Toggle sidebar

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.
  1. actech

    Sunday Fattie

    Looks Great
  2. actech

    Homemade pinapple brats!

    Looks good. Lots of pork !
  3. actech

    Delete

    I got a "kit" for making mozzarella and have procrastinated. No more . That looks awesome. like for sure
  4. actech

    8:30AM Bratwust! 1st Kroger butt (5/9/18 date) Smelled Like a DUMPSTER

    looks great
  5. actech

    Dried Jalepeno help

    was planning dry. May be making 2 batches so i could do 1 of each
  6. actech

    Dried Jalepeno help

    I am making some summer sausage and this time i am trying dried japs instead of fresh. How would I convert the amount. I used 10% of fresh 1 lb per 10 of meat. Any ideas?
  7. actech

    Dinner

    Some times I can get away with doing a meal,but it was staying below zero so I was busy fixing furnaces. On a side note I changed out 7 NEST thermostats over that weekend. in the 28 yrs been a hvac tech never changed 7 thermostats in a weekend before. Let alone a single brand.
  8. actech

    Dinner

    Since I was on call over last weekend. Coldest weather in years. I am sick of fast food and frozen pizza,so I found a whole tenderloin for $66. 7lb. Sous vide the steaks 1@129 finish with a torch. Some black tiger shrimp and goodies made a meal to celebrate not being on call.
  9. actech

    sous vide burgers

    Figured I'd put this up solo ( on my anova thread). Sous vide dummies on fb showed me people doing burgers. Whats the point i asked its already tender. Well a 130* burger that is safe (pasteurized) is pretty damn good let me tell ya. 2-2.5 hrs in Jacuzzi. Egg creams, ice cream, Whole turkeys...
  10. actech

    Anova issues

    Its on the app. the more section .... There is a sous vide group on fb sous vide dummies. Some good info there, but dont seem as social as this group here. Lot of people there did turkeys for thanksgiving. Burgers etc. I did burgers after reading it, 130 for 2.5 hrs cast iron sear damn good...
  11. actech

    Inaugural Sous Vide Cook On New Cooler Mod. (SIRLOIN TIP ROAST)

    That looks awesome. I love that you can do cheaper cuts of meat and have it turn out like tenderloin!!
  12. actech

    Anova issues

    It was on sale for 149 the normal price of the bluetooth only model. Target. I noticed the bluetooth was weak. Just going from kitchen to front door I dropped it. When trying wifi I had it sitting on the router so no one could say was too far away. If I cant get it working its going back. The...
  13. actech

    Anova issues

    Yes. Put your food water and some ice in the cooler you "cook" in and go to work. The app will notify you if the cooler goes above 40*. You can either remote start or set time to start the cooking process. Then when you walk in the door all you have to do is make sides and sear the meat...
  14. actech

    Anova issues

    Anyone get an anova and have wifi connectivity issues? I have done everything and it just wont work. Of course tech support had me do everything i have already done. And I did it twice. So now I have to wait for them to be open again to see what they say. When I decided to quit using my beer...
  15. actech

    Prime eye of round

    Yes sous vide eor is great. But I'll save buying prime for steaks ! Have gotten prime brisket before. Cant say it was better than regular angus. But porterhouse now thats a different story.
  16. actech

    Prime eye of round

    I just spotted prime eye of round roasts for $3.99lb. I still have a couple normals in the freezer. Is there really gonna be much difference in prime eye of round vs cab ? I mean there isn’t much marbling in that meat to begin with. What do ya think.
  17. actech

    French Dip

  18. actech

    French Dip

    I have used both. Roasts I do pre sear and steaks post. Need the texture on a steak but a roast mainly for the color and flavor.
  19. actech

    French Dip

    Got a couple arm roasts gave a quick sear. Bagged with rosemary , thyme and garlic. 130/20. Made some good sammiches. Who needs Arby’s I have the MEAT. And beer coated fries.
  20. actech

    Pork tenderloin

    135/2 Pork Tenderloin. Followed with a 500* sear. Seasoned with Owens Buffalo Wing seasoning. Still haven’t used this seasoning on wings, but been great on all I’ve used it on.
Top Bottom
Back
Clicky