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  1. banderson7474

    Giveaway for Inkbird WIFI Sous Vide

    What a great giveaway, thanks for the opportunity!
  2. banderson7474

    Okay, you have convinced me...

    I'm interested in the outcome! Pls let us know the pros/cons
  3. banderson7474

    BBQ restaurant, with no BBQ

    My wife isn't a fan of pork and doesn't go crazy for smoked in general. However, something she does really enjoy is smoked salmon and lightly smoked steak so basically whenever I'm grilling ribs or pork but, I will just vacuum and freeze for later. She hates dark meat chicken so she's not...
  4. banderson7474

    Chuck??

    I usually fry my tortillas in oil in a pan. You are right, I should drain it b/c when I normally make tacos, I drain the hamburger meat. I think b/c I put so much love in the liquid for finishing the chuck in the oven that I didn't want to get rid of it.
  5. banderson7474

    Pork Butt - Cooking ahead & then warming up question

    between keeping the drippings and defatting/straining and also the southflaq finishing sauce, u should have no problems with moisture no matter how you heat it up the next day
  6. banderson7474

    Chuck??

    Chile, I thought your barbacoa recipe was with chucks but I just looked and you did it with butts. I wonder why I did it with chucks. Anyway, the only thing I didn't like is my corn tortillas kinda fell apart b/c of the liquid of the meat. I read the other day if you put cheese first that it...
  7. banderson7474

    Vortex Chicken Thighs

    Did you put the chunk of wood ontop of the grate? I really need to purchase one of those vortex things. Wife doesn't like my grilled wings on a coal grill like I do on the gas grill. I can get a lot more crisper on the gas but I've read the vortex will crisp them up good.
  8. banderson7474

    Ninja Foodi Corned Beef-N-Cabbage

    Yum! Last st patty's day, I put a little smoke on a corned beef and then cooked everything in the pot and really enjoyed the taste. I still have 2 portions vacuumed in the freezer.
  9. banderson7474

    Smoker pork tenderloin

    Last week there was a thread about different smoke wood and I mentioned that I really haven't developed a taste difference that much. You made me remember that I do really enjoy apple with pork especially tenderloin. Great job!
  10. banderson7474

    Hump day dinner

    I use to like going to local farmer markets but I didn't know about corn worms and I have to admit, I'm not down with that.
  11. banderson7474

    Garlic dill pickles UPDATE! READY TO EAT IN 3 DAYS WITH VAC CANISTER

    That's a good question I was wondering too. I think I'm gonna run with keeping them vacuumed and if the last jar is too strong, I will do what you said for next batch.
  12. banderson7474

    PID-Controlled Oven Build

    I need to know if that beast has a nickname? Green monster? The thing? Swampy? Gary? lol the options are endless!
  13. banderson7474

    BBQ restaurant, with no BBQ

    Meh life is too short to argue about the term bbq. Look at all the different techniques and variety of food people post in here. I never knew about SV method until coming here. I've only been to 1 professional BBQ place that I enjoyed in the past 5 yrs and that was Coopers in Austin...
  14. banderson7474

    Garlic dill pickles UPDATE! READY TO EAT IN 3 DAYS WITH VAC CANISTER

    ha nice! I had to amazon dill seeds b/c I couldn't find them at any store near me. I did my first batch without them so I'm wondering how much different it will taste with them. (I did use a little more dill weed)
  15. banderson7474

    2nd Brisket Success!

    I didn't know the grain runs differently on the point vs the flat?
  16. banderson7474

    Rec Tec Auger Jammed, need help

    My friend who has the bull says somehow there had to be actual water that got in there especially since he was using the high quality rec tec pellets.
  17. banderson7474

    Rec Tec Auger Jammed, need help

    I would still be concerned with how the pellets got wet? Any chance the day of the cook, it rained and got the pellets wet?
  18. banderson7474

    BBQ restaurant, with no BBQ

    My wife bothered me for years about putting a butt in a slow cooker. I finally said go ahead. meh.
  19. banderson7474

    Rec Tec Auger Jammed, need help

    That's amazing!!
  20. banderson7474

    First time brisket burgers w pics

    I think some people automatically put pork fat into their grind but surely there's enough fat on a brisky right? I would think anyway.
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