Forum: Good Eats
02-07-2016, 07:49 AM
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Replies: 5,410
Views: 8,146,109
Re: What's in your smoker?
Temps in the low 20's last night proved to be no problem for the Assassin.
Doing some pulled pork and 3 racks of ribs for the Superbowl.
...
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Forum: All Cigar Discussion
02-03-2016, 09:32 AM
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Replies: 143
Views: 46,518
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Forum: Good Eats
02-03-2016, 06:19 AM
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Replies: 836
Views: 787,369
Re: Sous vide
Yes, Greg, that'll work just fine.
I've started vac sealing things before freezing them, and then tossing them in the water bath frozen when the time comes.
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Forum: Good Eats
01-27-2016, 11:13 AM
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Replies: 836
Views: 787,369
Re: Sous vide
I've been home the last few days because of the storm and decided to clean out the freezer.
First, I found a small roast beef about one and a half times the size of my fist.
No idea what cut it...
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Forum: Good Eats
01-26-2016, 07:23 AM
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Replies: 836
Views: 787,369
Re: Sous vide
I did not realize that it doesn't save the offset. Good to know.
I did three choice grade, inch and a half thick, porterhouse steaks on Sunday.
I've done plenty of steaks with the Anova. So far...
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Forum: Good Eats
01-23-2016, 07:51 AM
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Replies: 836
Views: 787,369
Re: Sous vide
100% right, Michael. It definitely depends on the marinade.
Just to add on to what Adam said, not all marinades work the same way. Looking at your ingredients, they are all flavoring components,...
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Forum: Good Eats
01-22-2016, 03:40 PM
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Replies: 836
Views: 787,369
Re: Sous vide
Why not just pour the soda into a bowl, let it sit and go flat before putting it into the bag?
I don't know the science behind how long it takes to get a can of soda to lose all of it's carbonation,...
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Forum: Good Eats
01-18-2016, 06:59 AM
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Replies: 836
Views: 787,369
Re: Sous vide
Thanks, Adam.
Thoughts on the Snake river steaks, Vin?
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Forum: General Discussion
01-17-2016, 07:42 AM
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Replies: 21
Views: 5,781
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Forum: All Cigar Discussion
01-17-2016, 07:41 AM
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Replies: 59
Views: 26,163
Re: Where do You Smoke
Here
http://i867.photobucket.com/albums/ab234/jonumberone/6e8ce6bd-c01f-4af1-a2aa-2f8c359ad946_zps4cbd6a88.jpg
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Forum: Good Eats
01-17-2016, 07:27 AM
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Replies: 836
Views: 787,369
Re: Sous vide
How was the texture after 18 hrs, Adam?
Was 18 hrs enough to make the roast tender?
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Forum: Good Eats
01-16-2016, 07:44 AM
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Replies: 836
Views: 787,369
Re: Sous vide
Received an email from Anova that the wifi version of the app is now available for Android.
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Forum: Good Eats
01-13-2016, 06:44 AM
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Replies: 836
Views: 787,369
Re: Sous vide
It turned out good, not great, though none of the guests seemed to mind.
I thought the flavor was spot on, and it was a perfect medium rare.
For me, the issue was the texture. The 33 hour cook...
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Forum: Sports
01-11-2016, 06:24 AM
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Replies: 71
Views: 56,431
Re: 2016 MLB Thread
I couldn't disagree with you more, Pete.
If you want to argue it was the steroid era, or if you want to say he needed to wait longer; fine, but you can't call Mike just a solid player. Mike was...
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Forum: General Discussion
01-11-2016, 06:05 AM
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Replies: 84
Views: 23,158
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Forum: Good Eats
01-09-2016, 06:33 AM
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Replies: 836
Views: 787,369
Re: Sous vide
I really enjoyed those shrimp too, Michael.
I just pulled out, and seared off a top round roast beef.
35hrs @ 130°
I have it cooling down, as the plan is to do cold roast beef sandwiches for...
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Forum: General Discussion
01-06-2016, 07:33 AM
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Replies: 24
Views: 6,197
Re: Big (Birthday B)Ash!
Happy birthday, Keith! :ss
I'll smoke one of your cigars that I've been holding to celebrate! :r
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Forum: Good Eats
01-06-2016, 07:28 AM
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Replies: 836
Views: 787,369
Re: Sous vide
That sucks, Adam.
I would hope that they have a replacement Anova overnighted to you.
Maybe ask for an upgrade to a WiFi model for your trouble.
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Forum: General Discussion
01-06-2016, 07:24 AM
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Replies: 34
Views: 7,011
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Forum: Good Eats
01-05-2016, 11:31 AM
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Replies: 836
Views: 787,369
Re: Sous vide
I currently have a lamb shoulder in the meat Jacuzzi.
About 20 hours into a 48 hour cook.
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Forum: Entertainment
01-04-2016, 07:09 AM
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Replies: 88
Views: 45,711
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Forum: Good Eats
01-04-2016, 07:07 AM
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Replies: 836
Views: 787,369
Re: Sous vide
Cooking meat with a blowtorch! What's there not to like? :banger
There is a bit of a learning curve, but the two pieces of meat I used it on, I was happy with the results.
I feel like it takes...
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Forum: Entertainment
01-03-2016, 07:30 AM
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Replies: 3,604
Views: 2,011,618
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Forum: Good Eats
01-03-2016, 07:28 AM
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Replies: 836
Views: 787,369
Re: Sous vide
Another 2 inch thick ribeye for dinner last night.
1.5 hours @ 132°
Seared off with the Searzall.
http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160102_182841_zpsz9ffjjaw.jpg
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Forum: General Discussion
01-02-2016, 07:43 AM
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Replies: 12
Views: 3,197
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