Lightningmike
Active VIP Member
Where and when are you riding next there buddy... 
Barbecue Season(Show me your Supper)
- Thread starter catmando
- Start date
snopro
Active VIP Member
He does put on a good feed I will admit.Where and when are you riding next there buddy...
ferniesnow
I'm doo-ing it!
- Joined
- Dec 2, 2008
- Messages
- 112,062
- Reaction score
- 86,088
- Location
- beautiful, downtown Salmon Arm, BC
Going to be in Hunters. A little south and east of Salmon Arm. Meet you in the staging area?Where and when are you riding next there buddy...
Lightningmike
Active VIP Member
My brother knows hunters range pretty good in summer time.
Have to make a plan. Would love to ride with you one day Doug.... and not just for the food. Lol
ferniesnow
I'm doo-ing it!
- Joined
- Dec 2, 2008
- Messages
- 112,062
- Reaction score
- 86,088
- Location
- beautiful, downtown Salmon Arm, BC
The remaining pictures from the prime rib sensation on the Weber.
Bev has the outside piece as she isn't into the rare scenario.
Bev has the outside piece as she isn't into the rare scenario.
kimrick
RIP Fellow Sledder
okay!
1 Free guided tour for a slab of that prime.
Just the way I like it.
Cathy is like Bev,,,The well done Bark and no red meat...
The wife loves Yorkies. I will settle for the greens..
LOL.\
Great JOB....
1 Free guided tour for a slab of that prime.
Just the way I like it.
Cathy is like Bev,,,The well done Bark and no red meat...
The wife loves Yorkies. I will settle for the greens..
LOL.\
Great JOB....
mclean
Active VIP Member
The wife came home and surprised me with a roast the other night. Said she got a really good deal haha. I didn't say anything as I was expecting an eye of round. It wasn't. One step above that. Inside/top round. I whipped up an injection of whorchestershire, red wine, apple cider vinegar, garlic and onion powder and red chili flakes and boiled it for a bit. I covered it in 50/50 kosher salt and lawrys and then injected it once the injection cooled off. Let it site for 24 hours in the fridge and then smoked it the next evening. Ran the smoker at 230ish with hickory for about 2.5 hours. Pulled it at 125 to rest for an hour.
She came out rare and not too bad. The wife made awesome Yorkshire puddings (forgot to get pics).
For $13 for 2.5lbs of beef, I'll buy again. Sliced thin, it goes really well with the yorkies and gravy.
ferniesnow
I'm doo-ing it!
- Joined
- Dec 2, 2008
- Messages
- 112,062
- Reaction score
- 86,088
- Location
- beautiful, downtown Salmon Arm, BC
Sorry Richard, that delicious prime was all finished up last night. It was amazing.
Lightningmike
Active VIP Member
ferniesnow
I'm doo-ing it!
- Joined
- Dec 2, 2008
- Messages
- 112,062
- Reaction score
- 86,088
- Location
- beautiful, downtown Salmon Arm, BC
Lightningmike
Active VIP Member
Now now..... don't get carried away lolAwesome Mike. You are the man!
The big greasy
Active VIP Member
I know it's not exactly bbq talk, but has anyone used this sous vide water cooker everyone raves about. They say to sear on a BBQ after the cooking is done.
Lightningmike
Active VIP Member
I tried it.... not my bag but to be honest I think I only tried it once and parked it
The big greasy
Active VIP Member
What didn't you like about it? I'm wanting to try deer loins and steak, and mallard breasts.
Lightningmike
Active VIP Member
Like I said probably didn't give it an honest try but didn't care for the idea of boiling my steak.
ferniesnow
I'm doo-ing it!
- Joined
- Dec 2, 2008
- Messages
- 112,062
- Reaction score
- 86,088
- Location
- beautiful, downtown Salmon Arm, BC
I saw the ad on TV and didn't like the idea of cooking in a plastic bag if I remember the proper gadget. But then again, I am the guy that won't use plastic cooking bags or tin foil in my sled cooker. I use parchment paper instead due to the perceived health problems.
Uturn
Active VIP Member
I like mine. You shouldn't get hot enough to worry about the plastic. I did steaks to 135F in sous vide(90 min), then a quick sear on the BBQ. I can cook steaks to medium and my wife likes it as there is no blood on the plate. Normally she is a well done person.
Longest sous vide Ive done is 24 hr ribs, then on BBQ.
pipes
Active VIP Member
I've vacuum packed Left over Brisket and froze it. Use to sous vide when I wanted brisket again and it was great.
snopro
Active VIP Member
Never cooked a steak in a bag but at a family reunion a few years ago the host family cooked omelettes in a bag. They were quite good
- Admin
- #500
I've seen a few people use this method for reheating brisket.
I use the oven but it can dry it out quite quickly
Similar threads
