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Getting an early run at the weekend...
Smoke em if you have them. Started this last night in an SV bath at 129/3. Shocked it and tossed it in the fridge overnight. Added a lil redneck rub to it and pointed it at the smoker. Chuckie should be ready by dinner.- POP A SMOKE
- Thread
- Replies: 23
- Forum: Beef
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Preppin the weekend..
And the point wound up making sammiches for lunch..- POP A SMOKE
- Post #15
- Forum: Beef
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Preppin the weekend..
Pork belly is now in the final stages of being burnt ends.- POP A SMOKE
- Post #9
- Forum: Beef
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Preppin the weekend..
3 hours on the nose.. time for the flat to take a bath.- POP A SMOKE
- Post #8
- Forum: Beef
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Preppin the weekend..
Probably will have 3 cooks going between this and some pork belly. I plan on pre-smoking and then dropping the flat over into a bath. The point and pork belly will take the full ride in the smoker.- POP A SMOKE
- Thread
- Replies: 14
- Forum: Beef
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Whats everyone smoking this weekend?
Yeah, someone told me today that it was snowing up north..- POP A SMOKE
- Post #29
- Forum: Blowing Smoke Around the Smoker.
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Whats everyone smoking this weekend?
Just slid my old RT into new digs to make room for more toys. You will enjoy that smoker.- POP A SMOKE
- Post #18
- Forum: Blowing Smoke Around the Smoker.
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Whats everyone smoking this weekend?
A 12 pound packer in the pellet pooper...- POP A SMOKE
- Post #16
- Forum: Blowing Smoke Around the Smoker.
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Nacho momma's broil..
Getting ready to crack the cryo in a few hours..- POP A SMOKE
- Post #17
- Forum: Beef
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Nacho momma's broil..
I run a Gourmia and have had good luck with it for over a year. It doesn't have all the bells and whistles that the Anova and others have as far as phone apps and all that. It does however have the one thing they don't... More power. 1200 watts vs 800 watts. They claim a 5 gallon bath tops but...- POP A SMOKE
- Post #16
- Forum: Beef
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Nacho momma's broil..
It's the only way I do a broil/top round anymore. 24 to 48 hours in a bath gives you the perfect beef for sandwiches in my opinion. I also do all my chuckies in a bath also. They turn out to be more like Rib Eye than brisket. Speaking of brisket, I have a Wagyu briskie sitting on my doorstep...- POP A SMOKE
- Post #14
- Forum: Beef
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Nacho momma's broil..
I am not quite sure why one would want to marinade prior to sous vide and sear. I always lean towards dry rubs myself.- POP A SMOKE
- Post #12
- Forum: Beef
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Nacho momma's broil..
Keep coming back, brother... I have a couple of deliveries of Wagyu heading my way over the next couple weeks. Time to get a load of hickory moving....- POP A SMOKE
- Post #8
- Forum: Beef
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Nacho momma's broil..
London broil sous vide 132/48 and reverse seared.. ..now.. who needs a sammiches.- POP A SMOKE
- Thread
- Replies: 16
- Forum: Beef
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Hangers and skirts..
Didn't get around to the flank.. I tossed in a Chuckie so I could go out and expand my smoker area . Hopefully I can finish it up tomorrow..- POP A SMOKE
- Post #11
- Forum: Beef
