Too windy to fish today, so I stayed home and smoked some ribsAttachment 182695
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Too windy to fish today, so I stayed home and smoked some ribsAttachment 182695
First brisket. With lots of YouTube and help from a bbq genius it turned out pretty well:
Hell. Yes.
Just saw this. When I set up for a long smoke I'll take the bag of lump and dump into a cardboard box. Then I play charcoal jenga and place each piece by hand starting with the largest pieces on the bottom and getting smaller as I get to the top. It really helps with airflow and ash build up. It sounds like a painful time consuming process but its actually not that bad. I also use two fire starter cubes instead of the chimney. Less waste.Quote:
Originally Posted by jamesp
I can do an overnight smoke and still have enough coals to last me a few more nights worth of grilling out of them.
Quote:
Originally Posted by mtnwriter
Niiiice
I've been getting Bone In Strips at Soopers for 6.99 a lb. That's chicken prices folks.
That brisket was sexual and violent in a hash.
http://uploads.tapatalk-cdn.com/2016...5e01663e1f.jpghttp://uploads.tapatalk-cdn.com/2016...ac178350c9.jpghttp://uploads.tapatalk-cdn.com/2016...97684f9380.jpg
First time ever - reverse sear and absolute best steaks to date...
Reverse sear is the key.
BD, never did it before and will not cook a steak again any other way... Set the Egg to 375 degrees and used the plate setter... Once I got the steaks to 125 degrees I pulled them off and took the plate sitter off... I opened both vents and got the flame popping... Put the steaks back on - got a good sear and pulled at 145 internal temp... F'ing fantastic...!
Those look amazing. I'll have to try the reverse sear.
The guy I consider my grill guru says this plus reverse sear is THE way to get a chef / restaurant level result.
Of course when he mentioned getting the machine his wife gave him a look that an ass kicking was already scheduled.
https://en.m.wikipedia.org/wiki/Sous-vide
I love nerding out on food. He said the best reason for sous-vide is that if you do it on the grill at low temps first, no matter what you do and how you do it, when you take it off the low heat the internal temps will continue to rise vs. sous vide always having internal temps perfect.
Sous vide is the most reliable way to do meat for sure. I did a brisket a couple of weeks ago, sous vide for 24 hours at 155 and then smoked for 3 more hours at 275 to finish. Came out moist in the middle with a great bark. Best part is that the 24 hours of sous vide is totally unattended, so you only have to deal with 3 hours of manning the smoker - easy to do in the afternoon. It's idiot-proof, you can't really screw it up.
An Anova sous vide setup is only $150, not terrible considering how much use you'll likely get out of it.
Exactly what he said about the time investment - said only issue is properly timing all the lead time into the process.
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!