by "Akio Ohtori - RIP Oppo" (akioohtori)
Published 12/10/2017 at 15:38
by "Akio Ohtori - RIP Oppo" (akioohtori)
Published 12/10/2017 at 15:38
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STARS: 10
Working on house, car, and meat projects. On the bright side, we’ve now basically maxed out my smoker’s capacity.
House: Put back up patio lights after they were torn down in a storm.
Car: Fix heater linkage in the Saab; Adjust timing
Meat: 10 pounds of balogna (two “chubs”), rack of St Louis Style ribs, full ham*, complete set of chicken pieces, pork roast, chuck roast, ahi tuna**, and chicken tenders**
Most of the meat is pre-cooked, either via sous vide or because it came that way. I did a 30 hour, 145 degree sous vide on the ribs and 8 hour, 133 degree on the chuck. The bologna looks that way because... reasons.
* My friend wanted more smoke flavor on the ham and to dry it out a bit. He is a bit odd.
** Not pictured (will put on after the chicken finishes)
Bonus picture: Looks Like I am going to have to get a bed for the humans too...
"davesaddiction @ opposite-lock.com" (davesaddiction)
12/10/2017 at 19:22, STARS: 0
Wow. 30 hours?! We have a sous vide, but never done the marathon stuff.
"Akio Ohtori - RIP Oppo" (akioohtori)
12/10/2017 at 21:50, STARS: 1
Allegedly ribs do best between 24 and 36 hours. This is the first time I’ve done them sous vide + smoke and honestly they came out the same in a 4 hour smoke as they usually do in a 12, so I think I’m happy?
"Tapas" (tapas)
12/11/2017 at 06:30, STARS: 1
Looks like you’re smoking a snake and pink extruded tubes of mystery meat.
I’m sure it came out delicious though :)
"Akio Ohtori - RIP Oppo" (akioohtori)
12/11/2017 at 08:35, STARS: 1
Haha yeah... bologna is one of those things it is best just not to think about. Like hot dogs.
"davesaddiction @ opposite-lock.com" (davesaddiction)
12/11/2017 at 08:44, STARS: 1
Nice. Just letting them sit for a day is definitely less labor intensive than tending a fire for an additional 8 hours.