Recent content by Aileen S

I use a lab immersion circulator clamped onto a lobster or stock pot covered with foil (to reduce evaporation). If I am making a large batch of ribs, then you can clamp it to the side of a cooler that has a side hatch. The beauty of the cooler is that it has insulation too! The immersion...

Oh, we tried the lobster in the butter bath for New Years Eve. Delicious, but what a mess! Plus, I can't even remember how many pounds of butter we bought in order to fill a pot! Next time, I'm bagging the lobster with the butter. With regard to the rub, I would suggest using a little less than...

After 10 months of experimentation, I am ready to post my recommendations for making baby back ribs using the combined techniques of smoking and sous-vide. For references see: A Practical Guide to Sous Vide Cooking and Thomas Keller's Cookbook "Under Pressure" Here goes: 1) Prepare ribs...

If you are calling us geeks, then we're GUILTY AS CHARGED!!! Aileen Foodie Geek

I do want to give credit where it's due. We got the idea from a YouTube video: How to Build a Cold Smoker We modified the idea by drilling a hole in the bottom of the can and sticking the soldering iron upwards through it. If you place it in the bottom of the WSM, and put the charcoal ring...

I'll do a search for the pastrami, thanks! I do know about the ice bath dunk prior to storage - takes the meat rapidly through the 'danger zone.' In this particular instance, we ate the meat right after we opened the bags and we barely had any left over! Another success we've had is COLD...

Greetings. I have been lurking on this forum for a while now and have been thoroughly enjoying my WSM. While I have been the principal "smoker" in our household, my husband has been experimenting with sous-vide. Last weekend we combined our skills and cooked a brisket using both techniques. We...