesome! Can’t wait for the other one!
  15. dirtsailor2003

    Bacon wrapped hatch chili meatloaf

    Rotisserie meatloaf What else needs to be said? We have a fire ban No wood, charcoal, pellets can be used to cook right now. The Weber Q1200 is my go to cooker. Added the Only Fire rotisserie a bit ago so roto it up!
  16. dirtsailor2003

    CanCookers

    Yes pressure cookers work great. We can all kinds of stuff using ours. The “Can cooker” posted her is a bit different. the Ogallala cream can I have works as a low pressure, pressure cooker and produces great meals. It does have a small hole in the lid. I prefer to use it over the small...
  17. dirtsailor2003

    CanCookers

    Can cookers don’t require electricity to work. They work as low pressure cookers. Come from the ingenuity of dairy farmers using their cream cans for cooking meals.
  18. dirtsailor2003

    CanCookers

    Mississippi is a good cook too! I cook lots of stews, chili, red beans, etc in the can. Shrimp, Crawford boils. Pazole is one of my favorite dishes to make. here’s a cookI posted back in 2015 https://www.smokingmeatforums.com/threads/canned-seven-bone.238660/
  19. dirtsailor2003

    CanCookers

    Well said! I like to think of this pl e as a creative cooking forum! Bring in the cooks!
  20. dirtsailor2003

    CanCookers

    I have the Ogallala cream can. Use it all the time.
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