Smoke Free Sous Vide Chuck Roast

It was a washout of a weekend so instead of smoking something, I did a long Sous Vide cook. I purchased a large thick Chuck Roast, over 5 pounds. I did do a light sear prior to the Sous Vide and then seasoned with salt, pepper and garlic powder. I then vacuum sealed it ,…

Fall Brisket

Although the calendar says fall, the temps still stay feel like summer.  Brisket prices have finally comes back to earth, and I was able to purchase this brisket for just under $26 from my local GFS paying $2.49/lb. I did trim some of the hard fat off of the brisket which removed about 1.5 lbs…

Best Ribeye Ever

Decided to mix it up a bit and with my new Sous Vide. I purchased a couple of thick Ribeyes on closeout, nothing special, about $15 purchase. After doing some research I decided to cook it 2.5 hours in the water at 129.  Normally this would then be removed and seared, but I decided to…

Eye Round – the French Connection

I am still playing around with my Sous Vide and purchased a Eye Round on closet out to try something new. The best I could figure out, the best way to prepare this via Sous Vide is 24 hours in the water. I added salt, pepper and garlic and bagged it.        …

Smoke free – Sous Vide – Strip Steak

I finally got around to trying my new toy, I purchased the Anova Sous Vide – bluetooth edition. I have been doing a little research on this method, which is labeled as precision cooking. You take the product you want to cook and you season it, and it pick the target temperature that you want…

Brisket time in TN – Midnight Smoke

I completed a midnight smoke on the Sunday night heading into Memorial day. I started the smoker a little after 7pm and got the brisket in the smoke about 7:30 PM. I completed the cook using the minion method as follows:             I filled the chamber a little over half…

Smoked Chuck Roast

I picked up a prime chuck roast from Kroger the other day and decided to smoke it today. I was in a time crunch, since the weather had predicted storms late in the afternoon. I lit about 40 coals in the chimney started and added some fresh coals to what was left over from last…

Burnt ends… 2nd attempt.. nailed it

I used the lessons from my first attempt at burnt ends last weekend to improve the process this weekend. I started with the same product, a packer from GFS that was 11 lbs. I cut it about 2/3 of the way down and used the point and some of the flat.        …

Burnt Ends

Decided to try to cook burnt ends for the first time. The normal process would be to cook a full brisket and then separate the point and use it for burnt ends. In this situation I used a fresh brisket and cut the point and some of the flat out and smoked it. I determined…

Smoked NY Strip Roast

My Kroger had a deal on whole/half NY strips this week. A bargain at $4.99 / lb. I purchased a 7 lb slab and cut 6 steaks off and vacuum packed them and froze them. I took the remaining portion about 3 1/2 lb and covered it in olive oil and then seasoned with garlic…

Smoked Tri-Tip

Some of the smoking sites that I follow are always posting about cooking Tri-Tip, which is something that I have never seen the stores in TN. This is popular on the West Coast and also goes by the name of Santa Maria cut of beef.  Much to my surprise, I found Sams was now selling…

Smoked Chili

It was time to make chili for a church event. I decided to smoke the jalapenos and the ground chuck. I wanted a strong smoke flavor so I used mesquite. I had a 4 1/2 pound package of beef and I used a cast iron pan that would barely fit on the Weber.  I was…

Smoked Prime Rib

My local Kroger has Rib Roasts on sale for $5.99/lb. I decided it was nice price point to try one smoked. I purchased this one that was just under 5 lbs.         I decide to not do a heavy seasoning and only seasoned it with pepper, garlic and salt. The smoker was…

Reverse Seared Strip Steaks

I purchased some nice looking steaks at Sams and decided to do a reverse sear. To accomplish this you really need good thick pieces of beef and then you cook or smoke at low temp to a specific internal temp. Once you reach that desired temp you then allow the meat to rest and then…

I’m a joker…I’m a midnight smoker…..

Brisket used to scare me, the cost of the product and the amount of time needed to cook one was a risk/reward proposition. I have recently conquered my fear, after the price dropped for the product and with experience of cooking a few. I have completed a few recently with the hot and fast method,…

Presto changeo Corned Beef becomes Pastrami

Pastrami can be completed a couple of different ways. The easiest way to that I have found is to purchase a packaged Corn Beef. In the normal cooking process for corned beef, the product is boiled, so the extra added salt in the product is removed. Since we will be smoking the product, it is…