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  1. rbnice1

    Post your Offset Long cook data!

    This is exactly what I am looking for Thank you very very much!. What is considered restaurant sized splits? Here is a cook from my gravity grill which isnt a offset and really has no relevant info. lol Once I get this offset in place and start using it I will add them to this thread. I...
  2. rbnice1

    Post your Offset Long cook data!

    I would love to see graphs or even just raw data I could graph showing meat and smoker temps over the long cook. What were the fluctuations like? What was the cycle timing? I have a new smoker and I plan on documenting this but I have nothing to compare it too. Any of you all with...
  3. rbnice1

    60 Day Dry Aged Ribeye

    If your concerned with the spoilage and loss, you can always get a packer rib roast in cryovac and wet age. I have done both and they both have there place. I dry age my rib roasts for 35 days for steaks. And I wetage my ribroast for 35 days for my christmas prime rib. :P Wet age has no...
  4. rbnice1

    Dry Aging Preferences ??

    here is the last one I did was 40 days.
  5. rbnice1

    Dry Aging Preferences ??

    Last one I did was a PITA to cut. Was hard as a rock. Meat was fantastic tho! I ussually cut into steaks then trim. Seems to be easier for me.
  6. rbnice1

    how seasoned is seasoned enough?

    I keep wood for a wood stove. My wood is on a 3 years rotation. That means my wood i get delivered this spring is for winter 2024. I ussually get ash because it seasons well and lasts 3 years very well. Also for my stove/house it just works well. Plus my wood guy likes it because most his...
  7. rbnice1

    LyfeTyme (Knockoff) Pit Very Reactive

    Lot of smoke coming out of the chimney on that pic. not sure if thats normal for you but ussually that means your smothering your fire and your food will get a acidic taste. If that is how it ussually looks for you try using less fuel and leave the door open on the fire box to get better air...
  8. rbnice1

    Time for sous vide prime rib

    Be as baffled as you like but I have cooked 10 or so prime ribs hybrid smoked then sous vide. These have all be full boneless packers from sams, prime grade. I have tried many different times and temps. Just 3F or 4F higher can make the meat mushy and died out even at a shorter cook time...
  9. rbnice1

    Time for sous vide prime rib

    Last years:
  10. rbnice1

    Time for sous vide prime rib

    I do them every year. But mines bigger.... Here are my notes from last year which was my best prime rib I have ever had in my life. Smoked 230F for 4-5 hours till internal of 129. Sous Vide for 30 hours at 133.5F Here is this years prime rib trimmed and rubbed.
  11. rbnice1

    Masterbuilt 1050 startup problems

    hmmm unless it's old charcoal that I put out and been sitting in the hopper for a while in the summer mine ussualy is at temp in 10-15 mins. I use a starter, pick what ever you want.(I have used super cedars i trimmed with a putty knife to be thing enough, or tumbleweeds) Then use the same...
  12. rbnice1

    Shotgun Shells

    So I made these a few weeks ago. First mine were more plain cause thats what I like. But I found the ones I used a mix of pork and beef were best. I also mixed a bunch of shredded cheese into the meat which I really liked. They were good. but not sure if they were great. lol First I wonder...
  13. rbnice1

    New to SV

    I agree with the others. I always do my steak at 132 - 133.5F and 4 hours plus. Longer is better in my opinion. That said for flavor I use a grill gun for searing. with out it the flavor is blah.
  14. rbnice1

    Anyone has interest to review Inkbird vacuum sealer for free on Amazon?

    I would like to review it. Im on my 3rd vacuum sealer so would have something to review it against.
  15. rbnice1

    Almost total brisket disaster

    SV everything use all different types and they ussually say what they are ussing. That said they tend to use almost always prime or wagu.
  16. rbnice1

    New England Kettle Style Grilled Cheese Porker Sandwich

    Im going to have to try this cause it looks fantastic!
  17. rbnice1

    SV ribs then smoke

    If I do a hybrid smoke/sous vide cook I always smoke first.... Then use the sous vide to finish/get the tenderness i want.
  18. rbnice1

    Dry aged rib roast is done.

    Turned out pretty good. Would have liked to char them a bit more but it was late and we had a movie to watch. The twice baked tators were fantastic!
  19. rbnice1

    Masterbuilt Gravity Feed

    Last long smoke I did it was about 2 pounds a hour at 275F for 10 hours. That said I can take my temps from 250 - 500 in about 3 or 4 minutes.
  20. rbnice1

    Sous Vide Egg Bites

    Damn that looks good!. I might have to try that when I do eggs and potatoes and such. Having them done and ready for storage for the week would be awesome.
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