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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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  • Dr ROK
    Charter Member
    • Dec 2014
    • 1351
    • Morrill, Nebraska
    • Retired high school teacher and principal
      Dr ROK - Rider of Kawasaki &/or rock and roll fan
      Yoder 640 on Husker themed comp cart
      Cookshack Smokette smoker
      Antique refrigerator smoker
      Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
      Rec Tec Mini Portable Tailgater w/ GrillGrates
      Plenty of GrillGrates
      Uuni wood pellet oven, first generation
      Roccbox Pizza Oven
      Meater Block
      "Go Big Red" Thermopen instant read thermometer
      Ultrafast instant read thermometer
      CDN quick read thermometer
      Maverick ET-732 thermometer
      Maverick ET-735 thermometer
      Tru-Temp wireless thermometer
      Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

      Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

    #16
    Originally posted by HC in SC View Post
    More research needs to be done on my part I suppose...
    HC, if you're interested in sous vide, check out these two resources:

    1) Chef Steps: http://www.chefsteps.com/gallery#/?g...ll=sous%20vide

    2) Serious Eats:http://www.seriouseats.com/search?te...+vide&site=all

    Both sites provide excellent information and tons of it.

    Comment


    • HC in SC
      HC in SC commented
      Editing a comment
      Thanks!
  • Ernest
    Founding Member
    • Jul 2014
    • 3442
    • Dallas, Texas
    • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

    #17
    Those sites are fantastic Dr Rok.

    Comment

    • Ernest
      Founding Member
      • Jul 2014
      • 3442
      • Dallas, Texas
      • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

      #18
      Sous vide beef short ribs. I wish I could use the words that I'd really like to use use right now!! 138 degrees for 54 hours. That steak or prime ribs that you dream about got nothing on this!! For this alone, MONEY WELL SPENT!!

      Comment

      • Dr ROK
        Charter Member
        • Dec 2014
        • 1351
        • Morrill, Nebraska
        • Retired high school teacher and principal
          Dr ROK - Rider of Kawasaki &/or rock and roll fan
          Yoder 640 on Husker themed comp cart
          Cookshack Smokette smoker
          Antique refrigerator smoker
          Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
          Rec Tec Mini Portable Tailgater w/ GrillGrates
          Plenty of GrillGrates
          Uuni wood pellet oven, first generation
          Roccbox Pizza Oven
          Meater Block
          "Go Big Red" Thermopen instant read thermometer
          Ultrafast instant read thermometer
          CDN quick read thermometer
          Maverick ET-732 thermometer
          Maverick ET-735 thermometer
          Tru-Temp wireless thermometer
          Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

          Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

        #19
        Baby oh baby, those look soooo good!

        Comment

        • Ernest
          Founding Member
          • Jul 2014
          • 3442
          • Dallas, Texas
          • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

          #20
          You just don't know Dr ROK! YOU JUST DON'T KNOW!!

          Comment


          • Dr ROK
            Dr ROK commented
            Editing a comment
            I think I'd be standing there at the cutting board eating slice after slice after slice after slice. They gotta be "Hell with my company, these are mine" good.

          • Ernest
            Ernest commented
            Editing a comment
            That's what we all did. Ate it right there at the cutting board
        • Dr ROK
          Charter Member
          • Dec 2014
          • 1351
          • Morrill, Nebraska
          • Retired high school teacher and principal
            Dr ROK - Rider of Kawasaki &/or rock and roll fan
            Yoder 640 on Husker themed comp cart
            Cookshack Smokette smoker
            Antique refrigerator smoker
            Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
            Rec Tec Mini Portable Tailgater w/ GrillGrates
            Plenty of GrillGrates
            Uuni wood pellet oven, first generation
            Roccbox Pizza Oven
            Meater Block
            "Go Big Red" Thermopen instant read thermometer
            Ultrafast instant read thermometer
            CDN quick read thermometer
            Maverick ET-732 thermometer
            Maverick ET-735 thermometer
            Tru-Temp wireless thermometer
            Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

            Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

          #21
          How did you sear them after the water bath?

          Comment

          • Ernest
            Founding Member
            • Jul 2014
            • 3442
            • Dallas, Texas
            • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

            #22
            This is right out of the bag Seared in my cast iron with salt little beef tallow. Didn't change much, just a little crisp.

            Comment

            • Ernest
              Founding Member
              • Jul 2014
              • 3442
              • Dallas, Texas
              • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

              #23
              Here's beef short ribs after 65 hours. Silky, still slice like a steak. Very very very beefy flavor. No need for teeth. Very very satisfied.

              Comment

              • Dr ROK
                Charter Member
                • Dec 2014
                • 1351
                • Morrill, Nebraska
                • Retired high school teacher and principal
                  Dr ROK - Rider of Kawasaki &/or rock and roll fan
                  Yoder 640 on Husker themed comp cart
                  Cookshack Smokette smoker
                  Antique refrigerator smoker
                  Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
                  Rec Tec Mini Portable Tailgater w/ GrillGrates
                  Plenty of GrillGrates
                  Uuni wood pellet oven, first generation
                  Roccbox Pizza Oven
                  Meater Block
                  "Go Big Red" Thermopen instant read thermometer
                  Ultrafast instant read thermometer
                  CDN quick read thermometer
                  Maverick ET-732 thermometer
                  Maverick ET-735 thermometer
                  Tru-Temp wireless thermometer
                  Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

                  Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

                #24
                You're killling me holmes!

                Comment

                • Meathead
                  Administrator
                  • May 2014
                  • 1482
                  • Chicago area
                  • Remember, no rules in the bedroom or kitchen
                    Meathead

                  #25
                  I have a sous vide supreme box and it is fun. Chef Ryan and I did a dinner for a special friend a couple of weeks ago where we cooked 13 2.5" thick tomahawk pork ribeyes from Compart farms. We needed three sous vide machines. Then we pulled them out and seared the snot out of them on a 5' long japanes hibachi where the coals were about 2" below the meat. Then a morel cream sauce underneath. Fantastic stuff.

                  That said, a while back I took two identical buffalo ribeyes and did one sous vide and another indirect charcoal grill. I then seared them both at the same time on a hot direct charcoal grill. The sous vide was a bit more tender, but the red neck sous vide (reverse sear) was much better tasting because it had picked up smoke during the slow portion of the cook. It also had better color.

                  Comment

                  • Ernest
                    Founding Member
                    • Jul 2014
                    • 3442
                    • Dallas, Texas
                    • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

                    #26
                    Thank you Crai....Meathead. I think Sous vide is more of convenience and flexibility with tenderizing as a plus. Nothing beats caveman cooking. I just finished my experiment and I see no reason for a 72 hour cook for beef short ribs. I won't go past 54 hours. I prefer the texture of 54 hour ribs. Both were quite beefy, much more beef flavor than braised ribs. Money well spent. Next, I'd like to drop some chicken legs in before work and just brown them for dinner after work.

                    Comment

                    • jmott7
                      Charter Member
                      • Dec 2014
                      • 170
                      • Woodland Hills, CA
                      • PBC
                        Weber Performer
                        Rotisserie Ring
                        Rotisserie Basket
                        Smokenator
                        Maverick 732 (featuring a melted back panel, courtesy of a disastrous attempt at pizza)
                        Thermoworks Pocket Thermometer
                        Three Bricks

                      #27
                      Gorgeous, man. Really.

                      Comment

                      • Dr ROK
                        Charter Member
                        • Dec 2014
                        • 1351
                        • Morrill, Nebraska
                        • Retired high school teacher and principal
                          Dr ROK - Rider of Kawasaki &/or rock and roll fan
                          Yoder 640 on Husker themed comp cart
                          Cookshack Smokette smoker
                          Antique refrigerator smoker
                          Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
                          Rec Tec Mini Portable Tailgater w/ GrillGrates
                          Plenty of GrillGrates
                          Uuni wood pellet oven, first generation
                          Roccbox Pizza Oven
                          Meater Block
                          "Go Big Red" Thermopen instant read thermometer
                          Ultrafast instant read thermometer
                          CDN quick read thermometer
                          Maverick ET-732 thermometer
                          Maverick ET-735 thermometer
                          Tru-Temp wireless thermometer
                          Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

                          Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

                        #28
                        Ernest, I was going through a Chef Steps BBQ class and ran across this info that I thought you'd be interested in. Sounds like a great experiment for you to try and report back
                        "So, should you smoke your food before or after you cook it? Smoking prior to low-and-slow sous vide cooking has the advantage of allowing the flavor and color to continue to develop. The components of smoke react with the components of food in a way that is a lot like the Maillard reaction (the reaction between amino acids and sugars found in all protein-rich foods, in which molecules keep reacting to one another in ever more complex ways, helping to develop rich aromas and deep, brown color). Once these reactions have begun, they’ll continue to evolve as the cooking continues inside a sealed sous vide bag. This means that the patina of smoke will darken, the rind will become chewier, and the smoky flavor will mellow.
                        If you want a more vibrant, traditional pit-smoked flavor, then we recommend smoking afterthe sous vide cooking step. Some barbecue pundits claim that you cannot get proper smoked flavor after the food has been cooked. But this is demonstrably false—try it and see. In fact, try both ways of combining sous vide with smoking to discover which you like more. Whatever your preference, once you’ve experienced the remarkable texture and consistency of sous vide food—combined with the convenience of only having to tend to a smoker for a few hours—we predict you’ll convert readily."

                        Comment

                        • Ernest
                          Founding Member
                          • Jul 2014
                          • 3442
                          • Dallas, Texas
                          • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

                          #29
                          Much appreciated Dr ROK!

                          Comment

                          • Dr ROK
                            Charter Member
                            • Dec 2014
                            • 1351
                            • Morrill, Nebraska
                            • Retired high school teacher and principal
                              Dr ROK - Rider of Kawasaki &/or rock and roll fan
                              Yoder 640 on Husker themed comp cart
                              Cookshack Smokette smoker
                              Antique refrigerator smoker
                              Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
                              Rec Tec Mini Portable Tailgater w/ GrillGrates
                              Plenty of GrillGrates
                              Uuni wood pellet oven, first generation
                              Roccbox Pizza Oven
                              Meater Block
                              "Go Big Red" Thermopen instant read thermometer
                              Ultrafast instant read thermometer
                              CDN quick read thermometer
                              Maverick ET-732 thermometer
                              Maverick ET-735 thermometer
                              Tru-Temp wireless thermometer
                              Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

                              Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

                            #30
                            Just stumbled across this sous vide set up. Not sure what it's going to cost, but it looks like it'd be an awesome machine/technology. I subscribed to the email list, so when it comes back into stock I'll find out. Love the phone connection that "learns" how you want things cooked and the refrigeration technology.

                            http://cookmellow.com/meet-mellow/#

                            Comment

                            Announcement

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                            2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                            See more
                            See less
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