Recent content by sweetride95

Hello all. I have a couple stray pork roasts left over from a 1/2 hog we got this year from our butcher. These roasts are smallish, maybe 2-3 lbs. I have some rub experiments to try, so these seem like great test examples. On top of that, I am still finding my way with the sous vide techniques...

Got my Anova Sunday morning from Amazon. Been saving these tip roasts I got at Cosco. 1.69/lb, so seemed like a good first run. Salt, garlic, lemon pepper rub. Smoked 1hr @ 200 to kiss it with some hickory. Vacuum bagged and dropped her in the pool @145f. Let it go 4.5 hrs. Charred the outside...

Hello everyone, I am ready to go sous vide. I am stuck between the Wancle and Anova. Anova obviously is very popular, but I am not totally into the wifi or bluetooth thing. Some other threads pump the Wancle for simplicity and fewer gizmos, just solid cooking. Sort of like my analog #2, or my...

Hello all, finally got around to doing some bacon. Got a 10lb belly from Costco. I did a sandbox method of curing I found on here from Pork Belly. 8 days in the fridge. After rinsing and drying, by test piece was a little salty. I soaked them 3-4 hrs in cold water, changing it once. Smoked about...

Smoked up half a Costco package of thick loin chops. 4hr brine Mustard and house rub (br sugar, paprika, garlic, onion, lemon pepper, cayenne) 225F w/ 2oz cherry wood 1h55m I pulled them off the smoker at 146 internal. 15m rest. Verdict... Juicy, very good chops. Could use a little more smoke...

Finally had some decent weather Sunday. Low 50s and sunny all day. Didn't get too many pics. First cook had me a little frazzled. My home brewing beer experience has taught me to maintain a very strict and intentional process. My practice run didn't involve a pile of wet meat and my lovely...