Show Us Your Meat, and We'll Show You Ours

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Show Us Your Meat, and We'll Show You Ours - Printable Version

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Re: Show Us Your Meat, and We'll Show You Ours - CaptainHenreh - 07-25-2016

Sully Wrote:Whole brisket?

This. It was like, 11 pounds as-sold?

Re: Show Us Your Meat, and We'll Show You Ours - Sully - 07-25-2016

And you left it whole I assume? Did you noticed the difference? I think the grains run different ways and there might be a layer of fat between them if I recall

Sent from my SM-G930V using Tapatalk

Re: Show Us Your Meat, and We'll Show You Ours - CaptainHenreh - 07-25-2016

Sully Wrote:And you left it whole I assume? Did you noticed the difference? I think the grains run different ways and there might be a layer of fat between them if I recall

That is correct. There's a layer of fat between them, ad the brisket is really two pieces of meat held together by a layer of fat. In the last picture you can actually see the stratification of the two muscles and the fat.

I suspect there must be a difference in flavor leaving it in tact, as over time the fat will render and soak through the meat, would it not?

Re: Show Us Your Meat, and We'll Show You Ours - ScottyB - 08-21-2016

first shot at doing a boston butt, 8.5 lbs. i've done a brisket, and ribs, but never a butt. Kroger had a bangin sale so i had to snag one and give it a go.

250 deg. with pre-soaked pecan chips direct on the coals every 2 hrs. had to pull it off at 7.5hrs due to a dinner schedule so i never quite got it to the ideal temp, but it was still crazy tender. mustard slather, thick coat of Bad Byrons Butt Rub, and about a cup of brown sugar packed on the top (fat cap) with a tray underneath the meat filled with apple juice. basted with apple cider vinegar once or twice. true to form, these do hit a temp stall right at 170 and take forever to increase temp after that (you want 200 deg ideally), but they do go up eventually.

5 hrs in
[Image: IMG_2020_zpshkbhqs4h.jpg]

looks a bit dry in the pic for some reason but it was super moist (that's what she said) to the point where the bottom of the shred platter was like a swamp of glorious BBQ gnar and meat candy emulsion.
[Image: DSC_0082_zpsxajjsh6t.jpg]

can't wait to do another. these are super easy, and stay incredibly juicy.

Re: Show Us Your Meat, and We'll Show You Ours - BLINGMW - 08-21-2016

ScottyB Wrote:these do hit a temp stall right at 170 and take forever to increase temp after that (you want 200 deg ideally), but they do go up eventually.

I've smoked these a dozen times and never ever ever have I left enough time to get them up to the temp I want. They're always delicious, but after 4-5 hours of drinking I'm pretty desperate to eat it, so.... :dunno:

Re: Show Us Your Meat, and We'll Show You Ours - WRXtranceformed - 08-22-2016

Looks delicious Scott! 8.5lbs is a ton of meat too...I love making Boston Butts because you eat on them for days (TWSS)

Did you know Qdoba down here is selling pulled pork as an add-on for a limited time? My wife got it on her nachos yesterday and it wasn't bad....although it was drenched in queso and sour cream so it was hard to tell how flavorful they did it

Re: Show Us Your Meat, and We'll Show You Ours - ScottyB - 08-22-2016

BLINGMW Wrote:I've smoked these a dozen times and never ever ever have I left enough time to get them up to the temp I want. They're always delicious, but after 4-5 hours of drinking I'm pretty desperate to eat it, so.... :dunno:

:lol: i don't think you can screw them up, but thanks for making me feel like less of a hack for not getting the temps right. i'm slightly ashamed to say i only downed 1 beer during the smoking process since me and 100 degree temps don't mesh well when i'm full of alcohol. quitter talk, i know.

WRXtranceformed Wrote:Looks delicious Scott! 8.5lbs is a ton of meat too...I love making Boston Butts because you eat on them for days (TWSS)

thanks! yeah we gave half of it to our neighbors and its still going to last like 3 dinners for us.

WRXtranceformed Wrote:Did you know Qdoba down here is selling pulled pork as an add-on for a limited time?

i did not know that. and now i must go...

Re: Show Us Your Meat, and We'll Show You Ours - Apoc - 09-12-2016

What's the long term opinions on this thing: <a class="postlink" href="https://anovaculinary.com/">https://anovaculinary.com/</a>

Re: Show Us Your Meat, and We'll Show You Ours - Ken - 09-12-2016

Apoc Wrote:What's the long term opinions on this thing: <a class="postlink" href="https://anovaculinary.com/">https://anovaculinary.com/</a>

I have one - love it. No real need for the WiFi or Bluetooth but whatever. Cooks meat perfectly although I would recommend also getting a vacuum sealer if you don't have one.

Also they tend to go on sale every couple of weeks or so if you have some time to wait.

Re: Show Us Your Meat, and We'll Show You Ours - CaptainHenreh - 09-12-2016

Apoc Wrote:What's the long term opinions on this thing: <a class="postlink" href="https://anovaculinary.com/">https://anovaculinary.com/</a>

I have the earlier version, it's dope.

Re: Show Us Your Meat, and We'll Show You Ours - SlimKlim - 09-12-2016

I don't use my anova all that often but when i do it's irreplaceable. It's pretty much the only way I cook steak, and it massively simplifies certain things.

Tempering chocolate for example, normally a pain in the dick, but with a sous vide you heat it to 115* until its liquid, drop some ice in it to cool it to like 80*, then bring it back up to ~90* and just leave it in there until you're ready for it.

ScottyB Wrote:like a swamp of glorious BBQ gnar and meat candy emulsion.

[Image: 8bc0f1d691aa1471c12280f2926f7ee1.jpg]

Re: Show Us Your Meat, and We'll Show You Ours - Apoc - 09-12-2016

Big Green Egg? I'd like to hear thoughts on sizes, if anyone has them.

Re: Show Us Your Meat, and We'll Show You Ours - ScottyB - 09-12-2016

Apoc Wrote:Big Green Egg? I'd like to hear thoughts on sizes, if anyone has them.

first of all, do it, the water's great. use mine at least once a week, all year long.

i have a lurge and its been in use since about 2012. i can fit 2x 6lb. "sittin' chickens" back to back or a 16-17lb. whole turkey comfortably but that's about it for height. it will swallow a 9lb. boston butt or a solid platter of chicken halves without any issue at all. using the ceramic plate setter (BGE brands it a convEGGtor or some stupid name) you can cook a pizza about 12in wide. for my family of 3 i've never needed more grate space and i've also fed a couple big parties at holidays and for small neighborhood gatherings.

IMO large is the sweet spot for "convenient" every day use unless you plan to do some legit BIG cooks, often, with tall stuff like stand up ribs or racks. XL should handle any of those and honestly i think the XXL is overkill in every way. BGE's aren't super convenient to start with (they take time to fire up and sort out, its really more of an experience) but the bigger ones take longer to get going, take more lump to get hot, take up more real estate and are heavier than you can believe. on the flip side, I don't see much use for the S/M and the minis only make sense to me if you take them camping or live in the city and want to take a grill onto the roof to use. anyway, the good thing is plenty of retailers carry them so feel out what looks right to you.

if you do get an XL or XXL, i would strongly recommend you consider getting a hardwood table for it, BGE has a few and they're literally built around the grill. at that size and weight they are better supported and you'll want a place to stage up meals that big anyway.

not much makes me happier than killing a clear winter evening outside next to the BGE with a bourbon and smelling that wood fire get all up in my meats
[Image: 00%20010_zpshrbqekd2.jpg]

Re: Show Us Your Meat, and We'll Show You Ours - JustinG - 09-15-2016

Really excited about trying out Sous Vide for the first time. Just got this delivered today, have some steaks waiting to be vacuum sealed, bathed in water, and seared on cast iron Smile

Will report back....

Re: Show Us Your Meat, and We'll Show You Ours - SlimKlim - 09-15-2016

Awesome! What kind of steaks are you doing? You'll never be able to just slap steaks on the grill again after you do this.

Re: Show Us Your Meat, and We'll Show You Ours - JustinG - 09-15-2016

I just snagged a couple of NY Strips from Martin's last night, nothing fancy.

There is a butcher shop near my new place, and word in the cul de sac they have some pretty good stuff. I need to make my way in there and check it out.

Re: Show Us Your Meat, and We'll Show You Ours - SlimKlim - 09-15-2016

Strips are good candidates. I like to arrange them so the fatty side is on the top in the bath. In my mind it helps the fat that renders soak into the meat. No idea if it makes any actual difference.

Re: Show Us Your Meat, and We'll Show You Ours - Ken - 09-15-2016

All this talk made me hungry the other day so I fired up the Anova for the first time in a bit.

Nothing crazy, just picked up a flank steak at the supermarket. Vacuum sealed it with some Soy Vay Teriyaki sauce, 131 degrees for about an hour and 45 minutes. Took it out, throw it on the grill out back for 30 seconds each side and sautéed some cremini mushrooms with garlic. Simple delicious meal that yields some nice leftovers for a steak sandwich for lunch the next day.

It still amazes me just how tender sous vide leaves the meat. I apply little to no force on my knife as I glide it across and it cuts right through.

[Image: 14id6h0.jpg]

Re: Show Us Your Meat, and We'll Show You Ours - JPolen01 - 09-15-2016

God damn I might have to look into buying one of these things. You guys are making me jealous.

Re: Show Us Your Meat, and We'll Show You Ours - Ken - 09-15-2016

[quote="JPolen01"]God damn I might have to look into buying one of these things. You guys are making me jealous.[/quo

You will not regret it. Not only just that it cooks so well, it makes planning around so much easier when you don't have to worry on when the steak will be done (since you can leave it in longer with no consequences.) It will be done when you want it to be done.