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- youngbuck
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- Album: Started my X-Mas Prime rib on Thanksgiving
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- Album: Started my X-Mas Prime rib on Thanksgiving
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- Album: Started my X-Mas Prime rib on Thanksgiving
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- Album: Started my X-Mas Prime rib on Thanksgiving
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New Sous Vide cooker
I got one a few weeks back and have only done pork chops and bone in skin on chicken thighs. Best chicken thighs I have ever had. I did them for 2hrs @1600E seasoned with butter, yard bird, and a garlic seasoning. I seared them off in cast iron.- youngbuck
- Post #9
- Forum: Sous Vide Cooking
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Curing jerky question
I've recently been wondering the same. I've made jerky for years without cure. I slice then marinate overnight and "dehydrate/cook" the next day. I only make jerky outside in direct sunlight in AZ when it is over 100 degrees. It takes 3 hours, if it is over 110 degrees it can take less. I'm...- youngbuck
- Post #9
- Forum: Making Jerky
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Pellet Review
I order lumberjack pellets too. I think they are the best pellet that I've tried and definitely the cheapest if you can buy bulk. We just got in a 2400lb pallet a few months ago. We split it a few ways. We mostly use Pecan blend, and a little of the mesquite blend. I prefer Mesquite on burgers...- youngbuck
- Post #7
- Forum: Pellet Smokers
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Letting pork butt rest after removing from smoker?
I jut did a pork butt and it was my best to date. I did 13 hours @ 225 until 180ish IT (I liked where the bark was.) I wrapped it in foil and kept smoking for 2 more hrs until 203ish IT I then took the butt still in foil and wrapped in a towel and cardboard box to rest for another hour. I... -
Cleaning the pot, Scrapping the pan, It's got to be done!
I've been cooking on cast iron for the majority of my cooking for the past few years. I don't use it for boiling water, frying eggs or making sauces, but I do for just about everything else. For cleaning I use sections of stainless chain mail. It works incredible. I have a few of them. The best...- youngbuck
- Post #8
- Forum: Special Dutch Oven Cooking Tips
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Yeti Resting
Im all for bang for the buck. I may have not owned yetis if they had other options at the time. Ive owned Yeti coolers for probably 6 years. This was before they were cool or a "status symbol thing". Some of my friends have had them for much longer, when the tundra wasn't their only model, maybe...- youngbuck
- Post #12
- Forum: General Discussion
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4 hour or less cooks???
Tri-tip is my go-to fast cook. I'm doing tri-tip tomorrow on my GMG davey crocket for the crew at work (local grocery store has choice grade on sale for 2.99/lb). I would consider burgers, splatch chicken, ribs, pork chops, turkey legs, chicken thighs, or chicken wings- youngbuck
- Post #19
- Forum: General Discussion
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looking for a great chicken rub
Plowboys yardbird is a good one on chicken. It is also good to have around to try on other things. I use montreal chicken as well some times. Mcormick Roasted Garlic and Herb is also very good, and my wifes 2nd favorite to the plowboys. -
Green Mountain Grill pricing
I have 2 GMG. They regularly run sales. Last year I bought a Daniel Boone during their Thanksgiving/Chrismas sale. It was their best sale I've seen. Last week I bought a Davey Crocket. I'm planning a whole Labor day weekend breaking it in and using it. Any of their dealers should honor their...- youngbuck
- Post #4
- Forum: Pellet Smokers
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Bacon Fail
I've only made bacon twice before, so take that for what it is worth. Both times I went right from the brine to a rinse to the smoker. I was loosely following Meatheads bacon recipe. He mentioned the drying time wasn't necessary, so I didnt do it. I don't know enough about it to know otherwise...- youngbuck
- Post #10
- Forum: Hot Smoked Bacon
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Tristrami ?
Perfect! seems simple enough. I have some pork butt and pork loin in pops brine right now waiting to be turned into buckboard and Canadian bacon. I may try the pastrami when I make some room in the fridge. -
New guy in AZ
Not new here, been lurking for sometime. I'm getting into more and more complicated things and interested in learning more about cured meats and curing chambers; salamis, pepperoni ect. I've read lots on building curing chambers lately. I have a GMG right now but am looking into building a brick... -
Tristrami ?
Looks good, I may have to try it. Somebody in town has prime grade Tri-tip for 7.99. I haven't ever bought prime tri-tip but was going to get some anyways for smoking, I may just turn one into pastrami. What recipe did you use?
