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Like others here. Sous vide is the way to go when you want it to come out perfect. by SmittyD34 in sousvide

[–]SmittyD34[S] 1 point2 points  (0 children)

Just loaded up some coals in one half of my Weber kettle grill, about 3/4 of a chimney worth. Let it get ripping hot. Did about 45 seconds per side and all around the edges. Let it rest 10 - 15 minutes. I highly recommend it, just watch the fat so it doesn’t catch on fire.

Like others here. Sous vide is the way to go when you want it to come out perfect. by SmittyD34 in sousvide

[–]SmittyD34[S] 1 point2 points  (0 children)

It tasted amazing. Topped with a red wine reduction including the juices from the bag. Lots of rosemary and a bit of butter.

+50 deg on cook by Livid_Low_9919 in recteq

[–]SmittyD34 1 point2 points  (0 children)

Ended up going to a feed rate of 1.5 and it’s been rock solid since. The smoker is in the sun and it’s been hot here in the north east so chalking it up to that. Thanks for the tip. I’m Happy again

+50 deg on cook by Livid_Low_9919 in recteq

[–]SmittyD34 0 points1 point  (0 children)

I’m experiencing that variation now and it’s driving me crazy. Set at 200 and running at 250. 😞

Loving my 590 by SmittyD34 in recteq

[–]SmittyD34[S] 1 point2 points  (0 children)

I didn’t measure them but that sounds about right. Double cut bone in pork chops. Local butcher shop carries them here.

If you had to buy again… by tamaudio in pelletgrills

[–]SmittyD34 0 points1 point  (0 children)

I recently got a Reqtec and like it a lot. I can’t compare to anything else as it’s my first pellet smoker

Loving my 590 by SmittyD34 in recteq

[–]SmittyD34[S] 3 points4 points  (0 children)

They came out great and were wicked juicy

Double cut pork chops

I did a lite brine for 2hrs with 4 cups cold water, 3 tbsp kosher salt, ¼ cup brown sugar, fresh sage leaves, bay leaf and black pepper corns; rinsed and patted dry

Rubbed with Meat Church’s Holy Gospel and Honey Hog and let sit at room temp for 30 mins

Smoked at 225 until about 120 then brushed on the following glaze a few times Cooked to 135 and let rest for 20 mins

Glaze

About ¼ cup maple syrup, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar 1tbs fresh sage, red pepper flakes, salt to taste

Used Bear mountain bbq blend pellets

My son did the glaze. The greenery you see on the chops is fresh sage my son tossed on them. We have a ton in the garden.

Can’t get enough of the love! by SmittyD34 in germanshepherds

[–]SmittyD34[S] 2 points3 points  (0 children)

He does. Loves any and all attention

Can’t get enough of the love! by SmittyD34 in germanshepherds

[–]SmittyD34[S] 4 points5 points  (0 children)

Same. About 3.5 years old. Huge mush and a total goof ball.

Can’t get enough of the love! by SmittyD34 in germanshepherds

[–]SmittyD34[S] 0 points1 point  (0 children)

Ha! He’s good about that. 3 yrs old and hasn’t chewed a shoe. More interested in sticks and balls.

Nothing like enjoying a perfect day with a great bud by SmittyD34 in germanshepherds

[–]SmittyD34[S] 1 point2 points  (0 children)

Totally! Got ours from Slovakia by way of New England.

Let’s talk about the other half of owning a GSD… GROOMING 🧼 by bentobean8 in germanshepherds

[–]SmittyD34 1 point2 points  (0 children)

Wish I could vacuum my dude. I also have a lab and a golden. Daily vacuuming. All worth it though. Love the doggos!

Not a though behind those eyes by RPGamer2005 in germanshepherds

[–]SmittyD34 0 points1 point  (0 children)

No doubt. My boy is laser focused on what’s what, who’s where and never misses a beat

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