contest VOTE! Second Annual Memorial Day User-land BBQ Contest
- Thread starter grantmichaels
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salsalady
eXtreme Business
Gotta throw a little SURF in with all this turf!!!
Sockeye
Couple nice fillets
dry mix of kosher salt, brown and white sugar, and t-scorp powder on a couple chunks. Cover the chunks, refrigerate overnight. Rinse well, and arrange on a tray with a fan to speed up the pellicle.
back in a few hours...after the smoke and all
Jeff H- those Reuben sammies looked SOOO GOOD! And I noticed the one white bread along with the light rye....
Sockeye
Couple nice filletsdry mix of kosher salt, brown and white sugar, and t-scorp powder on a couple chunks. Cover the chunks, refrigerate overnight. Rinse well, and arrange on a tray with a fan to speed up the pellicle.
back in a few hours...after the smoke and all
Jeff H- those Reuben sammies looked SOOO GOOD! And I noticed the one white bread along with the light rye....
When does this end?
The Hot Pepper said:
When you close it ...
I hinted that you would probably close it when you opened up the burger TD ...
Get in before the lock ...
Oh hell no I don't want to be the one to announce the end. Better put a time on it.
You didn't tell me I was involved even lol that's so Grant... post your end time, done.
You didn't tell me I was involved even lol that's so Grant... post your end time, done.
The Hot Pepper said:
I did, when you lock it ...
LOL ...
No, seriously, I've said the whole time that I was making it simple for you ...
When you open up the TD, lock this down ... next Friday ...
I'll start gathering up my links etc and in advance of that, and I'll post a second thread for the poll soon thereafter ...
I was thinking about how to make it simple for you from the start, homie ...grantmichaels said:Entries will be accepted until Boss starts the June Throwdown, and when that thread appears, this one will have just been locked ...
The voting thread which follows will be multiple choice, and the voting will be closed along with the June TD, to keep it simple for Boss ...
JayT said:
Me too. Publix didn't have a 6 lb brisket in the meat I wanted, only 3.75 lb ...
So, I had them make up the weight in beef short-ribs ...
So, since I've never properly finished sous vide short-ribs - on a grill - I'm going to start some sous vide today, and finish them tomorrow ...
In the past I've tried the low and long ... 48 and 72 hour sous vide one's ... but I don't like the texture/fat that I've gotten that way (pre-Searzall, but still) ...
This morning I'm poking around to get them started, and ChefSteps has me covered ...
https://www.chefsteps.com/activities/beef-short-ribs-your-way
I actually like meat like the 185F for 24 hr shows ...
I'm going to have these tomorrow for dinner, so I'm going to hit them with the Searzall for a little pre-sear, load them in the chamber vac, and drop them in a 175F bath, to have tomorrow night, after like 30 hours or so ...
I'll dry them, then apply a little bit of dextrose/baking soda solution, and Searzall them to perfection ...
Sounds like a nice holiday dinner.
After I drop 'em in the sous vide, I'll pour a beer and start working on teh brisket cook ...
:CHEERS:
Is that marijuana next to the sockeye ? LOL
GM, I do my SV short ribs at 84C for 12 hrs then 30 mins in the smoker. Brined short rib in a corned beef solution, so it comes out to be more like pastrami
never had a problem with the fat. However, the juice that come out of the bone/meat HOLY WOW does it make a good beef broth
GM, I do my SV short ribs at 84C for 12 hrs then 30 mins in the smoker. Brined short rib in a corned beef solution, so it comes out to be more like pastrami
never had a problem with the fat. However, the juice that come out of the bone/meat HOLY WOW does it make a good beef broth
Yeah, going higher temp/shorter time, and making a sauce from the bag jus ...
In other news, add this to The Annals of Good Help is Hard to Find vol XXI ...
Someone doesn't know what beef shortribs are ...
FML ...
Guess I'm making some porkies ... such is life.
In other news, add this to The Annals of Good Help is Hard to Find vol XXI ...
Someone doesn't know what beef shortribs are ...
FML ...
Guess I'm making some porkies ... such is life.
Ribs are ribs doncha know?? lol
It's fine ... I like 'em all.
I'd be more upset if I didn't have brisket, also.
I'll adjust my plans and it'll be fine ...
I'd be more upset if I didn't have brisket, also.
I'll adjust my plans and it'll be fine ...
Yep, snake method like jhp mentionedBigB said:
I start with about 18-20 lit ones at the start, then adjust vents if need be, steady and stable for almost 12 hours, anywhere from 225-300f with adjustment
And yeah grant, been doing all my cooks at 275f these days mainly due to time, and things like the beef ribs and cheeks can handle the heat and render easier
Booma said:
Yeah, I came to a similar conclusion after the 1st time I cooked a kobe brisket ...
I give 'em a few hours real low (205F if I'm using the PID-controller) so that the meat stays well-hydrated to take a lot of smoke flavor early on, and to develop a deeply penetrating ring (which does nothing for flavor, but is nice for presentation), and then I ease it up and finish the cook as effectively as possibly ... wherever the fire sits nicely above 260F and below like 310F ...
When I've tried really hard to keep it low, sometimes the cooks have taken so long in doing so that other, worse problems have crept in - mainly dryness ...
I have mocked this beer, but I'm kind of digging it's dessert-like qualities right now ...
Since Shipt got me pork, a new mission's come up ...grantmichaels said:
Side-by-side SV ...
You can only ask yourself 'How would Hot Ass Whang taste on meats besides wings?' so many times ...
Nothing else, just that ...
On the next section, I wanted to try the Teeny Tiny Jerk rub ...
And jerk should have some smoke qualities, so I started with a few drops of liquid hickory smoke ...
And then jerk city ...
Mmmm ...
I also like curry, and African seasoning, and have been delighted with Teeny Tiny, so ...
Which also seemed like a few drops of liquid smoke would compliment ...
And so ...
Last but not least, Boss sent me some tasty looking rub from Spicelab ...
They make good ish, so I used it on the biggest section ...
I even used the wooden spoon ...
Oddly enough, that spoon's high walls made it nice for sprinkling ...
Sucked 'em up ...
And dropped 'em in ...
147F till I feel like having them tomorrow ...
I'll probably pull them one at a time, Searzall'ing each to perfection throughout the holiday ...
:CHEERS:
Now I have to decide about this brisket ...
More Modernist, or Weber, or French oven ... hmmmm ....
Nice ... looking forward to it!
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