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My wife makes something similar except she uses blue cheese salad dressing instead of ranch. I'll ask her to make it with ranch next time to see how that changes it. It looks like vomit but it tastes unbelievable.

I had a cook that went into the night and I had to get up early. Instead of pulling the shoulder early Monday morning, I let the meat rest and then refrigerated it whole. When I took it out last night to "pull", I discovered that it wasn't going to happen. Too stiff. It was easy to chop...

http://www.birdssmokehousebbq.com/ This place opened a few months ago in Daleville. I've had a few things there and have found it to be pretty good. I haven't tried the ribs. Unless you live in the Muncie/Anderson area, it's probably a decent trip. It's a little east of I-69 at exit 34...

Carry on with the botulism discussion at will - it certainly was discussed in the book and is relevant to the post. I spent an entire day, at work no less, a few months ago reading the thread on eGullet. I bought the book before I finished the thread. Don't worry, I sign my own checks. I...

I bought this book/cookbook a few months ago. Very interesting. It does get into smoking - both hot and cold, which is why I felt posting it here is appropriate. I haven't had a chance to make anything from the book yet, so I thought I'd ask here if anyone that has the book has tried...

Crap. I didn't mean that your setup may or may not be worthy of another thread. I don't want a sous-vide thread taking off out of a thread you intended for something else.

Just curious Kevin, but what is your sous-vide setup? It may be worthy of another thread, but that's your call.

Excellent post. It reminds me of a thread I spent an entire day reading on egullet about sous-vide. What surprised me, mostly about myself, is that I have no problem cooking a piece of beef to 118 degrees and eating it. However, I wouldn't think of eating something that had been out on the...

Not east-coast, but my indy costco(s) have sold tri-tips for at least the last few years. They usually have them packaged in two's and roughly around the price you gave. It surprises me that they have them in back but aren't selling them. Did he happen to say what they do with them?

Has anybody tried a small propane torch that is primarily used for plumbing?

Where did you find a cutting board that big and how the heck do you clean it?

Thanks again. I'm an engineer by trade, so the desire to experiment and document is second nature. I'll take your advice let the water temp drop after adding the meat. My initial concern with that method, which you hinted at, was food-safety related. I do a bit of homebrewing and...

Ihanks Kevin. For cooked, vac'd and frozen steaks would you then suggest controlling the reheat by the time in the boiling water or by reducing the temperature of the water over a set amount of time? I want to set up some tests to figure out if this is repeatable with steaks. My wife eats...

My father-in-law mentioned that he saw a program on chef's grilling meat until it reached the desired "doneness", flash freezing it and then vacuum packaging it. He said a chef on the show said you could put the bag in boiling water and it wouldn't cook further but would warm it up. The chef...

The stuff I posted was for a basement and is probably overkill for a garage. CO "weighs" about the same as air, so it would have wanted to stay in the basement. Its also a living area so I was worried about the family. If you think of the garage as a windscreen with a roof, I would think a...

It shouldn't be too much trouble if you take a few things into consideration. I dable in homebrewing and looked at a setup for my basement before reality hit. First is that you need to get the dangerous air out. A blower from simple stovetop hood @200 cfm should do it for a running WSM, but...

I wouldn't bother with the freezer. The sell-by date isn't a use-by date.

I feel for you. I opened up a cryovaced boneless pork shoulder from a warehouse store and swore it was bad. After I rinsed it and let it sit for a few minutes it was fine. I did have to take the trash out and run some lemon peel in the disposal. You're also going to cook them well beyond...

I cook, freeze, and reheat ribs all the time. I would suggest cooking them a day or two earlier, wrapping them in plastic wrap and putting them in the fridge. Reheat and sauce as you see fit. Personally, I like to reheat half-racks whole, then slice them up. Slicing into invidual ribs makes...

That's a tough one. I suppose you could do it, but I would have two concerns. 1. Double wrapped in foil will probably cause the temp. to rise more than normal after it is removed. They usually say it will rise 5-10 degrees once removed and covered. I find it usually is lower than 5. I'd be...