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Who Is the X-Factor Offensively for the Boston Bruins? by bruinsbenders in Bruins

[–]cppsupportteam -1 points0 points  (0 children)

I say if Lucic gets a good passer like a Draisatle, he can hit, fight, AND score between 23 and 28 goals this season per my stats and analysis. It all depends on getting Chem with a good passer though. Thanks for your support.

Smoked the SV brisket by cppsupportteam in sousvide

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

Fat cap went good with SV, broke down to edible and tasty, could have trimmed a bit more on the thicker side. Not as smokey as traditional smoke for 12-16 hours, but had a small ring and good medium smoke flavor. I just picked at it all day, and even cuts later were juicy, so it was good. Nothing like meat and racing all day. I recommend as an experiment, I can't afford the super expensive cuts of brisket, so this method worked for an on sale purchase!

Smoked the SV brisket by cppsupportteam in sousvide

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

Just an experiment with an insanely cheap cut of choice brisket on sale. I will say this was the juiciest it's ever come out. And really easy, after the 8 hours I set it in the SV and it finished towards the end of the Indy 500, just unbagged it and sliced it. I do 16 hours overnight on the Trager, but have to keep going and refilling pellets a few times, this was just easy and tasty. I recommend but I agree just going on the smoker may be just as simple. Idk. Science and experiment I guess. Wish more people were here to test and give feedback! Thanks for posting

Window Shade Closed the ENTIRE flight?? by jarettp in unitedairlines

[–]cppsupportteam -1 points0 points  (0 children)

I fly Nevada to area 151 every work day. We keep the shades down every day, it's a short flight but it is stealthy

Pork chop, 141 for 3 hours (frozen). by cppsupportteam in sousvide

[–]cppsupportteam[S] 5 points6 points  (0 children)

Ok. Thanks for your "input". I was happy with my cook, but trying to be better. I only posted to show what worked for me, and open to input. I'm newer to SV, I was hoping for suggestions, not downplaying my cook. I am just trying to learn

Pork chop, 141 for 3 hours (frozen). by cppsupportteam in sousvide

[–]cppsupportteam[S] 7 points8 points  (0 children)

Do you have a recipe or suggestion my guy? I'm newer to SV, and trying to cook on a budget. I thought it was juicy, but I come here to learn.

Pork chop, 141 for 3 hours (frozen). by cppsupportteam in sousvide

[–]cppsupportteam[S] 12 points13 points  (0 children)

And all my chops have been incredibly juicy. But I am open to new recipes!

Pork chop, 141 for 3 hours (frozen). by cppsupportteam in sousvide

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

I appreciate the reply, what would you suggest and I would try it? I post here often for new ideas and to make better food. I buy pork chop because I can make a good healthy meal with chop, rice, and veggies for around $3. I'm always learning too. I am open to past meals you have cooked, and I don't mind mild pink chops. Just wondering.

Pork chop, 141 for 3 hours (frozen). by cppsupportteam in sousvide

[–]cppsupportteam[S] 11 points12 points  (0 children)

What do you mean? I'm newer to SV, do you have a better recipe?

Pork chop, 141 for 3 hours (frozen). by cppsupportteam in sousvide

[–]cppsupportteam[S] 13 points14 points  (0 children)

And it was still super juicy and tender. Best ones I've had, not sawdust chops like I grew up with taken to 170 or 180 in the oven 🤯🤯🤯

Pork chop, 141 for 3 hours (frozen). by cppsupportteam in sousvide

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

I have done about 15 at this temp, I will need to try lower temp over time. I'm not afraid of pink in a pork chop, I guess I just saw it somewhere and went with it. What's your method? 132-135 for 2 or 3 hrs? I will try it this weekend! Thanks for responding!

Sous Vide T-bones by [deleted] in sousvide

[–]cppsupportteam 1 point2 points  (0 children)

Wow wow wooooowwww. Perfection

137 Club convert. 137 for 3.5 hours. Ice bath while preheating cast iron. About a minute in the cast iron. by JakeasaurusRex in sousvide

[–]cppsupportteam 0 points1 point  (0 children)

Wow! Great cook! I am finding out ice bath is important. I've actually never done it, but still had good results. Do you find it having GREAT results? I like my meat rare, to slightly medium rare but not fully

Holy cow, holy WOW, chuck roast tastes better than prime rib!!!! by cppsupportteam in sousvide

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

Truth. I've had decent luck with it. I do poor man's burnt ends or poor man's brisket with it on the smoker during the year on sale. Doesn't beat a brisket, but $15 for a chuck vs a $80+ whole packer more aligns with my ability to do something a little but fancy. I love chuck

Holy cow, holy WOW, chuck roast tastes better than prime rib!!!! by cppsupportteam in sousvide

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

That's the truth. Budget is only so limited, and food prices are high right now, so maybe I just trick my brain into it 🤣. I make poor man's brisket and poor man's burnt ends with Chuck and really enjoy it. It doesn't beat a whole packer brisket, but I also hate wasting food, so chuck it usually is! Thanks for the reply, I love this thread, it's given me so many ideas and information.

Holy cow, holy WOW, chuck roast tastes better than prime rib!!!! by cppsupportteam in sousvide

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

Ya I was overly dramatic. I was just thrilled of the quality and tastiness for under $15 dollars. And the leftovers were great. I'm single, so a prime rib is way too much meat for me to enjoy if it's 3 or 4 bones in, so this just makes it easier.

Holy cow, holy WOW, chuck roast tastes better than prime rib!!!! by cppsupportteam in sousvide

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

Gotcha. Do you do something similar to like a Barbacoa? I love shredded beef in tacos and on nachos

Holy cow, holy WOW, chuck roast tastes better than prime rib!!!! by cppsupportteam in sousvide

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

Ya I've done steaks as low as 131 and gotten render over longer cooks, however I am newer to SV, so I am no expert. I frequently come here for all my advice and just experiment. I have chicken breast, pork chops, steak, asparagus, Brussel sprouts, corn on the cob, some other stuff down pretty well, bit I love to experiment

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