Recent content by gregbooras

Smoked Pastrami​ Ingredients: 3-4 lb. corned beef brisket flat (store bought) Yellow Mustard 1 16 oz. Guinness Beer 2 cups beef stock (low sodium) Seasoning Mix: 4 T Black Pepper (16 mesh) 2 T Coriander powder 1 tsp ground mustard 1 T brown sugar 1 T smoke paprika 2 tsp garlic powder 2 tsp...

Sous Vide Wagyu Steak - From Walmart Ingredients: 1 10-14 oz. American Wagyu Ribeye (Walmart) Salt (Maldon Sea Salt Flakes) Ground Pepper Directions: Pre-heat a water bath to 140 degrees. Season the steak with salt and pepper and place in a vacuum bag and seal. Sous Vide for 2.5 hours...

Last month I tried something new, chickens that were Air-Chilled. While they do cost more, I think they taste better. The bad news they can be hard to find, but in our area Whole Foods carry them. Below is a short video (I am not pushing the brand name in the video just the type of how the...

Sous Vide Steak Grill - Greg Ingredients: 1 12 oz. prime ribeye Salt & Pepper Directions: Pre-heat a water bath to 140 degrees. Season the steak with salt and pepper and place in a vacuum bag and seal (I use my Texas Rub) Sous vide for 2.5 hours, remove from the water bath. Heat grill to...

Ingredients: 1 Spatchcock chicken cut in half (used Air-chilled chicken) Salt (Maldon Sea Salt Flakes) Rub (used my no salt rub) Directions: Pre-heat water bath to 155 degrees – Cook time 4 hours. Rinse chicken and pat dry, apply salt and rub to both sides of the chicken. Place chicken in...

Ingredients: 1 Rack of ribs (membrane removed) Yellow mustard Pork Rub Directions: Pre-heat a water bath to 150 degrees. Remove the membrane from the back of the ribs. Then cut the rack of ribs into 2 or three sections (make sure it will fit the sous vide container). Next rub ribs with yellow...

Hey Guys, Glad to see so many others also doing Sous Vide here. If you have not checked out Sous Vide Everything on Youtube, you need to check it out. Guga - the host of the video channel has tons of great videos showing you what works and what does not. It really has taken my Sous Vide to...

Here was my 4th of July smoke! Ingredients: 1 Berkshire Baby Back Rib (about 1.66 lbs.) Yellow Mustard (coat both sides of the ribs) BBQ Seasoning (coat both sides of the ribs) 2 Large potatoes (poke holes, rub with oil and then season with sea salt, pepper and dry roasted garlic) 2 ears corn...

I just wanted to wish everyone a Happy 4th of July. Tomorrow will be smoked baby back ribs, potatoes and corn on the cob! Best Greg

This is one of the first recipes I used when I bought my smoker so I thought it was time to do it again. Ingredients: 1 11 lb. turkey,  (note this store bought turkey had 8% solution injected.) - smoke 250 degrees) Marinade: ¼ cup Olive Oil ¼ cup BBQ rub 1 cup Moore’s Marinade 1 cup water 1 t...

From my family to yours Happy Thanksgiving! Best Greg

Hey Guys, I was at Costco today and they had 2lb Ribeye steaks with the bone. The one I bought was slightly less than 2lbs around 3" thick. Since I have never done this before, also what can I expect the smoke time to be? My thoughts are to put it in the smoker at 220 degrees until it hits...

I installed the new Auber - Big Red WiFi-equipped controller today on my 3D smoker. To get the job done all you need is a small regular and Phillip's  screwdriver. First remove all the screens (total of 7 - there is not a screw by the switch). Next remove the two power connection from the old...

Happy 4th of July everyone! Best Greg

I have on ordered the new Wireless update for my 3d, so this is my final smoke with the old controller. 1 Rack Smithfield Baby Back Ribs - remember to remove the membrane. Yellow Mustard (coat both sides of the ribs) BBQ Seasoning (coat both sides of the ribs) - place in refrigerator...