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  1. bellaru

    Joe from the Twin Cities

    Welcome You'll find tons of good info and plenty of inspiration here Good luck and enjoy
  2. bellaru

    New to forum, but long time BBQ and Sausage maker

    Welcome You'll find tons of good info and plenty of inspiration here Good luck and enjoy
  3. bellaru

    aussie pete

    Welcome You'll find tons of good info and plenty of inspiration here Good luck and enjoy
  4. bellaru

    Robert from Central California

    Welcome You'll find tons of good info and plenty of inspiration here Good luck and enjoy
  5. bellaru

    New membet

    Welcome You'll find tons of good info and plenty of inspiration here Good luck and enjoy
  6. bellaru

    Just Saying Hi

    Welcome You'll find tons of good info and plenty of inspiration here Good luck and enjoy
  7. bellaru

    Teach me please!

    Welcome You'll find tons of good info and plenty of inspiration here Good luck and enjoy
  8. bellaru

    Newbie here

    Welcome You'll find tons of good info and plenty of inspiration here. Good luck with your butt
  9. bellaru

    To pan, or not to pan. (The Butt)

    I like it all the ways at different times. The best thing to do is play around and see what you like best. Worst case you eat a lot of pulled pork, oh no... I've noticed this, Unwrapped on grate= usually a great bark Pan later in the smoke = you'll get juice and a wet bottom some bark up top Pan...
  10. bellaru

    Another try

    Looks good Added to the list
  11. bellaru

    First Chuck Roast

    I'm in
  12. bellaru

    Breakfast

    That makes since. I was wondering how you would clean and descale it. I'll look into it, thanks
  13. bellaru

    Breakfast

    Can you add stuff to the water when SV? Do you think that would have an affect on the machine?
  14. bellaru

    Oyster Extravaganza

    Mmm. I wouldn't have been able to wait either. They look delicious!
  15. bellaru

    Breakfast

    I've done them both ways but haven't checked or noticed the difference. I'll pay more attention next time. I've been bagging them lately so they don't bounce around in the pot. I thought maybe it had to do with the age of the eggs, I know older eggs make better hard boiled eggs. Usually easier...
  16. bellaru

    A little Friday night meatloaf

    Looks good Nice job
  17. bellaru

    24 hour cook

    That's similar to what I've read too. Dry after SV is a really important part before searing. I will season different next time. I saw a lot of mixed reviews for flank steak, a couple hours or 24 some up to 30-36 hours. I wanted to try a longer cook which makes since to me because of the...
  18. bellaru

    24 hour cook

    So here it is. Flank steak for 24 hours at 129' then a quick sear on the CI. Tenderest flank steak I've ever had. Literally pulled apart and was super soft. The smell and look right out of the bag not so desirable though. I seasoned heavy with SPOG before vac packing but surprisingly not a lot...
  19. 24 hour cook

    24 hour cook

    • bellaru
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  20. IMG_0115.JPG

    IMG_0115.JPG

    • bellaru
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    • Album: 24 hour cook
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