One of my friends wife passed in December and they are holding a Memorial Service in Redding CA in February where she used to teach, so I offered to BBQ for it, just did 29 lbs of butt, smoked for 2 hours, sous vide for 48 hrs at 135, ice bath and refer for 2 days and just finished smoking to 205 degrees. After the Sous Vide it weighed 17.58 and after pulling it weighed 13.5. I boiled the purge and added it back to the pork. I also plan on bring up my 2 PCB's to do 16 racks of ribs. I am going to freeze the butt and vacuseal and bring my SV to reheat it
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Those probes are so much easier to use than the others never would have bought them cause I wouldn't known the difference, will think of Santa when I use them, Thanks
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