Been smoking various things (meat, fish, cheese, cream cheese, butter... ) for a few years now, got introduced to Sous Vide about two years ago now. These two techniques probably account for 50% of our cooking at home, with the Traeger picking up another 25% or so.
I've got a write-up I posted over on Jeepforum re: a project where I took Sous Vide "full scale" and did a 18# boneless Prime Rib for a family gathering. Decided I'd "poke my head in here" and say hello before I attempted to post the Prime story in the Beef section. Here's a tease...
I hope to be more active on here as I've gotten quite a few ideas from the forum over the years and it's time to attempt to give a little back to the community.
If you are driving around the residential areas of the east side of Junction City, Oregon and smell something smoking, you could be getting close to our house... :cool:
I've got a write-up I posted over on Jeepforum re: a project where I took Sous Vide "full scale" and did a 18# boneless Prime Rib for a family gathering. Decided I'd "poke my head in here" and say hello before I attempted to post the Prime story in the Beef section. Here's a tease...
I hope to be more active on here as I've gotten quite a few ideas from the forum over the years and it's time to attempt to give a little back to the community.
If you are driving around the residential areas of the east side of Junction City, Oregon and smell something smoking, you could be getting close to our house... :cool:
