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  1. POP A SMOKE

    First batch of dry cure..

    Lomo, Prosciutto, Corizo, and Lonzino..
  2. POP A SMOKE

    Hangers and skirts..

    Nah, this was as simple as it gets. I didn't even take them out of the cryo. I tossed them into the SV bath right out of the box of dry ice when it was delivered at lunchtime. I SV'd them at 129/4 while I was at work and then pulled from the bath and placed them in some marinade while I prepped...
  3. POP A SMOKE

    Hangers and skirts..

    I have to have it shipped in myself. I tossed it on an order I placed for some grass fed Chuckies.. I also tossed in a flank and Merlot steak to try out in the SV bath.
  4. POP A SMOKE

    Hangers and skirts..

    BTW.. the temp was a typo.. the bath was 129/4... I was distracted when I posted that.. Carry on.
  5. POP A SMOKE

    Hangers and skirts..

    Hangers and skirts.. 129/4. It should be against the law for skirt steak to be this tender.
  6. POP A SMOKE

    Smoked Pork Belly

    Thankee Sai... Everyone around here goes nuts over it, so I make a batch every time I get in hot water with the missus.. which actually put me on the idea to add the SV component..which meant I had to add the shock and freeze to pull it off...
  7. POP A SMOKE

    Honey glazed Bacon candy

    Apple wood pre-smoke, shocked, overnight in the freezer, sliced, 195/1 and then honey glazed with spices.. quick sear finish. Batch of honey glazed, apple wood, smoked bacon candy...
  8. POP A SMOKE

    Smoked Pork Belly

    One batch of honey glazed, apple wood smoked bacon candy...
  9. POP A SMOKE

    Smoked Pork Belly

    Brined, dusted and tossed on the pellet pooper at 235*. It will go about 5 hours to 205 internals and then I will pull it, shock it, and toss in the freezer overnight. Tomorrow I will slice and then SV for a couple hours prior to searing it. My first attempt with SV of a pork belly so I will run...
  10. POP A SMOKE

    Just the facts, mam..

    Ribeye tossed into a 129/2 bath and the 30 second sear each side while the pellet pooper took care of the new potatoes...
  11. POP A SMOKE

    Chuckie does the back stroke...

    My wife basically said the same. She wanted to know when I was buying more..
  12. POP A SMOKE

    Chuckie does the back stroke...

    Fork tender and then some... That was a grain finished Angus that I got in bulk off crowd cow. 5- 3# Chuck's for 92 bucks delivered..
  13. POP A SMOKE

    Chuckie does the back stroke...

    134/48 bath and a 45 second sear on all sides.
  14. POP A SMOKE

    Souuuu Veeeee

    Ehh, I know where to buy more.... ;) Capability to sear does not equate to typical working sear.
  15. POP A SMOKE

    Souuuu Veeeee

    Thankee Sai.... but if I were to submit one of my pics, it would be this one.
  16. POP A SMOKE

    Souuuu Veeeee

    Bath was 134/1.5.... Those flames are created since I tossed the stock regulator on my new grill and replaced with an adjustable 0-20 psi regulator. It easily sears 1500-1800 degrees with very little effort.
  17. POP A SMOKE

    Souuuu Veeeee

    Like that has any meaning what so ever in my world. Quit being an asshat. Carry on.
  18. POP A SMOKE

    Souuuu Veeeee

    Looks like the princess wants strips tonight. A quick little sous vide bath and a reverse sear. Now, where did I leave that Merlot..
  19. POP A SMOKE

    30 day dry aged rib roast...

    A man gotta eat!!!!
  20. POP A SMOKE

    30 day dry aged rib roast...

    I built my own dry age cabinet. There is a post or two on this site about the build.
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