Rezultati pretraživanja
  1. Finishing up some brisket and ribs on the grill after sous viding them for a few hours. . . . , , , , , , , , , , , ,

  2. 30. kol 2011.
  3. 29. ruj 2018.
  4. 20. srp 2016.
    Tweet je nedostupan.
  5. 30. kol 2019.

    It doesn’t look like I’ll be making it out to Reno for the rib cook off so I guess I’ll be having my own cook off, lol 😂! Who wanna be my judges 🤣

  6. 18. lis 2019.

    Our favorite way to watch a football game: with a messy plate of sous vide pork ribs. Just the right amount of tender while still being meaty, and full of slow-cooked flavor. Get the recipe:

  7. 29. ruj 2018.
  8. 26. kol 2018.
  9. 3. velj

    Only 42 more hours to go... plus 3-4 for smoke...

    Prikaži ovu nit
  10. 1. ruj 2019.
  11. 31. kol 2019.
  12. 2. kol 2019.

    Brisket + 50/50 Salt and Pepper at 155F for 48-hours followed by 3-hours on the smoker with Post Oak @ Cypress, Texas

  13. 13. velj 2019.

    Bacon wrapped pork tenderloin sous vide at 140/1 just to par cook the bacon.. 45 minutes on the Camp Chef SmokePro at 350

  14. 30. stu 2018.

    Sous Vide Que Brisket, cooked 154/38 and chilled overnight, then smoked for 3 hours at 275 on the Camp Chef SmokePro SG 24

  15. What should I do with these bad boys? Chuck roast steaks...thinking of sous viding at 131°F for about 36 hours, chilling, and then reheating in the smoker! . . .

  16. 15. lip 2018.

    Charred brussel sprouts with bacon and balsamic reduction? Yes please!

  17. 12. lip 2018.

    Sous-vide BBQ is the perfect mix of tender on the inside and crispy on the outside.

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