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    Sous vide in cryopac

    I apologize if this has been posted elsewhere, but is there any harm in giving a bath in the original Cryovac packaging? I scored several Smithfield preseason pork tenderloins and was wondering if they can just go directly in. Seems a waste to take them out and put into another bag. Any...
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    Tri Tip SVQ

    I can never seem to get Tri tip that's not preseasoned/premarinated in my area. I was up in my hometown in Northwest PA over the Holidays and my sister in law gave me two Tri Tips from the Walnut Hill farm. Having had their beef before, I knew it was going to be good. It was just under 2lbs...
    • Bytor
    • Thread
    • Replies: 3
    • Forum: Beef
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    Inkbird Bluetooth Meat Thermometer with 4 Colored Probes IBT-4RT Review

    I saw the post earlier this week about this unit and MCS accessory came to mind. I already have the IBT-XS and it works just fine, however after looking at that thread, I decided to give the XS to my son and get the RT. I used the promo code, so I got a really great deal on this. Ordered...
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    MCS hit and SV was the result....

    Well, I finally took the plunge and bought an Inkbird. This model looked to be pretty good and has some decent power behind it. I figure if it's like some of my other Inkbird stuff, it should be good. The packaging of the unit was very sturdy and easy to figure out. I like the fact that I...
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    Chuck roast into steaks, worth it?

    I have a Chuckie that's just at 3lbs and has the typical marbling. I've been looking for a different way from pulling and slicing, so was wondering if it be worth it to cut into 1" steaks, toss on the smoker @225 to a typical roast temp of 190 or so, then toss on the grill for a quick char...
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    Christmas in July....

    All I really wanted were some jellybeans, but I convinced myself I needed all the other stuff :emoji_anguished: ...... I recently bought a 4 probe Inkbird and hated curling up the probe cords. These work great. I also got a Time stick trio to keep the amount of timers at bay....
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    Sliced Butt, which way?

    I want to try something different besides pulled pork. I have an 8# butt that I would like to slice up, for a change of pace. I have seen pork sliced before cooking and the either smoked or grilled until the 195+ mark. I have also seen where others have smoked it whole, wrapped it and set in...
    • Bytor
    • Thread
    • Replies: 8
    • Forum: Pork
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    Do I really need to get this, or do I have a case of MDS??

    Sometimes, I hate being on Thermoworks email chain. It's emails like this one that gets me to thinking that this would be neat to have. Now, do I really need it? Probably not, as I already have an MK4 and an older Thermapen, plus I already have an IR gun from years ago. I haven't tested it...
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    Strip cut

    So, I get these from time to time when they go on sale. Which is kind of odd as I never see these in the store at their listed "full price" but they always just seem to appear on the shelf with this tremendous mark down. Hmm, sounds like a sale gimmick to me. However, I digress... I would...
    • Bytor
    • Thread
    • Replies: 11
    • Forum: Beef
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    Beef about potatoes

    Is it me, or is this year a bad year for potatoes (amongst other things...)? It seems like every bag I get, regardless if Yukon, Russet, red or etc, they are damaged, bruised, got funky hard marks on them and just aren't good. Maybe it's me, but I don't recall having so many bad ones in a bag...
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    What's your flat top looking like?

    So, I've had my Blackstone for close to 5 months now and love it. I tend to use it more than cooking in the kitchen and using pots and pans, plus it keeps the house from smelling like a cookhouse all of the time, not that there's anything wrong with that... I think I clean up pretty good after...
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    Smallest flat I have seen.

    I saw this little guy at Krogers and had a discount coupon to burn, so I picked it up. It was pretty small<3lbs and was already salted and peppered. I ended up adding more pepper to it, once I trimmed off some of the hard fat. Since it was so small, I decided to smoke in a pan with some...
    • Bytor
    • Thread
    • Replies: 7
    • Forum: Beef
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    Dry brine question

    Is it better to dry brine with just salt (Kosher) or also with crushed pepper? I typically use both, but was wondering the difference. I'm thinking that as the salt pulls back the moisture into the meat, it would also be taking some of the pepper flavor too. I got some nice and thick ribeye...
    • Bytor
    • Thread
    • Replies: 3
    • Forum: Beef
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    Propane tank gauge

    Does anyone have a good propane tank gauge that they are using? I have an inline gauge that threads into the tank that is not accurate at all. I hate running out of gas.....
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    Griddle Dilemma Solved!!

    Well, this post has some photos associated with it. It's not everyday I get a new piece of equipment... So, after much analysis, reviews and reading all of the posts, I went with the Blackstone 28" Pro Series and it finally made it to my house today, yay... Packaging was all good with no signs...
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    Griddle dilema

    I'm looking into getting a griddle. I have a little griddle that works nice on my grill, it's just too small at times. I have been looking at the following three griddles. Blackstone - Wallyworld has the 36" for $274 Pit Boss - Ace has their 36" for $299 Chargriller - Lowes has their new 36"...
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    Is this worth smoking?

    I found this tucked away in my fridge and want to do something to it. Would this be worth smoking? It's 2.20lbs and is already sliced. I was thinking of tying it together, to keep it from falling apart, make a brown sugar type glaze, cook it on a rack in a narrow pan for periodic basting and...
    • Bytor
    • Thread
    • Replies: 11
    • Forum: Pork
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    Frozen Brisket Help

    I have a 9.75# Choice Brisket that's been in the freezer since Christmas. I want to smoke it over the weekend and have a couple of thoughts about cooking it, given it's current frozen state. Once thawed out, I am considering capturing the liquid in the cryopac, mix with a low salt beef broth...
    • Bytor
    • Thread
    • Replies: 5
    • Forum: Beef
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    Beef Short Rib Question

    So, this is the first time I have cooked short ribs that have been cut individually. Understanding that cook times are all approximate, if I set these on at 225, how long "should" it take to get near the 200 IT mark? I have no idea and I at least just want something to consider, knowing I can...
    • Bytor
    • Thread
    • Replies: 12
    • Forum: Beef
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    Smoked corned beef

    I came across some decent looking corned beef flats at Costo's and picked 2 up. After a small amount of trimming, the one was 5.5 lbs. I did a 10 hour desalination, changing the water 3 times. I smoked at 225 for 7 hours, wrapped with B paper at the tail end of the stall and for the remaining...
    • Bytor
    • Thread
    • Replies: 6
    • Forum: Beef
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