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  1. bellaru

    24 hour cook

    So it seems the guessing game is a thing now... I'll give it a shot 24 hour cook at 129' In time for dinner tomorrow
  2. bellaru

    Breakfast

    A couple of poached eggs on toast 145' for 50min They where delicious. I think next time I'll shorten the time or temperature a bit. I was going for more of a runny poached egg but most of the egg white cooked and stuck to the shell. From what I read the egg white cooks at two separate parts...
  3. bellaru

    A couple veggies

    2nd go at SV with rosemary carrots and thyme asparagus Went great with a CrankyBuzzard inspired stuffed pork loin.
  4. bellaru

    Inspired by a CrankyBuzzard

    CrankyBuzzard inspired me to try a stuffed pork loin. Stuffed it with onions, spinach, rosemary and cheese. Paired it with a couple sous vide veggies. Thanks CrankyBuzzard Hats off to ya
  5. bellaru

    New toy

    This sight is the Devil! I've bought more new toys because of SMF than I like to admit... Any way here is the new gadget. Seemed like Anova is everybody's favorite and best reviewed in the price range. First try was shrimp. Plain, plain with butter, plain with butter and Rosemary. The plain I...
  6. bellaru

    Smoked sausage and Pizza

    I don't have a grinder or sausage stuffer yet…so I didn't make it. But I did smoke it. Onion and spicy sauasage from the ole timey butcher. Then I put some on a homemade pizza. Pizza Sunday, Yum!
  7. bellaru

    Bresaola

    I am going to take a run at Bresaola. I picked up a cheap wine chiller on Craigslist and have had it running for a couple days. It seems to hold at 44-47 degrees and 70-75% humidity well with nothing in it. I will sanitize it well with chlorine solution. I have a 4lb trimmed piece of eye of...
  8. bellaru

    Ok, here we go...

    First smoke posted on SMF! After reading many helpful posts and tutorials I decided to give these two a shot. It's beef and pork but my first focus was pork so I figured I'd put it here. I'm doing a Canadian bacon and an eye of round pastrami style. Both dry cured 10 days with TQ and brown...
  9. bellaru

    Slicer recommendations

    I am considering the chefs choice 610 or 615 for home use. Anyone have experience with these, pros/cons? I have used restaurant grade Hobarts for a long time and am having a hard time thinking a home model can stand the test of time. I'd rather not spend a lot of money but is it worth upgrading...
  10. bellaru

    Hello

    Hello y'all from South Carolina! I suppose I've lurked long enough and it's about time I've joined in. I have used, borrowed and stole so many ideas from this sight already. I currently have a gas grill and a Dyna glo single burner gas smoker. I've put a few butts, briskets and a pastrami or...
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