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  1. SittingElf

    Tri-tip

    The way I sear Tri-Tip and other meat after sous vide...!!! FLAME THROWER! Perfect Bark!
  2. SittingElf

    Checking in from Tinker Air Force Base

    Yup, Tri-Tip. That "elevator" is a dryer shoe rack that we never used! Never throw anything away! Sooner or later, it will find a purpose! :)
  3. SittingElf

    When you repurpose equipment...

    I worked in Nigeria for four years on a six-week on, six-week off schedule. (Helicopter Pilot). I used to take a lot of pictures of the crazy things I would see in Africa, and one of them was this repurposed car! Just another of the crazies!!
  4. SittingElf

    Another Eye Round (Sous Vide Test #3)

    Followed your suggestion with a 4lb round eye. Only difference was using a Montreal seasoning rub. Came out PERFECT! Glad I saw the thread, because I had originally intended on 32 hours. 21-22 was just right at 132 deg. Wifey now has sammy meat for her week at work, along with a mushroom gravy...
  5. SittingElf

    Brisket cold smoked, sous vide, barked and burnt ends...

    Preparing for a 25-person dinner we hosted, I decided on Packer Briskets. Bought two beautiful 15 pounders at WINCO (Great supermarket in the West!). Split the points from the flats and trimmed the cap on the flats to about 1/8". Trimmed the points down to marbling. Seasoned with a simple mix of...
  6. SittingElf

    Checking in from Tinker Air Force Base

    New to Oklahoma, and will be here for two, possibly three years. Wife is the new Medical Group Commander on Tinker AFB, and we live in Command Housing on the base. I've been a BBQ'er for years, but am somewhat new to smoking. I'm mostly interested in cold smoking and am a long-time sous vide...
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