Greetings from the suburbs of New York City. Been poking around this website for a while and then finally joined a few weeks ago. Have a gas weber, an 18" WSM and an Anova sous vide circulator. With two little kids, I don't have a ton of time to spend with the smoker and use the Anova when I can to help with the timing.
I recently just finished a pastrami that I cured for a week, cooked sous vide, smoked for 2-3 hours and then steamed. Lots of steps but so worth it.
Other personal favorite items for smoking are chicken wings and hot italian sausages. Next up I'm thinking of doing some sort of quasi-smoked/reverse seared tri tip.
I recently just finished a pastrami that I cured for a week, cooked sous vide, smoked for 2-3 hours and then steamed. Lots of steps but so worth it.
Other personal favorite items for smoking are chicken wings and hot italian sausages. Next up I'm thinking of doing some sort of quasi-smoked/reverse seared tri tip.
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