Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

First go at SVQ -

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    First go at SVQ -

    Got my Joule yesterday. Going to do a first attempt at SVQ today.

    I've got a Nolan Ryan angus chuckie that's dry brined and rubbed. I'm going to attempt a medium rare / medium chuck roast, following Troutman 's medium rare brisket.

    Also putting a flat into the cure to do pastrami in a few days.


    #2
    Take another look at Troutman's method and try the qvq instead of the svq. The first q adds a bit to the finished product. Congrats on the Joule; I think you will like it.

    Comment


    • BFlynn
      BFlynn commented
      Editing a comment
      I guess QVQ is what I'm doing.

      The chuckie is about to go on the SnS.... .then Sous Vide for a while, then finish on the SnS

    • klflowers
      klflowers commented
      Editing a comment
      BFlynn, you know what detail oriented nerds we are around here. Got to use the correct acronyms or else lol. I have done a couple chuckies using that method, and they are excellent. Of course, pretty much all of the recipes on this site are excellent.

    #3
    You've gone to the dark side my friend.

    Comment


    #4
    So far.....

    Dry brined
    Click image for larger version  Name:	IMG_20210117_110745.jpg Views:	0 Size:	3.30 MB ID:	976146

    rubbed with POG and santa Maria seasoning

    ​​​​ Click image for larger version  Name:	IMG_20210118_123617.jpg Views:	0 Size:	3.76 MB ID:	976149

    put on the SnS with a good chunk of Louisiana pecan at 230 f

    Click image for larger version  Name:	IMG_20210118_130216.jpg Views:	0 Size:	4.58 MB ID:	976151

    Took it to 120. Bark isn't quite as set as I'd like..... But it was 120 already.

    Click image for larger version  Name:	IMG_20210118_142253.jpg Views:	0 Size:	3.48 MB ID:	976152
    Got to use my vacuum sealer that's been on the shelf for way too long.

    Bagged. Then double bagged, just in case.
    Click image for larger version  Name:	IMG_20210118_142545.jpg Views:	0 Size:	3.47 MB ID:	976148Click image for larger version  Name:	IMG_20210118_143838.jpg Views:	0 Size:	3.26 MB ID:	976147

    Into the pot with the Joule set at 130
    Last edited by BFlynn; January 18, 2021, 03:09 PM.

    Comment


    • klflowers
      klflowers commented
      Editing a comment
      Looking good

    • BFlynn
      BFlynn commented
      Editing a comment
      Thanks. The pecan smoke was definitely coming through.

      Now I just have to wait. I hate waiting!

    • willxfmr
      willxfmr commented
      Editing a comment
      If you are going to leave the top of the pot uncovered, make sure to keep an eye on the water level. Not that I would know from experience, but waking up to the low water alarm, I have heard, is no fun.

    #5
    Just put it the PBC and be done already!

    Comment


    • BFlynn
      BFlynn commented
      Editing a comment
      I really have thought about that, oh, twice in the last 2 hours.....

    #6
    Oh boy I get excited when I know what’s about to happen!! Can’t wait to see the results

    Comment


      #7
      Following this topic with knife and fork at the ready.

      Kathryn

      Comment


      • willxfmr
        willxfmr commented
        Editing a comment
        You won't be needing the knife.

      #8
      Its been in about 30 hrs and feels pretty tender when I squeeze it.

      It squeezes more at this point than I would have imagined.
      Going to at least let it go til morning. And check at the 40 hr mark.


      Comment


        #9
        I'm gonna have to call in sick today while I impatiently wait the final pic's.

        Comment


          #10
          You are doing good, so far. enjoy a PBR at the bar.

          Comment


            #11
            48 hours and it seems soft....

            Click image for larger version

Name:	IMG_20210120_151839.jpg
Views:	109
Size:	159.4 KB
ID:	977197 into the ice bath and fridge til tomorrow

            Will definitely have pics tomorrow

            ​​​​

            Comment


              #12
              Update

              Took out of the bag. Wasn't a lot of purge, but it WAS thick.

              Click image for larger version

Name:	IMG_20210122_154917.jpg
Views:	96
Size:	133.1 KB
ID:	978298

              Patted dry.

              There isn't a lot of bark, to speak of, but some. Not like Troutmans.
              Rub seemed thin, so I hit it with more POG.

              Click image for larger version

Name:	IMG_20210122_155052.jpg
Views:	88
Size:	196.1 KB
ID:	978299

              Back on the SnS - Rockin 225 ish.
              IT is 40. Will pull at 130, regardless of bark and see how it comes out.

              Click image for larger version

Name:	IMG_20210122_155350.jpg
Views:	83
Size:	257.1 KB
ID:	978300
              Optimistic about the taste/tenderness. less so on the bark.
              ​​
              ​​​​​​

              Comment


                #13
                Click image for larger version

Name:	IMG_20210122_180554.jpg
Views:	82
Size:	160.7 KB
ID:	978362Click image for larger version

Name:	IMG_20210122_180723.jpg
Views:	86
Size:	116.6 KB
ID:	978361Click image for larger version

Name:	IMG_20210122_180730.jpg
Views:	87
Size:	96.6 KB
ID:	978360Click image for larger version

Name:	IMG_20210122_181323.jpg
Views:	79
Size:	202.8 KB
ID:	978363

                Comment


                • T-bone
                  T-bone commented
                  Editing a comment
                  Looks awesome! I’m gonna have to dig a chuckie out of the freezer.

                #14
                Bark was soft for sure, but pretty tasty.
                Very tender!
                ​​​​​​
                ​​​​​​

                Over all, mostly happy.

                Comment

                Announcement

                Collapse
                No announcement yet.
                Working...
                X
                false
                0
                Guest
                500
                ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                false
                false
                {"count":0,"link":"/forum/announcements/","debug":""}
                Yes
                Rubs Promo

                Spotlight

                These are not ads or paid placements. These are some of our favorite tools and toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use Our Links To Help Keep Us Alive

                A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                Bring The Heat With Broil King Signet’s Dual Tube Burners

                3 burner gas grill

                The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                Click here to read ourcompletereview


                Our Favorite Backyard Smoker

                The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                Click here for our review of this superb smoker



                Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                Click here to see our list of Gold Medal Gifts


                The Pit Barrel Cooker May Be Too Easy


                The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                Click here to read our detailed review and the raves from people who own them


                Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


                This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                Click here to read our detailed review


                Is This Superb Charcoal Grill A Kamado Killer?


                The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                Click here to read our detailed review of the PK 360

                Click here to order directly and get an exclusive AmazingRibs.com deal


                Grilla Pellet Smoker proves good things come in small packages

                We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                Click here for our review on this unique smoker