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  1. phrogpilot73

    Anova Culinary Sous Vide Precision Cooker Nano | Bluetooth | 750W |

    My hot water comes out of the tap at ~130. That's all I do, is fill the pot with hot water from the tap and start the Anova. Takes a couple minutes to get to temp (I think the highest I've gone is 155-160-ish). Might take a couple minutes more with only 750W. No big deal though, it'll hold...
  2. phrogpilot73

    Anova Culinary Sous Vide Precision Cooker Nano | Bluetooth | 750W |

    I have the one from Kickstarter, that's 800W and bluetooth only. Looking at the Nano - the only thing I can't tell is if the sleeve around the heating element/impeller drive shaft can be removed and put in the dishwasher. Not normally a concern, but if you have a bag leak (I did once) - you...
  3. phrogpilot73

    Pasteurization Charts Discrepancy

    It's pretty tough to overcook anything in the Sous Vide. That's why I do it. I'll toss a vaccuum sealed bag of asparagus and butter into the bath as my steaks are coming out to be seared.
  4. phrogpilot73

    What type / model of smoker do you all recommend?

    I went from a propane smoker using chunks/chips to a pellet grill. From my experience, I will say that the pellet grill is a more subtle smoke flavor, but it is also more consistent. Still delicious though, when my current pellet pooper dies - I'm likely going to get a Rec Tec.
  5. phrogpilot73

    Pasteurization Charts Discrepancy

    Are you immediately storing your sausages, or serving them? The reason I ask is that the purpose of pasteurization is ultimately to increase the shelf life/length of time you can store in the fridge. When you cook a protein in a traditional way, you never come close to pasteurization. So...
  6. phrogpilot73

    Butcher Paper - Educate Me Please

    I thought it was Baby Back Maniac, but you sir, know your YouTubers! It was T-Roy Cooks.
  7. phrogpilot73

    Butcher Paper - Educate Me Please

    There's a guy on YouTube that cooked three briskets, side by side - foil wrapped, butcher paper wrapped, and unwrapped. I think the butcher paper won, but he got very specific about the differences between the three. I'll see if I can find it again.
  8. phrogpilot73

    Disgusting Moldy Smoker - HELP!!!!

    Who lends out their smoker? Not this guy. :D
  9. phrogpilot73

    This is going to be a difficult one.... need help buying new smoker

    I bought a cheapo Myron Mixon Pitmaster Q3 that didn't get the best reviews. It was on such a sale, I couldn't resist - figured I'd find out it I liked pellet grills before dropping the coin on a GMG or RecTec or Yoder or... I really liked it, and about 9 months into owning it - the...
  10. phrogpilot73

    Burnt Ends and Pimento Cheese Pizza

    My wife raised her eyebrow with "that look" when I told her what I planned to make, and the ingredients I was using. After she took a bite, she really liked it - and I said "fortune favors the bold."
  11. phrogpilot73

    Burnt Ends and Pimento Cheese Pizza

    I used Palmetto Cheese from Pawley's Island Specialty Foods. Don't know how it compares to the stuff you had as a kid, but my wife tells me it's pretty authentic. I eat it by itself, use it on burgers, made sandwiches out of it, etc. In my neck of the woods, they have it at Harris Teeter and...
  12. phrogpilot73

    Burnt Ends and Pimento Cheese Pizza

    So, instead of just reheating leftovers - and since my wife got me a pretty sweet pizza wheel at the Christmas market... I figured today was a good day to play with my food. Burnt Ends and Pimento Cheese Pizza. I told my wife that this could be named "The South will Rise Again" if it's good, and...
  13. phrogpilot73

    Meatball Grinder

    Damn. I just finished eating, and now I'm hungry again. Beautiful sammich!
  14. phrogpilot73

    Chuck Short Rib Burnt Ends

    That didn't take long. First thread and second post, and I'm on the carousel. I guess I've got a high standard to uphold from here on out :) My thoughts exactly! One time I decided to try all forms of preparing hot dogs. That's how I came up with "The Crack Dog". Bacon wrapped, cooked on a...
  15. phrogpilot73

    Chuck Short Rib Burnt Ends

    Ahhh, that makes sense :) If something different is what you're looking for - I'm that guy. From Vietnamese beef brisket tacos to Maryland inspired chili (funny story behind that recipe). I like to experiment with food, sometimes it turns out great - sometimes, not so much.
  16. phrogpilot73

    Chuck Short Rib Burnt Ends

    Total newb here (not to forums in general, but to this forum) - what is a carousel ride? I searched and read through all the stickies and can't quite figure it out...
  17. phrogpilot73

    Chuck Short Rib Burnt Ends

    They turned out really well. Great bark and smoke ring, melt in your mouth tenderness, and definitely something I'll do again.
  18. phrogpilot73

    Empanadas - Looking for ideas

    There's a restaurant nearby that makes an empanada with shredded beef, black beans, plantains and cheese. It's to die for.
  19. phrogpilot73

    Chuck Short Rib Burnt Ends

    Saw some boneless chuck short ribs at Costco yesterday that were beautifully marbled, so I couldn't resist. Instead of doing them how I normally do them (either smoking until they're falling apart or braise them) - I started browsing the internet and found a guy that did smoked short rib burnt...
  20. phrogpilot73

    Like your avatar... I'm guessing you were a Naval Aviator? I flew Phrogs in the Marines, just...

    Like your avatar... I'm guessing you were a Naval Aviator? I flew Phrogs in the Marines, just retired...
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