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  1. txdvr

    What's a Picanhas and what's better about it.

    You may want to head over to the Sous Vide Everything you tube channel and take a look at their version of Picanhas. It looks amazing! If I remember correctly, they have a couple of different methods of cooking it on that channel. They are from Brazil. Good luck!
  2. txdvr

    Good afternoon Todd, What are the chances that you will be getting the vacuum tumblers back in...

    Good afternoon Todd, What are the chances that you will be getting the vacuum tumblers back in stock? Please advise. Thank you, Norton
    • txdvr
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  3. txdvr

    Pit Boss is going PID and WiFi for 2020...

    I just had an add come up about the Pit Boss Platinum Lockhart model. What are your thoughts?
  4. txdvr

    Elk Steak

    "extra 36" Blackstone griddle top"? Never heard of that... };-) Looks tasty!
  5. txdvr

    Good morning Inda, regarding your Boudin recipe that you posted here...

    Good morning Inda, regarding your Boudin recipe that you posted here https://www.smokingmeatforums.com/threads/boudin-time-step-by-step-and-pics-recipe-added.273245/page-2 I know the meat takes 4-5 hours to cook, but is it possible for you to give me a complete, total time from start to finish...
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  6. txdvr

    Stupid question for ya'

    Why is it that when I search Turkey sausage, as well as "turkey sausage" I get several CHICKEN recipes? I don't like turkey as it is, but my kids raise them for FFA and I tend to get over 150# of breasts and theighs. I try to make it eatable by making sausage with items that "cover" the flavor...
  7. txdvr

    Reheating Prime Rib Slices via Sous Vide

    Hey Bear, great to see your SV Recipes and tests being done. Man, you've about got this thing whooped! My neighbor purchased the Anova SV cooker for me for Christmas this year. Couple of questions for ya' What has been your favorite dish to cook with the SV? My neighbor is from England and...
  8. txdvr

    Elk bacon

    ~WOW~ gheid45, that looks fantastic!
  9. txdvr

    Sous Vide Top Round (Tender Test)

    Hey Bear, Is this the right cut of meat to try in the Sous Vide that you are talking about?
  10. txdvr

    Sous Vide Top Round (Tender Test)

  11. txdvr

    Finally—-Eye Round in the SV (Fork Tender!!)

    Agreed! That was a good episode...
  12. txdvr

    Finally—-Eye Round in the SV (Fork Tender!!)

    I like the way he Sears his meat after the cooking is done... That "Searzall Torch attachment that  he uses is a beast!
  13. txdvr

    Finally—-Eye Round in the SV (Fork Tender!!)

    Hey Bear, I've been considering a SV machine for awhile now, but now you've just made me want to do it even more. You may already know about this site, but check this guy out... He does several different recipes... Some turn out good, some are total fails, but he pays for the meat instead of...
  14. txdvr

    New Sous Vide cooker

    I know I am late to the conversation, but I ran across this link the other day, and the recipes look pretty interesting. Let me know what you think. https://recipes.anovaculinary.com/
  15. txdvr

    Andouille Sausage

    Thank you Whistech, I will add it to my list of stuff I just have to try! We like spicy dishes, and my wife loves New Orleans flavor.
  16. txdvr

    Andouille Sausage

    Where is the recipe for the NOLA Andouille? I like it spicy! Thank you
  17. txdvr

    I Started a Smoke House!

    Did you decide to go with a chimney instead of the vents? Howz she workin' for ya'??
  18. txdvr

    WHAT IS THE DIFFERENCE??

    Afternoon folks, can someone please explain the difference between Cure #1 and Cure #2, and which is preferred when making smoked, dried sausage? Planning to make: Pork Sausage. Pork and Venison Sausage Thank you in advance for the guidance.
  19. txdvr

    Dry-Aged Prime Rib Roast & Steaks + Illustrations & Comments from Multiple SMF Members

    Strange question, but my Costco offers a decent deal on Choice Boneless rib roasts... I noticed that on this thread, people were using the Bone in version of rib roasts. I know when you cook meat with the bone, the flavor is typically better, but is the same true with dry aged beef? Costco...
  20. txdvr

    Smoked Brisket Sausage

    BOUDAIN!! That's a good idea as well! Thank you Cranky!
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