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  1. rbnice1

    SV NY Strips - I’m Hooked

    Glad they turned out good! :emoji_thumbsup: Wait till you try thick cut Fillets!
  2. rbnice1

    SV Frozen Ribeyes - Check my plan?

    I think your reading to much into it. I would never cook my steaks that hot. And I don't think pasteurization means much with meat. I knwo it does with milk or you can use a sous vide for pasteurized eggs.
  3. rbnice1

    SV Frozen Ribeyes - Check my plan?

    Honestly I tried different skillet attempts with different oils. The smoker set to high/and low. My grill on screaming hot. My wood fired mini grill on high(https://www.velocitygrill.com/). Nothing compares to searing it with a flame thrower(https://grillblazer.com/).
  4. rbnice1

    SV Frozen Ribeyes - Check my plan?

    It is fork tender but although it appears moist, it will actually taste dried out. Its hard to describe. It like sucks the moisture out of your mouth as you chew it. That said I think youo would have to sous vide it for like 10 hours to get this at under 140f.
  5. rbnice1

    SV Frozen Ribeyes - Check my plan?

    133 good for medium rare as stated. I would go 3 - 4 hours for frozen steak. Might be able to go less but more is not an issue. I go 4 hours or more on fresh steaks.
  6. rbnice1

    SV Pork Loin - Check my plan

    https://grillblazer.com/products/su-vgun-basic you will user it a lot.
  7. rbnice1

    SV - Where to start?

    I do all my fresh ribeyes and fillets at 4-5 hours. But I like my steaks very tender. I wouldnt go over 7 or 8 tho or the steak might get too mushy. But I usually am doing thick cut steaks. Again if frozen 5-6 hours is no biggy.
  8. rbnice1

    This years Prime rib!!!!!! With pics this time!

    Means a lot coming from pitmaster like you! I have used some of your cooks as bases for some of mine. Been smoking and experimenting for 20something years and still changing things up. these sous vide have been a big game changer for how I do some of my cooks. Even my mother in-law who has...
  9. rbnice1

    SV - Where to start?

    I use it most for chicken and steak. My wife buys big flats with 10-12 chicken breasts. So I dust them all with some creole seasoning and then bag 2 each plus a pad of butter in vacuum bags. When we want chicken they go straight from the freezer into the sous vide bath at 150f for 4 hours...
  10. rbnice1

    This years Prime rib!!!!!! With pics this time!

    So let me start this out by saying not only did this turn out amazing, but it is by far the best prime rib I have ever had! Got a 14lb boneless rib roast from Sams(kinda expensive this year.) and had it in the fridge for 45 days. Marbling Looked fantastic. Trimmed all the hard fat off the...
  11. rbnice1

    Turkey: To Spatchcock or not?

    Well just found out tonight I will be making the turkey.(in-laws were quarantined for covid). I have not tried smoked turkey in 15 years or so. I did do a de-boned chicken that turned out great last summer. I am not sure I want to take the time to debone a whole turkey tho. So smoke it whole...
  12. rbnice1

    Is anyone Sous Vide cooking their turkey?

    I did turkey ternderloins once and they were great. Little cajun seasoning and a couple pads of butter.
  13. rbnice1

    Pork Steak

    ok so yes was very very tender but dried out a bit since it sat for like 3 hours. I expected it to take longer then ribs and it actually took a little less. Will try again and record pics with the next attempt.
  14. rbnice1

    Pork Steak

    LOL Jake thats how mine turned out. there was no way to put them back on the grill to set sauce. they were falling apart. so I just drained off juice and dumped them into a foil pan removed the bone and added a bunch of sause and covered and back on the smoker at 160F till we are ready to...
  15. rbnice1

    Pork Steak

    Anyone ever try the 321 rib method for pork steaks? I have made them a lot of different ways and most are good to great. I am trying them today 3 on smoke, 3-5 wrapped depending on tenderness, then 1 to set some sauce on them. Seems like it should work pretty well since it works on ribs.
  16. rbnice1

    Masterbuilt Gravity Feed

    ok ill bite. how do you connect to your grill from 4 miles away? Mine connects via bluetooth. It updated via wifi but I have no idea how you get the app to use internet. Never mind. It appears if you just clsoe it when it asks if you want to turn blue tooth on it will just use wifi. lol
  17. rbnice1

    Gravity 1050. Anyone know the shipping box dimensions?

    Give who a call? I tried bass pro who I bought it from and they just said they didnt know. I tried Master built and the 1800 number just had a recording saying they are not doing any phone calls do to covid right now and are only responding to emails.
  18. rbnice1

    Gravity 1050. Anyone know the shipping box dimensions?

    Need to see if we need to get dads truck. thanks!
  19. rbnice1

    Any reason other then money not to go with the 1050 over the 560?

    I ordered it from bass pro so I could pick it up here locally. I think its back ordered for a couple weeks as well.
  20. rbnice1

    Any reason other then money not to go with the 1050 over the 560?

    Ok thanks guys! The 1050 is on order.
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