Brisket – Sous Vide (Faux Smoked)

This recipe is for a 15 lb brisket. Multiply accordingly. INGREDIENTS (pre-cook): 10 Tablespoons Randy’s Beefy Rub 1 Tablespoon Liquid Smoke Optional – 1/8 to 1/4 teaspoons Prague Powder #1 to create a fake smoke ring (a little goes a long way) INSTRUCTIONS: Trim all but 1/4″ fat from the brisket. Combine rub and parague… Continue reading Brisket – Sous Vide (Faux Smoked)

Chicken Salad – Horseradish

This recipe is based on my Mayonnaise Horseradish recipe. It is even better when you sprinkle in some Chicken and Rib Rub. Ingredients: 5 cups cooked chicken breast (1 breast = approx. 1 cup) 1 cup finely chopped celery 1/4 large onion (finely chopped in a blender or spice grinder) 1 1/2 cups mayonnaise 1/4… Continue reading Chicken Salad – Horseradish

Smoked Shredded Chicken Breast – Sous Vide

It is hard to make smoked, shredded chicken breast without drying it out. This recipe ensures the chicken will have smoke throughout, will be cooked thoroughly, and will not be dry and tough. Start Sous Vide heating at 158 degrees. Coat chicken breasts in olive oil. Lay the chicken breasts out on a cake rack… Continue reading Smoked Shredded Chicken Breast – Sous Vide

Prime Rib / Chuck Roast – Sous Vide / Oven Seared

INGREDIENTS for the roast: 7 – 10 lbs. of Prime Rib Roast I have used cheaper cuts like USDA Choice Chuck Roast, Chuck Roll and Arm Roast with great results. You need to cut any large fat sections out of the cheaper cuts. After you cut out the fat portions, you can always tie the… Continue reading Prime Rib / Chuck Roast – Sous Vide / Oven Seared