(Topic ID: 292213)
Minneapolis, MN
https://anovaculinary.com/products/anova-red-precision-cooker-pro
Not smoking related, but glad I was patient with buying the sousvide wand. Got it way cheaper.
And the base model wand is also 49% off.
Quoted from RVH:BBQ’d some ribs over coal then slapped some meat Mitch whomp sauce on at the end for my lunches this week.
Also made some smashed potato salad for a side, no pictures of that though.
[quoted image]
Meat Church makes some of the best rubs around. Big fan of the Holy Gospel and Fajita rubs from them.
Quoted from pch3727:Meat Church makes some of the best rubs around. Big fan of the Holy Gospel and Fajita rubs from them.
I’ll also agree Meat Chruch’s Holy Grail is unique. I tend to do what he does and layer a little on top of what I’ve already seasoned the meat with.
Nice addition. I will say i did not care for his Voodoo spice. Profile is off for me.
Quoted from zermeno68:I’ll also agree Meat Chruch’s Holy Grail is unique. I tend to do what he does and layer a little on top of what I’ve already seasoned the meat with.
Nice addition. I will say i did not care for his Voodoo spice. Profile is off for me.
Yeah the Voodoo rub is definitely different. Not bad but not my favorite. We try to always have Fajita, Honey Hog, and Gospel stocked on the shelf.
Quoted from zermeno68:I’ll also agree Meat Chruch’s Holy Grail is unique. I tend to do what he does and layer a little on top of what I’ve already seasoned the meat with.
Nice addition. I will say i did not care for his Voodoo spice. Profile is off for me.
I use the Voodoo on veggies and it is a favorite here. Marinated asparagus or squash spears with olive oil and voodoo on the grill turn out awesome. Have never tried it on meat though.
Quoted from Selig:I use the Voodoo on veggies and it is a favorite here. Marinated asparagus or squash spears with olive oil and voodoo on the grill turn out awesome. Have never tried it on meat though.
Quoted from pch3727:Yeah the Voodoo rub is definitely different. Not bad but not my favorite. We try to always have Fajita, Honey Hog, and Gospel stocked on the shelf.
You know... putting the voodoo spice on veggies sounds like an interesting idea. Good way to try and repurpose instead of letting it idle.
Quoted from zermeno68:https://anovaculinary.com/products/anova-red-precision-cooker-pro
Not smoking related, but glad I was patient with buying the sousvide wand. Got it way cheaper.
And the base model wand is also 49% off.
When I got my SV a year ago I thought I would incorporate with my BBQ routine, prefer the normal way for BBQ. For grilled meat it's awesome.
Quoted from RyanStl:When I got my SV a year ago I thought I would incorporate with my BBQ routine, prefer the normal way for BBQ. For grilled meat it's awesome.
Okay… I am in the same boat as you for first smoking, place in sousvide, then sear.
Maybe that process takes too much time/effort, but I think I see value on some occasions when you want different meat to be ready at same time in the future.
Time will tell as it’s all new to me.
Quoted from zermeno68:Okay… I am in the same boat as you for first smoking, place in sousvide, then sear.
Maybe that process takes too much time/effort, but I think I see value on some occasions when you want different meat to be ready at same time in the future.
Time will tell as it’s all new to me.
My process is to sous vide first. Then I’ll freeze it for however long (good to do multiple butts at a time this way). Then thaw, apply rub, smoke, and serve.
Sana'a
Quoted from vid1900:SV is good if you like rare meats, but still need food safety.
Every high dollar steak house uses it.
Last year I saw that the pros sous vide entire turkeys and then smoke them, at that point my eyes were opened!
With that.. I did not buy a dedicated unit and will do what you suggested and take a cooler and cut a hole.
Problem: I don’t have a spare to do this with and will require to buy a dedicated cooler.
What cooler size would you recommend to buy? Seems like one size does not fit all depending on what you’re doing.
I’d rather focus on thick cuts of steaks, Chuck steaks, lamb racks, pork chops, etc…
Quoted from zermeno68:Okay… I am in the same boat as you for first smoking, place in sousvide, then sear.
Maybe that process takes too much time/effort, but I think I see value on some occasions when you want different meat to be ready at same time in the future.
Time will tell as it’s all new to me.
No my point was I don't like using SV for BBQ at all. If I'm taking the time might as well do it right .
Grilling meats is different story. That's what I like SV for.
Quoted from zermeno68:With that.. I did not buy a dedicated unit and will do what you suggested and take a cooler and cut a hole.
Problem: I don’t have a spare to do this with and will require to buy a dedicated cooler.
What cooler size would you recommend to buy? Seems like one size does not fit all depending on what you’re doing.
I’d rather focus on thick cuts of steaks, Chuck steaks, lamb racks, pork chops, etc…
You don't need a cooler for these cuts, unless you're doing a ton at a time. And even then it's just for space. The cuts you identify won't likely need more than 4 hours on the high end (chuck maybe longer). Coolers are good for long cooks (like an 18 hour pork butt) where the water would otherwise evaporate.
Quoted from Kevlar51:You don't need a cooler for these cuts, unless you're doing a ton at a time. And even then it's just for space. The cuts you identify won't likely need more than 4 hours on the high end (chuck maybe longer). Coolers are good for long cooks (like an 18 hour pork butt) where the water would otherwise evaporate.
This is true.
You can use a pot, plastic shoebox, ammo box, drywall bucket, 2 gallon aquarium... anything that holds water.
Cooks often insulate the container by wrapping a towel around; to save a little electricity.
Oh.. well then I’ll just not buy one for now and play around with it to see what I’ll prefer.
I’ve been reading many folks choose to use Ziplock bags instead of vacuum sealing. What is your takes on that?
Ziplock sounds like a winner to me. All the vacuum sealing stuff I leave for that wife to do as I hate our unit.
Quoted from zermeno68:Oh.. well then I’ll just not buy one for now and play around with it to see what I’ll prefer.
I’ve been reading many folks choose to use Ziplock bags instead of vacuum sealing. What is your takes on that?
Ziplock sounds like a winner to me. All the vacuum sealing stuff I leave for that wife to do as I hate our unit.
I'll vacuum seal if I'm going to freeze in order to SV later. But if I've got a short cook for a steak that's fresh out of the fridge, I'll use a ziplock bag and the water displacement method--slowly put the open bag into the water and it'll push all the air out--then use a chip clip to attach the top of the bag to the side of the pot.
I'll also use 2 gallon ziplock bags for my pork butts, but that's only because they're too big for my vacuum seal bags.
Quoted from zermeno68:Oh.. well then I’ll just not buy one for now and play around with it to see what I’ll prefer.
I’ve been reading many folks choose to use Ziplock bags instead of vacuum sealing. What is your takes on that?
Ziplock sounds like a winner to me. All the vacuum sealing stuff I leave for that wife to do as I hate our unit.
I got a cheap sealer, it broke, I returned. Been using gallon size ziplock freezer bags ever since. Best weights I have found are glass canning weights.
Quoted from vid1900:If you buy meat that's vacuum packed from something like Butcher Box or Omaha Steaks, it's already good to go as far as the sous vide.
(Obviously don't sous vide in supermarket packaging. That has Styrofoam, cardboard of those weird nitrogen maxipads tucked inside)[quoted image]
Yes, learned not all factory sealing is equal. If it's thick plastic that looks like a high quality seal, you should be fine.
Quoted from PinMonk:Smoking ribeyes and chicken tonight. Had to clean out the smoker (worst part of having one) since we hadn't used it in months due to the weather.
Smoking your steak! Going for reverse sear? Sounds great
Quoted from RyanStl:Smoking your steak! Going for reverse sear? Sounds great
Yeah, I'll sear the steak on a gas grill at the end. Chicken just is eaten as-is so it doesn't get tough.
Traeger says to sear for 5 minutes (on their grill at high heat, but it's inferior to a gas grill high heat, IMO), but they're crazy. That would be SUPER tough. I usually just do about 2 minutes so I don't end up past medium. Medium rare is ideal, but I usually overshoot it a bit.
A combination Traeger and gas grill (half smoker, half gas grill) would be ideal. Until then we have a Traeger and a Weber Genesis.
Quoted from RyanStl:Be sure to show us your end result, deliciousiness
Reverse sear smoked ribeyes, done.
Quoted from PinMonk:Ribeyes, done.
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Dang, those look awesome
Quoted from RyanStl:Dang, those look awesome
I actually like the NY strips better smoked, but both are great. The Traeger Ironwood was a great purchase (I've been lusting after their Timberline XL now). We use it more than the gas grill overall, but both have their place.
It’s time to fire up the tandoor oven, a few days ago I did chicken tikka which I chucked into my own masala sauce with rice.
Today I took the skin off some chicken legs and put fresh lemon juice and a bit of salt rubbed in, rubbed jerk seasoning in and left for a few hours.
Skewered them up with a potato on the bottom as a heat shield, wow so tender, juicy and the flavour is like nothing else.
Very quick cooking, chicken tikka about 10 mins. Legs about 30mins.
5BE74087-55F6-4E23-B87D-BA529DA1BF1E (resized).jpeg28A602BD-EE8E-4B80-8E21-3311104B9ACA (resized).jpeg24A8CC18-D7B7-478B-B097-9803C47271B3 (resized).jpeg01DB56CF-4B10-44B0-914B-EED0B91D1BBA (resized).jpegC43E51DB-23D2-423E-9D7F-3B7F8115D6BE (resized).jpeg
7FE1196D-F99E-4F9B-9297-BE1A61757A56.gifQuoted from Lostcause:It’s time to fire up the tandoor oven, a few days ago I did chicken tikka which I chucked into my own masala sauce with rice.
Today I took the skin of some chicken legs and put fresh lemon juice and a bit of salt rubbed in, rubbed jerk seasoning in and left for a few hours.
Skewered them up with a potato on the bottom as a heat shield, wow so tender, juicy and the flavour is like nothing else.
Very quick cooking, chicken tikka about 10 mins. Legs about 30mins.
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Saw someone on YouTube cook with one of these for the first time a few months ago. It looks awesome. What are the price ranges to get one?
Looks super yummy
Quoted from zermeno68:Saw someone on YouTube cook with one of these for the first time a few months ago. It looks awesome. What are the price ranges to get one?
Looks super yummy
I have had mine a few years and was about £200ish, I think you can get them also your way. Made in India I believe.
Amazing food comes out of these and quick as high temp.
I have the SS2, prices have gone up since I bought mine. Just like everything these days 
https://www.puritandoors.co.uk/
So.. I went to Costco today expecting to buy some serious meat. Brought $150 cash for some meat to sous vide.
Maybe it was timing, but are your Costco have limited inventory?
They had 0 Beef Ribs, 1 Brisket, 0 Tomahawk steaks, 0 T-bone and porterhouse.
Crazy…. I was not feeling it with Pork as I wanted to test out sous vide.
Bad timing? I live 1.5 hours away so it’s not like I can go everyday or weekend.
Quoted from zermeno68:So.. I went to Costco today expecting to buy some serious meat. Brought $150 cash for some meat to sous vide.
Maybe it was timing, but are your Costco have limited inventory?
They had 0 Beef Ribs, 1 Brisket, 0 Tomahawk steaks, 0 T-bone and porterhouse.
Crazy…. I was not feeling it with Pork as I wanted to test out sous vide.
Bad timing? I live 1.5 hours away so it’s not like I can go everyday or weekend.
Must be that Costco. Ours is well stocked again after some sparse patches in the pandemic. Picked up some ribeyes yesterday and they had plenty. I also noticed a bunch of ribs nearby.
Gordon's Wings about to go on the smoker. Quick tip, if your electric smoker is popping the GFCI, take a brass brush to the plug. Any corrosion will make the GFCI pop.
My pellet tube kept going out so I tried to keep it going for the entire 2 1/2 hours. So 2 1/2 hours at 225, then 10 minutes in the oven at 450. They turned out crispy enough for me. And no shi*, buy your wings at Gordon's if you have one. They are huge! Thank you Jaybird815 for that rtip. $18 for 10 pounds...
Just turn your head sideways...
Quoted from mcluvin:My pellet tube kept going out so I tried to keep it going for the entire 2 1/2 hours. So 2 1/2 hours at 225, then 10 minutes in the oven at 450. They turned out crispy enough for me. And no shi*, buy your wings at Gordon's if you have one. They are huge! Thank you Jaybird815 for that rtip. $18 for 10 pounds...
Just turn your head sideways...
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Hot dang!! Those look good and the price you got for those big wings is a super steal! My local Walmart has them for $4.10 lb!! Let’s not even talk about how much my Albertsons charge.
Phew… I need to locate some cheap store in the future to stock up on these items.
Screw buying local (for me at least). My little town is hitting my wallet hard.
Quoted from zermeno68:Hot dang!! Those look good and the price you got for those big wings is a super steal! My local Walmart has them for $4.10 lb!! Let’s not even talk about how much my Albertsons charge.
You had me questioning it, but I just checked my receipt. Yep, $1.80/lb. No Gordon's near you I'm afraid. I hate shi**y , small wings...
Quoted from mcluvin:Anybody got a good blue cheese dressing recipe? Store bought sucks every f'n time.
I do 1 cup mayo, 1/4 cup sour cream, juice of one lemon, like 40 cranks of fresh cracked black pepper, 1/2 teaspoon of cayenne pepper, 1 teaspoon of Worcester, and 3/4 cup of blue cheese. This is a pretty chunky recipe, more of a dip than a dressing. If you want to use it on salads you could thin it out with some cream or half and half.
Quoted from beergut666:I do 1 cup mayo, 1/4 cup sour cream, juice of one lemon, like 40 cranks of fresh cracked black pepper, 1/2 teaspoon of cayenne pepper, 1 teaspoon of Worcester, and 3/4 cup of blue cheese. This is a pretty chunky recipe, more of a dip than a dressing. If you want to use it on salads you could thin it out with some cream or half and half.
Thanks! I'll give it a try. My local Mojo's has the best blue cheese dressing I've tried and I am certain they make it in-house. It is very chunky. Nothing store-bought even comes close...
Quoted from mcluvin:And no shi*, buy your wings at Gordon's if you have one. They are huge! Thank you Jaybird815 for that rtip. $18 for 10 pounds...
Jumbo wings at Restaurant Depot were $1.25 a pound last time I bought them. 40 Lb box of wings for $50.
Quoted from RVH:Jumbo wings at Restaurant Depot were $1.25 a pound last time I bought them. 40 Lb box of wings for $50.
I wouldn't know what to do with 40 pounds of wings. Are they huge though? All kinds of small wings out there. Gordon's wings are huge...
Quoted from zermeno68:So.. I went to Costco today expecting to buy some serious meat. Brought $150 cash for some meat to sous vide.
Maybe it was timing, but are your Costco have limited inventory?
They had 0 Beef Ribs, 1 Brisket, 0 Tomahawk steaks, 0 T-bone and porterhouse.
Crazy…. I was not feeling it with Pork as I wanted to test out sous vide.
Bad timing? I live 1.5 hours away so it’s not like I can go everyday or weekend.
Availability is fine here in Iowa. Prices are meh, except I got a good deal a few weekends ago on $3.99/lb prime brisket.
I've never seen chicken wings that size before. They look like almost the size of a chicken breast? What breed are these chickens?
Quoted from mtn-:I've never seen chicken wings that size before. They look like almost the size of a chicken breast? What breed are these chickens?
Ones that live longer than a few months.
Quoted from Lostcause:It’s time to fire up the tandoor oven, a few days ago I did chicken tikka which I chucked into my own masala sauce with rice.
Today I took the skin off some chicken legs and put fresh lemon juice and a bit of salt rubbed in, rubbed jerk seasoning in and left for a few hours.
Skewered them up with a potato on the bottom as a heat shield, wow so tender, juicy and the flavour is like nothing else.
Very quick cooking, chicken tikka about 10 mins. Legs about 30mins.
[quoted image][quoted image][quoted image][quoted image][quoted image][quoted image]
I am going to try this using the big green egg. I think it will cook similiar?
The giant Anova Pro SV (1200w !!) is on sale 50% off for $199.
Uses WiFi , so no dropped BT connections. You can monitor or even start it from work.
Amazon matched the price, but if you want to be sure its not counterfeit, I'd suggest getting it directly from Anova.
https://anovaculinary.com/products/anova-precision-cooker-pro
https://www.amazon.com/gp/product/B07QFC6LN6
Screenshot 2023-04-30 at 11-15-23 Anova Precision® Cooker Pro (resized).pngQuoted from Viggin900:Ones that live longer than a few months.
I am going to try this using the big green egg. I think it will cook similiar?
Yeah, or more probably grow very fast.
Quoted from pch3727:Meat Church makes some of the best rubs around. Big fan of the Holy Gospel and Fajita rubs from them.
Quoted from zermeno68:Hot dang!! Those look good and the price you got for those big wings is a super steal! My local Walmart has them for $4.10 lb!! Let’s not even talk about how much my Albertsons charge.
Phew… I need to locate some cheap store in the future to stock up on these items.
Screw buying local (for me at least). My little town is hitting my wallet hard.
GFS has great Jumbo wings! My local is $12.99 for 4lbs.Holy Voodoo the night before cook uncovered will help with crispy wings
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