"Akio Ohtori - RIP Oppo" (akioohtori)
12/10/2017 at 15:38 • Filed to: None
10
5|
"Akio Ohtori - RIP Oppo" (akioohtori)
12/10/2017 at 15:38 • Filed to: None | 10
| 5 |
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
> Akio Ohtori - RIP Oppo
12/10/2017 at 19:22 |
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Wow. 30 hours?! We have a sous vide, but never done the marathon stuff.
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Akio Ohtori - RIP Oppo
> davesaddiction @ opposite-lock.com
12/10/2017 at 21:50 |
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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
> Akio Ohtori - RIP Oppo
12/11/2017 at 06:30 |
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Looks like you’re smoking a snake and pink extruded tubes of mystery meat.
I’m sure it came out delicious though :)
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Akio Ohtori - RIP Oppo
> Tapas
12/11/2017 at 08:35 |
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Haha yeah... bologna is one of those things it is best just not to think about. Like hot dogs.
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davesaddiction @ opposite-lock.com
> Akio Ohtori - RIP Oppo
12/11/2017 at 08:44 |
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Nice. Just letting them sit for a day is definitely less labor intensive than tending a fire for an additional 8 hours.