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at that temp, ribs usually take me 4.5 seconds. I love the lime, there has to be a decent use for smoked lime. Might make an awesome margarita if used sparingly

Thanks for all the great comments! I apologize for not replying to most, but I'm finding it difficult to manage multiple replies in one post. I do the best I can with copy/paste I'm neither, just someone who really enjoys both. I've been doing this a fairly long time, and my style has evolved...

hehe, we get a few more on our team Dan, and Jim's "rolleyes" smiler's eyes are going to roll out right out of it's head ;)

With a return to standard time and the resulting less daylight, it's harder to get a good shot of grilling action. With no action shots, you'll have to trust me that these monster strips steaks were grilled (after being cooked to 127* sous vide ;) ). I mentioned to Dan in his sous vide post, I...

here's my ham that I did a few years ago: http://tvwbb.com/showthread.php?901-Hamonster&highlight=hamonster I recommend an injector.

That's a pretty cool idea!

Dan, did you rest the steaks prior to searing? They were pretty thin and if they were 133*F when you seared them, it wouldn't take much heat to push them over into well done. If they were starting cold, searing alone should get the inside to med without the sous vide step. I usually don't bother...

It was probably one of the best I've cooked too. Practice and attention to detail helps. Usually, I'm cooking a bunch of other stuff at the same time and get distracted.

hehe, who knew I'm a sucker for 9's...thanks :D

Nice Daniel! It looks like you invested in a quality sv rig. Quit playing with bscb and drop some meat in there!

well not really. I had my wsm outside after cooking Brisket and found it covered in frost in the morning. I took some pics ant thought my fellow forum members might enjoy them

thanks Jim. I really do need a 22" but for the price, I keep thinking I could get 2 x 18". Besides, there is only so much brisket one can eet, I ground up those ends and my wife made a nice Brooklyn meat sauce under the fried eggplant (nothing beats the flavor of ground brisket) The sauce on...

Barbecue is becoming a tradition for me on election day as my contract affords me the day off. It kind of snuck up on me this year, luckily I had a Creekstone "all natural" brisket in the freezer. I had ordered it along with a wagyu for a comp and ended up cooking the wagyu. Creekstone gets...

my pleasure!

I appreciate the compliments:cool: Sous-vide

well, it was my original choice and it didn't even make the poll :(

My wife was going through a few of our many cookbooks, looking for some inspiration for a family dinner for 10. She like the idea of making our own Montreal steak seasoning, following the recipe out of "Joe Beef." I can't say that I'm a huge MSS fan, nor had I ever thought I'd make, nor would...

thanks, and yeah I haven't had much luck with chicken sausage either, too easily over cooked

we are simply doing a disservice to the animal to not appreciate it in it's entirety or to accept it as a once living thing. I'm working my way up to participating in a slaughter, not because I'm blood thirsty (quite the opposite), but feel it's important to understanding the process and maybe...

nice job! the end product looks great. I'm still too chicken to do an emulsified sausage. I helped make some brats that we did with a buffalo chopper and the resulting texture of the cook links wasn't quite right, it did nothing for my confidence.