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  1. johnduoh

    "Sous Vide" Discussion

    I've found the same as SQWIB with pre-sear and post sear combinations. As to herbs or rubs I find that to get penetration into beef, pork, chicken you usually need some fat and salt to act as a delivery vehicle to get flavor into the meat. However some things such as garlic do often not taste...
  2. johnduoh

    "Sous Vide" Discussion

    As to the Sous Vide Supreme (SVS), does it work? Mostly yes. Is it worth the money? Not at all. I have a PID controlled 22 ltr steam table from my first build and a Avona imersion circulator. The imersion circulation is much more usefull and about $199 vs $300- $400 of a SVS. If I had to do...
  3. johnduoh

    London Broil and Chuck Steak

    Hey SQWIB,   First off gotta say my tablet hates your posts, but the PC and stomach agree they rock.Seriously do appreciate the attention to details you provide. I too have done a Chuck cook and am not usually a fan of the cut but was also pleased with the results. Just had a couple of questions...
  4. London Broil and Chuck Steak

    London Broil and Chuck Steak

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  5. Iphone 105.JPG

    Iphone 105.JPG

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  6. Iphone 093.JPG

    Iphone 093.JPG

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  7. johnduoh

    "Sous Vide" Discussion

    As I chose to go with a sous vide magic (pre the availibty of circulatory such as $199 Avona or Sansaire) I have found a big difference in temperature variance (up to one degre celcius)depending on the cooking vessel being used , and this is with a controller built to a very strict tolerance of...
  8. johnduoh

    "Sous Vide" Discussion

    Gotta second all said above drool over the six station steam table conversion!  I have to add that while Sous Vide can seem overwhelming at first, so was smoking meats to most of us.  If your into it, Sous Vide is just another tool in the bag to produce outstanding meals, particularly when...
  9. johnduoh

    Sous Vide Venison, SQWIBS First

    Big fan of using Sous Vide myself and cook with it often. I am sure you will continue to be impressed with it and I highly recommend trying out a batch of 72 hour short ribs! Also give Douglas Baldwin's a pratical guide to Sous Vide cooking a read. It's free on the web and invaluable for food...
  10. johnduoh

    Cold weather cooking

    So this is my "latte" level advise, cause this advise and $3:50 will get you a latte:) While I haven't tried the indoor smoke removal system others have suggested ( which could be great if you don't mind a little smoke aroma ) I have been grilling and smoking in Midwest winters for a while now...
  11. johnduoh

    Smoked Baby Back Ribs (w/ q view)

    Tbuhr, Good looking ribs! Your right in that the meat doesn't pick up any smoke flavor at that point, and I often finish the last 1 in the oven or even in the smoker without any smoke. The ribs still turn out just as good.
  12. johnduoh

    Bone Marrow

    I second Foamheart's comment. Alot of the more progressive fine dinning restaurants are now serving bone marrow as the decicacy it is throughout the rest of the world. Best prep I've had is just placed wider side down in a higher rimmed baking dish or roasting pan @ 450F for about 20 mins...
  13. johnduoh

    Buffalo style chicken wing question

    So I am planning on my first smoked wings for the game this weekend. I have made oven baked wings before and plan to sauce with a Frank's and butter buffalo style sauce. After extensively searching this forum I am still left with a question. While most people seem to love the injected...
  14. johnduoh

    Hanger Steak: New to me on the West Coast, w/ Q-view

    Hey Mneeley490, great find especially if you got a good deal and those awesome. :drool I grew up West Coast myself, then moved all over Midwest and Texas for work. It's funny how cuts of beef are so regional. For instance no one in California ever made brisket growing up, and 4 years ago Tri...
  15. johnduoh

    Come Back Every Day to Win! A-MAZE-N Products Thanksgiving Giveaway

    If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke fresh seafood from Pike's Place on my trip see the family in Seattle for Thanksgiving.
  16. johnduoh

    MES 30 Vent Mod question

    Thanks Dave , and David. I guess I just over thunk the heck out of it as I was convinced by reading other posts I need a down angle on the exhaust. Think that's just for in wall housing exhaust. Thanks to your guy's advice I made a few changes. I built the 2x6 MES cart I found on the site in...
  17. MES 30 Vent Mod question

    MES 30 Vent Mod question

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  18. johnduoh

    MES 30 Vent Mod question

    I have just picked up an older model MES 30 with the top vent last week and had an inaugural run on Sunday. I did some ribs and smokey thyme shells and cheese, turned out great.  However living in a high rise in Chicago, at times I tend to get alot of wind blowing into the patio which causes...
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    photo 3.JPG

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    photo 2.JPG

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