I am pursuing other cooking interests.
I'll be dabbling in Sous Vide cooking.
I was intrigued by this method when I read an article about having a tender brisket that was cooked medium rare, after reading that article I was immediately hooked, So I have been studying Sous Vide for a bit and have the bug, I am working on building my own unit and will hopefully have some articles in a few months.
I have read the posts here on SMF as well pertaining to Sous Vide.
I am always willing to try new methods (new to me) and I am the type of person who has to try something and draw my own conclusions before I can preach about it, and I usually jump in feet first!
My first attempt will be a 48 hour Corned Beef cooked at 135° that is currently curing.
I will post my results in a few weeks.
I do have a few pit cooks lined up but not many.
I would love to hear from other folks, I know Martin picked up a unit a few years back.
I'll be back!!
I'll be dabbling in Sous Vide cooking.
I was intrigued by this method when I read an article about having a tender brisket that was cooked medium rare, after reading that article I was immediately hooked, So I have been studying Sous Vide for a bit and have the bug, I am working on building my own unit and will hopefully have some articles in a few months.
I have read the posts here on SMF as well pertaining to Sous Vide.
I am always willing to try new methods (new to me) and I am the type of person who has to try something and draw my own conclusions before I can preach about it, and I usually jump in feet first!
My first attempt will be a 48 hour Corned Beef cooked at 135° that is currently curing.
I will post my results in a few weeks.
I do have a few pit cooks lined up but not many.
I would love to hear from other folks, I know Martin picked up a unit a few years back.
I'll be back!!
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