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The Water Cooler
General Discussion
Skipped the smokin' (meat, that is)... tried something new.
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<blockquote data-quote="Coded-Dude" data-source="post: 2748362" data-attributes="member: 16918"><p>I can rub my meat, throw it in the sous vide at about 20 degrees below temp and cook it for 24-72 hours. When I'm ready to eat it I only have to smoke it for about 4 hours to add the smoke flavor and get it to final temp. It's much easier and less work than continually checking the smoker for 8-12 hours. Plus the fat renders down much better. Different strokes.....</p><p></p><p>I do own a sous vide supreme and it is the best kitchen appliance I own. </p><p></p><p>Transmitted via Tactical Telecommunications Device</p></blockquote><p></p>
[QUOTE="Coded-Dude, post: 2748362, member: 16918"] I can rub my meat, throw it in the sous vide at about 20 degrees below temp and cook it for 24-72 hours. When I'm ready to eat it I only have to smoke it for about 4 hours to add the smoke flavor and get it to final temp. It's much easier and less work than continually checking the smoker for 8-12 hours. Plus the fat renders down much better. Different strokes..... I do own a sous vide supreme and it is the best kitchen appliance I own. Transmitted via Tactical Telecommunications Device [/QUOTE]
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The Water Cooler
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Skipped the smokin' (meat, that is)... tried something new.
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