Dont usually post my food but thiese turned out nice. Two beef rib slabs with prime rib rub in the smoker for 5 hours. Two spachcocked chickens with chicken chicken rub on the grill. Some homemade baked beans. Oven baked asparagus and a cheaters stouffers mac n cheese. I’m stuffed.

Got home at 12am and with help from the fam having taquitos salsa and guacamole at 2. Not bbq but still hit the spot. This is what’s left

Here was my two waiting as I came out of the store with the weekend bbq.

Hers my batch from yesterday. 7lbs london broil @ $2.40/lb. Tamari powder, crushed red pepper and cure dissolved in water. Vac packed over night. Put on my masterbuilt frankensteined with exterior smoker and 12 stage pod controller. Came away with a little less than 3 lbs.

Earned my sous vide badge today. Started with marinating a London broil for 3 hours in soy sauce, garlic, salt and pepper. Then vac packed in new chamber vac the wife bought me. Put it in a cooler sous vide container built with instruction from a meatgistic user
After 13 hours @ 145 I reverse seared it in my cast iron pan. Served with parm crusted squash, steamed asparagus and broccoli. Sleepy now… good night.

Great post. And good advice. I Started with a kitchen aid grinder. It was lots of work and too slow to keep the meat cold. Got the walton 11lb stuffer. Then got a good deal on a 32 grinder. Now can use the KA on small grinds and 32 on bigger. The more tools in the box the easier the job.

One of the best memories of my dad was just before he passed from cancer. He made a point of letting me know that he was proud of his son. There are many who have to sit back and wonder… I dont and I’m proud to have had him as my dad

95 it was 115 this afternoon. I got in the smoker to cool down!

Gave the masterbuilt a little workout. 15 hours on this pulled pork but I think it came out great. Apple juice injected and a cheap brown sugar pork rub.

Ribs and burgers from the smoker and the grill.

Not used. NEW.
Jonathan . Yes I took a risk and I wish I could afford the fantasticks stuff Waltos sells. Wanted to go cheap on some equipment but buy good quality things I’m going to put pressure on like you 11 pound stuffer.
but so far (3 months) it performed well. It’s one of the mass produced Chinese models, but does have adjustments for double or single seal as well as emergency stop. So far I’m sealing 10 to 20 bags a week. My roommate says its put together with parts that can be easily found if the vac pump tubing or solenoids fail. Only problem I have had were user errors caused by getting liquid on the bag and it not sealing.

My thoughts too. Why would you use beef fat for that? Lol

Dr_Pain I got a cheap vac sealer off ebay new for 350. 12 inch sealing bar and adjustable vac, seal and cool down times. I use it weekly for sealing lunch and veggies. Waltons and some of the others are probably much better build but was out of my price range, plus I have a roommate who can fix anything. Search 300watt vac sealer on ebay if interested. Ps. Hand is in photo for size ref.

New butcher shop in vegas. Fetherlight butchers. The offer classes on butchering and if you order Full, 1/2 or 1/4 they say you can come and watch while they cut and pack your animal. Have not been by there yet but soon.

Congrats ND Mike you earned it

Gave the masterbuilt a little workout. 15 hours on this pulled pork but I think it came out great. Apple juice injected and a cheap brown sugar pork rub.

Thanks. Got8 people waiting for dinner probably wont be any to send. I hope

Been a while. Glad your back. So sorry you lost someone

It’s in the smoker and temps coming back up

Pulled pork. Porkbutt in the fridge overnight. Baked beans and coleslaw for the boss’s birthday.