What did everyone cook today?
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Tex_77
A green lug??? Somehow I’m sadly disappointed.
I have the same scale. Works great.
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PapaSop Just waiting for the purple ones to come in, the blue lug had other stuff it in.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77
LOL. Think I have a ‘Orange’ one on my shopping list. Go figure. -
A couple spatchcocked oven roasted chickens!
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Tex_77 Mahvelous Dahling, Aabsaloutely Mahvelous. I wanted to do a few this sunday, but have to leave early for an out of town assignment on Monday. Have a bite for us!
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JoeB i did thst last night sort of. used the captains bay snd it wss amazing too, now with butter snd shrimp itd be hard to mess it up!
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So, yesterday I did a side by side comparison of pork butts with the Camp Chef Vertical XXL and the Woodwind. Both pork butts were a little frozen when they went on so I had to come back in ay 830 last night to finish them up. the lighting on our back patio is pretty awesome and dramatic!
I used Excaliburs new Sweet Lime Chipotle Rub on both and oh my good lord is it good on pork!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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JoeB i did thst last night sort of. used the captains bay snd it wss amazing too, now with butter snd shrimp itd be hard to mess it up!
Jonathon Still looks great!! Butter makes everything better
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So, yesterday I did a side by side comparison of pork butts with the Camp Chef Vertical XXL and the Woodwind. Both pork butts were a little frozen when they went on so I had to come back in ay 830 last night to finish them up. the lighting on our back patio is pretty awesome and dramatic!
I used Excaliburs new Sweet Lime Chipotle Rub on both and oh my good lord is it good on pork!
A few slabs of ribs from the smoker today with a chopped salad and blanched/frozen sweet corn from the garden last year.
“You never really die until you end up on the wall at a Cracker Barrel”
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So, yesterday I did a side by side comparison of pork butts with the Camp Chef Vertical XXL and the Woodwind. Both pork butts were a little frozen when they went on so I had to come back in ay 830 last night to finish them up. the lighting on our back patio is pretty awesome and dramatic!
I used Excaliburs new Sweet Lime Chipotle Rub on both and oh my good lord is it good on pork!
Jonathon SV all you want… Nothing compares to traditional smoking. MAN, FIRE, MEAT is the name of that tune!
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A few slabs of ribs from the smoker today with a chopped salad and blanched/frozen sweet corn from the garden last year.
GWG8541 Looks awesome. Great presentation
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A few slabs of ribs from the smoker today with a chopped salad and blanched/frozen sweet corn from the garden last year.
GWG8541 ribs looking good. Reminds me of a Rolling Stones album, Sticky Fingers.
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So, yesterday I did a side by side comparison of pork butts with the Camp Chef Vertical XXL and the Woodwind. Both pork butts were a little frozen when they went on so I had to come back in ay 830 last night to finish them up. the lighting on our back patio is pretty awesome and dramatic!
I used Excaliburs new Sweet Lime Chipotle Rub on both and oh my good lord is it good on pork!
Jonathon Looks like some good bark.
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So, yesterday I did a side by side comparison of pork butts with the Camp Chef Vertical XXL and the Woodwind. Both pork butts were a little frozen when they went on so I had to come back in ay 830 last night to finish them up. the lighting on our back patio is pretty awesome and dramatic!
I used Excaliburs new Sweet Lime Chipotle Rub on both and oh my good lord is it good on pork!
Jonathon If looks could kill, that would be serial.
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Jonathon SV all you want… Nothing compares to traditional smoking. MAN, FIRE, MEAT is the name of that tune!
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zbigjeff I am new to the SV cooking world. Opinions, instructions and cooking guides are all over the map. Do you or anyone recommend a good no-nonsense book /reference . Recipes are ok, but I want to know how to SV… The meat science, understanding the why to, not just the how to. Thanks
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zbigjeff I am new to the SV cooking world. Opinions, instructions and cooking guides are all over the map. Do you or anyone recommend a good no-nonsense book /reference . Recipes are ok, but I want to know how to SV… The meat science, understanding the why to, not just the how to. Thanks
JoeB Both Anova and Joule have cooking guides on there sites. I don’t think there are many strictly sous vide cookbooks out there. As far as the how and why goes I haven’t ever really seen anything like that, but I haven’t really looked for it either. It pretty much boils down to this, quick cooking proteins will have generally short sous vide times, set your temp to your desired doneness and let it ride. Long cooking proteins such as roast, brisket, pork shoulder will have long cooking times. Now you you don’t need to sous vide a brisket or pork shoulder to 200 degrees, a lower temp such as 165 is more appropriate for a 24 hour cook time, and you will end with fall apart tender results. For roast I generally sous vide at 130-135 for 24 hours, and it can come out darn near like prime rib. I think most time and temps for sous vide cooking were discovered by trial and error a long time ago. Sous Vide isn’t some new technique, its just new to the home cook market.
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Thanks for the guidance Tex. Even comparing the guides you mentioned have some widespread discrepancies. Just experimenting doesn’t give me a happy dance but your thoughts are noted and appreciated. The more you know the luckier you get There’s meat science behind all this.
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JoeB Both Anova and Joule have cooking guides on there sites. I don’t think there are many strictly sous vide cookbooks out there. As far as the how and why goes I haven’t ever really seen anything like that, but I haven’t really looked for it either. It pretty much boils down to this, quick cooking proteins will have generally short sous vide times, set your temp to your desired doneness and let it ride. Long cooking proteins such as roast, brisket, pork shoulder will have long cooking times. Now you you don’t need to sous vide a brisket or pork shoulder to 200 degrees, a lower temp such as 165 is more appropriate for a 24 hour cook time, and you will end with fall apart tender results. For roast I generally sous vide at 130-135 for 24 hours, and it can come out darn near like prime rib. I think most time and temps for sous vide cooking were discovered by trial and error a long time ago. Sous Vide isn’t some new technique, its just new to the home cook market.
Tex_77 The more I learn, the more I discover I don’t know. Then of course I want to learn more. Well, that seems to be leading me in some direction…
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