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Old 09-14-2020, 11:40am   #1
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Default Last nightís work

2 6 lb pork shoulders, a 15lb brisket, and a bunch of burnt ends.
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Old 09-14-2020, 12:12pm   #2
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I'm in line behind doggo
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Old 09-14-2020, 2:50pm   #3
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Next!

those look good
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Old 09-14-2020, 2:53pm   #4
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Old 09-14-2020, 3:38pm   #5
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nom.... nom.... nom....
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Old 09-14-2020, 6:19pm   #6
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Dammit man!!!!
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Old 09-14-2020, 6:43pm   #7
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You have any soy sauce?
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Old 09-14-2020, 7:03pm   #8
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Do you deliver?
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Old 09-14-2020, 7:31pm   #9
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We Put the majority into vacuum bags and freeze. We use the Sous Vide @145 degrees to reheat. Cut the bag open and itís just like it came out of the smoker.
First time making burnt ends. It wonít be my last.
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Old 09-14-2020, 9:41pm   #10
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Originally Posted by VatorMan View Post
We Put the majority into vacuum bags and freeze. We use the Sous Vide @145 degrees to reheat. Cut the bag open and itís just like it came out of the smoker.
First time making burnt ends. It wonít be my last.
Iím 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
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Old 09-14-2020, 9:42pm   #11
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Shipping to Houston?
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Old 09-14-2020, 10:01pm   #12
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that looks so good

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Old 09-14-2020, 11:27pm   #13
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Old 09-15-2020, 2:22am   #14
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0/10
People that take photos of food have a mental disorder.

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Old 09-15-2020, 7:23am   #15
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0/10
People that take photos of food have a mental disorder.

or birds
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Old 09-15-2020, 7:38am   #16
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or birds
RONG. Wildlife photography is a thing. Taking pictures of food is a mental disorder.



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 ĎCream of Someyoungguyí took him 15 hours to shoot.
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Old 09-15-2020, 7:53am   #17
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very yummy looking, indeed
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Old 09-15-2020, 2:57pm   #18
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Tell me about the Sous thing please. I have considered getting one but Iím hesitant to cook in plastic.
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Old 09-15-2020, 8:09pm   #19
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Quote:
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Tell me about the Sous thing please. I have considered getting one but Iím hesitant to cook in plastic.
So itís 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.
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Old 09-15-2020, 8:34pm   #20
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Originally Posted by LisaJohn View Post
Tell me about the Sous thing please. I have considered getting one but Iím hesitant to cook in plastic.
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

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


Never thought about extra BBQ but makes perfect sense
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