Dinner time

CDGator

Not Seedy
Lifetime Member
Jul 24, 2020
10,610
28,874
Old people Monday smoking up next. Brisket and trimmings. Going to smoke it until 165 then sous vide overnight as a test.

View attachment 47665


Waiting GIF
 

G8trwood

Well-Known Member
Lifetime Member
Nov 29, 2015
3,257
4,610
That sounds back asswards.

What's the thought process behind that?
No smoke ring if you do it afterwards. We shall see. Ended up only smoking to 150 (thunderstorm) and it is in the water at 155 now.

Here is a pork loin. Slow smoked at 200 until 125, then into sous vide at 136 for 2 hours. One thought is that the smoke to temp should be lower than sous vide temp, but a popular bbq place smokes until 190 then holds at 140 (in warmer) for 12+ hours. So who knows.

926DF47B-A940-4F73-BC59-342048B61310.jpeg
 

CDGator

Not Seedy
Lifetime Member
Jul 24, 2020
10,610
28,874
Figured it was time to cook again. Fried gulf shrimp and blackened amberjack. Yukon potatoes from the garden and Lima beans from the farmers market in Tallahassee.

DBFA46DA-8C0E-447E-9EB2-DABD36B50CBD.jpeg

Seedy ordered the po-boy with the broccoli as his side.

45395A8C-7609-404C-AA04-8E24C7A9CCBF.jpeg
 

Alumni Guy

Newbie
Lifetime Member
Nov 7, 2015
2,237
5,744
CA9E270C-862A-4B15-9CFC-B3E21E58A213.jpeg
Threw a pork shoulder on my new pellet smoker for the game. Threw leftovers in a Cuban, with boar’s head ham and some fried salami. Pickles from the local farmer’s market.

Mustard only! You’re more welcome in my home wearing a Jawja jersey than putting Mayo on a Cuban.

The smoked pork made it special.
 

soflagator

Senior Member
Lifetime Member
Sep 4, 2014
15,868
55,561
Pro tip: If you keep feeding them like this, they may never leave.

Wife’s uncle, aunt and cousin. Had to break out the Château Trad’er Joes 2020 Central Coast Cab.

For them, or course. I would casually fade into a different room and then magically reappear with a filled wine glass.
 

Alumni Guy

Newbie
Lifetime Member
Nov 7, 2015
2,237
5,744
1D417BF1-BCBB-43C6-AE7E-6D1FF0A5643F.jpeg
Well come to the Meat-a-palooza. Had some buddies over for the game, made a little bit of everything on the new pellet smoker. That’s not algae on the steak, it’s chimichurri sauce.

This pellet smoker is awesome. It connects to WiFi, and I can monitor and control the temp from my phone.
 

Users who are viewing this thread

Private conversations
Help Users

    Birthdays

    Staff online

    Forum statistics

    Threads
    30,045
    Messages
    1,428,887
    Members
    1,606
    Latest member
    Buddhakahuna