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Here is the result. I pulled at 140, gave it a quick reverse sear and a 20 min rest before carving.
A plate shot with sous vide carrots and parsnips and roasted potatoes:
Best leg of lamb I have ever cooked!
I took the advice I found here and added a tray under the lamb with homemade beef stock, a sliced onion, a half cup of red wine and a pinch of thyme and I will make some gravy out of that.
I found a nice leg of lamb on sale at our local butcher for a reasonable price and decided to put it in the MES today. I mashed 4 large cloves of garlic with a 1/4 cup olive oil, a tablespoon of our homemade citrus salt, a few grinds of black pepper and the leaves of four sprigs of rosemary. I...
I made a batch tonight and they were really good. I use fresh lemongrass and dried pepper. I will add more pepper to the next batch, but we have four packs in the freezer now so it will be a while. Thanks for sharing!
I am pretty happy with they way they came out, very nice and smoky. 12 individually sealed 1 1/2" steaks all ready to go. I'll let them sit in the fridge a couple of days for the smoke to equalize and then I will freeze them. When I want one just thaw overnight and toss it on the gas grill for a...
Well, here we go! Two hours of "cold" smoke (It is 87 here today) and I will put them back in the fridge to chill down and then vac seal later tonight.
I ended up leaving them uncovered for about 8 hours. I checked them at that point and they were mostly dry and a little tacky which seems like it will take smoke better. We will see how it turns out tomorrow!
I have procured and portioned a 12 pound sirloin and I will give it a couple hours cold smoke tomorrow before bagging and freezing. We like to keep these (or ribeyes done the same way) on hand for easy weeknight dinners. Once the meat has some smoke on it you can toss it on the gas grill and...
And, it came out great! I am very happy with the result - it was moist and the bark was incredible. I don't think I'll ever foil pork again.
I started with an 7 pound pork shoulder, bone in, skin on that I lucked into for $0.69 a pound. I removed the skin, brined overnight with a basic salt and...