... and introduced it to my bear claws after the reverse sear. Making stew from one broil, post smoking and the pulling the other for sammiches.
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Pulled the broil from the bath...
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Charter Member
- Oct 2014
- 2814
- Winnipeg Manitoba Canada
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Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
Napoleon Pro 22 kettle
Thermometer:
Maverick 733
Thermapen (ok..4 thermapens)
Thermo works DOT (or two)
Fireboard (probably my favourite)
Thermworks Smoke (or two)
Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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HouseHomey Beef flavor came through with authority.. Of course I knew the bath would wash a bit of it as it pulled juices, so I went proactive and injected it with Butchers BBQ bricket injection prior to the bath and added a bit of the injection and broth to the bag from the outset. I also knew I would be shredding it, so I sat the bath at 155* in lieu of the typical 135*. I then let it run for 36 hours before I pulled the two Broils. I immediately chilled both, and then reverse seared the first and put the second on the pellet pooper for a couple hours with hickory. The first was shredded and added to the stew with some Chuckie that I sat aside for this purpose last weekend. I let the second smoke for two hours and then took it in to shred. At that point, it nearly shredded on its own. Once I finished with the bear claws, I sauteed a lil butter, scallions, and light Parmesan and just kissed the shredded beef enough to wet it. The rest, is history. Beef flavor was out of this park. Since the zipper install, the Doc has been on my ass about watching my fat content so I have been working on the leaner cuts of beef to appease him. It must be working because my blood work came back last week and my cholesterol levels have dropped from my atypical 400 range a few years back, to a rock solid 143 with all the single numbers in the 60's and the Tri at 48. And even at that, the rat bastard started on me about my weight. I step in at a solid 260. That's a Terminator 260, not the breaking through walls Kool Aide Man 260. I do the work every morning at 3 a.m. to keep my girlish figure and that damn figure requires a lot of protein... I just have to watch the source of that protein now. Which explains the London Broil, the Flank steaks, Briskets, skirts, etc... Not to say I don't find the need for a bit of Chuckie or a nice medium rare Rib Eye from time to time. Anywho, a lot of people won't touch a broil or flank because they are too "tough". Those cuts are definitely in my wheelhouse. No Fear brotha. Smoke on.Last edited by FlaBouy; October 12, 2017, 04:49 AM.
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I was approaching 50 years old weighing in at 309 and had the shadow of that Kool Aide man. Decided I wanted to be here to walk both my girls down the aisle so in 2010 I started hitting the weights. Dropped 85 pounds in 7 months and on my 50th birthday I logged in at 225, which is the same weight I was leaving the Marines in the mid eighties. I have slowly added a bit of mass since then..
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If I were to slice it, medium rare would be as far as I would grill it. And if I were gonna slice after the SV, I would do a 132* bath for probably 8-12 hours. Shredding it is a different animal so I went 155* for 36 and then reverse sear and 155* for 36 and then 275* smoke for 2 hours after chill on the second one. Both worked well on the backside.
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