What did everyone cook today?
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zbigjeff no time for a footrest. Not really a hi-tech setup. Lots of vent adjustments, adding wood, etc. I just barely have time to drink the beer!
Jonesy if there isn’t time to drink beer, you need an assistant.
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as processhead said tending a smoker is a lot of work
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zbigjeff no time for a footrest. Not really a hi-tech setup. Lots of vent adjustments, adding wood, etc. I just barely have time to drink the beer!
Jonesy well at least you have time to drink a beer
. That’s something. -
GWG8541 I’m with you. If there’s no time for beer I’m getting an assistant.
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Jonesy it looks like a beautiful day up north. Its a great day here in the Dayton area. Love that smoke house. Let us know how the jerky turns out.
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Jonesy Looking good! Give us a review on taste & texture.
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Jonesy that looks great. I’m glad you had time for more than one.
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zbigjeff no time for a footrest. Not really a hi-tech setup. Lots of vent adjustments, adding wood, etc. I just barely have time to drink the beer!
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Jonesy Looking good! Give us a review on taste & texture.
Bob Stehlik Two varieties: Walton’s Bold, and Honey. I prefer the bold, but I like to make some mild stuff for those who don’t like heat. They both are pretty tender. Of course I cross-cut the meat, and I tried my new tenderizer on the Honey variety only. Can’t really notice a difference there. Cooling them in the fridge overnight, and will vacbag them tomorrow. I learned ALL this stuff from you guys. Thanks.
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Jonesy Thinking like the rest. You need an assistant for more feet time and someone to retrieve more beer. Glad you’re having fun with it.
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Jonesy those look great. Im sure they would pair well with that Busch light.
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aye, look crazy good
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Jonesy that looks real good & I mean everything, well, except for that unleaded. I just prefer the real thing! Great Job!
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Jonesy Looks like it was well worth it, even if you didn’t get to drink much beer.
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HerbcoFood That’s quite the layout. All this talk of Sous and reverse sear has my mouth watering. I understand the concept but haven’t been able to sample it yet. That might be my next investment.
Steven Winscot A sous vide is a great tool no doubt; having your steak, pork or wild game cooked perfectly every time is underrated.
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Jonesy Yes SIR!!!
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Steven Winscot A sous vide is a great tool no doubt; having your steak, pork or wild game cooked perfectly every time is underrated.
HerbcoFood Steven Winscot 100% correct on the sous vide process. It’s not for every cut of meat or vegetable. But, it’s a great tool for the ones you mention. That process just gives you one more method to enjoy product at its finest.
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HerbcoFood Steven Winscot 100% correct on the sous vide process. It’s not for every cut of meat or vegetable. But, it’s a great tool for the ones you mention. That process just gives you one more method to enjoy product at its finest.
zbigjeff I tried chicken in it one time, nope still just chicken, there is no help for that bird. I have also done lobster tail and scallops with good results. I have looked up some random recipes for the sous vide and some people take it way too far.
Worth every minute (that is NOT the same beer)!
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