What did everyone cook today?
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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.
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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.
HerbcoFood Never thought of doing lobster. On the chicken: yep that product needs seasoning for sure. But, it is always tender and never dry with that method. Will have to try lobster for sure. Really love filet and sirloin with it. But, not rib eye because this method does not allow the fat to render like a reverse sear. Keep on having fun.
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HerbcoFood Never thought of doing lobster. On the chicken: yep that product needs seasoning for sure. But, it is always tender and never dry with that method. Will have to try lobster for sure. Really love filet and sirloin with it. But, not rib eye because this method does not allow the fat to render like a reverse sear. Keep on having fun.
zbigjeff Also doing a rack of pork is pretty good in it, no more than 3 bones wide if you will. We prefer NY strips(prime) well besides filet being the best.
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20 pounds of top round jerky rolling smoke, a high backed chair, and a cold beer - life is good today!Jonesy What a great set up you have!
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20 pounds of top round jerky rolling smoke, a high backed chair, and a cold beer - life is good today!
Jonesy doesn’t get much better!!!
Worth every minute (that is NOT the same beer)!
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