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  1. troutman

    Reheating Fillet Mignon

    Couldn't agree more, SV re-heating a partial brisket tonight at 150*, should come out like it came out of the smoker, juicy, smokey and ready to eat. Your tenders look amazing....
  2. troutman

    Set Your Planning Calendar!

    Got a flat cut from a 14# briskie sitting in it's corning solution for a Saturday smoke to pastrami. Can't wait for St. Patty's day, gotta have my pastrami fix sooner Pops.
  3. troutman

    Patiently Waiting

    Oh you're in trouble now. Once you develop that smoking meat obsession there's no turning back !!! Welcome....
  4. troutman

    Goose Pastrami

    Awesome, never heard of goose breast pastrami !!! Nice, but different, cook, I like it !! POINT
  5. troutman

    SV-Q Big Beefy Ribs

    I have never tried beef shorties sous vide but was looking to experiment with this cut of beef hoping for the advantages sous vide gives to other beef cuts. But instead of multiple experiments with a rather expensive cut of meat, I took a plate, divided it in half and thought about doing a...
  6. troutman

    KING RANCH CHICKEN CASSEROLE

    Man that brings back the old memories, haven't seen that dish in a long time. Good work gary. By the way, for those of you who don't know, when your're driving south and through Kingsville (the last town before entering the ranch proper) and it's sun up, it isn't until sun down that you exit...
  7. troutman

    Whole bottom round cryovaced

    I agree, top round is very lean, in fact too lean for my tastes. I have sous vide one and it came out real nice but it's again not my favorite. But for jerky I bet its the bomb !!!
  8. troutman

    Reverse Seared Porterhouse

    Really nice looking sear. I don't have the patience to grill (really smoke) steak at 180*. I usually go with the higher temps. May try it sometime and see if I can pick up that smokey note you talk about. POINT for you sir!
  9. troutman

    Electric Smokers and GFI Outlet

    I was having issues with the GFIs tripping, not the breaker. I figured it was an amperage issue. Like I said, it did help but didn't altogether solve the problem.
  10. troutman

    Electric Smokers and GFI Outlet

    I had similar issue and change out my breaker to 20 amps. It still occasionally trips but seems to have improved things. That's my two cents worth.
  11. troutman

    Christmas Dinner at The Bear Den

    Spot on Bear and POINT for you sir. I've found 130/20 to be my sweet spot, but that's with a smoke/sear finish. Hope Mrs. Bear is doing well in her recovery. Peace to you both!
  12. troutman

    Stuffed Pork Loin with Raspberry Chipotle Glaze

    Thanks Rings, I see you're snowed in. Fire those puppies up !!!!
  13. troutman

    Pellet vs. Electric

    ....and the pellet debate goes on, and on, and on ........ just do what I do guys, get one of everything, its Multiple Cooker Syndrome. We all get it or will have it to some degree within this hobby. o_O
  14. troutman

    Smoked Wings w/ Smoked Bacon Mac N' Cheese

    Love both wings and the mac. Kids love the combo as well. Good enough to earn a POINT in my book !!! Welcome to the forum !!
  15. troutman

    Carousel

    I believe Al mentioned in a previous post that they stay up no more than 2 weeks at a time. Guess it also depends on how many are noteworthy. But I'll let the admins comment further....
  16. troutman

    Stuffed Pork Loin with Raspberry Chipotle Glaze

    Thanks forkin. Not only good looking presentation wise, but wait until you taste it. I love Harry Soo recipe's, man's a genius.
  17. troutman

    Yoder YS640 vs RecTec RT-680

    Smoke (or lack thereof) was the biggest worry I had before buying my Pitts & Spitts Pellet Pro. After having cooked on it for over 6 months now, its become my go to cooker. Probably due to shear laziness, I can turn it on, like any convection oven, set it and forget it. It tells me when the...
  18. troutman

    Yoder YS640 vs RecTec RT-680

    The Grilla are really nice, I know a couple of folks (including a competition pitmaster) who own and love 'em. Both models are under $1000 which really puts them into a different league of pellet cooker then the ones you are looking at. Although I could flip a coin over which is better...
  19. troutman

    "alte wutz" dry aged pork chop

    Präsentation der Speisen ist hervorragend zusammen mit der Fotografie. Punkt für Sie, Sir!
  20. troutman

    Smoker ran for almost 24 hrs!

    Nice job on all the meats !!! ;) On the jambalaya I’d go with the big 15 quart Dutch. I have a similar size Le Cuset and cook it regularly. Makes enough for 6-8 folks.
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