Recent content by Libohunden

Haven't posted in a long time but I've still been smoking!  I was at a local BBQ joint a couple weeks ago and they listed Pork Belly so I ordered 1/4 lb of it.  OMG it was off the charts!  They smoked it like a brisket and sliced it the same.  Not like Pork Belly Burnt Ends... that's much...

I did a 2.5 day chuck roast a couple weeks ago. I was going through pictures and came across the only pick I had of it. It was too beautiful not to share! Cooked at 131. It was incredible as always! Just look at this beauty!  I'm getting hungry!!!

Tried something new last weekend. In the past, I've always put my bottom brisket fat cap down and the top brisket fat cap up (when smoking 2).  This time I took the top off my oven broiler pan and centered it on a rack just above the smoke box to help diffuse some of the heat.  I then smoked...

Welcome back, Tony!  Glad to hear your doing better! This 3 day chuck roast was started on Thursday and will be coming out of the bath in just a little bit!  131F for 72 hours! More pics later!

I grabbed some new Excalibur seasonings from Waltons. Trying the Habanero flavor first as it's right in the middle heat wise of the 3 (jalapeño, habanero & Gigawatt Hot). Half of this batch was with Cheddar and half stuffed with mozzarella. More pics when they are done!

I haven't been real active lately and was just reading some posts.  I noticed that Sarge mentioned something about Tony not being heard from in a while.  I took a look at his profile and his last post was in March and the last time his account was accessed was in May.  It may be common...

Okay, I've seen the recipe for pork belly burnt ends (last sent by thermoworks yesterday) one too many times!  http://www.savoryreviews.com/2017/06/21/pork-belly-burnt-ends-aka-miym-bacon-cubes/ I'm intrigued. Has anyone ever tried them?  I think I may give them a try this weekend in...

I picked up a salmon filet from Sams today to wait out the Hurricane (which i think will be pretty much a non-event for Houston).  So, I've done cod and other fish in sous vide, but I've never done salmon.  I usually like my salmon smoked. I'm ready to try it sous vide. I've got a new rosemary...

Anyone tried bacon wrapped filets in soup vide?  My wife stopped by that fancy Aldi's place for the first today and picked up a couple. I thought I would give them a try at 129 for 2 hours.  Any experience or opinions out there?

I was at my local HEB Grocery yesterday looking at Briskets (which have now gone up to $2.25ish) when some incredibly marbled NY Strips caught my eye.  At first, I thought.. wow, did they mislabel some Ribeyes as NY Strips?  I decided that they were too beautiful not to take them home...

I realize that the cold smoke plate should not be submerged in water.  However, after using it, I've been washing it off under the faucet and cleaning the gunk off it.  It's never been submerged and I always have it on its side with the water running down either the top or bottom.  I only put...

I'd like to say thanks to NDKoze (Greg) for all his help with this... From getting the right stuff to prep and smoking!  I really appreciate all the help getting me started on this path! See the "Snack Stick Gear" thread for the starter of this one...

Picked up a deal on 3 NY Strips tonight.  Rubbed em down and vacuum sealed them and threw them in a sous vide bath at 129F.  About the 2 hour mark, I had some time so did some surfing and saw where a couple people on a different website stated they cooked NY Strips at 130 or 131F.  I upped my...

Okay Gents!  I've recently purchased a cold smoke plate which I've put off for a couple of years.  But Bacon has been the main reason I've gotten it.  I think I've read every bacon post on the bacon section. I think I'm headed to Costco tomorrow to pick up a pork belly to start what sounds like...

Gents, I've never made snack sticks before but I just got a JAMES Jerky Dryer and I'm itching to make snack sticks. Can someone point me to what I need to make these delicious treats? I've been looking at the Walton spice mixes and will probably will grab a couple of those mixes. I'll...