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For a quick dinner tonight is a locally sourced bird cooked on weber e425. Garlic and jalapeño rub followed by pecan rub. Cooked at plus minus 380F with tube filled by apple/cherry pellet/chip mix.

Hello everyone! I got myself a Weber Smoque 22” model and put it to work this weekend, making chicken legs and pork ribs. All in all, I’m very happy with how the Weber performed. It holds the temperature right on point with no swings, and it gets up to temperature in no time. My next...

Smoked for 5 hours. Wraped and finished in the owen

Marinated in teryaki based marinade for 24 hours. Smoked with alder pelets low and slow

Nothing that will amaze you, but still want to share my yesterdays dinner. 2.5lb Tomahawk rib-eye cooked in sous vide at 130F for 3h20m and quickly seared in butter with garlic and rosemary.

Wet cured for a week with some cure pumping into the butts. Air dried overnight. Placed in 140F smoker without a smoke til internal temp 104F. Adding cherry chips smoke and bumping smoker temp to 175F til internal meat temp reaches 131F. Letting meat release extra smoke for an hour. Meat is...

Question is simple, and I kinda suspect it is safe to do, but I have to ask here, because I was wrong before......... Is it safe to wet cure meat (bacon, chicken) and, after curing process is over, vacuum pack it and store in freezer for a month or two. When needed, it will be defrosted in...

Brined chicken legs for 5 days with cure#1. Dried them in front of the fan for a few hours. First stage in smoker, at 140F until internal is 104f. No smoke. Second stage. Smoking with cherry chips at 175F until internal 130F. Third stage, vacuuming and sous vide at 175F until internal...

In Florida, you gotta monitor weather to catch a perfect day for cold smoking the salmon. Today we’ve got 52F brisk morning. Smoking time. Fish. Wild caught pacific coho salmon. Kept in freezer over a month. Brine. For 1kg of fish you need 1.2L of water. For each (1kg fish + 1.2L water) we...

If i want internal temp of vacuumed meat 150f, can I set my device temperature at 155f and leave it cooking overnight? Will 10-12 hours be enough to reach 150f at 155f set temp?

I got this inkbird irf4s thermo Manual states charging with usb Charging port is definitely USB-C I am trying different cables and outlets but it wont charge, transmitter or receiver. What do i do wrong?

I decided to make another small batch of dry cured products. It will require chamber hanging time from 4 weeks for one product, to 6 months for another. Mistake I made is I used cure1 instead of cure2. My question is: What should I do? Scrap the project and to use cured meat for something else...

2kg pork butt 500g fatback 2 medium garlic heads 3 large bay leafs 30g salt 1 1/2 tsp black peppercorns 6 large allspice Cut pork and fat into half inch cubes. Mix together all spices, salt and garlic in mortar or processor. Add to cubed meat. Mix well,10min by hands or 3-5 min in mixer. Stuff...

Ive read here that Masterbuilt slow smoker can be shut off after 10 minutes and it will continue producing smoke. I just did so and smoke disappeared. I am wondering if this trick is for wood chips only? I am using pellets.

On December 22 i made small batch of bosnian sudzhuk, following youtube video. Opened one today to accompany few beers. Highly recommended.

Decided to add some eastern flavor to our Christmas dinner. Saffron rice with whole lamb leg. Lamb was seasoned and marinated in spices for 24 hours. Wrapped and baked 4 hours at 400f. Turned out wonderful.

Some time ago I got delivery of wild pacific koho salmonfrom Alaska. After month in freezer, one fish was prepared by following an old recipe from far east siberian lands. Fish is cut the way you can see on pictures. Basically separating back and belly. Back is cured in strong salty brine with...

Got myself a wine cooler to use as curing chamber. Just unboxed it, wiped inside and placed fan. Waiting for amazon with humid meter. Currently there are 3 duck breasts prosciutto and some bacon. Some interesting projects are coming up.

Finally got around to do some ribs. Used “naked rub” and honey/butter/rub/sauce for wrapping. I trimmed slab competition style. Fits perfectly in my small smoker plus some trimmings left for soup. Came out great 3hours in smoker at 225. 1.5h wrapped in the oven. 0.5 sauced in oven.

Here is todays hot smoked salmon side. My smoker is not big enough to fit it whole so i had to cut it. Marinated for 72 hours in simple soy based marinade. To cover whole side I made it x3. 2 cups water 1/2 cup teriyaki OR soy sauce 0.25 Lbs brown sugar 2 Tsp garlic powder Smoked at 160F for...