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Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
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Experimentation time...

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  • mhalbrook
    Charter Member
    • Feb 2015
    • 63
    • Pacific NW
    • CharGriller Deluxe
      Kingsford Barrel Grill

      I like to experiment with homemade sauces and rubs. Pork is King, but beef is good too.
      Always planing and brainstorming for the summer kickoff BBQ for my church.

    Experimentation time...

    I got one of the Anova's on Prime Day. I've run it through a few paces so far, and have been happy with the results. Done hard cooked eggs 2x some chicken breasts, a couple "steaks" and potatoes. Now I'm testing Pulled pork. I had some of the $1.15/lb Pork Cushion seasoned and in the freezer, so I smoked it for an hour or so yesterday, re-vac sealed it, and it's in the bath now for a long low cook. Gotta double check the info I have on it. Plan to pull it out of the bath, apply a bit more rub to it, and on to the smoker/grill to set up a crust and finish off anything needing finishing.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9938
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    Neato. I would love to try Tri-Tip in one of those things. Turn that thing to butta, then sear it. yum yum

    Comment

    • mackdaddy
      Former Member
      • Jul 2015
      • 264
      • Greencastle, PA

      #3
      Don't know what that is. Is there a pic, link, web site, u-tube video so we can look at it?

      Comment

      • Jon Solberg
        Former Member
        • Jul 2014
        • 4819

        #4
        http://anovaculinary.com/anova-preci...FdgRgQodVoMLfg

        Comment

        • Dr ROK
          Charter Member
          • Dec 2014
          • 1350
          • 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!

          #5
          Any Pics?

          Comment


          • mhalbrook
            mhalbrook commented
            Editing a comment
            No, by the time Everything was hitting done, I was in a scramble to figure out how to get it all out for the family to eat, and didn't have my phone handy.
        • Karon Adams
          Charter Member
          • Feb 2015
          • 1515
          • Chattanooga TN
          • Karon Adams
            Consort of the Flame
            Cooking is a Sacred Endeavour
            Big Poppa's Drum conversion
            Maverick wireless meat & grill thermometers
            Thermopen Instant Read Thermometer
            Pit IQ blower

          #6
          We are BBQing tonight. I am seriously considering putting it in the bath to finish off, then resear to set. How did yours come out?

          Meathead, I know you recently did BBQ with chef steps on the Anova, what technique did they use?

          Comment

          • Ernest
            Founding Member
            • Jul 2014
            • 3354
            • Dallas, Texas
            • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

            #7
            Sous vide first then finish on the grill.

            Comment


            • mhalbrook
              mhalbrook commented
              Editing a comment
              I figured smoke for an hour or so first, since attaches better to the clod, raw meat. Then Sous Vide, then finish on the grill. I actually have a rack of ribs in now too.. Cooked same temp, diff times. I'll still be doing 2 racks and one cushion piece the way I typically do it, and we'll see how it goes. My biggest concern is the texture of the sous vide meat. I've done some meats in it, and they came out good, but they were only in about 6 hrs tops. This is a 12-18 hr bath. The ribs are the ones I'm most "concerned about. I don't like fall off the bone ribs, but there are worse fates..
          • mhalbrook
            Charter Member
            • Feb 2015
            • 63
            • Pacific NW
            • CharGriller Deluxe
              Kingsford Barrel Grill

              I like to experiment with homemade sauces and rubs. Pork is King, but beef is good too.
              Always planing and brainstorming for the summer kickoff BBQ for my church.

            #8
            Flavor was great, I'd probably pull it out of the Sous Vide bath an hour or 2 earlier than I did and finish it on the grill. Texture and flavor were good, my dad said it was a bit drier, but I'm fond of a mustard/vinegar sauce in mine anyway, so that wouldn't be a problem normally for me. The ribs went too long in the bath, they were fall off the bone tender. Tasted okay, but was hard to sizzle in the sauce since they wouldn't stay together. In both cases, the big issue was the bark formation. It just didn't set up good. I'm not sure if the effort is worth it for my tastes. If the bark's not in play, then I'd rather do the pulled pork in the crock pot. Of course, the other side of the coin is, I can put it the water bath at midnight before I go to bed, and train my almost 15 year old on how to finish it, and we can have pulled pork on days I work

            Comment

            • _John_
              Former Member
              • Jul 2014
              • 2447

              #9
              Sounds like a win to me.

              Comment

              • mhalbrook
                Charter Member
                • Feb 2015
                • 63
                • Pacific NW
                • CharGriller Deluxe
                  Kingsford Barrel Grill

                  I like to experiment with homemade sauces and rubs. Pork is King, but beef is good too.
                  Always planing and brainstorming for the summer kickoff BBQ for my church.

                #10
                I was pretty happy with it. Especially for a first time trying it. Rarely do I nail something the first time, and sometimes I'm actually bummed when I do, because then I don't feel the need to experiment. lol

                Comment

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                Meat-Up in Memphis 2021

                SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
                Click here for details. (https://amazingribs.com/memphis)
                See more
                See less
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                Meat-Up in Memphis

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