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  1. culpepersmoke

    Pork Chops.

    Thanks everyone. heated up the chops slightly using the SV then into the hot cast iron. Made a quick cream Dijon sauce And some baby potatoes. Dinner was saved and excellent.
  2. culpepersmoke

    Pork Chops.

    Thanks. Excellent idea i hadn’t thought about that
  3. culpepersmoke

    Pork Chops.

    I have a couple pork chops in the SV pot going but we have to leave and won’t be able to enjoy them tonight. I’m thinking I’ll pull them out at the normal time and leave them in the pouch, let them cool and toss them in the fridge. Tomorrow pull them out and put them back in the SV only to warm...
  4. culpepersmoke

    Sweltering Summertime Succulent Seared Steaks (Pics)

    Man those steaks look fantastic. The whole plate looks great.
  5. culpepersmoke

    Brisket

    Looks real good from here. Hope your guest of honor returns and you can do a repeat.
  6. culpepersmoke

    Todays smoke pork butt and chuckies

    Pork butt turned out great as well. Smoke until lit hit 170ish. I decided wrap it to speed things up. Wrapped with some parkay squeeze butter, a little apple juice and some tiger sauce. I don’t know what the final temp was, it just probed like butter. Rest for a couple hours and pulled. Now...
  7. culpepersmoke

    Todays smoke pork butt and chuckies

    the pork butt is almost ready to pull and rest. chuckies came out of the rest looking and tasting great. Tender and juicy. Wife said one of my best. 😁 Seasoned with Salt Lick original dry rub. Smoked until it hit 165 ~ 170 then wrapped with a little Cambells beef consommé until it was probe...
  8. culpepersmoke

    Rack em!

    Nice
  9. culpepersmoke

    Smoked Bologna Day

    I’ve never smoked a Chub like that. Haven’t seen one for a while but I do have a small ring bologna in the fridge. I think I’ll throw in the smoker today and see how it turns out.
  10. culpepersmoke

    Todays smoke pork butt and chuckies

    My wife and I like to keep some smoked meat in the freezer. The other day while taking inventory of the chest freezer I noticed that we were out of pork and only one small package of brisket. So today is a pork butt and chuckie day. pork butt rubbed and ready Chuck roast rubbed and ready TBS...
  11. culpepersmoke

    Any new Michigan Members?

    Welcome from Alpena
  12. culpepersmoke

    Internal Temperature for Chicken - thoughs?

    I agree on both sides. The dark meat needs to be around 175 ~ 185 for the texture. White meat can’t go above 160 and be juicy at least without a brine. If you look at Sous Vide guide lines you are correct about time and temperature. As soon as the center of a chicken reaches 165°F, 100% of...
  13. culpepersmoke

    Smoked NY Roast & Grilled Roots!

    Looks perfect. You did that cow justice. 😁
  14. culpepersmoke

    More smoke flavor?

    Letting the splits “smolder” will impart impart flavor but not the flavor your looking for. 😁 Keep shooting for that TBS. I wood try setting a tray of water in the hottest side of the smoker (for me it’s opposite of the firebox). I don’t know the science but the extra humidity seems to help...
  15. culpepersmoke

    Walleye

    Appreciate your thoughts and yes we do enjoy frying walleye but wanted something different. I put a light coating of the garlic jalapeño rub and cooked them on a hot griddle with some grape seed oil. Served them up with red beans and rice and a quick veg. Turn out to be great meal.
  16. culpepersmoke

    New Hell Bender smoker.

    Looking good 😊
  17. culpepersmoke

    Walleye

    I have a couple Walleye filets to cook up tonight. I’m thinking I want to try this Weber garlic and jalapeño rub on them. I can’t decide whether to do them on the Weber grill or the griddle. I’m thinking of putting them skin side down on the griddle might be the ticket. I’ve done fish on the...
  18. culpepersmoke

    My First Attempt!

    You will learn a lot from this group. Don’t forget to post the final pics.
  19. culpepersmoke

    Looking for new sauce to buy recommendations

    I’ve been using Head Country Apple Habanero. Great for Chicken and pork
  20. culpepersmoke

    Best way to "pull" pork and chicken

    ^^^ what bigfurmn said. 😁. Personally use one of those drill attachments but it won’t give you chunks.
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