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[Michael_NW]

Sliced and sealed 10# of back bacon for the freezer, today. I used the zip lock bag cure method, smoked at 180 until 145 IT last weekend and sat in the fridge until today. Nice, smokey aroma and salt/sweet balance.

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[pmillen]

Nice treat.  Also, excellent knife work.  Are you a surgeon?

[Free Mr. Tony]

Nice treat.  Also, excellent knife work.  Are you a surgeon?

No kidding. That's pretty great. One thing that I've never been all that great at even though I've done it plenty.

[Michael_NW]

Ha! No, just a little bit OCD is all. I like knife work; something about making uniform slices adds a bit of calm and structure to this messed up world in which we live. Like pellet cooking, it de-stresses me. Go figure.   

[hughver]

My slicer does not do that good of job.   

[Bar-B-Lew]

Decided to have another tri tip sandwich tonight.  I liked the smoke before sous vide technique on this cut.

[Goosehunter51]

I am going to have to sign off of this sight for a while.  How am I ever going to lose any weight with all this temptation.  It all looks so good.

[glitchy]

Since it was such a nice spring day here, it was time to cook a bit.
1. See the snow
2. 2 chucks and 3 back racks
3. Put one chuck in a broth bath in oven, other in peach butcher paper
4. Finished chucks
5. Biscuits and naner bread
6. Sous vide is great for fresh beans and sweet corn cut off cob at 186.

The butcher paper chuck was more tender and juicy than the one finished in a beef broth bath.

[Ralphie]

Do those chuck roasts become pulled beef or sliced beef? 

[glitchy]

Do those chuck roasts become pulled beef or sliced beef?

Last night was chunk sliced beef because I had too many things going at once to pull it before dinner. After dinner I pulled the rest of the more tender one by hand and chunked up the other into lunch containers per the wife's request. I'm looking forward to the pulled beef sandwich tonight for dinner.

Sorry I didn't get better finished photos of everything, but I was cooking almost all afternoon and evening by time I made homemade sauce and prepped veggies, etc. The butcher wrapped chuck and the banana bread were my favorites. The girls loved the ribs even though they probably would have scored horribly in a contest since they were starting to fall apart pretty easily.

[Bar-B-Lew]

nice steak sandwich

[yorkdude]

Boy howdy, that is cooked perfectly best I can tell. Very nice.

[Goosehunter51]

Wow, that looks amazing

[bregent]

Did a Sous Vide flank steak for the first time. Smoked at 180F for about an hour, then SV at 135 for about 5 hours, then chilled in ice water. The following day I seared - had planned to sear on cast iron griddle but forgot to put the griddle into the grill, so seared on the grates. Not as a good of a sear as I would have liked, but still very tasty. The most tender flank steak I've ever eaten.

[Bar-B-Lew]

My have to sous vide one of those bad boys next.