Augie Posted May 7, 2019 Share Posted May 7, 2019 4 minutes ago, BUFFALOKIE said: That was the best yet, for me. Damn those were some awesome chops! I love a great chop! It’s on the long list of things my wife doesn’t care for. I make those things when she is away, which is most of the time these days.....then I am often too lazy to cook for one. Tonight the plan was seared sea scallops (also on the yucky list) with a honey-lime vinaigrette over mixed greens with farmers market tomatoes, toasted almond slivers and mandarins oranges. When the time came, deep dish bagel bite style crap just seemed like the way to go........maybe tomorrow? Glad it was awesome for you! Link to comment Share on other sites More sharing options...
Cripple Creek Posted May 7, 2019 Share Posted May 7, 2019 58 minutes ago, Augie said: I think he’s gone vegan. He said something about an awesome recipe for carrots. He's having some issues with his choppers. Link to comment Share on other sites More sharing options...
Augie Posted May 7, 2019 Share Posted May 7, 2019 17 minutes ago, Cripple Creek said: He's having some issues with his choppers. Are they made of wood? He’s about the same age as George Washington, but I doubt he’d have been as honest about chopping down a lousy tree. Link to comment Share on other sites More sharing options...
Cripple Creek Posted May 7, 2019 Share Posted May 7, 2019 (edited) 10 hours ago, Augie said: Are they made of wood? He’s about the same age as George Washington, but I doubt he’d have been as honest about chopping down a lousy tree. @plenzmd1 has ivory dentures. Woolly mammoths were rare when he got his. come to think of it, he does resemble a caveman... Edited May 7, 2019 by Cripple Creek Link to comment Share on other sites More sharing options...
plenzmd1 Posted May 7, 2019 Author Share Posted May 7, 2019 15 hours ago, Gugny said: Did @plenzmd1 sell his at a garage sale? Dude made a roast three years ago and we haven't heard from him since! oh brother..you may have even had some of my sous vide at a tailgate. I now do a lot of things sous vide, put em in the fridge overnight, then smoke em for 3 hours. Great BBQ, not near the pain in the butt of a 9 hour smoke! And 1-2 inches thick center cut pork chops in the bath for 75 minuted followed by a sear on a chimney starter is awesome! 3 hours ago, Cripple Creek said: @plenzmd1 has ivory dentures. Woolly mammoths were rare when he got his. come to think of it, he does resemble a caveman... least i got me some teeth ya old fart. There is a Reason they call it a tooth ( singular)brush in Ohio Link to comment Share on other sites More sharing options...
The Poojer Posted May 7, 2019 Share Posted May 7, 2019 There's a good Facebook group called sous vide dummies. Has a lot of good info and ideas Link to comment Share on other sites More sharing options...
BUFFALOKIE Posted May 7, 2019 Share Posted May 7, 2019 6 hours ago, plenzmd1 said: oh brother..you may have even had some of my sous vide at a tailgate. I now do a lot of things sous vide, put em in the fridge overnight, then smoke em for 3 hours. Great BBQ, not near the pain in the butt of a 9 hour smoke! And 1-2 inches thick center cut pork chops in the bath for 75 minuted followed by a sear on a chimney starter is awesome! least i got me some teeth ya old fart. There is a Reason they call it a tooth ( singular)brush in Ohio So far, pork is bu far my favorite sous vide meat! Delectable! I like the beef too, but I seem to never get it quite right trying to please everyone else. I need to give chicken another go, and stay away from tacky textured breasts. Link to comment Share on other sites More sharing options...
BuffaloBill Posted May 7, 2019 Share Posted May 7, 2019 48 minutes ago, BUFFALOKIE said: stay away from tacky textured breasts. Are speaking about potential girlfriends or wives, or, chicken? Link to comment Share on other sites More sharing options...
BUFFALOKIE Posted May 7, 2019 Share Posted May 7, 2019 24 minutes ago, BuffaloBill said: Are speaking about potential girlfriends or wives, or, chicken? Yes. 1 Link to comment Share on other sites More sharing options...
shrader Posted May 8, 2019 Share Posted May 8, 2019 17 hours ago, BUFFALOKIE said: So far, pork is bu far my favorite sous vide meat! Delectable! I like the beef too, but I seem to never get it quite right trying to please everyone else. I need to give chicken another go, and stay away from tacky textured breasts. Pork tenderloins might be my favorite of what I've done in the sous vide. I've yet to try something even remotely complicated and stick to the stuff that takes 1-2 hours. So it'll be some sort of marinated tenderloin and it always turns out great. Link to comment Share on other sites More sharing options...
The Poojer Posted May 8, 2019 Share Posted May 8, 2019 I did a corned beef a few weeks ago, while it did take 48 hours, I was absolutely amazed that corned beef could come out not stringy when you cut it. Link to comment Share on other sites More sharing options...
Gugny Posted May 8, 2019 Share Posted May 8, 2019 (edited) 2 minutes ago, The Poojer said: I did a corned beef a few weeks ago, while it did take 48 hours, I was absolutely amazed that corned beef could come out not stringy when you cut it. 48 hours? At what temp? Edited May 8, 2019 by Gugny Link to comment Share on other sites More sharing options...
Jauronimo Posted September 25, 2019 Share Posted September 25, 2019 After a recent success at sous vide "que" and some amazing pork ribs I decided to take on beef next. https://amazingribs.com/tested-recipes/pork-ribs-recipes/sous-vide-que-smoked-st-louis-spare-ribs-recipe I found an American Wagyu chuck roast at my local super market. Its rubbed down and sitting in the fridge to take on as much flavor as it can get. Going in the bath for ~36 hours for sunday night dinner. Anyone tried this? https://www.seriouseats.com/recipes/2016/08/sous-vide-smoked-barbecue-bbq-beef-chuck-recipe.html Link to comment Share on other sites More sharing options...
Gugny Posted September 25, 2019 Share Posted September 25, 2019 2 hours ago, Jauronimo said: After a recent success at sous vide "que" and some amazing pork ribs I decided to take on beef next. https://amazingribs.com/tested-recipes/pork-ribs-recipes/sous-vide-que-smoked-st-louis-spare-ribs-recipe I found an American Wagyu chuck roast at my local super market. Its rubbed down and sitting in the fridge to take on as much flavor as it can get. Going in the bath for ~36 hours for sunday night dinner. Anyone tried this? https://www.seriouseats.com/recipes/2016/08/sous-vide-smoked-barbecue-bbq-beef-chuck-recipe.html The chuck looks amazing. But why wouldn't you just smoke it from the get go? Link to comment Share on other sites More sharing options...
Jauronimo Posted September 25, 2019 Share Posted September 25, 2019 4 minutes ago, Gugny said: The chuck looks amazing. But why wouldn't you just smoke it from the get go? Because I live in an apartment and no longer have a smoker or any place to keep one. So sous vide "que" it is. I would much rather toss this beef or a rack of pork ribs on my old crappy smoker. Link to comment Share on other sites More sharing options...
Gugny Posted September 25, 2019 Share Posted September 25, 2019 1 minute ago, Jauronimo said: Because I live in an apartment and no longer have a smoker or any place to keep one. So sous vide "que" it is. I would much rather toss this beef or a rack of pork ribs on my old crappy smoker. Gotcha. If this method can achieve the gorgeous bark in the picture, then all's well that ends well!! Link to comment Share on other sites More sharing options...
Jauronimo Posted September 25, 2019 Share Posted September 25, 2019 1 minute ago, Gugny said: Gotcha. If this method can achieve the gorgeous bark in the picture, then all's well that ends well!! Thats the challenge but can be done in a hot oven. You also lose some of the soul that comes from smoking over hardwood. I'll likely be using the end product for sandwiches I think. Link to comment Share on other sites More sharing options...
Gugny Posted September 25, 2019 Share Posted September 25, 2019 2 minutes ago, Jauronimo said: Thats the challenge but can be done in a hot oven. You also lose some of the soul that comes from smoking over hardwood. I'll likely be using the end product for sandwiches I think. I'm sure it'll be fantastic. Link to comment Share on other sites More sharing options...
BuffaloBill Posted September 25, 2019 Share Posted September 25, 2019 This is the thread that never dies...... Link to comment Share on other sites More sharing options...
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