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  1. YelojktBob

    Leg O Lamb... My first ever.

    I have never made or even eaten Leg of Lamb before so when my friend called me up on Friday evening and said he bought one and that I was going to cook it for him, I didn't know where to begin or what to expect. I used a variant of the Chefsteps recipe. I scored the leg and seasoned it with a...
  2. YelojktBob

    Sousmoked Baby Back Ribs

    Got the hankering for some smokey deliciousness and settled on ribs. I pulled membranes and rubbed them down with my own homemade sugar free rub. (Stevia substituted for sugar, anyone know a substitute for brown sugar?). The ribs hung out for four hours in the smoker (cold, medium smoke)and then...
  3. YelojktBob

    The "How to Turkey Roulade" for Sous Vide.

    Pics continued...
  4. YelojktBob

    The "How to Turkey Roulade" for Sous Vide.

    As promised.... I finally got around to making another Turkey roulade. This time I changed a few things and learned some stuff myself. But enough with the monologue.... Time for the pics and instructions. Pic 1: I started with the basic Turkey breast on sale at our local grocery for .99/lb...
  5. YelojktBob

    Pulled Beef From SV Chuckies

    Fantastic looking meal! Instantly made me crave a hot beef sammich.
  6. YelojktBob

    Smoked Pork Loin

    A few weeks ago I pulled an entire center cut pork loin out of the deep freezer and split it into three even pieces. I then brined them for about a day, seasoned, and vac sealed them. I cooked one right away with tremendous results and froze the other two for a later date. That later date came...
  7. YelojktBob

    What you guys think of this unit?

    I have two Anova Precision Cooker "sticks" and very limited counter space... And limited cabinet space. The sticks made more sense for me. I can choose the vessel size and when I take them to my friend's house T they are less cumbersome and bulky. They are multitaskers. Keeping foods warm...
  8. YelojktBob

    Faux Prime Rib

    Yes, Pops! I did some research on that as well and that is why I bought the rib end cut. Also because it had some cap meat in it and who doesn't love that stuff. In addition to the tender muscles their are some tougher ones in there as well and I think that this is where the Sous Vide excelled...
  9. YelojktBob

    Faux Prime Rib

    After the 20 minutes in the oven, the Chuck was pulled, sliced, and devoured! Well... Not all eight pounds but a good 5 lbs. We all agreed that it was as good of not better than Prime rib with the neighbor saying it was better than any Prime rib he had ever had. It truly was amazing. The bonus...
  10. YelojktBob

    Faux Prime Rib

    After 44 hours of extreme efforts in patience building... I preheated the oven to °450 degrees and whipped two egg whites to stiff peaks. I blended fresh cracked black pepper, rosemary, garlic and onion powders, and kosher salt. And removed the Chuck from the sous vide bath. I saved the bag...
  11. YelojktBob

    Faux Prime Rib

    I started with an 8 lb. Rib end cut Chuck Roast from the local butcher shop. I trussed it, seasoned it with local grocery store bought beef Prime rib rub and pre-seared it. I then double bag and sealed it and set it in the °135 degree sous vide bath for 44 hours.
  12. YelojktBob

    Faux Prime Rib

    I saw this recipe on Chefsteps YouTube channel and thought I would give it a shot. I have tried Bearcarver's Chuck Roast recipe and it was flat out amazing so I figured this one would be good as well and possibly make other understand that Sous Vide cooking can take budget cuts of meat and make...
  13. YelojktBob

    A New Way To Turkey!

  14. YelojktBob

    A New Way To Turkey!

    I believe I used the Anova precision cooker app for the temp and time for this particular one. I have been known to scour multiple sources.
  15. YelojktBob

    A New Way To Turkey!

    I started this project by brining a Turkey breast for a couple days before peeling the skin and deboning it. I then placed a wide roll of plastic wrap on the kitchen table and put the then dried off skin on the plastic wrap, outside of skin down and spread out as wide as I could make it. I...
  16. YelojktBob

    Venison Pastrami

    Pastrami is the best is it not? I made 3 venison top rounds into pastrami and it only took a week. Actual work involved time was only about an hour. I trimmed the roasts and brined (basic sugar, salt, garlic, pepper brine but with pickling spice added) them for 5 days. Pulled them out and dried...
  17. YelojktBob

    Long time lurker, first time Roll Caller... NoDak checking in!

    The sous vide method in my opinion is revolutionary! And for as inexpensive as it has become I am surprised more people haven't picked up on it. I have shown the small group of co-workers I am lucky enough to have as recipe testers the different meats I have made and they all have bought...
  18. YelojktBob

    Have you made desserts

    I love it. I weighed 260 and am down to 180. Too many other benefits to describe in one sitting.. But down in meds, high energy, no midday crashes, etc. It really isn't that tough either... I mean...a diet that includes bacon and chicken wings, what is so tough about that? I followed Mark Sisson...
  19. YelojktBob

    Have you made desserts

    I have done sugar free crustless cheese cakes for ketogenic diet reasons and they turned out fantastic. My kids even enjoyed them and they aren't the type to let me sneak something sugar free by them. As far as jars breaking, I have never had a problem but I have also heard that if you run a...
  20. YelojktBob

    Long time lurker, first time Roll Caller... NoDak checking in!

    I have been checking out these forums for quite awhile and just recently figured out that my verification emails were going to the spam folder... but better late than never. I have been smoking meats and making my own sausages and various other charcuterie for about 15 years and recently got...
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