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  1. dirtsailor2003

    SV bags for large cuts?

    If you have a Vac sealer like the VacMaster pro380 you can get 15” rolls and make whatever length you need. When I do corned beef I’ll separate the flat and point and put them in 2 gallon Vac pack bags to cure. Lisa at Vacuum Sealers Unlimited can get you set up with everything you need.
  2. dirtsailor2003

    Cinnamon roll French toast

    Thank you! It’s really tasty and we will Make the bread again for sure.
  3. dirtsailor2003

    Cinnamon roll French toast

    Yep didn’t have to have lunch today! Of course with the time change breakfast was brunch.
  4. dirtsailor2003

    Cinnamon roll French toast

    Ha! It’s good stuff. I should mention I skipped the glaze since we were going to use it for French toast.
  5. dirtsailor2003

    Cinnamon roll French toast

    Thank you! There’s enough for a couple slices for desert tonight and that will be the end of that loaf! 1” thick slices for French toast used up a bunch. Oh and there were those two slices we tried last night, quality control you know!
  6. dirtsailor2003

    Cinnamon roll French toast

    Thank you! It’s super tasty!
  7. dirtsailor2003

    Cinnamon roll French toast

    It’s from New York Times Cooking website. “Cinnamon roll loaf”. Unfortunately now it’s a pay site but there are a few work arounds to get the recipe if you have an app like Paprika. They have a free trial you can sign up for too.
  8. dirtsailor2003

    Cinnamon roll French toast

    Yesterday I decided we would have French toast for breakfast today. Plain old bread is boring so I made a cinnamon roll loaf. Super yummy!
  9. dirtsailor2003

    Half N Half Saint Patricks Day Corned Beef. Now with the final report!

    It’s the season to bump this up!
  10. dirtsailor2003

    Sous Vide corned chuck roast temp

    Page two of this thread I did has. My final report. This is still how I do corned beef. https://www.smokingmeatforums.com/threads/half-n-half-saint-patricks-day-corned-beef-now-with-the-final-report.259594/
  11. dirtsailor2003

    Sous Vide corned chuck roast temp

    I’ve found that 180°f for 10-12 hours comes out perfect to my liking. Fork tender and not overly mushed out.
  12. dirtsailor2003

    OctoPrime!

    Thank you!
  13. dirtsailor2003

    OctoPrime!

    Thanks Justin! It was tasty!
  14. dirtsailor2003

    Meatloaf Loco Moco

    Thank you! One of my favorite meals of all time!
  15. dirtsailor2003

    OctoPrime!

    thank you!
  16. dirtsailor2003

    OctoPrime!

    Thank you!
  17. dirtsailor2003

    OctoPrime!

    Copious amounts of Extra hot Beaver brand horseradish was consumed.
  18. dirtsailor2003

    OctoPrime!

    Nope haven’t heard from him in years. Not sure what happened to him. I tried to get a second set of forks and never hit a reply .
  19. dirtsailor2003

    OctoPrime!

    Pulled out the Octoforks and spun a prime rib roast using the spitfire rotisserie ring on the 14” WSM. Cherry, pecan, KBB. Simple rub of SPOG. Cooked to an IT of 130°f.
  20. dirtsailor2003

    Meatloaf Loco Moco

    Yeah I eat it for breakfast, lunch, dinner and all meals in between!
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