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Discussion in 'The Mainboard' started by Celemo, Dec 26, 2016.
Show us the way
I didn’t check.
Remember the key to good bbq meat, low and slow. You want to keep the internal temp of the meat down.
If you cook the internal temp to 155 it’s going to be dryish. I am thinking the smoking took the temp higher.
So what temp should we be targeting for brisket?
But the temp you smoke a brisket to will be close to 200
Brisket should be smoked at 225-250 until 205 internal. However I wrap mine with butcher paper when it hits 150-160. Pull it at 205
haven’t used sous vide.
flat and point very juicy.
I then cube the point. Place in a metal tray with the juice from wrapping it and some bbq sauce. Smoke it for 2 more hours for burnt ends.
2 different pork tenderloins in the sous vide(one spicy the other savory) and will sear on the grill with grilled veggies for tonight.
I forget around pork tenderloin. And I shouldn’t. So good marinated.
I typically rub in olive oil then add a dry rub and let it cook for a couple hours then sear the outside. I've been known to buy those premarinated ones and just toss that package into a pot and sous vide it at work on the desk. Have to look at the type of sealing they do on those packages though since they are prone to leak.
Wait you sound video on your desk at work?
Wait you sous vide on your desk at work?
I have before.
Porterhouse bout to come out of the bath. Destination: 600 degree grill
My loins will be hitting the grill in about 30 minutes.
Can you get it to 700? I dare you
Start a little grease fire with some olive oil? Hell why not.
Try avocado oil, it has a higher smoke point.
Like 520 degrees.
This. Also, try no oil on a properly seasoned cast iron. If the cut is fatty it’ll produce enough liquid.
Guys I’m not talking about searing on cast iron
I was talking about pouring oil on a grill to start a grease fire
No that would be irresponsible
I like where your head is at.
You are dead to me.
This is why we can't have nice things.
sous viding on your desk at work is an upper level of cuntiness that I really like.
We have an office lapavi tank and anova. We get some odd looks when we are emptying or filling it.
I grill on the roof of my apartment building, which is one of about 20 rowhouses. Premium place to start a fire
I didn't read the last 57 pages but I have done sous vide carnitas a couple of times that I thought turned out very well.
Anyone ever make clarified butter sous vide? My cousin was talking about doing it and it sounds super easy.
We just do it on the stove, also super easy.
Let me know what those instructions are please. Just curious, but what I read seemed kind of like a pain in the ass. Pretty much put butter on the stove top and boil. Heat really dictates time and frequency to stir it. Long story short when it really starts to bubble up the second time it’s done. Also becomes a golden color, but once you do it two three times you’ll see. Strain and done.
Also this is key. So much easier than fucking with cheese cloth.
36 hour pork butt
Roasted Tomatillo and Poblano
24 hour tri tip finished on the grill
I have Kenji's carnitas going. First time using a vaccum sealer and the juice from the oranges kinda messed up the process of getting all the air out. I have a coffee cup on the top holding the pork down. It will be ready tonight. Can't wait.
Sometimes using more bag than you think you'll need well help. I love that recipe though
first time I made this it was way too orange-y. Second time used more onion and garlic and lime and less orange and liked the flavor a lot better.
either way, carnitas sous vide is one of the “killer apps” for sous vide machines
I agree with the too orangey. Let us know how the modified version works
Did a backstrap Sunday evening. Rubbed with s&p, garlic and rosemary. Cooked at 129 for 2 hours before searing.
Venison sous vide is incredible
Next time, skip the butter in the bag. Finish it off with the butter and you’ll get better flavors.
I've got a bunch more to cook so I'll try that. The rosemary and garlic was a little overpowering too so I'd likely cut back on that and go with a lighter rub.
Is this the one you referenced in the BBQ thread? If so yeah I experienced the same many times. In fact most items I’ll just keep and very simple Salt and pepper. Then I’ll use the juices to make a sauce to finish it with something like rosemary or garlic. It just soaks it right up.
I want to try carnitas this weekend. What’s the best recipe? Sounds like that one on this page is overboard with the orange
The one on this page IMO. Orange never bothered me but it could also have something to do with the ripeness of said oranges. I actually use less cinnamon than they recommend. If you’re worried about either just leave it out, will still achieve perfect meat.
this recipe is the shit
This is correct. Just finished the last of my left overs and want to make it again. So good. Orange didn't bother me at all.
great recipe. I would use less orange. But that’s me.
Thoughts on the temp for the carnitas 165 or 185 ?
i did 165 and it was v nice