Do you do the full vacuum sealing too or do ziploc freezer bags work well enough?Quote:
Originally Posted by Pegleg
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Do you do the full vacuum sealing too or do ziploc freezer bags work well enough?Quote:
Originally Posted by Pegleg
Well shit... For $199 @ William Sonoma and a 20% discount I just ordered the Sansaire...
Dantheman, the video I just watched used a zip lock freezer bag, but said for longer cooks a food saver setup would work better...
And regarding brisket - I was hit or miss with them until I watched the Aaron Franklin videos on YouTube... I have had killer success with both brisket and turkeys since using his method...
Thanks for Sous Vide heads up... I have heard of the cooking method before, but never really looked into it...
Any advice on a small brisket flat? Picked up a small 7lb. I haven't had great luck with them in the past. Thinking this time I would start unwrapped for 5 hours or so until I hit 170 the wrap in foil until I get to 200. Any tips?
You asked for it..........Quote:
Originally Posted by Cruiser
Scotch Eggs on the Big Green Egg
Attachment 1912072" Top Sirloin from the EGGAttachment 191208My setup I built Attachment 191209HamAttachment 191213London BroilAttachment 191214
Big BirdAttachment 191215Bacon wrapped PigAttachment 191217No Peeking Attachment 191218
That's just a few for you.
Aaron franklin was really helpful. The guy that is local here and had his own BBQ and won competitions told me to wrap the brisket in a towel for hour(s) in a cooler if possible for moisture. Amazing! Glad what he told me helped you with Sous vide.
Way to go Neil! I want more deets on that craftsman set up.
Sagamoron - watch Aaron franklin on YouTube. A pound/ hr. Is a good rule of thumb but seems more than I needed. Watch what AF says about the foil. Some says yes he said no. It worked well for me. I think the towel in a sealed cooler worked really well and would highly recommend.
Take all this with a pinch of seasoning salt. I'm a BBQ newb
To be honest with you mtnwriter I'm 6'6" and used to work as a Fabricator, long story short all Egg Tables are Eggspensive and too damn short so I just made one out of steel with wood panels for sides, and a tool box is for all the tools you use on a regular basis cook'n and don't have to run in and out of the house to get stuff. I also made the top out of Stainless steel for easy clean up.
This ^^^. The fact that manufacturers can cut a hole in a table and charge $$$ is a burr in my saddle. Out of principle i refuse to fork over the money. So I immediately turn to home made ones. I have a friend that does custom wood work but I get the sense this is below him.Quote:
Originally Posted by Neil Fiedler
I also have zero skill as far as making things.
Stalemate.
its pretty lame how much that crap costs. But when ever I cook there is never leftovers, so if you enjoy watching people inhale your food it's a catch 22. They really did a good job with marketing and creating a cult like following for sure.
This is a nice setup.
http://i802.photobucket.com/albums/y...a_1_105web.jpg
The dream.
http://inventorypictures.dealermade....0Kitchen1G.jpg
thats a damn fancy outdoor kitchen, Beer Drinker!
From a New Year's Eve smoke on my BGE. It was a prime packer brisket from Costco and it was very difficult smoke. After trimming it was likely no more than 8 lbs., but it took 16 hours to smoke to 195 and that is with wrapping in foil at 152. I smoked it at around 240 for most of the cook. I thought it was going to turn out tough and dry due to the difficult smoke, but it turned out fantastic. Probably the best brisket I've ever done. It was easily pulled apart, but not fall apart.
I did inject it with Butcher's Prime Brisket injection. For my rub it was just equal parts kosher salt and pepper.
http://i98.photobucket.com/albums/l2...06438bbac3.jpg
http://i98.photobucket.com/albums/l2...31161910_2.jpg
Brisket is truly something that takes practice, and learning your cooker.
Ribs, Shoulders, Chickens, Seafood, Pizza, Steaks, I can do with my eyes closed.
I am still very much an amateur at brisket.
Got my Primo XL finally. Pics to follow. Rigged it up on a temporary table for now.Attachment 197669
Doing a built in sorta like BeerDrinker's photo, but in wood instead of stone.
If yer gonna fire that cooker up before putting a more permanent table together then you ought to consider grabbing some cheap ceramic tiles to put under it cuz sometimes when the fire gets enthusiastic you can get some embers popping out of the lower vent hole.
Looks like a big ole bastard, huh? I bet you'll be able to fit like 4 racks of ribs laying flat.
It is 250 lbs. Took 4 of us to get it out of the box due to the awkward shape. It has a divided fire box, so you can have a direct side, and an indirect side. It can be set up as a true smoker too.Quote:
Originally Posted by Cruiser
Yes, I think you could lay 3 racks out flat, or 6 or 7 on their side.
I absolutley love this machine... 22° outside and the Egg has not drop temp at all with a 9 lb pork butt for 5 hrs...https://uploads.tapatalk-cdn.com/201...ff9d66eb68.jpg
I love me some thighs! Those look delicious. The fat seems perfectly rendered and skin...crispy!Quote:
Originally Posted by Cruiser
Brisket coming off. Internal temp 195. 9lbs. 20 hours at 225. Wrap and rest time.
Attachment 204201
Attachment 204202
Oh shit! That right there is winning!
Party of 6 this Sunday for an afternoon Easter Dinner. Don't want a ham, I don't like Lamb, might do another Prime Rib...
Open to suggestions if you have them.
http://www.youtube.com/watch?v=anwy2MPT5RE&sns=emQuote:
Originally Posted by Sagamoron
Did this a few weeks ago, pulled pork shoulder: http://www.seriouseats.com/recipes/2...er-recipe.html
Finished on the egg at 250 for about 2 hours. Pulled it, sauced and back on the egg for 10 minutes or so
I love Prime Rib on the Egg and it is always a huge hit... However, one of my favorite things to do and eat off the Egg is a pork tenderloin... I get one of the bigguns and cut it down the middle and place each one in a large freezer bag with 2 diff marinades... Cook to med/rare and always turns out great and always a huge hit...Quote:
Originally Posted by Sagamoron
With that said it will only be the 4 of us this year so I am doing 2" thick bone in pork chops using reverse sear method... Pretty stoked to give this one a try...
I fucking hate change so I was pretty slow to adopt it but I'm sold on the reverse sear for thick cuts after trying it out a half dozen or so times.
Cruiser, what kind of thermometer am I seeing in your photo. The thighs look pretty awesome. What did you do?
That's the temp probe from my pit controller although I also use one of those Maverick remote thermometers when I'm doing a longer cook like pork shoulder.
Bone in thighs are so forgiving. I brined those in apple juice with salt and brown sugar. Then I dried them, rubbed them with some garam masala, and wrapped the skin back around the meat to keep it kind of protected while they were smoking. ~2.5h @ 275* with just a bit of cherry wood.
Quote:
Originally Posted by Cruiser
How long do you brine?
Im on my second maverick. Does yours ever have a problem registering the temp? Mine flashes. Really annoying.
Maverick flashing?
Probably to Ice in the shower after volleyball.
NTTAWWT
I usually shoot for 2-4h and adjust the strength of the brine to the amount of time I have before they go on the smoker. It's all too easy to overdo it and have the meat come out tasting salty.Quote:
Originally Posted by stompinlines
I actually need a new one right now (or maybe just new probes) because mine isn't registering the meat or the grill temp currently anymore. Love the tech when it works, right?
My second maverick shit the bed on a brisket. The company is cool about returning it for a new one. Im going to return my current one and sell the new one they give me on ebay.
Time to try a I-grill 3. Also, the Thermapen is a great fucking tool.
Nice! I'll give them a shout this week to see if they can help me figure out if the unit needs replacing or just the probes. Last thing I want is to order new probes only to find out the base station is toast.
Swine, meet egg.
https://uploads.tapatalk-cdn.com/201...6c83447e2d.jpg
Nice, bone in butt?
The probes look very similar to the ones I have for my Stoker. I have replaced them as they are not bomb proof or I am just hard on stuff. High temps, pulling at the joint and tons of use take a toll on the probes. All my own doing, the Stoker has been rock solid.
Yup, doing a little one this time since we only have 6 adults and 6 kids. So I broke with tradition and put it on this morning instead of putting it on before bed.
1 probe is for the party-q and the other is for the janky kitchenaid remote thermometers that was on clearance at the grocery. You like that stoker though? Considering replacing the party-q since it's getting kinda long in the tooth.
Old man was researching kamado grills. Ended up getting a Weber Summit charcoal grill. Really nice rig. I can't compare it to a BGE or comparable, but it seems really well thought out, comes with everything you'd need, and performed really well.
I'm convinced that pretty much anything in that summit product line is gonna be really good at what it does. Been relentlessly trolling cl for 2+ years for a used summit 6 burner lp model but no luck so far and I just can't stomach stopping 2500 on a new one.
That will feed the crew nicely.
The Stoker has not let me down. After having the fire go out with ribs on and arriving home, family starving from a day on the water and you find out the dinner you promised was not to be, it was an immediate purchase. Gone are the sleepless nights of running out to check temps at the dome every hour, leaving the house and only worrying about if the vents were cracked enough to get enough air to keep the fire going and then guessing if the internal temps are where I want them. I can control the blower to change temps, check meat and pit temps as well as set alarms for each probe all from my phone and computer. Is it cheating to set it and forget it?
Summit line looks solid for sure. At 2k plus, time to just hold out for a Kalamazoo grill. Those pop up on CL all the time right?
Anyone have/used a hasty-bake?