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.

QV Observation and Question

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

    QV Observation and Question

    Trying my first QV chuck roast, which I'm likely to take all the way to QVQ, but I just had to stop and ask a question here.

    So far, I started with a 2.5 pound nicely marbled chuck roast from the UF meat market. I dry brined a couple of hours and then applied a heavy coat of Flatiron Dark and Smoky Rub. That went onto my Kamado at 225 with a water pan and lots of hickory chunks. Only took an hour to get the meat to 120 internal. It rested maybe an hour and a half, then got bagged and into the SV at 130 for 48 hours.

    Here's the meat after smoking. I'm an instant fan of the Flatiron rub. (Yes, I had to sample.)

    Click image for larger version

Name:	2021-08-22 23.29.28-2.jpg
Views:	169
Size:	280.6 KB
ID:	1082617

    Here's where it gets strange. At the end of the SV time, the water in the ANOVA 12 L bin was still crystal clear. But when I took the lid off, it smelled unbelievably smoky in there. In fact, the smoke smell lingered in that region for another hour or so while I did other kitchen stuff before I poured the water out. With the water clear, there couldn't have been a significant leak in the bag. I use a Geryon vacuum sealer and I always double seal both ends of the bag whether freezing or going into SV.

    So the question is, does this happen whenever you SV after smoking? Should I be double-bagging to keep more of the goodness on the meat? (I haven't opened the bag yet, so I haven't tasted to see if the meat is still smoky. Will report back on that tomorrow when I do the final smoke.)

    I know that Meathead's ebook on SV claims that smoke taste diminishes greatly when you SV after smoking, but I don't remember it being mentioned that you could literally smell the smoke come off. (And I'm too lazy to scroll back through it right now.) But many of you here swear by QVQ as delivering the ideals of both systems, so I'm really curious about this phenomenon.

    And a further question is, have you noticed this too? Is the SV bath always smoky-smelling after QV?

    #2
    Smoke particles can permeate the SV bag. When you do the ChefSteps pastrami, the SV bath water gets a little dark. They tell you to expect it.

    Comment


    • Jim White
      Jim White commented
      Editing a comment
      Thanks.

    • DogFaced PonySoldier
      DogFaced PonySoldier commented
      Editing a comment
      Yes, every time I smoke and then SV, I get a lot of smoke smell in the kitchen. But it's not leaking bags, even happens when I double bag AND double seal.

    #3
    I often smell volatiles that seem to find their way from the bag into the SV bath. It never seems traceable to a leak nor seems to affect the cook … but I’ve taken to double-bagging most of the time anyway.

    Comment


    • Jim White
      Jim White commented
      Editing a comment
      Yes, I already do the double-sealing routinely for both the freezer and SV. But it looks like the consensus is that a second bag isn't worth it as the volatiles come through anyway.

    • MBMorgan
      MBMorgan commented
      Editing a comment
      Jim White - You’re absolutely correct about the futility of keeping smoke molecules out of the SV water. I just double-bag out of an over abundance of paranoia about keeping SV water out of the innermost bag.

    • IFindZeroBadCooks
      IFindZeroBadCooks commented
      Editing a comment
      I would double bag but the waste bothers me no end. I did not need to do anything extra for my 72 hour cook last week. Maybe I will look at those environmentally friendly anova bags again.
      Last edited by IFindZeroBadCooks; August 24, 2021, 08:02 PM.

    #4
    Yeah aromatic molecules are tiny and will escape. Not a leak, not a thing to worry about really.

    Comment


      #5
      I recommend 132-135 for long sessions. 131 is highest temp bacteria can survive and above 135 you start to lose texture advantage (but if going for a schedule advantage then higher is ok).

      yes. Smoke particles permeate even a double bag and are nothing to worry about.

      Comment


      • IFindZeroBadCooks
        IFindZeroBadCooks commented
        Editing a comment
        ^^^^ yup

      • Jim White
        Jim White commented
        Editing a comment
        Yeah I should have known that but was reading elsewhere and forgot those two degrees. Will go 132 in future.

      #6
      “Many websites recommend sous vide in the 120 to 130°F range and many people believe that over 120°F bacteria can’t grow. Not so, says ML Tortorello, PhD, Chief of the Food Technology branch in the Division of Food Processing Science & Technology at FDA, Editor of Food Microbiology, a peer reviewed journal, and co-editor of the Encyclopedia of Food Microbiology 2nd Edition. “It is true that most foodborne pathogens such as Salmonella, Listeria, and pathogenic strains of E. coli, cannot grow at 120°F, but that is an easy temp for thermophilic bacteria [bacteria that like warm temps]. Some examples of foodborne pathogens that can grow at higher temps are Clostridium perfringens and Bacillus cereus which has a maximum growth temp of 131°F.” ”

      https://amazingribs.com/bbq-techniqu...sous-vide-que/

      Comment


        #7
        Some of the smoke particles are so small, they can penetrate the bag without compromising the bag. Straight through the bag, like Ant-Man going down to the Quantum Realm. Consider, if they are small enough to penetrate the bag, what else might they penetrate? The meat, obviously, but your skin? Yep, some can go straight through you like a quasar, you wouldn't even notice it.

        Perfectly normal, no reduction in the quality of the product.

        Comment


        • CaptainMike
          CaptainMike commented
          Editing a comment
          I was intuitively thinking the same thing and was about to dive into the Google rabbit hole to dig around a little. Thank you for pulling me back from the abyss!!

      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


      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


      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

       

      Comprehensive Temperature Magnet With 80+ Important Temps

      Amazingribs.com temperature magnet
      Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

      Click here to order.


      Compact Powerful Sear Machine For Your Next Tailgater


      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


      Groundbreaking Hybrid Thermometer!

      Thermapen One Instant Read Thermometer

      The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

      Click here to read our comprehensive Platinum Medal review


      Blackstone Rangetop Combo: Griddle And Deep Fryer In One


      The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

      Click here to read our detailed review and to order


      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