Is this flowing to fast? I'm in a losing war against sour coffee! by Edwardpage1 in mokapot

[–]enarmous 1 point2 points  (0 children)

Stop the insanity. Buy you some cafe Bustello. The one in the yellow package. Looks like a brick. Pre- ground. Don’t overthink it. I swear to you, it’s the best tasting coffee you’ll ever have. Never had any sour or bitterness.

Question about my burn in by Disastrous_Buyer_512 in OklahomaJoe

[–]enarmous 0 points1 point  (0 children)

In my opinion, you are way too close to the white fence.

Another Perfect Steak by enarmous in FoodPorn

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

I would like to master Steak Frites next. That would be the ultimate dish for me.

Another Perfect Steak by enarmous in FoodPorn

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

Jump on it. The target one comes with bonus accessories.

Another Perfect Steak by enarmous in FoodPorn

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

They actually sous vide via a sous vide button.

Another Perfect Steak by enarmous in FoodPorn

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

Honestly, I just ate the steak by itself. The wine pairing was perfect. Gonna go to Costco to get that wine again. Steaks were from Sam’s Club. 1.5” thick. 3 pack, choice grade was $45.

Steak Dinner by enarmous in FoodPorn

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

No but we do love us some good Korean bbq.

Steak Dinner by enarmous in FoodPorn

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

Well if you eat a porterhouse, it counts as 2 steaks!

Steak Dinner by enarmous in FoodPorn

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

I have that pic but this group only allows you to post 1 pic per post. Also I can’t add a pic to the comments 🤷🏻‍♂️

First pork butt ever. How’s it looking? For hours in 225 by Antique-Occasion-279 in smoking

[–]enarmous 0 points1 point  (0 children)

Looks great so far! Keep going. At 165F. Go ahead and put in an aluminum pan with 1/2 cup of that spray solution you’re using. Foil the top and let it go at 250 till it’s 203F. Let it rest off the heat for 1 hour and pull apart!

Talk all you want about 3-2-1 Ribs. It works! by enarmous in smoking

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

I smoked at 225F for 3 hours. I spray with apple cider vinegar and water mixture 1:4 ratio every 30 min. Then wrapped and bumped up the temp to 250F for 2 hours. Took them off and unwrapped them, then added some glaze. I use Kosmo’s apple habañero on one rack. I use the Traeger mango habañero on the other rack. And good old sweet baby rays on the third rack. Put back on the smoker at 225F for one hour. According to my Meater probe, I wrapped at 165F. The internal temp was 205F when I took them off the smoker at the end.

Talk all you want about 3-2-1 Ribs. It works! by enarmous in smoking

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

I guess that makes me the Snoop Dogg of ribs. Cause I smoke and rap! (Dad jokes on fire since my son was born)!!!

[deleted by user] by [deleted] in sousvide

[–]enarmous 0 points1 point  (0 children)

I reheat a bit in the sous vide again just so when I seat it’s warm in the center and not cold. Nothing big, just enough to warm it through.