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Amazing Breakfast Fattie
No matter how many times I see a breakfast fattie, it always gets my taste buds a rollin' !!! LIKE -
Why do my burgers suck?
I did want to add a disclaimer to the cooking temps. USDA recommends that you cook burger meat to 165* IT. That's due to the handling and processing of the meat in the factory setting and increased potential for bacterial contamination. I generally either grind my own meat or have a trusted... -
Why do my burgers suck?
I wanted to speak to the fish sauce thing a little bit. The idea behind using fish sauce is not to marinade or spice up the meat, the concept is a faux or mock dry aging effect. The idea is to use a very small amount, like a couple of tablespoons per pound of say steak, let that marinade in a... -
Corned Beef...and Chuckie Burnt Ends.
Is that not pastrami? Looks excellent whatever you want to call it !!! -
My first attempt at ribs!
Gotta say, great job there rcg703 !!! I sure love my wibs !!!! LIKE -
Sous Vide Lobster Tails
Great job Eric. I really enjoy grilled and smoked but the sous vide is intriguing. I'll have to put it on my to do list !! Also enjoy your You Tube videos, great job with those !!- troutman
- Post #4
- Forum: Sous Vide Cooking
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Porchetta
Re-read my write up. You need to cook a porchetta at higher heat, like 325-350* to get that crackling to setup nice and crisp. As far as time is concerned, for one that big you're probably looking at 6+ hours easily, although it depends on the thickness and dimension. But I would plan on a... -
Porchetta
Been a while since I posted anything in the forum, life and personal issues have precluded my being here. Never the less I have not stopped smoking meat !!! Here's a fun one to try, the Italian Prorchetta. A Porchetta (pronounced por-ketta) is yet another example of the national cuisine of... -
Help pick the closest thing to an All in One Pellet Smoker
I agree with the add on wifi cost but I still gotta vote for the MAK. All stainless design means it will outlast a lot of the competition. Blazin' and Rec Tec are tied for second, but can't really say anything bad about Yoder. At the end of the day for the widest range of cooking, I still...- troutman
- Post #8
- Forum: Pellet Smokers
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Chicken 4 ways
The Worcestershire, Italian & Tobasco is a marinade I've been using for years !!! That's the first I've heard anyone else using it. Makes for delicious chicken. Your chicks many ways sure looks good, hope your peeps were suitably impressed. LIKE !! -
Pellet grill question
Sorry for the late reply Pat. My P&S is about a year old. I have the 24x36 larger model. You are correct it is built like a tank. I have the old Pellet Pro PID and hopper assembly. It works well but low smoke thresholds at all temps. They have converted to a new PID, hopper and feed...- troutman
- Post #11
- Forum: Pellet Smokers
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Pellet grill question
I have a Pitts & Spitts pellet and I agree with bregent. Pellet grills, like all cookers, have there limitations, it's not the cooker for everything. It does very well low and slow, semi-good with low smoke (as was pointed out above) but only marginally well with higher cooks like chicken. I...- troutman
- Post #8
- Forum: Pellet Smokers
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Saturday Smoke Fiasco Averted
Well by golly Gary, if that's what you can do when you're NOT feeling good, I'd hate to see what you can do when you ARE feeling good. Awesome cook brother !!! LIKE- troutman
- Post #14
- Forum: General Discussion
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Had To Scratch An MCS Itch
Clean up is easy. Grease drains off into a channeled area then out the ball valve into a pale. Actually I foil wrap my grease tray then have a foil tray in the channeled area to collect the grease. All that gets changed out with each cook, pit stays clean. The only other thing that needs...- troutman
- Post #6
- Forum: Pellet Smokers
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Had To Scratch An MCS Itch
Does an excellent job with all cuts of meat from 180* up to 400*. Temps stay +- 3-4*. Love mine!- troutman
- Post #5
- Forum: Pellet Smokers
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Chucky (Tastes Great, but not so Tender)
Thanks a great looking result bear. I’ve experienced the same, I usually do mine at 132 for 24 hours, that timing allows for dinner two days in advance. As you know chuck is tough and if your cooking with a select cut it can be even tougher. I stick with CAB for my chuck cuts. I also pre-smoke...- troutman
- Post #10
- Forum: Sous Vide Cooking
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Sous Vide then smoked pork butt
Looks like you’re on the right track. Suggestion for a future try would be to pre-smoke, sous vide, then reverse smoke or sear after. It’s triple work but oh so worth it!!! Looking forward to your result from this cook !!- troutman
- Post #2
- Forum: Sous Vide Cooking
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Freezing SV Pork Loin
What daveomak says, be sure to ice bath down to a safe temp then you can pretty much do as you please; refrigerate or freeze. When you want to re-heat to later consume simply put it back into your SV and re-heat to just below your original IT. Time would be a function of size of the piece in...- troutman
- Post #6
- Forum: Sous Vide Cooking
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Newbie from Batangas City, Philippines
Was there meat involved with the test? Just curious about the flavor profile produced by mango...
