Recent content by id2nv2nj2ca

  1. id2nv2nj2ca

    72 hour chuck roast....attempt #1....

    .....was a SMASHING success.  Oh. My. Gosh.  It is SOOOO good.  I hit it with fresh ground black pepper, pink Himalayan salt, garlic powder and onion salt on both sides, put it in a vacuum bag with a bit of butter and into the sous vide bath at 135 degrees.  Took it out 72 hours later and then...
  2. id2nv2nj2ca

    Tri Tip has been my achilles heel.....

    In the three or four years that I have been smoking meats, Tri Tip is the only one I've done that........well.........sucked.  I don't remember what I did, it's been that long ago, but I remember it didn't turn out well.  At all. :( So now that I have the Anova Sous Vide unit, I am wondering if...
  3. id2nv2nj2ca

    Anova on the way....

    Yes, we pulled the trigger. Ordered an Anova Bluetooth and Wifi cooker a couple hours ago. Will be delivered today by 9pm. Next stop will be a stop at Sam's Club to pick up a chuck roast and set it for 72-96 hours. FYI, it's on sale at Amazon for $169. Questions: 1: My wife canNOT stand...
  4. id2nv2nj2ca

    Smoked eggs..........I am perplexed!!

    Hi there.  Smoked deviled eggs are AMAZING.......if you didn't know.  I've done them many times, but apparently haven't paid attention to something.  I just took 30 some hard boiled (baked, actually) eggs out of my MES, using my mailbox mod with an AMNPS using apple pellets and no heat at all...
  5. id2nv2nj2ca

    Fluctuating meat temperature probe.......

    Hello folks.  I am currently 18+ hours into a DivotMaker brined pork butt smoke where the butt my Maverick 733 was in hit 190 degrees IT well over an hour ago.  The SI probe still says 186......187.....188.......  And it has been that way since just after midnight this morning when I fired up...
  6. id2nv2nj2ca

    1st Smoke in the new 4D....Baby Backs!!

    Well, about 10 minutes or so ago, I put my first meat into the new 4D.  Took them out of the package from Sam's and rinsed them off, dried them, took off the membrane on the bone side and put a little Morton's Tender Quick on for 15 minutes and then rinsed them again.  Covered in yellow mustard...
  7. id2nv2nj2ca

    Seasoning reminiscent of my MES....

    What does that mean?  It means that the smoke that is coming out of my newly delivered 4D right now has the same exact smoke color my MES 40 had coming out of it when I was seasoning it..........when the chips caught fire.  I certainly hope that's not what is happening right now, but this scares...
  8. id2nv2nj2ca

    Pulled the trigger....OH MY!!!

    I have been going back and forth for days on buying the 3D or the 4D or none at all. I'm even on vacation right now at 3am in my room at the Palazzo Hotel in Vegas. Went through the ordering process and handed my wife my phone and told her to press the "Place Order" button. And I'll be damned if...
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