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Posted on 12/27/17 at 8:02 am to Jibbajabba
Thanks Jib
Posted on 12/27/17 at 9:51 am to Jibbajabba
Kroger has been selling the crap out of these at great prices. May have to try soon.
Posted on 12/27/17 at 10:27 am to KosmoCramer
quote:And I have two or three of em
That's why having an instant read thermometer along with the probe thermometer is nice.
quote:it did suck, nothing like a damn near inedible hunk of meat to have as the only protein for Christmas dinner
Sorry about your roast, that sucks.
Posted on 12/27/17 at 10:28 am to AlxTgr
quote:When Kroger switched to choice for their discount meat it went from terrible to pretty good. If you just shop around there a little you can usually find a pretty good piece of meat.
Kroger has been selling the crap out of these at great prices. May have to try soon.
Posted on 12/27/17 at 10:51 am to AlxTgr
quote:
Kroger has been selling the crap out of these at great prices. May have to try soon
That’s where mine came from. I bought one to experiment then went back and got four more.
Posted on 12/27/17 at 1:36 pm to Tiger Ryno
quote:
LOL. Serves you right for sous vide.
Except he didn't cook it sous vide, fool. Hell, he wasn't even the one who cooked it!
This post was edited on 12/27/17 at 1:38 pm
Posted on 12/27/17 at 1:44 pm to TigerstuckinMS
quote:
TigerstuckinMS
Don't bother. Some of these folks are a special breed.
Posted on 12/27/17 at 2:17 pm to Janky
I did a pork shoulder for Christmas, mine came with a book. I did 155 for 15 hours, I had already seasoned it and vacuum packed it. I used my circulator in a large stockpot and covered it with foil. Then finished it off on my egg at 250 for an hour, then seared it. Probably could have just seared it, but my wife is crazy skeptical about pork. It came out great, very tender, pulls apart very easy, and tasted great. I wish I would have put some garlic in it. Other than it was great. I got a Ziploc vacpacker and a commercial model would have been better for a large cut of meat. However, the problems with vacuum packing didn't affect the cooking.
Posted on 12/27/17 at 2:38 pm to tiger94gop
quote:
I did 155 for 15 hours, I had already seasoned it and vacuum packed it. I used my circulator in a large stockpot and covered it with foil. Then finished it off on my egg at 250 for an hour, then seared it.
Yeah, basically rendered the sous vide worthless by overcooking it.
You should educate your wife.
This post was edited on 12/27/17 at 3:11 pm
Posted on 12/28/17 at 1:14 am to AlxTgr
quote:
Kroger has been selling the crap out of these at great prices.
Yes. I got one that was almost 4 lbs and it was less than $20. Originally sold for $46.
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