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Smoked and insta-potted?
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Smoked and insta-potted?
I like cooking BBQ, but always like the idea of getting the same results, but much faster. With that, has anyone tried smoking spare ribs or such for a couple hours or so and then finishing them in the instant pot? I’m thinking maybe 1.5 hrs on smokeboost with my Smokefire then transfer to the instant pot for 20-30 minutes. Done.Tags: None
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That's not much different than QVQ, or any of the other permutations sous vide and smoke. I think the down side would be the loss of bark, but I would expect you could could turn out very respectable meat with that technique. Since I happen to own a couple of pressure cookers, I'd love for you to give it a try and let us know how it works out.
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Club Member
- Mar 2019
- 167
- Weirton, West Virginia
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From the Northern Panhandle of West Virginia
i have done brisket, ribs, pulled pork, cheese, pastrami, turkey and chicken. my goal this spring and summer is trout (if i can catch a few) and salmon.
i havent done it with ribs, but I did this for pulled pork once. my wife surprised me with quests at the last minute and did understand how long pulled pork would take. so I got creative and did 90 minutes in my PBC and then about 45 in the instantpot. it wasn't my favorite but in a pinch it worked out ok.
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Club Member
- Jun 2016
- 2244
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
No for ribs. Yes for chuck, chicken thighs, pork shoulder, chili, short ribs... anything that would really benefit from extended cambro, steam tabling, or boiling.
While I'm decidedly anti-orthodoxy, and will not shame you if you like boiled ribs... not for me, thank you.
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Founding Member
- Jul 2014
- 2988
- Halethorpe, MD
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Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch
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Harry Soo was challenged by one of his viewers to see if he could inject, smoke ,sear and finish in the Instant Pot a 2-hour 14lb Texas Brisket
https://www.youtube.com/watch?v=VVsE6-RYYB8
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