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  1. Dustin Dorsey

    Looking for a new Sous vide cooker

    I should have looked closer at the picture. I didn't see the burn marks on the ribbon cable! :emoji_laughing:
  2. Dustin Dorsey

    Looking for a new Sous vide cooker

    The control panel came off on mine. The posts that hold the screws broke so I just hot glued it back and it's still kicking. Admittedly I had mine stored in the garage to I had a lot of thermal expansion and contraction going on out there, but still it shouldn't have happened. That happens...
  3. Dustin Dorsey

    Bangers and Mash

    I used hog casings. The gravy was this British product called "Bisto" that my wife wanted to use. I would have preferred to make an onion gravy.
  4. Dustin Dorsey

    Bangers and Mash

    I made bangers and mash this past weekend with homemade bangers made with homemade rusk. Here's the rusk I made: I used the grater on my food processor to turn break the rusks down. Seasoned meat. My recipe. This was from Chud's BBQ Cumberland sausage video. Ground up meat. Stuffed. I...
  5. Dustin Dorsey

    Any "foil boat" captains out there?

    I've only done it on a pork butt so far and it worked well. I may try it on a brisket at some point but generally go with butcher paper. With a Texas style brisket you are cooking fat up and you want that fat well rendered. The foil boat gives you more time for the fat to render while also...
  6. Dustin Dorsey

    SB Halftime show

    I can appreciate the pageantry of the whole performance even if the music isn't my thing. My son was into it. I'm a big Tom Petty fan and I remember the year he did the Super Bowl half time people complaining because it was old people music, even back them.
  7. Dustin Dorsey

    First curing accident

    That's pretty hot on the cure. I don't think it'd be that toxic, but I'd worry and 2 pounds of pork ain't worth worrying over. I'm curious where you found cure#1 at 12%.
  8. Dustin Dorsey

    Shelf life of Ecocure?

    I decide to cure some pork belly for bacon and I was going to use some ecocure #1 that I bought when we all bought it. I noticed the best by date says 2023, but used it anyway. Should I hedge my bets and not smoke the bacon that long?
  9. Dustin Dorsey

    First curing accident

    What was the weight of the pork?
  10. Dustin Dorsey

    Jalapeño Cheddar sausage

    That sausage looks outstanding! I got the chance to go to Dayne's a while back and the sausage was excellent. He had a blueberry gouda sausage I thought I'd hate, but it was incredible.
  11. Dustin Dorsey

    What was the last concert that you went to?

    That's funny. My wife and I went and saw Tom Petty and ZZ Top back in 2011 or 2012. Billy Gibbons happened to be at the Hotel bar where we were staying and I got to shake his hand. I was star struck. I love ZZ Top. Their first 5 or 6 albums are killer, but I enjoy the later stuff too.
  12. Dustin Dorsey

    What was the last concert that you went to?

    My wife dragged me to see Alanis Morissette, recently. Joan Jett opened. Both were good shows. I've never seen the men's room at a concert so empty, though. It's been a while since I've been to a concert for a band I'm really into. Wilco was probably the last one. We are definitely out of...
  13. Dustin Dorsey

    Questions about why my prime (select) rib came out overdone

    I agree with the carry over cooking being the problem. The higher the cook temp, the higher the carryover. People are cooking high to try to get a crust on the prime rib I guess. But the inside is way more important on that particular roast than the minor improvement you get on the outside.
  14. Dustin Dorsey

    Are all oaks similar in smoke flavor?

    I have smelled that smell from red oak that smelled like piss for lack of a better word. But it burned fine and the smoke was fine. I couldn't smell that smell burning, just on the wood itself where I had just split it.
  15. Dustin Dorsey

    What are you listening to ?

    I saw Radiohead open for REM back in the day when they put out The Bends. REM had Monster out. Unbelievable show.
  16. Dustin Dorsey

    Another offset temps measuring thread.

    I've got a Franklin pit. There's no need for turning plates because of the design. However, the area right next to the firebox isn't that useable. You have two choices. You can take out the tuning plates or cook fat down. Tuning plates have advantages and disadvantages but one major...
  17. Dustin Dorsey

    Need some cajun gumbo help

    That roux looks a little light, but I'm sure it was still delicious. I think it's hard to take a picture sometimes and get a accurate picture of how dark the roux really is. Not burning it is extremely important so I'd rather take it off a shade lighter than risk burning. Usually I take mine...
  18. Dustin Dorsey

    Wood blends

    I'm a backyard guy so my experience is way different, but generally the people who sell firewood are tree service guys. I'll generally buy a rick. That will last me quite a while. The first time, I bought off facebook marketplace and got a mix of pecan, oak, and god knows what. Now I've...
  19. Dustin Dorsey

    Wood blends

    The differences in flavor between various woods can be kind of subtle. I prefer using just one. But I sometimes will mix just based on how seasoned the wood is and what my fire needs. I think oak probably gives me the most consistent fire and coal bed so If I were going to mix, I'd do it like...
  20. Dustin Dorsey

    Temp at which meat stops accepting smoke....

    The reaction that causes the smoke ring will stop at a certain point. We know that moisture attracts smoke. The stall ends when the moisture coming to the surface of the meat slows and the evaporative cooling slows down. So I would imagine that you would get less smoke flavor once the surface...
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