The Barbecue Thread

[Podaar]

Um, yeah. So every attempt I've made for ribs with sous vide (admittedly only twice) didn't work out so well. There's just something wrong with the fat not rendering properly...it comes out kinda slimy, for lack of a better word. The flavor is good, and the meat is tender, but the fat ribbons just aren't right. I hope yours turns out better.

For me, sous vide is really only handy for fish, and if your doing a lot of tenderloins for company.

[goo-goo]

I need to get me one of those.

They usually run at $199. Amazon and/or Target have frequent sales at $149. I have the Honey extension installed in the browser and alerts me when prices go down. I got it for $119.

It's not for everyone because it does take a long time to cook stuff, plus prep and refrigeration time. The skirt steak takes 2-4 hours to cook plus the short time searing. So you are patient, this will be good for you. Otherwise, I would stay away from it.

[ReaperKK]

Um, yeah. So every attempt I've made for ribs with sous vide (admittedly only twice) didn't work out so well. There's just something wrong with the fat not rendering properly...it comes out kinda slimy, for lack of a better word. The flavor is good, and the meat is tender, but the fat ribbons just aren't right. I hope yours turns out better.

For me, sous vide is really only handy for fish, and if your doing a lot of tenderloins for company.

I got into sous vide for a little while. I mainly used it for meal prepping chicken.

[Podaar]

Um, yeah. So every attempt I've made for ribs with sous vide (admittedly only twice) didn't work out so well. There's just something wrong with the fat not rendering properly...it comes out kinda slimy, for lack of a better word. The flavor is good, and the meat is tender, but the fat ribbons just aren't right. I hope yours turns out better.

For me, sous vide is really only handy for fish, and if your doing a lot of tenderloins for company.

I got into sous vide for a little while. I mainly used it for meal prepping chicken.

And chicken, good call. 

[Chino]

So I found someone about 10 minutes away selling one of these NIB for $45. I'm going to pick it up after work. I'm most excited to cook chicken with it. I can't wait to try steaks as well.

https://www.amazon.com/Instant-Pot-SSV800-Accu-Circulator/dp/B07898VZN9/ref=sr_1_2?dchild=1&keywords=instant+pot+accu+slim&qid=1596735204&sr=8-2

So what's the deal with a lid when it comes to using one of these devices? Can I just put the unit in a pasta pot with no lid?

[goo-goo]

So what's the deal with a lid when it comes to using one of these devices? Can I just put the unit in a pasta pot with no lid?

Yes, I use a normal pot. Mine has a clamp and you can attach it to the pot. You still have to seal it though to keep the steam it generates. I do it with the plastic wrap and then a tower on top. No problem. Take a look at the picture below for my setup. It's just a normal deep pot.

Just make sure you put something between the pot and the table since it will get hot and the finish of your table top surface might get damaged. I use the small spacer/rack thingy that came with an Instant-pot. 

[Chino]

Yup. Okay. I'm 100% onboard with sous vide. I did a pair of 1.5" Niman Ranch boneless ribeyes last night. Best steak I've made to date. No questions. I cooked them at 129°F for 2.5 hours and then seared the shit out of them over some lump charcoal.

Unreal.

Didn't get a great money shot though. I was outside at night and didn't want to go in just for a photo shoot.

[lonestar]

Oh god, Chino's going down the long dark hole of sous vide cooking. Hope we get him back....



All sorts of things work with it well. Actually fish are my least favorite to do. At the hotel we had the large bin machines, so we could do massive scale items like all our holiday turkey dark meat. Strip the thighs off the bird, debone, season roll and tie. Bag and cook it for about 6 hours, then a high heat sear on a flat top or stove. Almost as good as a deep fried bird. Lamb legs are killer too.

[jingle.boy]

Never tried sous vide... but now I know what I’m adding to my birthday/Christmas list.

[goo-goo]

Yup. Okay. I'm 100% onboard with sous vide. I did a pair of 1.5" Niman Ranch boneless ribeyes last night. Best steak I've made to date. No questions. I cooked them at 129°F for 2.5 hours and then seared the shit out of them over some lump charcoal.

Unreal.

Didn't get a great money shot though. I was outside at night and didn't want to go in just for a photo shoot.

Oh yeah!!!!

Sous vide is unreal. Skirt steak cooks pretty well with sous vide.

[ReaperKK]

Have any of you guys tried butcher box? https://www.butcherbox.com/

[cramx3]

Oh god, Chino's going down the long dark hole of sous vide cooking Pabst  . Hope we get him back....

FIFY

[Chino]

I am offended, Sir!   

That Pabst belonged to my friend. I was enjoying a Heineken.

[cramx3]

  just messing with you, the meat looks delicious, and I love Heineys

[TAC]

.

[Chino]

My mouth is starting to water thinking about tomorrow. I took the day off from work and will be spending it cooking. I've got beef ribs, NY strips, pork belly burnt ends, and mac & cheese on the menu. It's been a while since I've had a good cook day 

[goo-goo]

Starting the sous vide for 48 hrs for this short ribs. Glazed in shallot and red wine sauce. I'll post an update on Sunday night. I'll probably smoke a brisket since the Kamado already arrived so if I for the smoke, I'll post an update as well.

This recipe starts with the searing and sautéing the shalots and doing the glaze.

[Chino]

The fire gods came together yesterday and blessed my buddies and I with some BBQ.



I want someone to look at me the way I look at my meat.

[Chino]

Starting the sous vide for 48 hrs for this short ribs. Glazed in shallot and red wine sauce. I'll post an update on Sunday night. I'll probably smoke a brisket since the Kamado already arrived so if I for the smoke, I'll post an update as well.

What's your plan after they come out of the sous vide?

[lonestar]

Starting the sous vide for 48 hrs for this short ribs. Glazed in shallot and red wine sauce. I'll post an update on Sunday night. I'll probably smoke a brisket since the Kamado already arrived so if I for the smoke, I'll post an update as well.

What's your plan after they come out of the sous vide?

Curious as well, never used sous video for short ribs, I prefer a solid braise.

[hunnus2000]

The fire gods came together yesterday and blessed my buddies and I with some BBQ.



I want someone to look at me the way I look at my meat.

Shit boy - I'll look at you any way you want as long as I can get some of that BBQ! 

[goo-goo]

Starting the sous vide for 48 hrs for this short ribs. Glazed in shallot and red wine sauce. I'll post an update on Sunday night. I'll probably smoke a brisket since the Kamado already arrived so if I for the smoke, I'll post an update as well.

What's your plan after they come out of the sous vide?

The searing was done first and then the sous vide. After the sous vide, need to strain the juices, put them in a pan at medium heat and add red wine for the glaze. 23 hrs to go.

You can still braise them using sous vide with higher temps and shorter cooking time.

[jingle.boy]

The fire gods came together yesterday and blessed my buddies and I with some BBQ.



I want someone to look at me the way I look at my meat.

Damn Bri!! You’re 1/2 the man you used to be! 

And dat meat!!!

[goo-goo]

So 1st smoke with the Kamado had mixed results. The brisket I used had several thin areas (very thin) and those came out dry and burnt. The thicker, middle part was fantastic. Just a typical Texas style rub (salt, pepper, paprika). With the remaining heat, we decided to heat up a bunch of Hatch peppers.



This is how the short ribs came out with the sous vide



The sauce is very tasty, the meat is super tender. No regrets here even with the 48 hrs that it took to cook.

[New World Rushman]

The fire gods came together yesterday and blessed my buddies and I with some BBQ.



I want someone to look at me the way I look at my meat.

That is a good-looking BBQ board right there!

[goo-goo]

Week 2 with the Kamado Joe. Everything came out better than the 1st try. Felt like the brisket needed it be a bit more moist but it was very tender. Sausage was a blend of pork meat and Hatch chile from NM.

[Chino]

How long did you have the brisket on there? I want a bite of that sausage. I love it when the casing gets some of that burn on it. How are you liking the Kamado? I might splurge on one next spring.

[cramx3]

 

Damn Brian you look great (not being gay) with that weight loss and these meat platters got me salivating

[Chino]

  I said to my buddy "I need you to take a pic of me. I need new photos for Tinder"

[cramx3]

Hell yea 

[goo-goo]

How long did you have the brisket on there? I want a bite of that sausage. I love it when the casing gets some of that burn on it. How are you liking the Kamado? I might splurge on one next spring.

This one smoked for 4 hours at 250F. Wish I could have left it a bit longer to get a bit more tenderness. But meat thermometer showed the meat temp was at 215F so I pulled it out.

Can't complain about the Kamado. The temperature is pretty constant and holds heat it for long periods of time. I finished smoking this brisket in 4 hrs and closed all the vents to let the fire die, and it took about 4 more hours to completely extinguish. Haven't used it for grilling (hope to grill this weekend). I'll keep posting feedback in this thread.

I do recommend it getting it from Costco. Obviously you get the better warranty using Costco but when they sell it, it's about 200 bucks cheaper than Amazon or other retailers and include the cover.

[goo-goo]

Decided to go low and slow this time around for bbq brisket. Smoked at 220F using the kamado for 8 hours with just a salt and pepper rub. I'm going to crank it up a notch and get a better marbled brisket like wagyu.



Mission accomplised! Moist and tender with a nice bark on it.

[TAC]

I thought Chino was darker skinned. He's awful white in that picture.

[Chino]

I thought Chino was darker skinned. He's awful white in that picture.

Sorry to disappoint!

   

[faizoff]

On a tangential note, I tried making smashburgers for the very first time and have to say it's so much easier than grilling them. I don't know if I'll ever go back to grilling burgers the traditional way. This way was so much easier and quicker. And so tender and juicy as well. Just used pink salt and pepper while cooking and it was sublime.