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  1. rbnice1

    Freezing Sous Vide Hamburgers?

    Honestly I had better luck cooking my burgers and getting them the way I want them then vac sealing and freezing them. Then I sousvide when ready to eat. This works great with pulled pork and brisket as well. Steak and chicken I still find works better to season and freeze then sous vide when...
  2. rbnice1

    Made a cheddar this weekend

    Have you ever thought about doing a nice video walkign through your equipment and the process from start to finish? I know I would be very interested.
  3. rbnice1

    Injection question.....

    Yea I use this for ribs when I wrap but not for a injection......
  4. rbnice1

    Injection question.....

    I also use the slaughterhouse brine. I really like how it turns out. Just could never figure out how they use butter based injections unless they were warm. lol Mater fact what brought this up was me mixing up the brine yesterday for this bird I got from a co-worker who raises 50-60 birds...
  5. rbnice1

    Injection question.....

    I tried tony c's once.. wasnt a big fan. I actually have been using a modified version of Slaughterhouse Poultry Injection that i got from here. I just add a bit of msg. And I use 50/50 apple cider/chicken stock or broth. I just would have thought you wouldnt want to inject warm stuff into...
  6. rbnice1

    Injection question.....

    So a lot of injections I have looked up which I want to try all have melted butter as a component. Even if I bring the whole injection to a boil while mixing once it cools the butter re-solidifies. And then it clogs the injector unless i I use my Big 1.5 gallon pump injector. So how are you...
  7. rbnice1

    SV - Brisket, Smokes First, Issues

    All my bags are always doubled sealed.. I bought a sealer that does double seals. :P I do quad seals a lot of time if its wet.
  8. rbnice1

    Sous vide eye of round steaks?

    i have tried rounds steaks a lot of times and none have been worth a crap, This time I just had them grind them with the burger. eye of round roast is still good thin cut but round steaks I have not found a way to make then good.
  9. rbnice1

    Last Round-up

    Never met the man but been following a lot of his advice since I started coming here 5 years ago. I keep crying everytime I read this thread........ reminds me of my father in law.(my original mentor.)
  10. rbnice1

    SV - Brisket, Smokes First, Issues

    I use the same method that goldies in Texas does but I use a sous vide instead of a warmer. I smoke till 185 - 190. I pull when the bark looks great and top fat is rendered then into a bag and sous vide over night 12 - 20 hours at 150f. Amazing results. And yes. I have tried grass fed beef...
  11. rbnice1

    Too much smoke

    I had years of playing with my mes40, which was very easy to use, there was either no smoke flavor or a very acidic flavor. There is many layers of smoke and electric smokers do not actually fully or actually partially combust the smoke particulate. Pellet smokers seem to do it too much, and...
  12. rbnice1

    How to Clean an Anova Sous Vide?

    Yours looks like that after 3 cooks? Man your water must be horrible! And what do you consider long cooks? I use mine from 3 - 30 hours pretty regular. I would have to pull it apart but it was pretty clean last time I looked. That said even thou we are way south we are on st.louis city...
  13. rbnice1

    SV Ribeye

    you are forever ruined for steak or prime rib at the local restaurant. my Christmas prime-rib from last year. Ate most of this year before I remembered to take a pic. lol
  14. rbnice1

    How to Clean an Anova Sous Vide?

    LOL your supposed to clean it??? I been using mine for almost 10 years and never cleaned it. I just pull it out of the water and let it dry after I use it. Hell its still sitting int he pot with water from yesterday right now while I decide if im going to use it again tonight.
  15. rbnice1

    Meater probes....... Sorry to say but I would stay far far away from them.....

    Most of what I cook I use temp to get me in the ball park. I dont need 0.001F accuracy. Hell +/- 5 I would be fine with. But I like to have it for monitoring on long cooks. Last brisket I didnt even do probe tender or any of that crap. I just cooked it till 180 - 190 or so till I liked the...
  16. rbnice1

    Meater probes....... Sorry to say but I would stay far far away from them.....

    I had never heard fo the mearstick thanks for that link. I actually bout a fireboard 2 pro. I rarely needed the wireless I liked the idea of real thermo couples.
  17. rbnice1

    First Impressions: Day 1 with MBG 1050 - (long post warning -- too excited to be brief)

    The gravity grill smokes food with the closest flavor to a good offest I have had out of 10 or so different smokers. Compared to electric its not even in the same solar system. Enjoy your new smoker you will be making some of the best food you have probably ever made(I know I did). And while...
  18. rbnice1

    Meater probes....... Sorry to say but I would stay far far away from them.....

    I loved mine as well till the box stopped working. My problem is with the out of country support you get with it now. I just wanted to send it in for repair. Not even warranty repair. Like just give me a address and rma number and let me know how much it will be once you look at it. 5-6...
  19. rbnice1

    Hey all! What's for Christmas dinner?

    Its in the sous vide finishing but Smoked Prime Rib!
  20. rbnice1

    First long cook

    I do 24 - 30 hours @ 133f after I smoke it to 128-130F.
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