Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: drholly on March 21, 2015, 06:30:31 PM
-
A recent post from cookiecdmk got me thinking. Actually most of these posts get me thinking. ;)
Anyway, cookie talked about smoking a corned beef and then finishing it sous vide. That sounded pretty interesting. I found a corned beef on sale and let it swim in a bucket of water in the fridge over night - changing the water frequently to pull the salt out. I did not use the little spice packet that came with it. Instead, when I took it out of the fridge, I drained and patted it dry, then rubbed with Savor BBQ rub. I wanted to use M3 but, well that is a sad story.
While I was in ND with my dad, my wife decided to clean out my spice cabinet - ok cabinet and counter and other places... ::) I do not know what her criteria for keeping tossing was, but my special stash of M3 vanished... :'( Oh the humanity!
Anyway, BBQ Savor is a very nice rub and smells terrific.
So, right now the point is rubbed and in the smoker with pecan and apple wood. They are my favorites.
The plan is for 2 - 3 hours of smoke and then in the sous vide at 135* for 48 hours. After that into the fridge to cool and then sliced and reheated for sandwiches for dinner Tuesday night (both Emma and her BF are not working that night.)
Will update as things move along.
Cheers,
D
[attachment deleted by admin]
[attachment deleted by admin]
-
Sounds delicious.
-
Just went outside - didn't open the smoker, but the aroma... ohhhhh boy.....
-
If the Mrs. Cleaned out my spice cabinet we MAY have a few words of a colorful nature.
-
Yeah, we did - just didn't think they were appropriate in this forum... ;) :D
-
Just took another wiff... oh boy this is smelling good.
-
David, I can smell that wonderful aroma down here delivered with unfortunately the cold wind from your direction! :D
Your process sounds like a winner! Watching........
-
David, I can smell that wonderful aroma down here delivered with unfortunately the cold wind from your direction! :D
Your process sounds like a winner! Watching........
Thanks, Gene. Just went out for another wiff... ohhhhh boy that is smelling good. Glad the doggie is at grandparents house for dinner or he would be going nuts!
A neighbor just came by, walking his (little) doggie - asked when dinner would be ready... :D
-
This is interesting but not likely something I will make. The wife does not like corned beef and not too fond of smoked food. As example, she likes ribs from the gasser better than those I smoke. The PBC is sort of a compromise for her. Go figure.. looking forward to the results.
I think over time I will just make things I like and make her something separate - Like a lovely gas grilled chicken breast.
-
This is interesting but not likely something I will make. The wife does not like corned beef and not too fond of smoked food. As example, she likes ribs from the gasser better than those I smoke. The PBC is sort of a compromise for her. Go figure.. looking forward to the results.
I think over time I will just make things I like and make her something separate - Like a lovely gas grilled chicken breast.
Actually, it is "funny" my wife does not like BBQ or smoked or almost anything off the grill. She does not like "hot" Taco Bell is spicy for her... But, I like this and make it anyway. Some times I share it with my daughters and some times I enjoy it alone...
-
I'll be waiting to see this one too!
-
Well you and I share the same situations, although she will eat hot food. I used to brew ales. Did some great ones. She would never sample one. Oh well.
You must write suspense novels. This thread is like "It smells great!" "As we get closer to the end of the cook, the smell is intoxicating!" "The aroma emanating from the cooker is drawing attention of others and I fear I will be discovered!".. waiting for the photos...
-
Looking forward to your results David!
-
Forgot to post this last night = out of the smoker after 2.5 hours. Then into a bag and into the spa at 135* (no picture...)
I am enjoying the sous vide method more than I thought I would. But, one downside - no aromas to entice the neighbors to drop by... ;) ;D
[attachment deleted by admin]
[attachment deleted by admin]
-
Waiting patiently David!
-
Waiting patiently David!
Me too, Mike... ;) ;D Just added some water to the spa...
-
You must write suspense novels. This thread is like "It smells great!" "As we get closer to the end of the cook, the smell is intoxicating!" "The aroma emanating from the cooker is drawing attention of others and I fear I will be discovered!".. waiting for the photos...
That's really clever.
-
Well you and I share the same situations, although she will eat hot food. I used to brew ales. Did some great ones. She would never sample one. Oh well.
You must write suspense novels. This thread is like "It smells great!" "As we get closer to the end of the cook, the smell is intoxicating!" "The aroma emanating from the cooker is drawing attention of others and I fear I will be discovered!".. waiting for the photos...
The time is getting closer... I am beginning to hover near the spa... will be pulling the bag tonight, icing and putting in the fridge. I might have to take a "taste" before this goes down... just sayin'.... ;) Back to Perry Mason... :D
-
Getting closer, need to make the ice bath soon... might have to take a taste... Jaxon - "just sayin'".... ;) ;) ;D
-
About 48 hours in the tub at 135*. Oh my goodness this smells so good. Couldn't resist a taste or three.... ;) ;D ;D Yikes this is good!
In the ice bath and fridge to cool down for slicing tomorrow night. Right now it would pull so easily...
The smoke is perfect and the texture is just right to pull - so juicy and tender.... wow! This is my new go to for brisket.
Thanks for the inspiration Jaxon!
[attachment deleted by admin]
[attachment deleted by admin]
-
Oh my!
Looks like one huge 72 hour SV short rib!
-
Oh my!
Looks like one huge 72 hour SV short rib!
lol yup!
-
Reheated the brisket for dinner tonight. Smoked a couple of chicken breasts, made some scalloped potatoes and roasted some carrots and asparagus to go with them. My poor doggie was going crazy! I have to say I love roasted veg - oh my goodness.
Even my Famous Dave's hostess daughter liked this....
[attachment deleted by admin]
[attachment deleted by admin]
-
Even my Famous Dave's hostess daughter liked this....
I can see why.
She must be tempted to say, "You think that's good? You should eat at my house."
-
Not a surprise ending. Looks great.
-
Thanks, guys - it was good!
-
Fantastic cooking David!
-
Beautiful plating David!
-
David....I am liking this term... "Hybrid Cook"......
-
Using the "reserved" portions...
Some of the smoked sous vide brisket left and some of the smoked chicken. Put them in bags - added some butter to the chicken... Dropped in the spa at 135* for a couple hours. Made some rice - brown & wild and some chicken gravy. When the meat came out of the tub, I put it in a pan with some Sweet Baby Ray's BBQ sauce. warmed it up and served. Emma, Will and I scarfed it down pretty quick. Karen and Rachel were late - too bad.... ;) ;D ;D 8) 8) 8)
[attachment deleted by admin]
[attachment deleted by admin]
-
"Waste not, want not."
My Mother
-
"Waste not, want not."
My Mother
Mine too... ;D
-
See? This is why I cant spend time here,Im hours in and so dang inspired I cant stand it. That cook is GREAT!!! I WILL do this!
David,I really really like your veggie platters,it also has to go on my list ASAP,every time I see it,its just WOW,what a side dish!
Excellent as always,thanks for the inspirations,so appreciated.