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  1. 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...
  2. rbnice1

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

    I got mine 2 or so years ago... Loved it. was even considering buying a second or one of the new 4 probe blocks. But mine stopped working. The + box failed so I can only connect directly to the probe so I have like 20 foot range. I sent a message i to them and im not joking, 5 days later...
  3. rbnice1

    tri-tip hybrid cook?

    Has anyone done any smoked/sous vide tri-tips? I have not made one in years but my local butcher is stocking them and pushing them. Last one I made was tough and not great. Wouldn't mind trying it again but if I did I think a 2-3 hour cooler temp smoke then sous vide for 12-24 hours might be...
  4. rbnice1

    Smoked shotgun shells, try #2!

    I made these last year and they were good but the shell was pretty chewy. Also the sticky bbq glaze was not as good as I thought it would be. So we are going to change it a little. First, change I added a lot more seasoning into the meat. Second, is no glaze. This way you can dip it in...
  5. rbnice1

    Smoked brisket fail turned to a win by sous vide.

    I wasnt going to post this because I already posted in my smoker thread but this was so fantastic I feel like I have too. I have already been a big fan of hybrid smoke/sous vide cooks and such. I also use my sous vide a lot..... Like 2 - 3 times a week. But I have a new smoker and have been...
  6. rbnice1

    Hybrid Sirloin tip

    Second time trying this. First time was great. This time the roast was marked at sirloin tip but does look like one. lol Its lean, but the shape is more like like a chuck roast. Either way we will see!!!! rubbed and wrapped
  7. rbnice1

    Hybrid chicken thighs.

    Decided to do my second cook on my new smoker. Decided I wanted to do chicken thighs 2 different ways. Way 1 is just normally done on the smoker and I am detailing those in my other thread in wood smokers. Way 2 is this one. on the smoker till 150F internal. Then into a 160F sous vide bath...
  8. rbnice1

    New Hell Bender smoker.

    So I just picked up a new smoker from a new small bbq company in southern missouri. Hell Bender BBQ. Not sure if I'm allowed to post a link to there website? So on this thread I will be documenting this smoker and showing at least the first few cooks along with my thoughts. So initial...
  9. rbnice1

    Post your Offset Long cook data!

    I would love to see graphs or even just raw data I could graph showing meat and smoker temps over the long cook. What were the fluctuations like? What was the cycle timing? I have a new smoker and I plan on documenting this but I have nothing to compare it too. Any of you all with...
  10. rbnice1

    how seasoned is seasoned enough?

    I keep wood for a wood stove. My wood is on a 3 years rotation. That means my wood i get delivered this spring is for winter 2024. I ussually get ash because it seasons well and lasts 3 years very well. Also for my stove/house it just works well. Plus my wood guy likes it because most his...
  11. rbnice1

    Dry aged rib roast is done.

    Started with a prime grade bone-less rib roast from Sam's. Put it in a Umami bag for 30 days in the beer fridge. Looks appetizing eh? Lotta trimmings. Steaks turned out great. Fat melts at your touch and the marbling looks great. Have 3 in the fridge but the rest are salted and peppered...
  12. rbnice1

    First brisket on the new smoker.....(well 2 year old smoker...)

    Went by sams to grab a prime rib to dry age for steaks this summer and they had a great price on prime grade brisket so grabbed one as well! Trimmed it up and rubbed it with yellow mustard then added our home made rub. No pics sorry. Wrapped in plastice over night and ready for the smoker the...
  13. rbnice1

    Vac Sealer table.

    May be the wrong forums but figured WTF.... I am Looking for a cheap bar height square/rectangle table for my vacuum sealer. I am tired of hunching over my deep freeze sealing up food. I am looking for something bar height, 42 - 50" height, 24" square, rectangle nothing bigger then 30 wide...
  14. rbnice1

    Hamburgers

    So based on a previous thread I decided to give this a go. Its also 10F out so.......... Made some cheese stuffed 1/2 pound burgers! Vac sealed them. Cooked at 138f for 4 hours. Then seared with my Sous Vide gun and toasted the buns with a butter/garlic compound. Made some bacon wrapped...
  15. rbnice1

    cube steak?

    So I pulled out 2 pkgs of steak. Thought they were both ribeyes but messed up and 1 is cube steaks. My wife hates cube steak.. lol So since the ribeyes were going in the sousvide I thought screw it put the cubed steaks too. Normally I just pan fry it and deal with the tough meat by slicing...
  16. rbnice1

    Shaved Eye of round

    So was watching the latest sous vide everything on youtube and decided I really wanted to trry this. Meat slicer was already out from slicing my yearly christmas ham i get from work. So went up to schnucks and grabbed a full eye of round and trimmed it up when I got home. Will post some pics...
  17. rbnice1

    This years Prime rib!!!!!! With pics this time!

    So let me start this out by saying not only did this turn out amazing, but it is by far the best prime rib I have ever had! Got a 14lb boneless rib roast from Sams(kinda expensive this year.) and had it in the fridge for 45 days. Marbling Looked fantastic. Trimmed all the hard fat off the...
  18. rbnice1

    Turkey: To Spatchcock or not?

    Well just found out tonight I will be making the turkey.(in-laws were quarantined for covid). I have not tried smoked turkey in 15 years or so. I did do a de-boned chicken that turned out great last summer. I am not sure I want to take the time to debone a whole turkey tho. So smoke it whole...
  19. rbnice1

    Pork Steak

    Anyone ever try the 321 rib method for pork steaks? I have made them a lot of different ways and most are good to great. I am trying them today 3 on smoke, 3-5 wrapped depending on tenderness, then 1 to set some sauce on them. Seems like it should work pretty well since it works on ribs.
  20. rbnice1

    Gravity 1050. Anyone know the shipping box dimensions?

    Need to see if we need to get dads truck. thanks!
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