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  1. YelojktBob

    Leg O Lamb... My first ever.

    I have never made or even eaten Leg of Lamb before so when my friend called me up on Friday evening and said he bought one and that I was going to cook it for him, I didn't know where to begin or what to expect. I used a variant of the Chefsteps recipe. I scored the leg and seasoned it with a...
  2. YelojktBob

    Sousmoked Baby Back Ribs

    Got the hankering for some smokey deliciousness and settled on ribs. I pulled membranes and rubbed them down with my own homemade sugar free rub. (Stevia substituted for sugar, anyone know a substitute for brown sugar?). The ribs hung out for four hours in the smoker (cold, medium smoke)and then...
  3. YelojktBob

    The "How to Turkey Roulade" for Sous Vide.

    As promised.... I finally got around to making another Turkey roulade. This time I changed a few things and learned some stuff myself. But enough with the monologue.... Time for the pics and instructions. Pic 1: I started with the basic Turkey breast on sale at our local grocery for .99/lb...
  4. YelojktBob

    Smoked Pork Loin

    A few weeks ago I pulled an entire center cut pork loin out of the deep freezer and split it into three even pieces. I then brined them for about a day, seasoned, and vac sealed them. I cooked one right away with tremendous results and froze the other two for a later date. That later date came...
  5. YelojktBob

    Faux Prime Rib

    I saw this recipe on Chefsteps YouTube channel and thought I would give it a shot. I have tried Bearcarver's Chuck Roast recipe and it was flat out amazing so I figured this one would be good as well and possibly make other understand that Sous Vide cooking can take budget cuts of meat and make...
  6. YelojktBob

    A New Way To Turkey!

    I started this project by brining a Turkey breast for a couple days before peeling the skin and deboning it. I then placed a wide roll of plastic wrap on the kitchen table and put the then dried off skin on the plastic wrap, outside of skin down and spread out as wide as I could make it. I...
  7. YelojktBob

    Venison Pastrami

    Pastrami is the best is it not? I made 3 venison top rounds into pastrami and it only took a week. Actual work involved time was only about an hour. I trimmed the roasts and brined (basic sugar, salt, garlic, pepper brine but with pickling spice added) them for 5 days. Pulled them out and dried...
  8. YelojktBob

    Long time lurker, first time Roll Caller... NoDak checking in!

    I have been checking out these forums for quite awhile and just recently figured out that my verification emails were going to the spam folder... but better late than never. I have been smoking meats and making my own sausages and various other charcuterie for about 15 years and recently got...
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