Hey all.
I've been into cooking sous vide for a few years now, and finally have the space and legal ability to have a BBQ, so I got a pellet grill for smoking (naturally drawn to the pellet since i'm so used to set and forget immersion circulators). I'm very interested in QVQ and SVQ, since I think I've got a handle on many foods and cuts SV and am just looking for a few additional elements (bark and smoke).
I've been doing a ton of research and am intrigued but also confused by the concept of the pellicle in bark formation. I've read the bark article on here and a few other sources. Essentially, the bark is pellicle + spice crust (dissolved into a glaze by moisture/fat and then dried back into a crust + maillard reactions) + color change from smoke.
The problem is that this usually takes a long number of hours. There are suggestions that acid/salt can help create quicker bark.There are also tips that suggest applying the dry rub in advance and allowing meat to sit for at least a few hours aids in pellicle formation (beyond the normal dry brining benefits).
My questions:
Does a pellicle form on already cooked meat? If I ice bathed the meat after sous vide cook, added rub, and let it sit uncovered in fridge would it create the pellicle? Or would it need to be done before the first cooking step (whether SV or Q)? What's the science on this?
Since meat cooked SV has already lost a lot of moisture and rendered fat, would it be smarter to create a dry rub slurry instead of a dry rub to dissolve those spices to quicken the speed of the glaze forming? Perhaps a slurry of a dry rub + clarified purge (following the microwave stickied tip on this forum) to more closely mimic what happens on the meat's surface?
Normal BBQ features an extended period of low temp to dry out the rub to create the crust. But the time is more about achieving full collagen/gelatin breakdown and fat rendering than about the bark needing to take a long time, right? Since I've already achieved those things with sous vide, would a higher temp (assuming I don't use sugar in my rub), create the bark faster? Or are the chemical reactions specific to that temp range?
I've been into cooking sous vide for a few years now, and finally have the space and legal ability to have a BBQ, so I got a pellet grill for smoking (naturally drawn to the pellet since i'm so used to set and forget immersion circulators). I'm very interested in QVQ and SVQ, since I think I've got a handle on many foods and cuts SV and am just looking for a few additional elements (bark and smoke).
I've been doing a ton of research and am intrigued but also confused by the concept of the pellicle in bark formation. I've read the bark article on here and a few other sources. Essentially, the bark is pellicle + spice crust (dissolved into a glaze by moisture/fat and then dried back into a crust + maillard reactions) + color change from smoke.
The problem is that this usually takes a long number of hours. There are suggestions that acid/salt can help create quicker bark.There are also tips that suggest applying the dry rub in advance and allowing meat to sit for at least a few hours aids in pellicle formation (beyond the normal dry brining benefits).
My questions:
Does a pellicle form on already cooked meat? If I ice bathed the meat after sous vide cook, added rub, and let it sit uncovered in fridge would it create the pellicle? Or would it need to be done before the first cooking step (whether SV or Q)? What's the science on this?
Since meat cooked SV has already lost a lot of moisture and rendered fat, would it be smarter to create a dry rub slurry instead of a dry rub to dissolve those spices to quicken the speed of the glaze forming? Perhaps a slurry of a dry rub + clarified purge (following the microwave stickied tip on this forum) to more closely mimic what happens on the meat's surface?
Normal BBQ features an extended period of low temp to dry out the rub to create the crust. But the time is more about achieving full collagen/gelatin breakdown and fat rendering than about the bark needing to take a long time, right? Since I've already achieved those things with sous vide, would a higher temp (assuming I don't use sugar in my rub), create the bark faster? Or are the chemical reactions specific to that temp range?
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