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Plagiarism at its best!
I expect I will be sent to Cookers Prison, as I am 100% guilty of theft. @troutman posted his life's work in the field of Pastrami, and I've had my way with it! My attorney will argue the following: My client removed said meat from the sous vide after 75 hours and placed in an ice bath... -
Smoke/sous vide/smoke brisket test
Inspired by a post about pastrami and sous vide, I am running a test. I cut up my packer this morning, and am using a 1lb section for a test. I used a SPOG rub, and low smoke to 120*. Now it is in a bag at 135* in the sous vide bucket. I made a quick red wine based marinade and put it into... -
First Chicken
Still way new to all this... but I've used my new Camp Chef Woodwind at least daily for a couple weeks now. Today was my first chicken. I spatchcocked it, rubbed with the sweet rub from heygrillhey (sorry Jeff) and set high smoke for the duration. At 150, I brushed with the Cherry Chipotle... -
SOCal newB
Hi all! I've been lurking here for a bit learning what I can, as I have zero experience with smokers. Just purchased a Camp Chef SG Woodwind a couple weeks ago and have already burned through 100 pounds of pellets. The learning curve was much much faster because of this group. I am a pro...
