My deepest condolences on the loss of your wife. I hope that your health is improving and other employment opportunities are coming round.
Thanks for sharing this method it is intriguing!
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A case for confit and BBQ
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If you're doing just a little meat, yes. But if you're doing, say, 2 ducks, it's not that much fat. And you can reuse it.
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You can quasi replicate confit via SV but you don’t need to the sheer volume of fat nor cook at 200 degrees.
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2020 sucked for just about everyone. I hope 2021 is treating you better.
This QCQ could be done as a QVQ, with say, a small amount of duck fat in the bag, done at 180 for a bit longer. It's a really nice technique.
In her BBQ Stars courses, Ariane Daguin actually suggests grilling the duck confit, taking care with flare ups, with a claim that it's a remarkable flavor add on to the amazing confiture.
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rickgregory I would see a SV advantage in being able to use a fraction of the fat that is required to submerge in a hotel pan. 🤷ðŸ»â€â™‚ï¸ Instead of using a half gallon or more of vegetable oil, I could use some of my rendered bacon fat, or duck fat, etc.
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Originally posted by new2smoking View Postrickgregory Strat50 re: SV, that was what I was wondering. Why not put the fat and the meat in a SV bath, and try for a SV heat of 200. The SV machine will really need to be cranking, and it might be better to use a cooler, or wrap the tub in towels, etc, in order to minimize heat loss.
It's just so much easier to submerge the meat in fat in a hotel pan etc, cover and shove it into the oven. The Serious Eats approach is useful if you want to confit, say, just 2 duck legs. But aside from that, eh.Last edited by rickgregory; September 8, 2021, 01:57 PM.
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rickgregory Strat50 re: SV, that was what I was wondering. Why not put the fat and the meat in a SV bath, and try for a SV heat of 200. The SV machine will really need to be cranking, and it might be better to use a cooler, or wrap the tub in towels, etc, in order to minimize heat loss.
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Jim - confit is usually done in a pan deep enough to hold all the fat with the meat submerged which is then placed in an oven at 200F or so. Temperature precision to the degree (hah!) that SV maintains it isn't important. You CAN actually confit in an SV too https://www.seriouseats.com/how-to-m...de-duck-confit
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I am so sorry to hear of your loss and tough times. My condolences on your wire. 2020 sucked.
On the con-fit method, which I've heard of before - it sounds a lot like cooking sous vide, but submerged in fat without a bag. How do you maintain the 200F for the fat bath? Or is the pan the meat is submerged in inside your oven or something?
A second question - what fat do you use? I've heard of using duck fat. Not sure where I would get it, but just wondering what you use, and would beef need a different type of fat than chicken for example?
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Sorry for your losses and tough 2020. I hope and pray that life goes better for you. Your method of using confit on brisket sounds appealing.
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So, so sorry for you and losses. Tough year for sure. You said your health temporarily, so I hope it's come back and you are healthy.
Very interesting use of confit. I have only tried it on duck and then garlic, delicious.
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I listened to your story as I read. I wish you well in the years to come.
It seems the latest trend, although not new, is to add beef tallow to the wrap when wrapping a brisket. The Mad Scientist BBQ smokes the tallow first.
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So sorry to hear about your 2020. Thanks for sharing your cooking adventure through it, very interesting concept to consider and ties in pretty tight with some recent tallow brisket discussions. Someone needs to try the Q wagyu tallow confit Q brisket for sure.
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