Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Dry Aging and Wagyu... Life is good.
Work gets in the way of life sometimes. End of the year plant shut downs are premium time in my world.. on the flip side, it brings in a few coins so I can afford a slice of Wagyu.. I sure hope that RecTec doesn't screw up that smoke. :)- POP A SMOKE
- Post #6
- Forum: Beef
-
Dry Aging and Wagyu... Life is good.
TGIF... AMIRIGHT? Well then... one year ago tomorrow the doc took a skill saw to my chest in an attempt to repair my broken heart... which was surprising in and of itself due to a lifetime of hearing one did not exist. Anywho.. To celebrate that milestone, I decided to do something I have...- POP A SMOKE
- Thread
- Replies: 25
- Forum: Beef
-
Merry Christmas
My rib roast coming off the hickory and cherry.. with a side of cowboy beans.- POP A SMOKE
- Thread
- Replies: 3
- Forum: Beef
-
Let's see if I can pull off another...
Sorry, got caught up busy with the holidays...- POP A SMOKE
- Post #18
- Forum: Pork
-
-
Change up...
"I take it the Chuck is cooking a while longer get tender?" That pic includes the Chuck..- POP A SMOKE
- Post #10
- Forum: Beef
-
Change up...
- POP A SMOKE
- Post #8
- Forum: Beef
-
-
-
Change up...
- POP A SMOKE
- Post #5
- Forum: Beef
-
-
Change up...
Chuck roast that I scored at Lucky's for $2.99 a pound..- POP A SMOKE
- Post #3
- Forum: Beef
-
Change up...
Loaded the grates with a lil beef today. Should be some good eatin tonight.- POP A SMOKE
- Thread
- Replies: 11
- Forum: Beef
-
-
Inaugural Sous Vide Cook On New Cooler Mod. (SIRLOIN TIP ROAST)
I modify the coolers I get from my meat suppliers for the same purpose.. I have done a few SV broils and Chuck's but never tip.. interested to see the results- POP A SMOKE
- Post #5
- Forum: Sous Vide Cooking
-
-
-
-
Let's see if I can pull off another...
Tenderloin passing through 142* and jerky ready to load..- POP A SMOKE
- Post #10
- Forum: Pork
-
Let's see if I can pull off another...
Pulled at 140 internals.. it will rest a bit and the we slice and sear. .- POP A SMOKE
- Post #9
- Forum: Pork
