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  1. M

    Sous vide chicken breast

    The chicken—salt and pepper with thyme and rosemary— cooked at 148 degrees for 2:10 and seared afterwards has got to be some of the best chicken I have ever eaten.
  2. M

    Sous vide chicken breast

    Just received a sous vide unit from @Inkbirdbbq and will be cooking some boneless chicken breasts this evening. It looks like many sites I’ve read recommend temps between 144 and 149. However, the time for it to cook vaires from 1.5 up to even 4 hours with around 2 hours being ideal. I like...
  3. M

    Round tip

    I have a sous vide unit on the way thanks to @Inkbirdbbq . Will go slow and steady then reverse sear and cut thin. Thanks!
  4. M

    Round tip

    Here’s a couple of pics.
  5. M

    Round tip

    I thought I grabbed a tri tip but it’s actually a 2.5# round tip. Suggestions on how to smoke it? Temp/time? Still reverse sear when done? Thanks Munson
    • Munson
    • Thread
    • Replies: 15
    • Forum: Beef
  6. M

    Maple smoked ribs

    Those look great! I haven't smoked ribs yet but they are on my short list!
  7. M

    GIVEAWAY for Inkbird Wifi Sous vide Cookers ISV-100W

    Thanks @Inkbirdbbq! I look forward to using it! Munson
  8. M

    New to this.

    Welcome from TN.
  9. M

    Close call ( peanut allergy)

    Your family handled this and was prepared for this perfectly. I’m so glad the grandparents had an epipen and were willing to use it! I’m a pediatrician and unfortunately not everyone is prepared as y’all. Somethimes folks are scared or unwilling to use the epipen and wait for EMS to arrive...
  10. M

    Deals on meat

    What deals are you seeing for meat this week and where? Kroger in my area has half pork loin for .99 cents per pound. Edit: Middle TN
  11. M

    Spatcocked turkey time

    Here it is:
  12. M

    Spatcocked turkey time

    I have my first attempt at a spatchcocked turkey breast on the smoker now (dry run for Thanksgiving day). Good, bad, or ugly will post some pics when it’s done.
  13. M

    Spatcocked turkey time

    While I understand the temp is what matters, I’m curious as to roughly how much quicker a spatchcocked turkey cooks compared to a non-spatckcocked turkey. Is it 1/4 of the time? 1/2 the time? Thoughts?
  14. M

    GIVEAWAY for Inkbird Wifi Sous vide Cookers ISV-100W

    Thanks for the chance to win!
  15. M

    Whatcha smoking today?

    Nice! I find that bourbon goes well with a lot of things!
  16. M

    Whatcha smoking today?

    I haven’t stepped up for the brisket challenge yet.
  17. M

    Whatcha smoking today?

    I’m going with round 2 of a @chilerelleno stuffed pork loin for the in-laws. Whaddya got? Munson
  18. M

    Newbie from Columbus, Oh-IO

    Welcome from TN
  19. M

    First smoked cut of beef

    Thanks for the input!
  20. M

    First smoked cut of beef

    Yeah, I watched no less than 5 videos on how to slice a tri tip, lol!
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