Hi guys - you might remember me from the "First Blue Ribbon" Chili recipe I uploaded and you reprinted in Smoke Signals last year. I've spent the last weeks researching the new sous vide train, came up with a combo sous vide / smoke recipe, wrote it all up and photographed it, and tried to email it to Meathead and Huskee (it's too big to upload). I know I have Meathead's email correct, but I also know how busy he is. Huskee, did you get the email (I tried your name)? Not sure how to contact you with the big file; I know you're busy with the new job (congratulations) but I also know you guys are trying to get the sous vide train rolling. Please advise!
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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