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  1. rbnice1

    So I smoked a couple birds on the WSM for a co-worker... (w/PICS)

    Looks amazing!!! But was the skin eatable? I have tried chicken and turkey multiple times on the smoker, even on a rotisery and even running the temps high at the end the skin was tough and not really eatable.
  2. rbnice1

    Icepocalypse cheese

    I like to wait 1 day..... And its so it can mellow some. I cant guarantee more then 1 day. lol
  3. rbnice1

    SV Sear Torch Question

    I wouldnt use a normal torch. I tried it once but it left a taste. I use one of these and I can tell you it doesnt leave the same taste. Not sure why.. https://grillblazer.com/products/su-vgun-basic
  4. rbnice1

    Sous Vide Filet Mignon

    Turned out great!
  5. rbnice1

    Sous Vide Filet Mignon

    Just put my fillets into the sous vide at 133.5 they will be there for 4 - 5 hours. Will post some finish pics if I remember to take them. Dry brined overnight for the first time.
  6. rbnice1

    Hamburgers

    Make sure you post your results here. Im sure others are as interested as I am!
  7. rbnice1

    My new shack for my smoker

    I want one!!!!! Thats awsome! BTW, Vanilla brown sugar glaze sounds good too. Adding that to my try list.
  8. rbnice1

    Vac Sealer table.

    I ended up getting ordering this one, I figure I can always trim 1 side down and square it off so its closer to the wall.
  9. rbnice1

    Vac Sealer table.

    May be the wrong forums but figured WTF.... I am Looking for a cheap bar height square/rectangle table for my vacuum sealer. I am tired of hunching over my deep freeze sealing up food. I am looking for something bar height, 42 - 50" height, 24" square, rectangle nothing bigger then 30 wide...
  10. rbnice1

    A long chuck roast bath

    Is the strings tender as well? Last chuck roast I did fell apart but was stringy. Looking for an alternative method for next time.
  11. rbnice1

    Vacmaster 360

    says mid feb. but im antsy
  12. rbnice1

    Vacmaster 360

    Anyone know when the release date for this is? I preordered one as well and am curious.
  13. rbnice1

    Hamburgers

    Ok so this was int he fridge for 3 days. Then back in the sous vide for a couple hours to warm it back up. Put it on a compound butter/garlic toasted bun with some pickles and it was great! And yes.... im a cheeseaholic.
  14. rbnice1

    I know the concept but know nothing about SV

    Mine is a inkbird that was like 90 bucks 5 years ago. Its still going strong!
  15. rbnice1

    Hamburgers

    I still have 1 left in the fridge. If I remember I will get ya a cut view of it before I eat it. But it will be rewarmed so might not be as good.
  16. rbnice1

    Hamburgers

    So based on a previous thread I decided to give this a go. Its also 10F out so.......... Made some cheese stuffed 1/2 pound burgers! Vac sealed them. Cooked at 138f for 4 hours. Then seared with my Sous Vide gun and toasted the buns with a butter/garlic compound. Made some bacon wrapped...
  17. rbnice1

    I know the concept but know nothing about SV

    Looks Fantastic!
  18. rbnice1

    I know the concept but know nothing about SV

    hmm... maybe thats why they didnt turn out good for me. I much much much prefer my burgers med/rare to med. Might try it again this weekend. Its going to be cold and rainy.
  19. rbnice1

    I know the concept but know nothing about SV

    Neat! I have tried burgers once but they didnt turn out very good. I might have to try them again. Would be great if they worked well. Wasnt sure why they didnt the first time. Maybe was just bad meat.......
  20. rbnice1

    cube steak?

    this meat was from a 1/2 cow I had proccessed 3 months ago, so no way to make changes at this point. I have breaded and fried cube steak in the past and its ok. Again, this was nothing great. I ate it but wasnt impressed. Next time I might try something more.
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