Dinner time

CDGator

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

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G8trwood

Well-Known Member
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Nov 29, 2015
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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.

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CDGator

Not Seedy
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Jul 24, 2020
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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.

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

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Alumni Guy

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Nov 7, 2015
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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
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Sep 4, 2014
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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

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Nov 7, 2015
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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.
 

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