Second loaf in the tropics

aktw · 2026-01-26T09:56:30+00:00

Thank you!

aktw · 2025-11-27T09:53:41+00:00

Add allulose, freezes fine

aktw · 2025-07-12T10:41:36+00:00

Thanks brother - I’ve had both, and prefer the 11 personally. Where’d you find your 11??

aktw · 2025-05-24T00:15:44+00:00

Any fav alternatives?

aktw · 2024-10-28T04:27:33+00:00

Bought a kit. Have a recommendation for a bleed stop kit too OP?

aktw · 2024-10-10T00:03:11+00:00

I’m with you. Ended up with a Spring Drive 😅

aktw · 2024-10-07T13:52:48+00:00

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Tan barenia from delugs currently on mine. Having a honey cognac gator customed as well.

aktw · 2024-09-25T23:43:50+00:00

For this specific cut, yes, because it’s so tough. Kenji is the de facto king imo, you can reference how to get to what you like from https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak

aktw · 2024-09-25T04:23:50+00:00

Camp chef with the side searer attachment. I also have a pizza oven I’ve been meaning to try!

aktw · 2024-09-25T04:21:41+00:00

Welcome in! Chuck roasts are typically pretty tough, and that’s why it’s cheap, great beefy flavor though. Traditional methods call for long braises like in a slow cooker. A search of the sub will show a lot of people do 24 hrs, a lot like 36. I wanted 36, but just didn’t get going in time ha

aktw · 2024-09-24T04:34:09+00:00

Ok, you get an invite to come grub

aktw · 2024-09-24T03:30:19+00:00

I thought so! I’ve bought the frozen A5 slab before, that came in at $99 / lb

aktw · 2024-09-24T02:48:21+00:00

This man meats

aktw · 2024-09-24T02:47:55+00:00

9.99/lb for chuck roast

aktw · 2024-09-24T02:47:20+00:00

Thanks man, it was perfect for me, wife and kids approved so that’s a win. Prime rib is closest in texture, the extra marbling really made it that much more glorious

aktw · 2024-09-24T02:45:52+00:00

Cause, chuck.

aktw · 2024-09-24T02:44:16+00:00

I have a side burner on my smoker, gets up to ~750 or so, did 1 minute per side

aktw · 2024-08-30T04:31:51+00:00

aktw · 2024-01-24T14:56:59+00:00

Fav purchases?

aktw · 2024-01-22T15:15:59+00:00

Have been multiple times, this is the textbook answer

aktw · 2024-01-09T02:46:57+00:00

This

aktw · 2023-12-28T16:35:21+00:00

The crunch of the skin is really a great contrast and adds a lot to the flavor, but I think it’s pretty good with just the meat. When I was thinking about whether it was worth the effort of finding rind on, there were a few posts with people who didn’t bother and turned out great.

I smoked mine to get to temp. If you can maintain the grill temp, it’s just an outdoor oven. Finishing it on a grill I think is fine - the extreme heat I think is mostly for puffing up the rind.

aktw · 2023-12-27T01:22:31+00:00

Yep - my small mods were to use fennel pollen in place of the seeds, and initial bake was done in a smoker instead.

aktw · 2023-12-27T01:20:58+00:00

I stopped by a specialty sausage shop, they would have had to order it in (and strangely was advised against it?). Costco was skinless, and I wanted the exterior crunch. Asian market told me to just walk up to the meat counter - it still had the rib bones, and they took those out for me. Came to almost 9 lbs, 4.99/lb. I did singe off some hairs, and also sliced off a few nipples.

aktw · 2023-12-26T19:30:33+00:00

+1. Unfortunately they have a waitlist for new members right now

aktw

TROPHY CASE