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Need some opinions on my plan - Baltimore Pit Beef

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  • Potkettleblack
    commented on 's reply
    Smoke flavor particles are smaller than salt. So they penetrate. They do so better on cold and wet things, and they do not do so on meat cooked above a certain temp. As folks are fond of traditional brisket texture, they cook at 155, which is too hot for much smoke adherence, even with shock and chill.

  • Baltassar
    commented on 's reply
    I suppose because the uncooked meat is more receptive/porous/stickier? Based on no experience, I would have suspected the extractive nature of the sous vide process would have worked against the smoke. But maybe not.

  • Potkettleblack
    commented on 's reply
    So, two fundamental rules here.
    1- surface treatments are fine, so long as you aren't lying to yourself about flavor penetration.
    2- vegetables and herbs don't break down at steak temperatures.

  • Danjohnston949
    replied
    andy.wpg , I Finally Found The Pics of My One and Only Souix Veeee Doooo Attempt So Far❓ Might Be My
    Last❓❓ I Haven't Found My Post Yet But Will‼️ From a Backyard Cremator in Fargo ND, Dan

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  • tRidiot
    commented on 's reply
    I wasn't aware of the problems with the garlic in the sous vide. Glad to know about it. I've switched to using garlic powder pretty exclusively before this, but will definitely keep it in mind in the future. Thanks!

  • andy.wpg
    commented on 's reply
    I guess I'll be viewing them with a grain of salt FNO. They are fun to watch, though.

  • Potkettleblack
    commented on 's reply
    Just one of my quirks.

  • Potkettleblack
    replied
    tRidiot http://sousvideresources.com/2016/07...-in-sous-vide/

    Some bacterial species, including C. botulinum, produce spores in an unfavorable growth environment to preserve the organism’s viability and permit survival in a dormant state until the spores are exposed to favorable conditions, at which time they “hatch” and create the toxin. This is why you don’t use fresh garlic in sous vide low temperature (less than 140F) processing.

    It’s also not the ONLY reason.

    ...

    Vegetables typically require higher temps, 183F+ to denature, so keep this in mind. They will not cook in the bag at lesser temps.

    its a surface treatment that can cause botulism and doesn’t actually cook, can go wonky in flavor.

    SVE are perhaps the least foodsafe people on the internet and frequently the least informed.

    Leave a comment:


  • tRidiot
    commented on 's reply
    I agree, I think smoking prior to SV is great. I prefer this to smoking afterwards, where the smoke flavor doesn't seem to get into it as well, even if you've cooled it down first.

  • tRidiot
    commented on 's reply
    I'm not sure what the problem with the garlic on the steak video was? Perhaps you could clarify what you meant?

  • Potkettleblack
    commented on 's reply
    I’ve found smoking first tends to improve smoke flavor. Especially when doing SV at higher temp.

  • Baltassar
    replied
    My approach to things like this is sous vide > chill > smoke > sear rather than smoke > sous vide > chill > sear.

    Not sure what difference it makes to the outcome, but it seems simpler to me. I am using a gas grill, however, so going from smoke to sear is easy.

    Leave a comment:


  • Troutman
    commented on 's reply
    Oh sorry guy, hate to rain on your parade or name .....

  • Potkettleblack
    commented on 's reply
    So, mantra time. Time is tenderness, temp is doneness.

    Chuck isn’t short rib, but I find this a useful link on how to think about it. https://www.chefsteps.com/activities...-ribs-your-way

    Chuck has less collagen, and MH’s pit beef recipe has you cook it more like steak than like a braise, which is why I’d go shorter, rather than longer.

  • Potkettleblack
    replied
    andy.wpg http://sousvideresources.com/2016/07/21/safety-should-not-be-shocking/
    The best way to achieve 70F right out of the bath is to plunge your product in at least twice its volume of cold water, preferably with ice.

    In AR parlance, “The Big Chill.” (I hate that name).
    https://amazingribs.com/more-techniq...vide-que-steak

    “In order to properly, and safely, execute the method, food is prepared in a sous vide bath then quickly immersed in a 50/50 mix of water and ice in order to rapidly reduce the core temperature of the food to a safe range of 34-38°F. Once food has remained in the ice bath for at least 30 minutes, it can be refrigerated or frozen.“

    if the plan plan is to go from the water to the grill directly, 10 minutes in ice water of sufficient volume will be adequate. In that instance, you’re doing it for aesthetics, not food safety. If you’re refrigerating for later use, then shock it all the way down below 70 before putting it in the fridge.




    Troutman I would greatly prefer it if you did not use my real name.

    Leave a comment:

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