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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 - Jake - 12-03-2014
*insertusernamehere* Wrote:That must be the most rewarding meat you can ever eat.
:wink:
Re: Show Us Your Meat, and We'll Show You Ours - davej - 12-03-2014
:lol: :lol:
Re: Show Us Your Meat, and We'll Show You Ours - *insertusernamehere* - 12-04-2014
Ooh i set myself up for that one lol
Re: Show Us Your Meat, and We'll Show You Ours - CaptainHenreh - 12-04-2014
Sully Wrote:navin Wrote:If you want cheap, get a Weber Kettle and use it as a smoker. Or try to find a Weber Smokey Mountain used on Craigslist if you want a dedicated smoker.Both of those are charcoal which I don't want and the smokey mountain costs more than most electric and gas smokers I've come across.
Have you tried to maybe make some of your own DIY smokers? It at least would be cheap and fun.
I mean, the problem is that "set it and forget it" doesn't work for smoking because it's a sllllloooowwww but constant process. That's the point. That's the reward for your patience and time.
Re: Show Us Your Meat, and We'll Show You Ours - JustinG - 12-04-2014
I am happy with mine. Some of you have tasted the product at after karting shenanigans.
<!-- m --><a class="postlink" href="http://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY">http://www.amazon.com/Masterbuilt-20070 ... B00104WRCY</a><!-- m -->
Could maybe find the 30in for cheaper.
But Evan is right about pellet smokers, they are at the top.
Re: Show Us Your Meat, and We'll Show You Ours - Evan - 12-04-2014
CaptainHenreh Wrote:Sully Wrote:navin Wrote:If you want cheap, get a Weber Kettle and use it as a smoker. Or try to find a Weber Smokey Mountain used on Craigslist if you want a dedicated smoker.Both of those are charcoal which I don't want and the smokey mountain costs more than most electric and gas smokers I've come across.
Have you tried to maybe make some of your own DIY smokers? It at least would be cheap and fun.
I mean, the problem is that "set it and forget it" doesn't work for smoking because it's a sllllloooowwww but constant process. That's the point. That's the reward for your patience and time.
ugly drum smokers are pretty awesome.
smoking meat is kind of like fishing. most people fish as an excuse to relax, not just to catch some fish to eat.
so if you want that experience, you build yourself an ugly drum smoker or an offset smoker, and sit around with a beer and hopefully some company while you tend the fire (which as a bonus is pretty damn manly too)
ill do that someday when I have the time, but since I dont and for now I value the meat itself over the process of smoking it, the pellet grill is damn perfect. Fill the hopper, set the temp to 225, stick in a temp probe and set the alarm to 200 and then forget about it for a few hours (or go to bed)
(and its worth mentioning, theres more to smoking than just the cook. picking the meat, making your rub, trimming it, injecting it, knowing when to wrap, testing the meat, what temp to pull it off the cooker etc etc)
Re: Show Us Your Meat, and We'll Show You Ours - V1GiLaNtE - 03-18-2015
Coworker showed this today.
I may pick it up to give Sous Vide a whirl
<!-- m --><a class="postlink" href="http://anovaculinary.com/products/anova-precision-cooker">http://anovaculinary.com/products/anova ... ion-cooker</a><!-- m -->
Re: Show Us Your Meat, and We'll Show You Ours - Sully - 03-18-2015
Yea. Anova is where it's at especially now with the new lower price point model. There's not a much cheaper way to do it unless you want to go back a few pages and see how I did it with a Styrofoam cooler and an oven thermometer.
I love my anova precision cooker(the next model up but really just the old model) though.
But the excitement has kind of been lost. Not as cool as it used to be but still a great kitchen gadget to have around. I use mine for steaks sometimes, salmon almost every time, and now I've done crème brûlèe in little mason jars which was pretty cool.
I've done a bunch of other things too but I think most are in this thread somewhere. I used it for a party once too and cooked like 12 filets at once and then just seared them all off.
Re: Show Us Your Meat, and We'll Show You Ours - CaptainHenreh - 03-18-2015
V1GiLaNtE Wrote:Coworker showed this today.
I may pick it up to give Sous Vide a whirl
<!-- m --><a class="postlink" href="http://anovaculinary.com/products/anova-precision-cooker">http://anovaculinary.com/products/anova ... ion-cooker</a><!-- m -->
Oh hey about this.
![[Image: 10406509_771525729987_387247923706377806...e=557992EF]](https://scontent.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10406509_771525729987_3872479237063778064_n.jpg?oh=69817f7e27b1163ee268fb51bb59fc89&oe=557992EF)
Just spend the extra 20 bucks and get the one Sullivan and I have. It's dope.
Re: Show Us Your Meat, and We'll Show You Ours - Evan - 03-18-2015
I came pretty close to buying the newer version for $155 but Im 93.8% sure I would use it twice and put it in a drawer for the rest of eternity.
Re: Show Us Your Meat, and We'll Show You Ours - Sully - 03-18-2015
I like the user interface on ours better but the new one has some cool features that I wish they would update ours with. Mostly, the adjustability of the clamp mount. It could make it nice to use different containers but I guess it's not a major deal because I have a tall pot when I want to do one thing or the next size up of that polycarbonate container you have for family sized meals.
Bluetooth and smart phone connectivity is kinda gimmicky and I'm kinda tired of things having it now but could be nice to keep an eye on things if you wanted to leave the room. I can't remember if it has wifi or whatever would enable you to be away from home and monitor it.
Either way I don't think you can go wrong with either one and both are still the cheapest options to get into it.
A company is on that Kickstarter site that isn't Kickstarter now or it recently ended but they are going to do it with an induction hot plate and a wireless temp probe which is interesting approach but lacks circulation which is probably slightly helpful to maintain precision
Re: Show Us Your Meat, and We'll Show You Ours - SlimKlim - 10-02-2015
I ordered an Anova yesterday. Should be here tonight. Stay tuned for food prons of really, really, really ridiculously good steak this weekend.
Re: Show Us Your Meat, and We'll Show You Ours - V1GiLaNtE - 10-02-2015
SlimKlim Wrote:I ordered an Anova yesterday. Should be here tonight. Stay tuned for food prons of really, really, really ridiculously good steak this weekend.
You've inspired me to go grab some steak's this weekend. I challenge you to a Anova duel sir.
Re: Show Us Your Meat, and We'll Show You Ours - SlimKlim - 10-02-2015
Whatchoo cookin?
I'm half tempted to go pick up some Waygu filet because it's my birfday and I've never had waygu/kobe in more than appeteaser portions, but we might be entertaining another couple and I don't ball *quite* hard enough to buy four of those puppies. So I might just do regular ole filet.
Re: Show Us Your Meat, and We'll Show You Ours - V1GiLaNtE - 10-02-2015
SlimKlim Wrote:Whatchoo cookin?
I'm half tempted to go pick up some Waygu filet because it's my birfday and I've never had waygu/kobe in more than appeteaser portions, but we might be entertaining another couple and I don't ball *quite* hard enough to buy four of those puppies. So I might just do regular ole filet.
IDK. Maybe some pork belly or regular ol' filets.. :thumbup:
Re: Show Us Your Meat, and We'll Show You Ours - SlimKlim - 10-02-2015
Pork Belly in an interesting idea. I'm Jack Sprak ("Jack Sprak could eat no fat, his wife could eat no lean") so I don't even like the flubbery parts of regular bacon. That being said sous vide makes everything so damn tender I might like pork belly cooked that way.
In a similar vein I LOVE duck breast when it's been cooked well, but even at our favorite restaurant up here, where we view the chefs with nearly religious reverence, it can be hit or miss. I've ordered the exact same entree there and gotten buttery tender meat with perfect crispy skin on it, and I've also gotten it with the meat a bit drier and a flubbery layer of fat trapped between the skin and meat which I shamefully have to push aside because I just can't handle the texture. I'd imagine you could score the skin, sous vide the shit out of it and finish it with a quick sear to get the fat to reliably break down and soak into the meat.
I'm hungry now.
Re: Show Us Your Meat, and We'll Show You Ours - Sully - 10-03-2015
Where can you get wagyu? I'm going to guess Wegmans?
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Re: Show Us Your Meat, and We'll Show You Ours - SlimKlim - 10-03-2015
I found a butcher shop in McClean, they didn't have waygu tenderloin but they did have some strip steaks so we got those. Pretty decent price too, 18oz for $45ish
Re: Show Us Your Meat, and We'll Show You Ours - Sully - 10-03-2015
Is it wagyu or American wagyu? Like the stuff jack browns uses is wagyu Angus mix which I'm sure is better than regular steak but idk.
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Re: Show Us Your Meat, and We'll Show You Ours - SlimKlim - 10-03-2015
I thought waygu was the American version of kobe