I have one full wall of 6' tall steel cabinets, and about a 12' width of them is stuff like dozens of gallon jugs full of pellets & dust from "Amazing". And I have a 5' chest of drawers in our spare room for a bunch of non-smelly BBQ stuff.
Bear
Hey Bear, can I ask you a question that has absolutely nothing to do with this thread? Backpacker048.
if so, I hope I can find this posting. As shucks, I’ll
it?
I'm new at this SV game. What I have done is to SV a rack of Baby Backs for 9 hours at 150*. Pulled them and put them into an 50-50 ice bath for 40 min and then into the fridge for about 5 hours. Now they are on the smoker at 225* and have been cooking for almost 2 hours. The internal temps are about 125*. How do I know when they are done so's I don't under/over cook them? How do I know when anything is done when I SV something and then put it on the smoker?
Thanks,
Backpacker
As shucks I‘m going to go ahead and the question, and if I’m in the wrong forum , I‘ll just have to live with it. Anyway, here’s the question:
I'm new at this SV game. What I have done is to SV a rack of Baby Backs for 9 hours at 150*. Pulled them and put them into an 50-50 ice bath for 40 min and then into the fridge for about 5 hours. Now they are on the smoker at 225* and have been cooking for almost 2 hours. The internal temps are about 125*. How do I know when they are done so's I don't under/over cook them? How do I know when anything is done when I SV something and then put it on the smoker? Do you still take them up to the same temp as without the SV. I wound up pulling them when the IT was 150-155*
The result was that I felt like they sGould have cooked about an hour more, plus they were a tad dry.
My overall question is how do you know when to pull the meat after SV and Having been in the fridge for some time.
Thanks for your help,
Backpacker