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A lil smokey causing vision impairment for the next 48 hours..

Easy Saturday smoke.. Fatty and burnt ends.

The wife threatened me within an inch of my life if I tossed another cut of beef on the smoker, so I decided to do my part to cull out the yard bird and piggy populations... Wrapped stuffed SV yardbird breathing in a lil hickory ambiance..

A lil hickory smoke added to Chuckie with the pellet pooper... Two hours smoke and the into a SV bath for 24 hours...

...the Chuck is nuttin to mock. Two Chuck's in to pre-smoke, the Wagyu goes the full ride and the grass fed comes out and goes in the pot for a couple days. Didn't want the Waggie to get lonely in that big ole pit so when I yanked the grass fed, I tossed in a slab of pork belly for some burnt...

....134/3 with a reverse sear and a lil durty girl.

...when storage is critical.

130/1 SV and kissed with a sear..

Smoke em if you have them. Started this last night in an SV bath at 129/3. Shocked it and tossed it in the fridge overnight. Added a lil redneck rub to it and pointed it at the smoker. Chuckie should be ready by dinner.

Probably will have 3 cooks going between this and some pork belly. I plan on pre-smoking and then dropping the flat over into a bath. The point and pork belly will take the full ride in the smoker.

London broil sous vide 132/48 and reverse seared.. ..now.. who needs a sammiches.

Lomo, Prosciutto, Corizo, and Lonzino..

Hangers and skirts.. 129/4. It should be against the law for skirt steak to be this tender.

Apple wood pre-smoke, shocked, overnight in the freezer, sliced, 195/1 and then honey glazed with spices.. quick sear finish. Batch of honey glazed, apple wood, smoked bacon candy...

Brined, dusted and tossed on the pellet pooper at 235*. It will go about 5 hours to 205 internals and then I will pull it, shock it, and toss in the freezer overnight. Tomorrow I will slice and then SV for a couple hours prior to searing it. My first attempt with SV of a pork belly so I will run...

Ribeye tossed into a 129/2 bath and the 30 second sear each side while the pellet pooper took care of the new potatoes...

134/48 bath and a 45 second sear on all sides.

Looks like the princess wants strips tonight. A quick little sous vide bath and a reverse sear. Now, where did I leave that Merlot..

Prime grade rib roast aged for 30 days, slathered in Italian garlic butter, and fed to the pellet pooper.

Sous vide and reverse seared... 150* x 48