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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

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Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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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


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


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

the good one 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 our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

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 in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

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


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

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


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes 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


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

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 much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

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Braising - What went wrong

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  • Top | #1

    Braising - What went wrong

    I made sauerbraten today. This is a classic German dish where you marinate the beef in what is essentially a pickling liquid for a couple days, and then braise in that liquid. I've never made it before. Although it is usually made with a tougher beef roast, I chose to use eye of round steaks, which are also tough, but obviously thinner than roast. The recipe is designed for the slow cooker, which is what I used. It calls for 8 hours on low, but I had to start it before work, so it got more like 11.

    Results: fork tender, great flavor, but dry. Mrs Grill asked how something that cooks in liquid all day could be dry. My take: too much time pushes all the liquid out. And eye of round doesn't have much fat, so that doesn't help. Thoughts?

  • Top | #2
    You've got it right, it's absolutely possible to overcook a braise (or a stew, or chili). The lack of fat matters, but not all that much. Connective tissue helps a bit, but overcooking is overcooking. That juice ain't going back in.

    Science stuff here

    ETA: The acidity in the brine for sauerbraten isn't going to do you any favors on a long cook, either.
    Last edited by mnavarre; April 5th, 2019, 07:04 PM.

    Comment


    • Top | #3
      mnavarre nailed it. Overcooked. Braising can be deceptive. Because the meat is sitting in liquid it would seem that it can't dry out. It can and it will.

      When braising you still want to check the internal temperature of the meat.

      Comment


      • Top | #4
        Oh,
        sauerbraten was our New Years day meal growing up. No pictures? No dumplings? No red cabbage?

        Comment


        • Troutman
          Troutman commented
          Editing a comment
          No happened

        • JCGrill
          JCGrill commented
          Editing a comment
          I can take a shot at the leftovers, there were plenty. No dumplings or cabbage. Both were suggested, but I got lazy.

      • Top | #5
        Yeah, I find that overcooked braised meat takes on a very tender, but kinda powdery texture.

        Comment


        • Top | #6
          That's kind of what I thought. Next time I guess it will be a weekend dish. Or maybe I buy one of those new-fangled slow cookers with the refrigeration built in.

          Comment


          • Top | #7
            Eye of round is not really suitable for braising. It’s super lean. Best suited for jerky, but also a roast and thin slice. Next time use a chuck. And braise it in the oven for two hours. Slow cookers tend to leech flavor and moisture.

            Comment


            • Hulagn1971
              Hulagn1971 commented
              Editing a comment
              I agree with this 100%. Get yourself a dutch oven and put it in your oven to braise.

          • Top | #8
            As a super busy working mom with a young family back in the day, my slow cooker saved the day many a time. It produced meals that the family loved. Plus it was the only gadget which, at the time, was set and forget. So I feel a special bond to the slow cooker. And I think it still has its place. For me, as long as the flavor and moisture are captured in a delicious sauce and I choose the right ingredients that can stand up to a 6 or 8 hour slow cooker session, it's all good.

            Nowadays, though, with kids grown and life more sane, there are also other options, most notably sous vide, Instant Pots, delivery to the door from a host of surrounding restaurants, and quick meal boxes from Hello Fresh and its ilk.

            I enjoy being able to savor the journey of hours spent cooking a meal and don't rely on the Crock Pot so much any more. But it's still a good friend who saved my tookus many a time back when there was no time to spare.

            Kathryn

            Comment


            • RustyHaines
              RustyHaines commented
              Editing a comment
              And you good Doctor are a Super Mom ! Enjoy cooking sanely . . . . .and when the grandkids arrive you will have some teaching to do.

            • JCGrill
              JCGrill commented
              Editing a comment
              I'm a huge slow cooker fan, and if you like low and slow on the smoker, it's got a kindred spirit. I use mine a lot and I'm generally quite successful - just did red beans and rice the other day. With just two of us, what I like most is that the meal is ready when we get home, and we have lots of leftovers for lunches.

          • Top | #9
            By the way, in case anyone is curious, this is the unit I was thinking about
            http://coolcooker.com

            Comment


            • Polarbear777
              Polarbear777 commented
              Editing a comment
              I looked at that a while ago. Problem for me is small capacity.

            • JCGrill
              JCGrill commented
              Editing a comment
              Polarbear777 I hear you. 3 quarts is small.

          • Top | #10
            For braising I love using a Dutch oven, starting on the stovetop and then moving to the oven for the braise.

            In the same vein, I REALLY like to start with my cast iron pot (no enamel) start over direct heat for whatever I'm trying to sear and then move indirect, lid off for the pot, and lid down for the cooker. This way, whatever I was braising tastes grilled. Just depends on the mood.

            Comment


            • Top | #11
              I used to use a slow cooker as well but now SV techniques replace most meat dishes and get a better result. Also I convert slow cooker recipes to pressure cooker and knock them out in an hour. Advantage is you don’t have to remember to start it in the morning.

              https://www.seriouseats.com/2016/10/...w-cookers.html

              Comment


              • Top | #12
                Sous Vide would be the way to go with a top round. It can be held at medium rare for a long period of time which should tenderize it.

                Comment


                • JCGrill
                  JCGrill commented
                  Editing a comment
                  Maybe so, but not this dish. Sous vide isn't a good idea for it.

                • Potkettleblack
                  Potkettleblack commented
                  Editing a comment
                  If it doesn't have a lot of connective tissue and doesn't have a lot of fat, long sous vide is a bad idea.

                • JeffJ
                  JeffJ commented
                  Editing a comment
                  Good to know Potkettleblack

              • Top | #13
                My wife has made excellent Sauerbraten in the slow cooker a number of times. She always used chuck and pickled it for 3 days cooking it on low. In addition to your leaner cut of meat and long cook time I suspect that it being steaks and not a roast contributed to dryness. In brisket land the difference in those cuts of meat is the difference between the flat and the point when cooked.

                Comment

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