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+--- Thread: Show Us Your Meat, and We'll Show You Ours (/showthread.php?tid=10568)
Re: Show Us Your Meat, and We'll Show You Ours - Sully - 07-12-2017
I guess it comes down to preferred texture. I imagine the muscle fibers will break down more in 24 than in 2.5.
Yea I did an 8hr skirt one time, and it was mostly my chimichurri marinade that caused the issue (apparently it'll break down and give you a very raw vinegar flavor) but the texture wasn't that great either if I recall. It tastes so grilled, I usually don't feel like messing with it and risking a skirt steak on perfecting a sous vide time and temp.
I'm sure its easier to get up there. I actually found it in a shitty seafood restaurant on LI once as a special. Expected some little portion. Nope, the whole damn steak wrapped around the plate. It was amazing.
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Re: Show Us Your Meat, and We'll Show You Ours - JPolen01 - 07-12-2017
Don't marinade the steak in chimichurri. You use that to top the steak or dip it in. Come on man.
Re: Show Us Your Meat, and We'll Show You Ours - Sully - 07-12-2017
JPolen01 Wrote:Don't marinade the steak in chimichurri. You use that to top the steak or dip it in. Come on man.Chimichurri marinaded skirt steak is pretty delicious. Had one last night. You can put some on top too if you want
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Re: Show Us Your Meat, and We'll Show You Ours - Sully - 07-12-2017
On an unrelated note. The candy cotton grapes sure have alot of fucking seeds for seedless grapes. This is bullshit especially for $8
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Re: Show Us Your Meat, and We'll Show You Ours - JPolen01 - 07-12-2017
Sully Wrote:On an unrelated note. The candy cotton grapes sure have alot of fucking seeds for seedless grapes. This is bullshit especially for $8
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Holy shit I thought I was the only one who noticed that! It's pretty annoying when each grape has 2-3 seeds in them. But they are delicious.
Re: Show Us Your Meat, and We'll Show You Ours - Sully - 07-12-2017
They're advertised as seedless and on the package, it says to call with concerns or feedback cause they care or some shit. I've thought of calling or emailing to complain but then I'm just too lazy to care. I've been mostly freezing them and dropping them in wine. The freezing seems to concentrate the flavor in my mind. Otherwise I only get a cotton candy taste in the first grape or every once in awhile.
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Re: Show Us Your Meat, and We'll Show You Ours - ScottyB - 07-12-2017
where are you guys getting those? i keep hearing about them
Re: Show Us Your Meat, and We'll Show You Ours - Sully - 07-12-2017
Wegmans
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Re: Show Us Your Meat, and We'll Show You Ours - JPolen01 - 07-13-2017
Wegmans as well. They are literally out for like 2 months of the year only. They seem to be a bit early this year. Produced by The Grapery and they have a store locator on their site - <!-- m --><a class="postlink" href="https://grapery.biz/index.php/our-grapes/cotton-candy">https://grapery.biz/index.php/our-grapes/cotton-candy</a><!-- m -->
Re: Show Us Your Meat, and We'll Show You Ours - ScottyB - 07-13-2017
awesome thanks. off to the friendly neighborhood Publix i go.
Re: Show Us Your Meat, and We'll Show You Ours - Sully - 07-16-2017
So I Martin's had a sale on skirt steak a week ago and because they're closing all of ours and the availability of skirt will be up on the air (does Publix carry them [not that it matters terribly because I don't think we're getting one in my immediate area so I'd still have to drive 20 minutes one way to get a steak]) we bought 3 of them. Grilled up the biggest one already with a chimichurri sauce (the first way I had skirt many years ago before the secret was out and the price skyrocketed) and just bagged up the other two today with a somewhat Asian inspired marinade I came up with one day when I had short notice and didn't want a plain skirt. I've tweaked it a bit and it makes a pretty decent flavor. And it'll pick up most of the flavor in a very short marinade time which is it's major advantage. It's mainly soy sauce and brown sugar but I've added some other things lately including ginger and lime juice.
Anyways, I have a somewhat small one and I really want to sous vide it but I don't want to waste it. I've only really found two recipes and they vary and they are both user recipes. (no chefsteps lab where they test a bunch [that I've found at least]) one says 24 hours and one says 8.
I wanted to see what the sous vide community here thought, which as far as I remember is Ken, Rex, now the man formerly known as BJ and maybe one more? And Rex never comes into this thread anymore [DISAPPOINTED FACE]
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Re: Show Us Your Meat, and We'll Show You Ours - Ken - 07-17-2017
The recipe built into the Anova app calls for 8 hours - that seems reasonable to me. I feel like longer may be for more of a steak taco filling type of deal where you want it more pulled pork-ish consistency.
Re: Show Us Your Meat, and We'll Show You Ours - *insertusernamehere* - 07-17-2017
We should talk Crock-Pot recipes. Cause your boy is about to start putting his into weekly use, probably twice a week, and some variety would be bueno. So far I've just done some beef stew or the other I found on the web and I stuck a whole chicken in there with some Korean BBQ sauce from Kroger. That was good.
Any recommendations?
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Re: Show Us Your Meat, and We'll Show You Ours - Apoc - 07-17-2017
Google "tagine" and "tikka masala" to find variations of my go-to's.
Skinless chicken thighs is my preferred protein because they're flavorful and cheap.
Re: Show Us Your Meat, and We'll Show You Ours - CaptainHenreh - 07-17-2017
Apoc Wrote:Skinless chicken thighs is my preferred protein because they're flavorful and cheap.
Yep. If you're doing chicken breasts you're doing it wrong. Boneless skinless thighs are easy to find now, and they're so tasty.
Re: Show Us Your Meat, and We'll Show You Ours - Apoc - 07-17-2017
I buy bone-in and skin-on because they're considerably cheaper and then skin them myself.
I don't mind bones - the meat falls off and you can just retrieve them after cooking in done.
Re: Show Us Your Meat, and We'll Show You Ours - WRXtranceformed - 07-17-2017
Crock Pot? Pulled Pork son, easiest ever. From July 4th:
![[Image: 19679155_10154874178318512_1920265053710...e=5A0503DB]](https://scontent.fcae1-1.fna.fbcdn.net/v/t31.0-8/19679155_10154874178318512_1920265053710650002_o.jpg?oh=a4a39bed5ba736def9a9e2ad9fc595f2&oe=5A0503DB)
![[Image: 19679171_10154874178313512_6070929036709...e=5A022F59]](https://scontent.fcae1-1.fna.fbcdn.net/v/t31.0-8/19679171_10154874178313512_6070929036709842717_o.jpg?oh=f806e930e4fa588b41f329f1164f5fd8&oe=5A022F59)
![[Image: 19621337_10154874178323512_2187632310473...e=59FFF741]](https://scontent.fcae1-1.fna.fbcdn.net/v/t31.0-8/19621337_10154874178323512_218763231047399318_o.jpg?oh=2d00c49af71d6be8f0e8d40abe060ff2&oe=59FFF741)
Re: Show Us Your Meat, and We'll Show You Ours - WRXtranceformed - 07-17-2017
And Rexy will recognize that BBQ sauce~
Re: Show Us Your Meat, and We'll Show You Ours - *insertusernamehere* - 07-17-2017
WRXtranceformed Wrote:Crock Pot? Pulled Pork son, easiest ever. From July 4th:10/10 would do, but honestly I'm more likely to buy the $10 pack from Costco that's vacuum sealed and you just have to boil it to bring it back to life and it's easily one of the best pulled pork I ever have. I did pulled chicken in the crock pot tho. It was awesome and so easy!
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Re: Show Us Your Meat, and We'll Show You Ours - WRXtranceformed - 07-17-2017
*insertusernamehere* Wrote:WRXtranceformed Wrote:Crock Pot? Pulled Pork son, easiest ever. From July 4th:10/10 would do, but honestly I'm more likely to buy the $10 pack from Costco that's vacuum sealed and you just have to boil it to bring it back to life and it's easily one of the best pulled pork I ever have. I did pulled chicken in the crock pot tho. It was awesome and so easy!
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Yeah just shop around for Boston Butt sales at the grocery store. I got that 9.5 pounder for $15, a few bucks for onions, a bottle of Coke, some dry rub and some bbq sauce. 9.5 lbs feeds a party of people and you will still have a freezer full of leftovers for many more meals!