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  1. M

    Sous vide dirt

    Got tired of fungus gnats in my seedlings’ soil and the grow tent so decided to sous vide the soil this year, lol! 180 degrees for 30 minutes. We’ll see how it turns out.
  2. M

    Smoked sirloin tip roast

    Black truffle rub. Smoked at about 230 degrees. Pulled at 130. 10 minute rest. Pretty tasty. Munson
    • Munson
    • Thread
    • Replies: 13
    • Forum: Beef
  3. M

    Red and black ribeyes

    I thought the color combination was pretty cool with these two bone-in ribeyes. Red: Traditional beef rub. Black: Black truffle rub
    • Munson
    • Thread
    • Replies: 15
    • Forum: Beef
  4. M

    Can I save the pork butt?

    Decided to sous vide my first pork but. Vacuum sealed it. Double sealed it on both ends. Sous vide set at 165. Covered the container. Checked on it 10 hours later and the top of the bag looked like a balloon. There was about a quarter inch of butt sticking out of the water but the container was...
    • Munson
    • Thread
    • Replies: 12
    • Forum: Pork
  5. M

    Smoking cheese

    Smoked some pepperjack and colby jack cheese for the first time today. Used a pellet tube in a Masterbuilt smoker. Temp outside in the 40s. Smoked for 1:45. Cheese was a little soft when I got it out. Placed it on a rack in the refrigerator. Is this softness normal and safe to eat?
  6. M

    Sous vide chicken breast

    Just received a sous vide unit from @Inkbirdbbq and will be cooking some boneless chicken breasts this evening. It looks like many sites I’ve read recommend temps between 144 and 149. However, the time for it to cook vaires from 1.5 up to even 4 hours with around 2 hours being ideal. I like...
  7. M

    Round tip

    I thought I grabbed a tri tip but it’s actually a 2.5# round tip. Suggestions on how to smoke it? Temp/time? Still reverse sear when done? Thanks Munson
    • Munson
    • Thread
    • Replies: 15
    • Forum: Beef
  8. M

    Deals on meat

    What deals are you seeing for meat this week and where? Kroger in my area has half pork loin for .99 cents per pound. Edit: Middle TN
  9. M

    Spatcocked turkey time

    While I understand the temp is what matters, I’m curious as to roughly how much quicker a spatchcocked turkey cooks compared to a non-spatckcocked turkey. Is it 1/4 of the time? 1/2 the time? Thoughts?
  10. M

    Whatcha smoking today?

    I’m going with round 2 of a @chilerelleno stuffed pork loin for the in-laws. Whaddya got? Munson
  11. M

    First smoked cut of beef

    Smoked a tri tip tonight and reverse seared in cast iron skillet. Got two thumbs up from the family so that’s a win in my book!
    • Munson
    • Thread
    • Replies: 13
    • Forum: Beef
  12. M

    Stuffed pork ala Chilerelleno

    Trying to copcat @chilerelleno Sweet n Savory stuffed pork. We’ll see how she turns out. Wish me luck! Munson
    • Munson
    • Thread
    • Replies: 10
    • Forum: Pork
  13. M

    Glaze for pork loin

    When should the glaze for a smoked pork loin be applied? Thanks
    • Munson
    • Thread
    • Replies: 10
    • Forum: Pork
  14. M

    Favorite meat to smoke?

    As a new member and relatively new smoker I thought it would be cool to see what folks favorite meat to smoke is. So, whatcha got?
  15. M

    Peppers goin’ on the smoker

    Gonna put the last of my pods grown from seed on the Masterbuilt: Sugar Rush Peach Mustard habanero Chocolate habanero Aji limon (lemon drop) Gonna go with whiskey soaked apple/cherry wood.
  16. M

    New member from Tennessee

    First pork shoulder on the smoker now! Look forward to learning a lot from this forum. Thanks for the add.
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