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Village Idiot said:
I had the same experience, but my roast smell was putrid. I then sous vided a chicken, and it was OK but flavorless unless I seared it on the Egg.I decided that sous vide is not for me. It's in the attic.
I'm in the honeymood phase right now but the long term use I see is real tough meats and poultry and fish. I am going to try and do bulgogi this weekend. Pulled off some duck cofit today that looks like the real deal. Putting pork steaks on tonight for dinner tomorrow and I'll grill them on my new mangrates to see if I get the Missouri experience.
Hey! I dropped a bottom round roast in @ 120*. Then in
searching today I saw that the rendering process doesn't start til 130*.
Called home and asked Norma to bump it up to 130*. See any problems?
LS, give it up man. Just toss it. If you end up in the ER, they will do an elaborate w/u for the dang FLU and not SV shit you kept goin in an out. C.diff?
Be sure you got lots of gatoraid and bottled water handy. Oh! And the shitters work OK?
Large and Small BGE, and a baby black Kub.
And all the toys to make me look like a Gizmo Chef.
This is the funniest thread I have read on this forum. LS, I hope you don't get the FP. That $hit sucks. Had my first go at it a month ago. Can't believe Nola talked you into that. Nola, are you really Stike? Did you create Manti Teos GF too?
All Hail the King of the Trolls!
Lil Steven, you good?