Recent content by TexasHayden

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    Sous Vide Bone-In Ribeye

    Just did 2 boneless ribeyes for my dad and I tonight with my Anova sous vide that I got for Black Friday. Just used salt and pepper. One of the best steaks I have ever had, Dad said the same. Great recommendation!
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    My duty is the turkey. It's 18 lbs. And I'm a new at this.

    Yes it was a long time but it was an 18 pound bird. Supposed to cook 30-45 min/per pound and I fluctuated the temperature because it seemed to be heating up quicker than expected. Here in South Central Texas, the outdoor temp was 50 in the morning but warmed to 60 quick so I had to turn the...
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    My duty is the turkey. It's 18 lbs. And I'm a new at this.

    The finished result! Popped it in at 7:15 this morning, took it out roughly 3:15, carved it and served at 4. Juicy and delicious!
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    My duty is the turkey. It's 18 lbs. And I'm a new at this.

    Got my prebrined fresh turkey from Whole Foods. I've read dozens of articles, some in this forum, that say to smoke the bird at 225, some 250, and some at 275. Any advice on temp setting and duration? We're eating at 4 PM Central.
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    Millennial Smoker Newbie

    Howdy from Texas! Just got my smoker last week and cooked a delicious rack of baby back ribs last Sunday .
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