Recent content by johnnytex

Did this yesterday: https://recipes.anovaculinary.com/recipe/sous-vide-smoked-chuck-roast-tacos. Was very easy, quite tasty and tender.

So my butcher has a deal on pork bellies and that is on my bucket like so I got a 5 pounder in the freezer ready to go. Looking of advice, comments, time and temp suggestions from you all. Thanks. Tex

Does anyone know is it OK to use the pan dripping from smoking a turkey to make gravy? Thanks.

We’re happy to announce that the Google Home action and Amazon Alexa skill are pending approval, and should be available by the week’s end at the latest. https://anovaculinary.com/voice-control-user-accounts/

OK you Sous Vide heads, got a question. Got an Standing rib roast for Xmas, cut into cowboy steaks and cooking it for the family tomorrow night. Gonna do 4 hours @131 then under the broiler till seared. The dilemma is that half the family likes Medium Rare and the other half likes Medium Well...

Gotta reheat today's brisket tomorrow using the Anova. Anyone got time and temperature? Thanks in advance.

OK Kids. Gonna try a brisket this weekend with the Anova. 24 Hour brine. 3 Days @131. Was thinking of a post smoke @140. What you think about pre or post smoke, temp and time for the smoke?

Doing my first 4 hr chuck today. Got the Rubbermaid Commercial 12-quart container with lid. http://www.amazon.com/gp/product/B000R8JOUC?psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s01 I was going to cut the lid so the Anova fit but, wasn't sure the best place to put it. Is it better on the...

A very interesting and easy mod on another Forum: http://www.smokingmeatforums.com/t/238214/350-in-a-mes30-yep-heres-my-mod

Got a birthday party next weekend and a friend gave me a full 3.3 lb tuna loin. Looking for advice on smoking it in my #3. Brine? Slice or cook whole? Any suggestions? Thanks.

For those of you interested in BBQ, the king has put out a new book: Franklin Barbecue: A Meat-Smoking Manifesto http://www.amazon.com/dp/1607747200/?tag=mh0b-20&hvadid=7006649444&hvqmt=e&hvbmt=be&hvdev=c&ref=pd_sl_82gsurm92w_e This is from Franklin Barbecue in Austin. It's a great read. The...

From their web site: This new model, WSD-1500GPH, replaces the previous WSD-1503CPH. The “G” series controller made several important improvements and enhancements over the “C” series controller. 1) Improved durability for the sensor probe. The new sensor is more moisture-resistant, with larger...

Well, I've been kinda busy and got a new toy-a propane pizza oven, so the #3 has been feeling lonely. Big party last night, so time to dust off the big boy. A #14 packer and #10 of chicken leg quarters was the assignment. The packer was rubbed Franklin style (1/2 Salt and 1/2 Pepper) @ Noon on...

Just a heads up if you have the Auber and the permanent probe. Cooking 4 racks of ribs today- 2 Beef 2 Baby backs. Put the baby backs on the next to top shelf which is where my probe is kinda located. Box would not get above 195! After a small freak out, I looked inside and noticed I had shoved...

I was wondering, where does everyone place their temp probe in a Brisket. The point or flat? I usually go to 195 in the point but the flat seems a little dry. Should i temp the flat?