no.

Real smoker on real wood: 8 chunks of charcoal and a stick of apple lit on one end for smoke. I'll boost up the temp after the ribs and put on 16 skinless thighs .69 $/lb (skin removed and put back on after an hour to let the skin's fat melt, crisp, on chicken as a baste) for a few hours



One day I may pick one up to use chips/ chunks in. I hear a fence post makes a great DIY of this:


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Leftovers from the Alaskan sockeye I smoked last weekend

Quiche with smoked salmon, goat cheese and asparagus


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:-)
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Wife wanted potato soup.




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Made my first smoked queso on my Rec Tec. Damn that was good.
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Looks great with the bacon, scallions, cheese... oh yeah its definitely tater soup, comfort food weather here tonight, its cooling off quick this year

I'm gonna get rid of some homemade chili tonight, and put a meatloaf with mashed taters and corn together tomorrow
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Sounds good to me. I wanted to make chili but got over ruled.
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Damn that looks good. Drive the leftovers to me for tomorrow's game. Thanks in advance.
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What no toast?



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On a whim my son and I have decided to do a deer roast sous vide. Should be interesting.


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OK fellow hunters, I might be onto something... Wow, this was awesome. And only 4 hours in the sous vide. Next time it'll be 6, maybe 8, hours in the water, but I an waaaaay happy with my first attempt (with only salt and pepper, no brining or anything). Here's the progression after the water: before the sear, after the sear, buttered and tented, and the final product.


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Oh, I don't think that's right. You should just send that to me ASAP so i can properly dispose of that for you before you make the mistake of eating that. Free of charge.
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You sure you ain't playing a prank on us and that's a Prime Roast Beef??? :-)

Jesus H Christ that looks incredible. Did it retain any juice or moisture?


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I'm thinking it'll end up at a tailgate (some year). You can try it then.. :-)
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It's no joke, and the son and I did it on a whim. A "why not, we have burger for jerky, we like it better...". Yeah, we had pulled this roast out to slice it and make jerky...

As for the moisture, oh heck yeah! Next time will be 6-8 hours at 135 instead of 4'ish hours (and put in still mostly frozen, so......) just to tenderize it even more, but the flavor was AMAZING and the texture was better than I would have expected... And all we put on it was cracked pepper and sea salt.

Here's the "cow" it came from (I think it was this one...)... Moooooooo!!! :-)




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