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    Longtime Reader, Finally Joined

    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!

    #2
    Welcome from Chico. Oh man, turkey pot pie. My wife's is the best ever! Unfortunately, her recipe books and mine don't ever touch each other. I think it's because mine have a lot of steak juice all over them.

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    • ComfortablyNumb
      ComfortablyNumb commented
      Editing a comment
      I thought that was drool. Next time I visit I won't be so hesitant about touching them... ;-)

    #3
    Welcome from Texas! You’ll like it here, lots of talented and friendly folks.

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      #4
      Welcome from the Delta

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        #5
        Welcome from TN. I just did a SV turkey breast at 145 for 2 1/2 hours per that recipe, and it is excellent.
        Last edited by klflowers; November 9, 2020, 02:28 PM.

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        • CaliforniaDad
          CaliforniaDad commented
          Editing a comment
          klflowers - awesome! Did you try that technique with the skin? How'd that part go? Also, did you bother tying the two halves, as described?

          My wife doesn't love strong smoke on her turkey, so I'm adding the SV breast to make her happy.

        • klflowers
          klflowers commented
          Editing a comment
          CaliforniaDad, I did not do the skin; I have never done that part. Too lazy. I have actually done this several times, and the first time I tied the halves. After that, since I vac seal them, I just positioning them and using the vac seal to hold them in place. They come out really moist; we hardly ever buy sliced turkey from the deli counter at the store anymore.

        #6
        Howdy from south Texas!

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          #7
          Welcome to the pit from the bbq capital of New England, Massachusetts.

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            #8
            Welcome from Colorado ...

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              #9
              Welcome to the Pit!
              Cheers from Norway And

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                #10
                Welcome to The Pit.

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                  #11
                  Welcome from Maryland

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                    #12
                    Welcome from Virginia!

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                      #13
                      Welcome to the Pit!

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                        #14
                        Howdy from Kansas Territory, Welcome to Th Pit!

                        Lookin forward to learnin along with, an from ya!

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                          #15
                          Welcome aboard from Virginia Beach.

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