Anova yeah. Thermapen can be had for that semi regularly but it's worth every penny and rarely gets cheaper than that, but it does
Do you have a vacuum sealer? Because vacuum sealed bbq leftovers reheated in the anova is the fucking goat leftover method
Oh shit. So in your expert opinion an mk4 at $75>>>>>>>>>>whatever crap version Modevil bought at $59????
oh i have no idea i bought the same thermapen as modevil at the same price i think the only difference is the rotating display on the mk4
So I held 225deg for about 8hrs. Started a half-full firebox at 8, and had it settled at 225deg by 8:40pm. Watched the temp until I went to bed about 2hrs later, then checked it intermittently whenever I woke up in the middle of the night. Temp started dropping around 3am and by the time I got up was down to 160deg. Lots of unburned coal, but the fire seems to have burned out. This is progress. Think I’ll fill the firebox completely, light one or two more spots of charcoal, and put the butt on tonight.
feel like this doesn't get talked about enough when people ask why they should get a sous vide set up did a thanksgiving-esque dinner last week and used the anova to re-heat the turkey, any other way and you'd dry the turkey out like crazy
ELI5, why not just put leftovers in ziplocks and get the air out via immersion? I’ve never had the need to vacuum seal, but I’m definitely looking at taking that on since I’m about to have 8lbs of pork as the only meat-eater in the house.
dont really need to vacuum seal for leftovers/short cooks vacuum seal is the best for freezing stuff imo, makes it stay good a lot longer and for longer cooks. using ziplocs for a 48 hour sous vide has a higher risk of the bag breaking down
I leave out a small portion for leftovers and freeze everything else. I'd honestly portion it all into much smaller vacuum sealed portions because the anova reheating rules but I try not to use an unnecessarily selfish amount of plastic
Other nuggets of advice. When starting your fire, budget at least an hour to get it to the temp you want. I usually light about 6 briquettes on the side burner of my grill and place those on top of the charcoal pile in the box. It's much easier to control it coming to temp if you start small.
The *microwave is acceptable when you're trying to scarf down quantities of food right after you get home from work and before your wife and kids get home. *cold, right out of the fridge is acceptable as well
I feel weirdly intimate with you now fish since you addressed me directly/indirectly as a member of this board on the YouTube machine.
Clearly not BBQ but do any of you guys have a recipe for chicken fried steak? I woke up with the oddest craving for it today.
Some non-HOA off of Cobb Parkway in Kennesaw. Good mix of KSU renters and families and the intermittent meth head in the neighborhood. Good times.
The recipe billdozer posted is my go-to. And, oddly enough, it's what the TimJim fam will be enjoying this evening.
My local market had tip steak, I am excited now. Also bought a whole NY strip for next to nothing to play with.
Anyone have a good pellet grill rec? Have been back and forth for months and can’t pull the trigger. Looking to spend around $500. Thanks in advance, men!
On you go, I’ve had too much Dickel in me to fuck around with this butt anymore. Bone in Fat up Plowmasters liberally Post Oak God blessed Good night Respect my decisions
Can’t sleep yet, grill too cold. Tracking temps of meat and grill... this is like trying to turn a battleship.
Also, just realized shout out to Taques for my molar planters. Wife is a dental hygienist, best/cheapest housewarming gift ever.
I’m accepting anything in the 225-250deg range and going to bed. Fucking hell, underestimated how much the temp would dip when I put the meat on. Maybe if I’d have let it ride it would have equaled out eventually... just felt like it was headed in a bad direction, going on at 240 and getting all the way down to 178 before I adjusted vents.
I have a late morning, will have a few hours to tend to it and make adjustments before leaving for a few more hours.
One day you’ll look back on this and laugh at your level of concern on this cook, especially for a butt. We’ve all been there, though. You're gonna be good at this because you care, that’s obvious.
If it's an 8 lb butt and you put it on at midnight, are you going to be home in the middle of the day, because it will probably be done around noon?
You are gonna be happy, but, imo don't go on time. pull it when the bone becomes exposed by like a 1/2 inch. Then fork test it. I seriously just take a fork stick it in and if it spins easily, it is done, if it fights you, more time.