Recent content by JesseT

Carnitas or not; I would definitely indulge. Looks delicious.

I can cook a steak, and all I need is meat and fire. I can not achieve the results of a perfectly temped 2" filet from edge to edge with a hard sear on the outside without sous vide. I'm not spending $17+ per pound for meat and then not perfecting the cook.

The best part of roto ducks are the potatoes you cook in the drip pan. Birds look tasty.

With those bones and that smoke I can only imagine how good that tasted. Just put that on my list of things to try.

You need to caption the dome picture "Something smells great. Oh wait...."

Brine and smoke a Butterball turkey roast. Slice it thin on that joker and make a sandwich with that home made bacon you are talking about and post the pics.

Thanks. Just ordered 4 from LEM. I'll probably never use it all, but it should never go bad if kept dry and will make an excellent addition to my prepping supplies. I used the product locator on the Morton site and could not find it anywhere near me. It is odd because some of the grocery...

Where are you buying Tender Quick? I've tried every grocer in town to no avail. Even Websturaunt.com is out of stock. Do you have a good supplier with decent shipping rates? They want $17 a bag on Amazon.

Those look delicious. This has given me some good ideas. Will definitely try something similar this weekend. With the leftover onion pieces I can make a Vidalia Onion Pie.

Since purchasing my sous vide I cook a lot of meat just on the chimney. I usually get it jet hot by filling it half full, lighting it with a cube, and letting it go until the flames from the coals fall right below the cooking grate. Ingenious to flip the thing. That would be great for rib...

Try chicken saltimbocca. It turned out great sous vide and a quick sear on a chimney starter. The chimney starter is great for sous vide steak and pork chops as well. Great searing on each side in less than 10 seconds.

That looks great. You need to spin a turkey. Hands down best way to cook a turkey.

Weber Santa Maria conversion?

Or just smoke them at 225-250. Those breasts and roasts(combo white and dark meat) are excellent when smoked.

Work on a bed of ice. It takes a good amount of time to get the bones out. The one time I did it (probably never again) I stuffed mine with an apple sausage stuffing. Don't get me wrong it was delicious and the presentation is amazing when you slice the bird side to side. It took well over...