Last night’s work
 

2 6 lb pork shoulders, a 15lb brisket, and a bunch of burnt ends.

I'm in line behind doggo :yum:
Scott

Next!

those look good :cert:

:seasix:

nom.... nom.... nom.... :yesnod:

Dammit man!!!!:seasix:

You have any soy sauce?

Do you deliver?

We Put the majority into vacuum bags and freeze. We use the Sous Vide @145 degrees to reheat. Cut the bag open and it’s just like it came out of the smoker.
First time making burnt ends. It won’t be my last.

I’m big on Sous Vide. Need to try that.

I need to do a brisker point and some burnt ends..... time to find a Kamado Joe recipe :yesnod:

Shipping to Houston?

that looks so good :seasix:

0/10
People that take photos of food have a mental disorder. :yesnod:

:hellohi:

or birds :rofl:

RONG. Wildlife photography is a thing. Taking pictures of food is a mental disorder.

:lol:

True story. A friend of mine did product photography for a living. One of his jobs was the Lean Cuisine box cover. Apparently ONE box cover of ‘Cream of Someyoungguy’ took him 15 hours to shoot.

very yummy looking, indeed

Tell me about the Sous thing please. I have considered getting one but I’m hesitant to cook in plastic.

So it’s a two fer thing. You HAVE to have a vacuum sealer. You seal all food prior to Sous Vide. I fill the water tank to the minimum level and set the unit to 145 degrees. When it beeps, I take whatever BBQ out of the freezer and put it in away from the unit. Minimum of an hour. It can stay all day if you want.
For steak, set it at 132 for Medium Rare.

When we go to Costco and get deals on good meat, we place in vacuum bags, seal and freeze (no freezer burn), sometimes we salt before we seal.

Take out and depending on cut heat pot, submerge and wait. Open bag, get cast iron pan hot, little bit of mayo on meat and sear 1-2 min per side :yesnod:

https://www.seriouseats.com/recipes/...ks-recipe.html


Never thought about extra BBQ but makes perfect sense