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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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Dry Aging Brisket - UPDATE

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  • Troutman
    replied
    I did this more out of disbelief and curiosity then anything. Brisket is a staple for me but waiting 45, much less 90 days, to cook a piece of meat kind of makes me lose interest. In fact I've kind of gotten away from aging steak, it's just not that much better to me. I also wanted to take one for the team and show you guys the results. I may do another one and tweak the timing while looking to start with a leaner piece of meat. Other than that, well I guess I can tick it off the ta do list !!

    Regardless it was a lot of fun and now I'm itching to get back to more "normal" cooking. Got a freezer full of meat in the que, need to get to cookin' it !! Hope you enjoyed this !!

    Leave a comment:


  • Troutman
    commented on 's reply
    Looking forward to it, it was an interesting journey

  • THE Humble Texan
    replied
    I do not believe we should leave you to yourselves to judge your own test. I being a self appointed professional taste tester believe I can be unbiased. Let me know the time and date and I will gladly test your next test results. (:
    Last edited by THE Humble Texan; March 11, 2019, 07:18 AM.

    Leave a comment:


  • Polarbear777
    commented on 's reply
    Call it what you want, but I’ve been disappointed with every SVQ recipe I’ve tried so I want to be explicit about the technique difference. I started calling it QVQ after PKBs interview.

  • Huskee
    commented on 's reply
    Red Man Polarbear777 I just called that SVQ, part of the SVQ style anyway. I never realized the order it was done in was its own acronym. Couldn't figure out where the extra Q came from.

  • Henrik
    replied
    Thanks for the detailed update! Very nice cook. I’ll report back soon with my brisket. The brisket you did looks like a textbook brisket cook to me! Nice!!

    Leave a comment:


  • Polarbear777
    commented on 's reply
    With QVQ you get to smoke twice from a cold and wet state.

    https://pitmaster.amazingribs.com/fo...trami%E2%80%9D

    https://pitmaster.amazingribs.com/fo...t-step-by-step

    PKBs interview started most of this mess for me anyway.

  • Polarbear777
    commented on 's reply
    Well if it is 10x better then it’s probably worth it. You didn’t quantify ;-)

  • Huskee
    commented on 's reply
    Thank you Red Man

  • Red Man
    commented on 's reply
    Meat takes on more smoke (plus you can get a smoke ring) if you smoke before you sous vide, then finish on the smoker for more flavor and to firm things up. You get more bark this way as well. There’s a number of members here that are adamant that QVQ is superior to SVQ. Huskee

  • Huskee
    commented on 's reply
    Roger. So how & why would you do a typical QVQ cook? Red Man

  • Red Man
    commented on 's reply
    QVQ is barbecue, then sous vide, then barbecue again. Huskee

  • Huskee
    replied
    Troutman do you mean SVQ, sous vide-q (using both sous vide and standard BBQ preparations) or is QVQ an acronym for something else I am not aware of?

    Leave a comment:


  • Mr. Bones
    commented on 's reply
    klflowers
    Same situation, here, Brother...

  • Huskee
    commented on 's reply
    I feel the same. You're not alone...and maybe we're wrong.

Announcement

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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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