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Weekday Pork Butts
I pulled out a 3# bag of pulled pork from this smoke for my wife's birthday today. We had my mother-in-law and two of my wife's family friends over for lunch. I warmed the vacuum sealed pork back up in my sous vide at 150 for about 2 hours. The meat came out hot moist and delicious. Everyone... -
Tri Tip for the Birthday Girl!
What an awesome story and the meat looks absolutely amazing! -
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Reheating Pulled Pork in Sous Vide
I have about three pounds of pulled pork in a vacuum sealed bag from a few weeks ago. We are having my wife's family over for her birthday this weekend. I was going to thaw the package out in the fridge then throw it in the sous vide at 160 a few hours before they come. I have never reheated in...- duffman
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- Replies: 9
- Forum: Sous Vide Cooking
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Asian Spare Ribs
I picked up some spare ribs and decided to try the Asian Spare Rib recipe from Jeff's Book. I have never done spare ribs at all before. Also when ever I do baby back ribs I never wrap, so this was a whole new world of smoking for me. Over all we really liked the flavors of the Asian rub and... -
3 overnight butts....
Looks like a great smoke! 99 cents a pound is a steal of a deal. -
Weekday Pork Butts
Got everything pulled last night and vacuum sealed in to bags this morning. 15# of raw but worked out to about 9# of pulled pork. We taste tested it while I pulled it last night and it tasted great. Thanks for following along! -
Weekday Pork Butts
The butts hit 205 and 203 at about 10 and a half hours. Even better news I successfully got them from the smoker to a table, then wrapped and resting in the stove! Hope pull them in an hour or so. Additional I got all the juices in a bowl and into the fridge. Now to see how long that takes to... -
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First Time Wood Fire Pizza Oven Advice
I got this from my cousin who won it in a raffle and did not want it. It is a wood fire oven. I have not had a chance to try it out yet but I am hoping to when I have a few days off at home before the 4th. Any advice or suggestions on use, wood or crust dough recipes? -
Weekday Pork Butts
A little over 8 hours in and I wrapped the pans and turned the smoker temp up to 260 from 230. Things are looking good so far. -
Rib Roast Smoked on Weber Kettle
That looks amazing! I might need to try doing that some time. -
Weekday Pork Butts
Hot the 4 hour mark and probes the pork butts. They are about where I would expect at this point. -
Weekday Pork Butts
I might try that next time. Before things ended up on the ground on Wednesday it was a pretty easy smoke with the pellet smoker. I have another butt in the freezer and I am watching the local groceries for some sales so I can do this a few more times over the summer and try some different methods. -
Weekday Pork Butts
Oh yeah, I have been doing that for years. It helps on so many ways. I have done that a few times. I was looking for something new to try before I remembered I had the Joe's Kansas City run in the cupboard that I had not tried. -
Weekday Pork Butts
It is bright and early here in Nebraska and I have the pork butts back on the PitBoss that is running at 230. I put the fat cap down this time. I am planning probing them at the 4 hour mark and then tent them with foil at about the 8 hour mark. Now I just wait and watch. -
Weekday Pork Butts
Well, I'm back at it again. Picked up two pork butts this afternoon and got them rubbed down with some Joe's Kansas City Big Meat Seasoning. They are tucked in the fridge for the night and my alarm is seat for 5:15 am. -
Pork Cakes?
Wow that looks amazing. I might have to give that a try this winter with some of my frozen pulled pork from the summer. -
Weekday Pork Butts
That is a good idea, I might try that. The only issue I had with the look last night was nit much of a bark because of the fat cap.
