Sous vide - Page 34

T.G · 12-26-2017, 01:26 PM

Quote:

Originally Posted by jonumberone

I did the pulled pork following the recipe Adam posted and it turned out better than I ever imagined.
Going in I thought it was going to be a fail. I figured the best case scenario would be that they would never ask me to do it again.
I was mistaken.

I substituted salt & pepper with smoked Kosher salt and smoked black pepper in the rub, and didn't use the liquid smoke or Prague Powder that were optional.
You couldn't really taste the smoke, but you could smell it.
The butt split into 2 pieces while I was taking it out of the bag, but since I was roasting in the oven, it wasn't an issue; more surface area for rub.
I couldn't detect a difference in texture, and the meat was tender and juicy.
I did cook it at 170° instead of 165°. Not sure why I didn't follow directions.
Sorry, no pics.

Glad to hear it worked out. When I did it, I also skipped the liquid smoke and the instacure #1.

Something I found that works well for smoke in recipes including sous vide, without having to resort to liquid smoke, is smoked onions. These things are sponges for smoke. Just slice up a bunch of brown/yellow onions and throw them on a lightly oiled perforated tray in your pellet grill. Set it to "smoke" - on mine that's about 168F + smoke. And just leave them. Stir them around every few hours for about 8-12 hours.

They won't fully dehydrate, but will get very thin and soft. I use these in sauces, in SV bags, etc. I've changed a few recipes that used liquid smoke to use these instead as even the best quality liquid smoke just tastes chemically weird. You can do a sh!t ton of them too, 5-6 lbs of onions will smoke dry down to a quart zip lock bag with room to spare and they last months in the refrigerator.

Tio Gato · 12-26-2017, 07:35 AM

Yum Dom. Amazon post holiday sale has the Bluetooth Anova on sale for 99 bucks. Nice deal for a great tool.

stearns · 01-05-2018, 07:44 AM

The brisket turned out amazing, ended up in there for about 50 hours at 133*, followed by about 4 minutes per side under the broiler. In the bag was the brisket with salt and pepper, the smoked pearl onions/sliced garlic and a few pads of butter to keep things lubricated. I sliced it up about 1/2 inch thick after it came out of the broiler, but for eating there was no need for a knife, a fork cut through it no problem. There wasn't much of a noticeable smokey taste, which wasn't completely unexpected, the smoking gun just doesn't impart flavor the way I'd like. I will definitely be cooking brisket this time/temp again

BigAsh · 01-05-2018, 07:49 AM

nice!...

BigAsh · 01-05-2018, 08:04 AM

nice!...

mosesbotbol · 01-05-2018, 08:05 AM

That brisket sounds great. How many lbs was it?

stearns · 01-05-2018, 08:08 AM

Quote:

Originally Posted by mosesbotbol

That brisket sounds great. How many lbs was it?

4.5

CigarNut · 01-05-2018, 08:20 AM

Looks awesome, Ben!

Tio Gato · 01-05-2018, 03:48 PM

Beautiful Ben! Maybe some smoked sea salt instead of plain next time.

jonumberone · 01-07-2018, 07:52 AM

Very nice, Ben. The slices look a little like corned beef.

Doing a 5lb leg of lamb today.
Simple Rosemary, garlic, salt & pepper seasoning.
130° for 8hrs.

stearns · 01-08-2018, 07:32 AM

Quote:

Originally Posted by jonumberone

Very nice, Ben. The slices look a little like corned beef.

Doing a 5lb leg of lamb today.
Simple Rosemary, garlic, salt & pepper seasoning.
130° for 8hrs.

When I did a leg a few months back it was one of the best things I've ever cooked. I cooked mine for 25 hours at 131*, then another half hour in the oven at 450*. I'm curious how a shorter cook time will turn out

GreekGodX · 01-10-2018, 08:55 AM

Might have to try that brisket. Dom I’m sure that lamb was perfect.

BigAsh · 01-10-2018, 11:03 AM

Quote:

Originally Posted by GreekGodX

Might have to try that brisket. Dom I’m sure that lamb was perfect.

I'm taking the high road here....

Flynnster · 01-10-2018, 05:25 PM

I've got two chuckeye roasts going in tonight, planning on around 20 hours at 136. We will see how they come out!

Chainsaw13 · 01-19-2018, 10:28 PM

12 hours into a cook of pork tongues destined to be in tacos for tomorrow's dinner. Got about 2.5lbs of tongue, a couple shallots, cloves of garlic, tomatoes, chipotles, pinch of cumin and Mexican oregano and a couple teaspoons of pork fat.

Will peel the tongues when finished and then chop. The liquid will be strained, then puréed to be added back to the tongue pieces as they lightly fry to crisp up.

Tio Gato · 01-20-2018, 02:22 AM

Mmmmm tongue!

Pictures of the finished stuff would be great.

Chainsaw13 · 01-20-2018, 03:53 PM

Quote:

Originally Posted by Tio Gato

Mmmmm tongue!

Pictures of the finished stuff would be great.

Here you go, the money shot. Cooked for 28 hours at 170°F. Super tender. I used the Serious Eats recipe, with a few mods.

Tio Gato · 01-20-2018, 04:59 PM

F'n Beautiful! As my Brooklyn buddy would say.

Thanks for the pictures. I so need to try that.

stearns · 01-24-2018, 10:07 AM

Something I've never said before, but that tongue looks delicious

Took a 2LB tri-ip out yesterday and rubbed it down with some chimichurri sauce and vac sealed, the plan was to cook it overnight and leave in the fridge today to reheat/sear for dinner, but I completely forgot to put it in at night. Decided to just let it cook all day while I'm at work, I usually cook tri-tip at 130* for 6 hours, I've done it for 3 before when we were rushed into an early dinner and it was noticeably tougher, interested to see how 10-11 hours treats it.

Also up this week are some "smoked" pork loin chops, bagged those up last night and am very excited to cook them later this week. I'll definitely be posting up pictures and results of that one

stearns · 01-25-2018, 08:16 AM

Steak came out fine, no real noticeable difference from 6 to 10 hours, definitely not like when it was shorted 3 hours. I'll stick with 6 but not worry too much if it goes over in the future

"smoked" pork chops up tonight

12-26-2017, 07:35 AM	#2
Tio Gato Uncle Kitty Join Date: Oct 2008 First Name: Jeff Location: Casa Grande, AZ Posts: 2,075 Trading: (11)	Re: Sous vide Yum Dom. Amazon post holiday sale has the Bluetooth Anova on sale for 99 bucks. Nice deal for a great tool. __________________ "You stink like cigars Uncle Kitty!" Said my Boo age 3. "Kid, take care of your family and the hell with anyone else" My Grandpa Bubba.

01-05-2018, 07:44 AM	#3
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,360 Trading: (50)	Re: Sous vide The brisket turned out amazing, ended up in there for about 50 hours at 133*, followed by about 4 minutes per side under the broiler. In the bag was the brisket with salt and pepper, the smoked pearl onions/sliced garlic and a few pads of butter to keep things lubricated. I sliced it up about 1/2 inch thick after it came out of the broiler, but for eating there was no need for a knife, a fork cut through it no problem. There wasn't much of a noticeable smokey taste, which wasn't completely unexpected, the smoking gun just doesn't impart flavor the way I'd like. I will definitely be cooking brisket this time/temp again __________________ "Ignoring all the racket of conventional reality" - Keller Williams

01-05-2018, 07:49 AM	#4
BigAsh Don't knock the Ash... Join Date: Oct 2008 First Name: Keith Location: Yardley, PA Posts: 5,046 Trading: (46)	Re: Sous vide nice!... __________________ Keith

01-05-2018, 08:04 AM	#5
BigAsh Don't knock the Ash... Join Date: Oct 2008 First Name: Keith Location: Yardley, PA Posts: 5,046 Trading: (46)	Re: Sous vide nice!... __________________ Keith

01-05-2018, 08:05 AM	#6
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,171 Trading: (6)	Re: Sous vide That brisket sounds great. How many lbs was it? __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's

01-05-2018, 08:20 AM	#8
CigarNut Fck Cancer! Join Date: Jan 2009 First Name: Michael Location: Clermont, Florida Posts: 18,042 Trading: (111*)	Re: Sous vide Looks awesome, Ben! __________________ Need Beads? Need Five Finger Bags? 2 of 3 Requirements for use of the CA Rolodex: 100 posts/ 60 day membership/ participation in trade (trader rating). New members can be added at any time.

01-05-2018, 03:48 PM	#9
Tio Gato Uncle Kitty Join Date: Oct 2008 First Name: Jeff Location: Casa Grande, AZ Posts: 2,075 Trading: (11)	Re: Sous vide Beautiful Ben! Maybe some smoked sea salt instead of plain next time. __________________ "You stink like cigars Uncle Kitty!" Said my Boo age 3. "Kid, take care of your family and the hell with anyone else" My Grandpa Bubba.

01-07-2018, 07:52 AM	#10
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,479 Trading: (62)	Re: Sous vide Very nice, Ben. The slices look a little like corned beef. Doing a 5lb leg of lamb today. Simple Rosemary, garlic, salt & pepper seasoning. 130° for 8hrs. __________________ Sex junkie looking for a dealer

01-10-2018, 08:55 AM	#12
GreekGodX Opa!! Join Date: Mar 2009 First Name: Christos Location: 7 Line Posts: 4,893 Trading: (82)	Re: Sous vide Might have to try that brisket. Dom I’m sure that lamb was perfect. __________________ "If I give a businessman 10,000 francs, what is that to him, he is rich. But if I give him a Cohiba cigar, that is style."-Hotel Rwanda

01-10-2018, 05:25 PM	#14
Flynnster Life's too short Swishers Join Date: Oct 2010 Location: Middle of the Mitten Posts: 787 Trading: (7)	Re: Sous vide I've got two chuckeye roasts going in tonight, planning on around 20 hours at 136. We will see how they come out!

01-19-2018, 10:28 PM	#15
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,077 Trading: (96)	Re: Sous vide 12 hours into a cook of pork tongues destined to be in tacos for tomorrow's dinner. Got about 2.5lbs of tongue, a couple shallots, cloves of garlic, tomatoes, chipotles, pinch of cumin and Mexican oregano and a couple teaspoons of pork fat. Will peel the tongues when finished and then chop. The liquid will be strained, then puréed to be added back to the tongue pieces as they lightly fry to crisp up. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

01-20-2018, 02:22 AM	#16
Tio Gato Uncle Kitty Join Date: Oct 2008 First Name: Jeff Location: Casa Grande, AZ Posts: 2,075 Trading: (11)	Re: Sous vide Mmmmm tongue! Pictures of the finished stuff would be great. __________________ "You stink like cigars Uncle Kitty!" Said my Boo age 3. "Kid, take care of your family and the hell with anyone else" My Grandpa Bubba.

01-20-2018, 04:59 PM	#18
Tio Gato Uncle Kitty Join Date: Oct 2008 First Name: Jeff Location: Casa Grande, AZ Posts: 2,075 Trading: (11)	Re: Sous vide F'n Beautiful! As my Brooklyn buddy would say. Thanks for the pictures. I so need to try that. __________________ "You stink like cigars Uncle Kitty!" Said my Boo age 3. "Kid, take care of your family and the hell with anyone else" My Grandpa Bubba.

01-24-2018, 10:07 AM	#19
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,360 Trading: (50)	Re: Sous vide Something I've never said before, but that tongue looks delicious Took a 2LB tri-ip out yesterday and rubbed it down with some chimichurri sauce and vac sealed, the plan was to cook it overnight and leave in the fridge today to reheat/sear for dinner, but I completely forgot to put it in at night. Decided to just let it cook all day while I'm at work, I usually cook tri-tip at 130* for 6 hours, I've done it for 3 before when we were rushed into an early dinner and it was noticeably tougher, interested to see how 10-11 hours treats it. Also up this week are some "smoked" pork loin chops, bagged those up last night and am very excited to cook them later this week. I'll definitely be posting up pictures and results of that one __________________ "Ignoring all the racket of conventional reality" - Keller Williams

01-25-2018, 08:16 AM	#20
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,360 Trading: (50)	Re: Sous vide Steak came out fine, no real noticeable difference from 6 to 10 hours, definitely not like when it was shorted 3 hours. I'll stick with 6 but not worry too much if it goes over in the future "smoked" pork chops up tonight __________________ "Ignoring all the racket of conventional reality" - Keller Williams