I'm not sure why I waited so long, but I finally joined. I've been gas grilling (often with a smoke tube) and sous vide cooking for a lot of years. I also recently got a RecTeq, and have been smoking everything I can get my hands on. For a long time, I thought Sous-Vide-Q was good enough for brisket and beef ribs, but I'm really starting to think the difference in flavor when it's all done on the smoker is worth it.
Between this site, and SeriousEats.com, I've learned the importance of a good dry brine, how to reverse sear, and why pastrami is proof that God loves us and wants us to be happy (@Meathead's Reuben recipe with homemade pastrami changed my life).
I'm hoping to up my game even further with this membership, and I'm very interested in finding more good rub recipes (particularly copy-cat ones for well-known brands [like Meat Church], so I can make them without the salt). Maybe drop some of your favorite rub recipes in response? My favorite is Meathead's Big Bad Beef, but it's fun to try new things now and then, and avoiding buying expensive salt in commercial rubs is a big goal of mine.
I've already started my Thanksgiving planning and prep. Will be spatchcocking and smoking a full bird the Meathead way for the third year, and doing a separate sous vide breast for the first time trying this method: https://www.seriouseats.com/recipes/...nksgiving.html
If I'm honest, though, I'm most looking forward to the Turkey pot pie I have planned with the smoked leftovers, using a recipe that's a mix of Meathead's version, and some other recipes I've used -- it's the best pot pie, ever.
Looking forward to learning a lot from everyone!
Between this site, and SeriousEats.com, I've learned the importance of a good dry brine, how to reverse sear, and why pastrami is proof that God loves us and wants us to be happy (@Meathead's Reuben recipe with homemade pastrami changed my life).
I'm hoping to up my game even further with this membership, and I'm very interested in finding more good rub recipes (particularly copy-cat ones for well-known brands [like Meat Church], so I can make them without the salt). Maybe drop some of your favorite rub recipes in response? My favorite is Meathead's Big Bad Beef, but it's fun to try new things now and then, and avoiding buying expensive salt in commercial rubs is a big goal of mine.
I've already started my Thanksgiving planning and prep. Will be spatchcocking and smoking a full bird the Meathead way for the third year, and doing a separate sous vide breast for the first time trying this method: https://www.seriouseats.com/recipes/...nksgiving.html
If I'm honest, though, I'm most looking forward to the Turkey pot pie I have planned with the smoked leftovers, using a recipe that's a mix of Meathead's version, and some other recipes I've used -- it's the best pot pie, ever.
Looking forward to learning a lot from everyone!
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