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SmallBBQr last won the day on March 25 2018

SmallBBQr had the most liked content!

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    Big Steel Keg

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  1. SmallBBQr

    Sous Vide pork fail

    In "general" terms for cooking a whole tenderloin I agree. Pork chops have no business being near sous vide IMO. Grilled all the way! At 145 finished temperature they are still nicely pink and juicy.
  2. SmallBBQr

    Sous Vide pork fail

    The type of chop was likely the problem. Pork loin (and chops) are very lean. No fat, no connective tissue etc. They are not the type of cut I would consider a good candidate for sous vide because you can cook them so quickly with numerous other methods very easily. For a loin chop like that, I would probably brine (for both moisture and flavour), and then hit a hot grill for 4-5 minutes per side until about 145 inside with a bit of glaze etc.
  3. SmallBBQr

    Sous Vide pork fail

    My first question is what kind of chops?
  4. SmallBBQr

    Anyone experimented with "no carbs" bread?

    This was the latest recipe I found...but I have NOT tried them yet: Keto Bread Rolls SERVINGS: 8 ROLLS These fluffy bread rolls are made with fathead dough. They are gluten free, low carb and keto friendly. INGREDIENTS 1 1/2 cups part skim low moisture shredded mozzarella cheese 2 oz full fat cream cheese 1 1/3 cups super fine almond flour* 2 tbsp coconut flour 1 1/2 tbsp aluminum free double acting baking powder 3 large eggs one egg is reserved for egg wash DIRECTIONS Preheat oven to 350°F. Line a baking sheet with parchment paper. In a small bowl, whisk together almond flour, coconut flour and baking powder. Set aside. Add mozzarella and cream cheese to a large microwave-safe bowl. Cover the cream cheese with mozzarella (this will prevent the cream cheese from overheating and making a mess in your microwave). Melt in the microwave at 30 second intervals. After each 30 seconds, stir cheese until cheese is completely melted and uniform and resembles a dough in appearance (see photo for reference). This should only take around 1 minute total cooking time. Do not try to microwave the full time at once because some of the cheese will overcook. You can also melt the cheeses over the stove in a double boiler. Allow cheese dough to cool slightly (only a few minutes) so that it is still warm to the touch but not too hot. If the cheese is too hot it will cook the eggs. But don't let the cheese cool down completely because then it will turn hard and you will not be able to blend it with the other dough ingredients. Add cheese, 2 eggs (remember the third egg is for the egg wash finish at the end only), and almond flour mixture into a food processor with dough blade attachment. Pulse on high speed until the dough is uniform. The dough will be quite sticky, which is normal. Scoop out dough with a spatula and place onto a large sheet of plastic wrap. Cover the dough in plastic wrap and knead a few times with the dough inside the plastic wrap until you have a uniform dough ball. Lightly coat your hands with oil and divide dough into 8 equal parts. Roll each dough between your palms until it forms a smooth round ball. Place dough balls onto baking sheet, spaced 2 inches apart. Add the final egg to a small bowl and whisk. Generously brush the surface of rolls with egg wash. Bake rolls for about 21-23 minutes in the middle rack of your oven, or until rolls are golden brown. Rolls are best eaten hot. NOTE!! - These bread rolls should be eaten hot. When they cool down, the cheese condenses and the rolls become hard. You can reheat leftovers in the microwave, toaster oven or oven.
  5. Yeah, a little weird day for grilling. It's -33 C (-27F) (according to the Infrared thermometer) and we live in the prairies so it's not like octopus are a local food or anything, but saw them on a local Costco visit. We were feeling peckish so thought I would give them a try... Marinated a bit with olive oil and garlic before grilling (these were pre-cooked) for 4-5 minutes and served them with some Tomato Pesto and crackers. Always amazed at how well insulated Kegs are. 450 degrees inside and snow not melting on the lid.
  6. SmallBBQr

    Man Cave Ugly Drum Smoker Part 3

    Thanks for the heads up....I'm watching John's build and will keep an eye out for the PBC rust issues....
  7. Well, it's -30 C outside right now (that would be -22 F for you SOB's - South of Border ), BEFORE any wind chill and other than the extra effort of getting the cover off (it's frozen stiff!!) I don't do much different other than a longer warm up time - I give it an extra 30 minutes or so when pre-heating. We're roasting a chicken tonight! My vent setting are all pretty close to the same as when it's warm out....though I have a Keg (insulated metal), not ceramic, so I suspect a ceramic MAY bleed a bit more heat so may require a slight adjustment? That's just a guess though...no actual experience. I would start slow though and let it come to temp slowly as to not stress the ceramic myself...
  8. SmallBBQr

    Man Cave Ugly Drum Smoker Part 3

    Been watching drum smokers for a sale up here in Canada. Canadian Tire has this one and goes on sale from time to time...next time it goes on sale I'm picking one up. Went on sale for $279 over Christmas but I missed it!! https://www.canadiantire.ca/en/pdp/pit-barrel-vertical-smoker-3992740p.html#srp John...you're mixing a lot of different metal types. Is galvanic corrosion a concern?
  9. SmallBBQr

    Extreme Diet Trends

    Where do you think diabetes (Type II) COMES from? That repeated "sugar spike". General theory is that continuous insulin production by the pancreas from excess carbohydrate consumption and the resultant increasing insulin resistance. Diabetes rates are skyrocketing, as is obesity (another side effect of insulin resistance), cancers etc. Much research points at excessive insulin as a root cause. ie. Too much insulin production over time = not good.
  10. SmallBBQr

    Extreme Diet Trends

    SKIPPING wheat/bread would be what helps many people's diets. Whole wheat spikes blood sugar almost just as badly as white flour. There are just as many carbs in whole wheat as processed.
  11. SmallBBQr

    Extreme Diet Trends

    The amount of ignorance and number of opinions on the Ketogenic is just crazy. So many different interests - personal, economic, political, ethical etc. Remember there are HUUUUUGGEEE money at stake for some interests. Even WITHIN the keto community, there are huge variations on how it should/can be done. Good video series on it right now....first episode was last night (still available). https://therealskinnyonfat.com
  12. SmallBBQr

    Vacuum Sealers

    I'm heading into Vacuum Chamber sealers next purchase. Sealing liquids, and the inexpensive bags are bonus material all the way. I'm on my second vacuum sealer now and the cost of bags is starting to add up.
  13. SmallBBQr

    Sous Vide Chuck Roast!

    I do these at lower temps, but my last step is always a fast sear in a 550 degree oven or on the grill. That heats it up. When I have guests, I heat up the dinner plates before serving - either using the dishwasher, oven warming drawer etc. I've found that having a "hot" protein to me isn't as important as having a very warm plate to put it on and hot gravy.
  14. SmallBBQr

    Can you (do you) smoke your burgers? Is it preferable ?

    +1 on the smashburgers. I get repeated family requests for smashburgers which makes me wish I had purchased a much larger flat-top grill.
  15. SmallBBQr

    Anyone make some sort of canopy or small shelter?

    Wow...there is some fancy stuff out there. I use a golf umbrella stuck in the top of a metal pipe on an umbrella stand!