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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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HAPPY BIRTHDAY TO ME!!

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  • Ernest
    Founding Member
    • Jul 2014
    • 3442
    • Dallas, Texas
    • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

    #31
    That's pretty cool but it takes away the fun part of guessing (cooking)

    Comment

    • Dr ROK
      Charter Member
      • Dec 2014
      • 1351
      • Morrill, Nebraska
      • Retired high school teacher and principal
        Dr ROK - Rider of Kawasaki &/or rock and roll fan
        Yoder 640 on Husker themed comp cart
        Cookshack Smokette smoker
        Antique refrigerator smoker
        Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
        Rec Tec Mini Portable Tailgater w/ GrillGrates
        Plenty of GrillGrates
        Uuni wood pellet oven, first generation
        Roccbox Pizza Oven
        Meater Block
        "Go Big Red" Thermopen instant read thermometer
        Ultrafast instant read thermometer
        CDN quick read thermometer
        Maverick ET-732 thermometer
        Maverick ET-735 thermometer
        Tru-Temp wireless thermometer
        Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

        Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

      #32
      Did a poor mans sous vide tonight with the final sear on the gasser. Here are pics and step by step info.

      Here's how I hooked up the pit probe so it didn't fall into the water. the paper clip helped keep the probe vertical. Without it the probe would tilt to the left or right depending on where I moved the transmitter. Click image for larger version

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      How the entire set up looked. Click image for larger version

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      Steak seasoned with S & P, 5 cloves garlic, about 10 thyme sprigs. Click image for larger version

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      Cooked at 135 F for 1 1/2 hours. Took out of bag, reserving juices, and seared in pan that was heated on gas grill. If you sear in the house, you need to make sure you shut the smoke detectors off . Seared in pan to get some fond going for the red wine sauce. Took out of pan and continued sear on grill grates that I'd turned upside down. This is the steak resting as I prepare the red wine sauce. Click image for larger version

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      Here's a few shots of the steak plated with the red wine sauce. Look at that consistent color from edge to edge! I'm tellin ya, this was top sirloin, but it tasted and chewed like rib eye. The Mrs. was freaking out it was so good. Click image for larger version

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      Click image for larger version

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      The Mrs. plate. Usually there are all kinds of scraps left that she cuts off. She's not one to eat ANY gristle or fat. Click image for larger version

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      Attached Files
      Last edited by Dr ROK; January 10, 2015, 08:29 PM.

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      • Ernest
        Ernest commented
        Editing a comment
        WELL DANG!! That's a beautiful steak!
    • Dewesq55
      Founding Member
      • Jul 2014
      • 2174
      • The Poconos, NEPA
      • Smoker:
        Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
        Masterbuilt 40.2" 1200W Electric Smoker
        Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

        Gas Grill:
        BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

        Charcoal Grill:
        Weber Smokey Joe Charcoal Grill 14"

        Thermometer:​​​​​​
        Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
        Fireboard 1st Generation
        ThermoWorks Mini Instant Read
        Lavaworks Thermowand Instant Read
        2 Maverick 733
        ThermoWorks IR-GUN-S Industrial Infrared Thermometer
        ThermoWorks ThermaPen Mk4 x 2
        Govee Bluetooth Thermometer with 6 probes

        Miscellaneous:
        Anova Sous Vide Immersion Circulator - 1st generation
        Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

        Favorite Beer:
        Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

        Favorite Spirit:
        Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

        Favorite Wine:
        Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

        Favorite Meat(s):
        Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
        Chicken - Mainly the dark meat and wings
        Beef Ribeye steak

        Favorite Cuisine to Cook:
        Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

        Favorite Cuisine to Eat:
        Indian, followed closely by BBQ.

        Disqus ID:
        David E. Waterbury

      #33
      That is very cool. I am turning 60 at the beginning of April. Today I got the word that I have permission to buy myself an Anova as my present from the GF. I'm very excited. When I checked out the new butcher today where I bought the goat meat, they had some rib-eyes in the case that had so much marbling they almost looked like waygu. All I could think about when looking at them was how awesome they would be cooked sous vide and a reverse sear.

      DEW

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      Announcement

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      2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
      See more
      See less
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