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Hello from Florida
Welcome from NW Georgia. You have come to a happy place! Ribs look nice. Weedeater -
Bone In Ribeye
Looks just right from where I’m sitting. Weedeater- weedeater
- Post #3
- Forum: Grilling Beef
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Newbie here
Welcome Stevieboy to SMF. You have come to a happy place! If you are cooking a butt that’s 3& 1/2 Lbs and it’s taking 12 plus hours I would question what temp you are smoking at. Are you trusting a therm from the manufacturer on your smoker. They are almost never right. Get yourself a good... -
45 Day Aged Ribeye Steak Dinner: My Best Yet (Heavy Q-View)
Wow is all I can say! That is a great looking meal. Like! Weedeater -
Eye of Round ...Bargain Hunter Delight
Well the 21 hours is up and the meat is out. Had two kids show up and three grandchildren and they ate the better part of the first half just nibbling and taking it slice at a time as I was slicing. They weren’t interested in staying for supper, just interested in snacking it til gone. Here...- weedeater
- Post #9
- Forum: Sous Vide Cooking
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Eye of Round ...Bargain Hunter Delight
The real clue to what I was planning @drunkenmeatfist and @motocrash would be that I posted it in the Sous Vide section! Smile! It is still cruising along @ 133 going on 15 hours. Weed eater- weedeater
- Post #8
- Forum: Sous Vide Cooking
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First Beef short ribs
They look real good from where I’m sitting. Like! Weedeater -
My first smoked Chuckie
Looks great and I know it tastes even better! Like! Weedeater -
Cold Weather Q
What are your temps at grate level presently? The external temps in my experience increase my fuel usage in winter times but not my cooking time. If the grate level temp is 250 in the summer I am still at 250 when it’s 20 degrees outside instead of 90 degrees. I am just using more fuel to get...- weedeater
- Post #2
- Forum: Wood Smokers
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Meal Prep - Pepper Crusted Smoked Chuck for Sliced Roast Beef
Chucks do make good sandwiches. Those look great! Like! Weedeater -
First brisket
Got any pics? There’s a saying around here. No pics...it didn’t happen! Weedeater -
Did A couple more...
Looks right edible to me! How did you do them? Weedeater -
Eye of Round ...Bargain Hunter Delight
Here he is all sealed up with seasonings, onion soup mix, and butter. Here he is going in the Sous Vide @133 degrees for 21 to 24 hours. We will be back tomorrow to see how she turns out. Plan on eating a few thick slices for supper tomorrow and will thin slice the rest on the slicer for...- weedeater
- Post #3
- Forum: Sous Vide Cooking
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Eye of Round ...Bargain Hunter Delight
Had this Eye of Round in the freezer weighing in at just under 6 pounds. Trimmed him up a little and cut him in half to make him a little easier to deal with when it comes to sealing him up.- weedeater
- Thread
- Replies: 17
- Forum: Sous Vide Cooking
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The X-Fire Grill
All that thermal mass does make for some rock solid temps once it gets up to temp. The down side is it could take a lot of fire to get to that point. Insulation helps but every pound has to get to temp. I suspect it will work great for long cooks but not as sure on a shorter cook? Going to...- weedeater
- Post #17
- Forum: Other Builds
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Anova Low Water Error
@daveomak get an error message when I click on link above. Weedeater- weedeater
- Post #8
- Forum: Sous Vide Cooking
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Sous Vide pork ribs
Looks good Link! I know they were good and sure a lot less trouble than regular 3-2-1 method. Like! Weedeater- weedeater
- Post #2
- Forum: Sous Vide Cooking
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First Smoke Today!
Looking good SunnyDC. If you haven’t invested yet in a remote thermometer, I would suggest that move to the top of your wish list. Accurate temp at grate level is a must and unit therms are usually junk and measuring at the wrong place. Good luck and we will be watching for the money shots...
