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  1. daytripper

    SV Beef roast: smoke, refrigerate then SV - is it safe?

    worked a treat - very tasty and no-one sick yet. Thanks for the tips!
  2. daytripper

    SV Beef roast: smoke, refrigerate then SV - is it safe?

    Excellent - thanks. Gave it an hour's smoke until the 1/2in into the meat hit rare temp. Would have cooked lower temp for a longer smoke, but I had an over-the-top chilli in there at the same time. Next question - bag up for sous-vide once it's cooled today, or directly before starting the SV...
  3. daytripper

    SV Beef roast: smoke, refrigerate then SV - is it safe?

    Might still give it a pop w. the Looftlighter to crisp it up at the end...
  4. daytripper

    SV Beef roast: smoke, refrigerate then SV - is it safe?

    Hi all - I'm doing a smoke (over-the-top chilli) on the BGE Saturday, and then was planning to SV a beef roast the next day for another meal. I see now that smoking + SV is a great way to do a roast. Question - could I smoke a roast, cool overnight & then SV the next day? Is it safe? Would it...
  5. daytripper

    Searing with a Looftlighter

    thanks - let's see how we get on..! Will have a hot skillet ready just in case...
  6. daytripper

    Searing with a Looftlighter

    Hey all - Just as the subject says - has anyone seared a sous-vide cook using a Looftlighter..? Seems much easier than firing up a grill just to sear, and maybe(?) more effective and outdoors-y than searing on a stovetop. I'm thinking a prime rib done of the SV, then seared w. the Looft...
  7. daytripper

    Biltong making - any other enthusiasts out there?

    Biltong crushes jerky every time for me. Decent quality meat is a must as you're just concentrating the flavour. I get from a local butcher although I hear the meat from CostCo is excellent. Couple/3-days drying is plenty for my taste, but YMMV. I like the meat wet in the middle.
  8. daytripper

    Biltong making - any other enthusiasts out there?

    coming along nicely
  9. daytripper

    Biltong making - any other enthusiasts out there?

    Trying another round of biltong in the biltong box - about 2lbs of quality beef topside drizzled over w. store bought spice, cider vinegar & Worcestershire Sauce then steeped for 8 hrs in the fridge. Then patted dry & hung in the biltong box, probably 2-3 days. Looking forward to it. I found...
  10. daytripper

    Can't keep temp on my BGE - help..!

    Fantastic stuff, thanks..!
  11. daytripper

    Fireboard 2 Drive?

    Happy w. my Fireboard 1; I just wish the Fireboard app would handle screen rotation - landscape is a much better way to view a time graph than portrait..!
  12. daytripper

    Marc in the UK

    hey thanks for the welcome. @JLeonard - I had the best pulled pork at a BBQ place on the edge of Kosciusko, MS. I was driving the Natchez Trace Parkway.
  13. daytripper

    Marc in the UK

    Hi there from Herts, UK. I'm building up my skillz and I'd love to get some advice from the pros on here and (hopefully) give something back in time... Have a Large BGE for cooking + a penchant for cold smoking cheese, salmon, trout & nuts on an old Weber kettle and a ProQ unit.
  14. daytripper

    Can't keep temp on my BGE - help..!

    Hi there & greetings from drizzly Hertfordshire, UK. I've got a Large BGE and am trying to build up my repertoire and skillz. I have run a couple of low & slow cooks on it which have been very good (as well as pizza and a few roasts), but not without trouble. I'd love to get some advice from...
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