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Does this...
Good job!!! Nailed it....POINT RecTec? Temp? Wrapped? Butchers? -
Please delete
I usually get better results at 24 hours at that temp, but let us know how your’s turns out....- troutman
- Post #5
- Forum: Sous Vide Cooking
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Another successful brisket!
Nice cook brother. 5 hours at 275* in an egg sounds about right!! -
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THE PAPER PLATE METHOD FOR VACUUM SEALING
Wow that’s “minimalist” camping at its best....- troutman
- Post #34
- Forum: Blowing Smoke Around the Smoker.
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Bell Peppers instead of Jalapeno?
What Richie said, those big poblanos work well, Smokey and mild- troutman
- Post #5
- Forum: ABT's and all things Appetizers
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Dry Aging and Wagyu... Life is good.
My popcorn is running low, can’t wait for the finale !!!!! -
Confused about pellet grill recipe temp recommendations
I believe what they are telling you is this, most pellet cookers (really all of them) do not produce a lot of smoke except below the 200* temperature range. They are probably suggesting that you hot smoke your meat then turn the thing up into the normal temperature range to finish. At 225-230*...- troutman
- Post #2
- Forum: Pellet Smokers
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Ultimate Bacon Cheeseburgers Sous Vide Style
Beautiful !!! POINT- troutman
- Post #4
- Forum: Sous Vide Cooking
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Australia day lamb shoulder
Really nice, lamb tacos !! I must try this sometime, really unique cut of meat to pull and wrap !!! I especially love the looks of that tzatziki sauce...yummy !!! POINT -
WHAT DO YOU GUYS THINK
No offense bear, sorry if you took it that way. I was just pointing out that getting yourself noticed by responding is one way you can solve the problem of fading to the background. I think its perfectly legitimate, if you go to the trouble of posting something, it's good to be noticed. Again...- troutman
- Post #40
- Forum: Blowing Smoke Around the Smoker.
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Dry Aging and Wagyu... Life is good.
Where you been brother, thought you bit the dust.... Wagyu huh, man I got the popcorn out and sitting here by the fire with a cracked open beer waiting on that one. What you cooking it on? OK I'll be patient, just give us the details as time goes on. Oh and by the way, you're getting way to... -
Pulled Pork for 40 people
Good luck with that cook brother. Sure that 3 is enough? -
WHAT DO YOU GUYS THINK
I built a couple of retail webpages a few years back and in order to get seen on say a Google search, you had to pay for some sort of web hosting. Essentially it's having a third party constantly having your name slammed on various forums and talk pages, in front of vendors etc. The more you...- troutman
- Post #37
- Forum: Blowing Smoke Around the Smoker.
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Pork, Beef and Chicken Oh my...
Don't let them fool ya, the guy in the foreground is Richie ....... ;)- troutman
- Post #16
- Forum: General Discussion
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Pizza Fatty for Football
Geeze guy gets POINTS on a bumped post...way to go DISCO !!! I think I actually made that fatty after seeing your post, turned out darn good too !!! -
Pork, Beef and Chicken Oh my...
Good story Pops....but surely you're not talking about Fort Worth ..... I'm from Chicago originally and lived by the Wisconsin border. The winter of 1975 had temperatures around -10* F and I left to move south looking for work in construction. When I got to south Texas the temp was about 65*...- troutman
- Post #14
- Forum: General Discussion
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FireBoard Fan - Any Reviews?
Thanks Al, that's exactly what I ended up buying, a FireBoard and the BBQ Guru Pit Viper. It was recommended by some guys I know that use them. Thanks for confirming the choice !!! Thanks Richie, I already knew about the FireBoard, it was the fan that I was doing a search on. Pit Viper it is !!- troutman
- Post #4
- Forum: Meat Thermometers
