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Adam (TG) can provide a little more about the process, but basically they are onions he smoked for a while that soak up the smokey flavor, then when you cook with them they add that smoke back into the food. I throw them in SV bags or the bottom of the instant pot rather than liquid smoke now and the flavor they provide is fantastic
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Looks and sounds like a great recipe Ben. Keith, it's pretty simple really. I just get a big bag of plain old yellow onions, slice them up lengthwise into wide strips, spread them out on perforated trays and stick them in my pellet smoker on "smoke" until they are dehydrated. Stir them every hour or so to keep the ones at the edges from burning. Depending on how hot your pellet grill is when it's on smoke, this could take a while. I have a Camp Chef, and it has two smoke settings, one at 165F and one at 225F. The 165F produces more smoke, so the first time I ran them, I used that. It took about 40 hours to dehydrate 10 lbs. This batch was done at the 225F smoke setting and I want to say it took about 14 hours for around 6-7 lbs. The ones I sent Ben are the ones I pulled out when they were still a bit pliable and wouldn't puncture an SV bag. I have some other ones that I dehydrated until they were completely dry and I use those for blending into sauces, making dressings, grind them in a coffee mill and add them to rubs and dried seasonings. |
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Snake river farms gold grade wagyu filet
http://www.cigarasylum.com/vb/pictur...pictureid=9293 |
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I cooked a wagyu hangar steak last night. 5 hours @ 125, from frozen. Seared for maybe a min on each side on a scorching hot grill. Wow, so tender and flavorful.
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Sarah's parents were in town for her father's birthday, figured I'd make a couple his favorites - beef tenderloin and pork belly. The beef was pretty standard, just a couple cuts in a bag with some garlic and a few herbs, cooked to a higher temp than I would have preferred but had to please the crowd, and didn't want to deal with cooking to different temps. The pork belly is where I got a little more creative.
To start I picked up a nice 2.5 lb belly from the butcher and gave it good rubbin. The rub consisted of smoked salt, a dash of curing salt, pepper and brown sugar. After that I put some cheese cloth on the fat/skin side and layered on sliced roasted garlic followed by smoked onions. The purpose of the cheesecloth was two fold - make it easier to remove the garlic and onions when it's done cooking, and prevent those from making indentations from the final product, all while still imparting the flavor. I put all that in the bag and sealed, cooked at 154* for 24 hours earlier in the week, then straight into the fridge. Two days later I was making the rest of the meal for dinner including the steaks in the SV at a lower temp so I took the pork out and threw it in the bath for about 20 minutes to get the juices flowing, then emptied the bag through a strainer, reserving the liquids. Cut the belly in half length-wise then one of those halves into 5x squares while reducing the juices down to a syrup. The next part I forgot to take a picture of, but I covered each of those squares (fat side) with a light layer of brown sugar and hit it with a torch to make a crispy shell on top brulee style. Once the juice was reduced to a thick syrup I covered the belly with the syrup and served. This turned out perfect in every way but one, I wish I had done something to keep the belly up to temp after coming out of the reheat bath. I covered with foil after cutting it up but I should have worked out another solution (low temp oven would be the easiest, but I had an oven full of sides already going), the final product was closer to room temp than hot. Other than that I would definitely make it the exact same way again. With the half of the belly we didn't eat I chopped it up (last picture below) and split it into two 9oz packages for the freezer, these will mixed with some hash browns and covered with runny eggs sometime in the future https://i.postimg.cc/R0Z1F06Y/IMG-20190307-164654.jpg https://i.postimg.cc/rFTrsp79/IMG-20190307-181014.jpg https://i.postimg.cc/GhjsyCCn/IMG-20190310-194505.jpg https://i.postimg.cc/FHWdTVzP/IMG-20190310-194523.jpg https://i.postimg.cc/CxLnCQhB/IMG-20190310-210429.jpg |
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:dr
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Looks awesome, Ben!
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Did you find the belly a little on the dry side?
I've done belly twice for 24 or more hours, and both times I was astonished at how dry and firm it was. If I remember right it was around 154° for 24 hours. I've settled on 170° for 8 hours as my go to for belly. I find it to be much more succulent at that time and temp. Interesting idea with the cheesecloth. :tu |
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It was a little on the dry side, but I really wanted it to be as steak-like as possible for consistency as it was going to be a standalone on the plate. If it were being cooked to then go in something (like ramen which I've done in the past, or chopped up in something) I'd definitely do the higher temp cook, but I wanted to make sure that even the fattiest bites weren't chewy. Maybe I need to do more experimenting though :dr
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Got some bottom round trimmings/chunks in the sous vide cooking away for a taco dinner. Added some chipotle purée, garlic powder, chili powder, Mexican oregano and cumin. 180° for 8 hours. Will chop it up, season with salt, then pan sear with some of the juices from the bag.
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No pics, but I sous vide a 3lb tri tip yesterday (from Whole Foods) — I used a ginger, garlic lime marinade, followed by a 60 second-per-side sear in hot cast iron. I think this was my best tri tip yet.
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Made hummus the other day and substituted sous vide garlic confeit for the fresh garlic. Used about 30% more garlic and some smoked olive oil. Game changer.
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Marinaded about 20 hours in the vacuum sealed bag — I poke lots of holes in the meat with a small knife to help the marinade soak in. Then I sous vide for 9 hours. |
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Raw garlic would have been the risk in a traditional recipe, but since this is using confeit garlic (cooked) it's very possible it might be able to be pressure canned. |
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Went to pick up the lamb on Saturday, the butcher comes out with this huge package and says "I've got an 11 pounder for ya, hope that's ok." I'm thinking this must be one freaky lamb if it's leg weighs that much, get home and open it up only to find that he gave me the whole hind quarter up past the aitch bone... with the shank removed. My plan of making a bone in leg was ruined, so instead I got a crash course in braking down lamb and ended with two beautiful cuts to cook at a later date ("Premium" Steak and thick flank, according to the video I was using as a guide), as well as a pound and a half of "stew meat" (a collection of rough edges I threw in a pile that will also be delicious some day soon), and finally about 3 pounds of the boneless leg roast, which I seasoned heavily with a dry rub and cooked for 6 hours at 131*. After that was done I took it out, dried it off and gave it another thick coating of the dry rub, and baked for about 20 minutes at 450* on a wire rack.
I didn't take any pictures, but it turned out really well. If I had realized what I was going to end up with I probably would have stuffed it with some herbs and other goods, but I was elbow deep in lamb cuts and couldn't take a break to figure out what else to use, so I kept it dry rub only. Looking forward to doing something fun with some of the extra steaks :dr |
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Sous vide a picanha today for dinner. 129° for ~90 minutes, then a seat on the grill turned out perfect.
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Used a friends set up a week ago to "stove" some pipe tobacco.
Stokkebye's navy flake 6 hours @ 180°F stuff came out almost black. I plan on letting it sit in the vacuum bag for a few months to stabilize, I'll post up some picks with the results when I pop the bag on vacation. :noon |
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Another successful pork belly in the books, possibly the best yet. Started with a 2lb belly, coated with salt and pepper then gave it a healthy bath of maple syrup, local honey and some espresso balsamic I'v had in the cabinet for years but never opened. Took that, draped one side in cheese cloth and layered on smoked onions. I'm really liking the cheese cloth move, if for no other reason than it looks very aesthetically pleasing when it's done and cheese cloth is very inexpensive.
Sealed that up a couple days ahead of time, then the night before I put it in a 170* bath for what ended up at about 8.5 hours. Took it out the next morning, filtered out that sweet sweet juice and hit the belly under the broiler for about 3 minutes per side. Took the juice, added extra honey syrup and balsamic as well as a little brown sugar, reduced the glaze down and coated the belly when it came out of the oven. After letting it sit another few minutes I sliced it up, this thing came out beautiful. This is where I stopped taking pictures, but I ended up slicing further to end up with cubes approx. 1/2 inch per side. I cut some some potatoes, cooked in a dutch oven for a while with butter and duck fat, then added in some cut up onions and roasted bell peppers. Once that all melded I dumped in a bunch of the cubed pork belly, let everything cook together then transferred into a buttered dish, cracked a bunch of eggs on top and put in the oven at 450* for about 15 minutes. When it came out all the potatoes and pork and stuff were getting crispy, and the eggs were still runny. It was perfect :dr Still have about 6 ounces of cubed pork belly that went into the freezer, can't wait to make the same thing again with that in the future https://i.postimg.cc/x1ZpTsrf/IMG-20190626-185225.jpg https://i.postimg.cc/sXdn5vDb/IMG-20190626-194111.jpg https://i.postimg.cc/Hxw6zdrn/IMG-20190630-090029.jpg https://i.postimg.cc/0NJW6pxp/IMG-20190630-090455.jpg https://i.postimg.cc/Pr2F0X28/IMG-20190630-091643.jpg |
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Looks great, Ben! I need to try a pork belly!
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:dr Ben, that sounds fantastic!
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Ok, when I first heard of sous vide, I thought it was dumb. Until around Last Christmas when I got one of the machines. I love it and use it all the time.
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Anyone successfully sous vide artichokes? I’ve tried twice and failed both times...
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I've still been using my SV every week or two (pretty much every steak I cook is done in a water bath) but haven't been experimenting as much as my free time gets cut down, but I'm looking forward to playing around again when I get some more time to kill Anybody cooking anything Sous Vide for thanksgiving dinner? |
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The last time I tried it, I trimmed 1” off the top and removed the stem on a medium choke. Added a little salt, vinegar and oil to the vacuum bag and cooked at 185* for 90 minutes. I tested one and it was not done and put it back in for another 60 minutes and they were no good.
I use my sous vide at least twice a week; I cook chicken, steak/beef, pork and shrimp all the time. I love my sous vide. My Anova is starting to show it’s age (I can only set it with the Bluetooth app — the control panel does not work, and now the app is hit or miss) and I’m thinking of getting a new one on Black Friday... |
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Honesty, I'm not sure I would buy another Anova at this point to replace it. |
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I have some friends that have the newer Anova and it seems to be better built. Anyway, I still like the company and I have had mine for several years and am happy with it.
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I mostly do various meat. Chicken and pork being the big one. Makes for a really good pork tenderloin. Also, mashed potatoes is super easy with less mess . I think it would be great for venison, and chocolate desserts where you have to temper chocolate. I haven't had a chance to try them yet.
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Bought a cheap ($1.50/lb on sale) corned beef round tip 3lb cut yesterday, soaked it overnight to desalinate, then split it in half. Put one half in a bag, put the other half directly into the water. Put them both in the sous-vide at 165. Going to let that run for 8-10 hours (still researching the time I need). See which one works out better. Going for thin sliced sandwich grade stuff.
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There was a mixup at my butcher and didn't get my corned beef in time to do a long SV bath, so I boiled it instead. Wish I had waited and cooked it SV one day late :sl
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I might pick up a couple corned beefs now and drop them in the sous vide. I didn’t appropriately celebrate St. Paddy’s day.
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Sorry, been a bit swamped at work being the only engineer at a food facility and this whole covid-19 mess. Desalinated for about 14 hours IIRC. I did a few water changes along the way. Ran about 7-8 hours SV. The bagged half came out with the right flavor and was not exactly the texture I was looking for, but once it chilled overnight the texture improved to close enough. I think I'll lengthen the cook time when I do this again. A larger cut would need more desalination time - this one just barely makes the cut for salt levels in my tastes. The unbagged half came out super tender, and the texture I was pretty much looking for, but super bland. It basically just tastes like a mild roast. Probably would not do it this way again. Or, if I did, I'd skip the desalination. And, with about a pound left to eat, I am officially sick of corned beef now for the next few months. ugh.. |
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F*** it, bought a new corned beef at whole foods $2 off per pound, gonna bag it up and throw in the freezer so I can sous vide it some time in the next few weeks.
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Put a little chunk of pork shoulder in last night, about 2.75lb (cut a bigger piece in two). Going for BBQ pulled pork, because it's smaller I'll do 18 hours at 165* then dry and re-rub and probably an hour in the oven to get a nice crust. Then shred and toss with some of my honey BBQ sauce :D
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Do you guys still use your sous vide? I still use mine at least one a week. my anova has a few probs. the keypad is busted so can only setup with blue tooth which is also a little spotty but it works great once set up
We cook boneless chicken thighs and breasts and pork chops all the time and we picked up a tri tip to sous vide sometime soon. I may get a new one if there is a good sale around black friday or a prime day later this year. or i may just wait until this one dies :) |
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I still use mine, although not as much as I'd like. At least once every other week I'll do steaks, last week was NY Strip, but I've also done some filet mignon recently that came out so amazing and tender you could practically cut it with a fork :dr
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Since the advent of COVID19, we've been using doing sous vide quite a bit. Just picked up some boneless pork chops, and they're going in the meat jacuzzi probably on Monday.
Rib eyes last week. Several rounds of beef tenderloin in the weeks prior. |
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We still use ours about 3 days a week. Mostly pork, chicken and beef. Did a London Broil in it yesterday because you can find that cut cheap (paid $2.99/lb). Seasoned with Montreal Steak Seasoning, and 131 degrees for 8 hours. Finished on a hot grill, rested and sliced. Nice and tender, and even my picky daughter eats it.
And btw, thick hamburgers for 2-3 hours in the sous vide before grilling are DA' BOMB! Medium rare and juicy the whole way through. |
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