Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: africanmeat on May 07, 2015, 01:47:46 PM
-
Today i started doing supper for saturday evening .
I will try a topside . one piece cut in 2 with the some spices .
garlic , coriander , black pepper powder .
one will go to the sv for 48 hours and one i will smoke for 14 hours low and slow at 220 f .
Any ideas or Suggestions ?
(https://lh3.googleusercontent.com/-7jGqPtXbHa4/VUucp-arQeI/AAAAAAAALJI/9aMqSBDO2g4/w1145-h859-no/DSC00504.JPG)
(https://lh3.googleusercontent.com/-jVj5HScFreQ/VUucwCVPfEI/AAAAAAAALJY/0S3G0WYtr1k/w1145-h859-no/DSC00506.JPG)
(https://lh3.googleusercontent.com/-7qotN3AIpzE/VUuc0M8IMmI/AAAAAAAALJo/zcR3ErpPI5E/w1145-h859-no/DSC00508.JPG)
(https://lh5.googleusercontent.com/-G_CHBnr4Izc/VUuc4zlOr4I/AAAAAAAALJ4/ukXCApuoBvc/w1145-h859-no/DSC00510.JPG)
(https://lh3.googleusercontent.com/-fO5Rc_nsFus/VUuc6vDmJ7I/AAAAAAAALKA/DA8kwZ1HmTk/w1145-h859-no/DSC00511.JPG)
-
Looks pretty lean. I would probably do the smoked one to medium rare and then refrigerate it for deli slicing.
-
Ahron, awhile back I did virtually the same test only using St Louis cut spareribs. Both 1/2 racks got the same treatments except for cooking method. The sv cooked ribs got a quick sear on the grill at the end and looked identical. I thought the sv ribs would be so tender that they'd be superior. I tried the sv first, they were very good but to my surprise the slow grilled ribs were quite a bit better in texture and taste. Your experiment is using a much leaner cut so I'd think the sv may come out better there. Looking forward to hearing your results.
-
Ahron-
I have cold smoked for 2 hours, then Sous Vide @ 130F for 2hrs. per inch of thickness - then finished by searing each side for 1 minute in a very hot pan.
It is my favorite method....as you get benefit of all 3 methods in one cook. ;)
-
Ahron, awhile back I did virtually the same test only using St Louis cut spareribs. Both 1/2 racks got the same treatments except for cooking method. The sv cooked ribs got a quick sear on the grill at the end and looked identical. I thought the sv ribs would be so tender that they'd be superior. I tried the sv first, they were very good but to my surprise the slow grilled ribs were quite a bit better in texture and taste. Your experiment is using a much leaner cut so I'd think the sv may come out better there. Looking forward to hearing your results.
Thanks for the info
I will put the results on Sunday.
-
Ahron-
I have cold smoked for 2 hours, then Sous Vide @ 130F for 2hrs. per inch of thickness - then finished by searing each side for 1 minute in a very hot pan.
It is my favorite method....as you get benefit of all 3 methods in one cook. ;)
That is a great idea , will do next time .
-
I've done it the same way as Tee and it works out great!
-
I finished it last week but my grandson got ill and he was admitted to hospital .
he got a bad dysentery i dont know from where .
That what i did for the smoked 1 i put it on few slices of onion with beef broth .
smoked it till IT 143 (next time i will do it till 140 ) .
I ground the onions and used it with the au jus + cream +black peppers and made a Pepper sauce .
the Sous vide was for 8 hours at 140 (next time i will do the same )
I reduce the Liquid (From the meat ) + cream +hot peppers i made another sauce .
(https://lh3.googleusercontent.com/-jH6xy1FPgmo/VU8r-H9eO8I/AAAAAAAALRY/2nGlw0yAWLQ/w1145-h859-no/DSC00562.JPG)
(https://lh5.googleusercontent.com/-Rl-de2SJZPQ/VU8sGKqm2dI/AAAAAAAALSI/ivd9Eo9yIGg/w1145-h859-no/DSC00572.JPG)
(https://lh5.googleusercontent.com/-2hvXF10Bq-w/VU8sD8AH3vI/AAAAAAAALR4/iNOTeOgnSCI/w1145-h859-no/DSC00570.JPG)
(https://lh3.googleusercontent.com/-q8yvHy_rBDU/VU8saBXBg2I/AAAAAAAALTA/6Z1Wn46HTvY/w1145-h859-no/DSC00579.JPG)
(https://lh3.googleusercontent.com/-S2l8qDN69m8/VU8scq5fPEI/AAAAAAAALTI/xFbVYZW9-8Y/w1145-h859-no/DSC00580.JPG)
(https://lh5.googleusercontent.com/-_mKZ1pFnOZc/VU8skfzFfbI/AAAAAAAALTg/B5GInUbuvsk/w1145-h859-no/DSC00583.JPG)
(https://lh5.googleusercontent.com/-mY9JWJ-JcHM/VU8soP06lFI/AAAAAAAALTw/4QIhXVgWagk/w1145-h859-no/DSC00585.JPG)
This is a low carb high Pleasure
(https://lh3.googleusercontent.com/-vt7Rskxy8BI/VU8sppNkuWI/AAAAAAAALT4/RU47Z_8WB64/w1145-h859-no/DSC00586.JPG)
-
That looks fantastic! Which did you prefer?
-
The meal looks wonderful Ahron. Like David asked - which meat did you prefer?
I am curious about the dessert...Can you tell us more?
-
Ahron..what was the drill in the kitchen used for? lol. looks like my kitchen..tell us about the dessert too please. Pam .☆´¯`•.¸¸. ི♥ྀ.
-
Sorry for taking my time to reply.
David I think the flavor was in the smoked meat, the softness was in the sous vide .
Next time I will do as Tim advice ,I will cold smoke it and than sv .
The dessert is a 3 way chocolate but the dark one 85%(low carbs) I just have to translate it from Hebrew.
I will post Sorry for taking my time to reply.
David I think the flavor was in the smoked meat, the softness was in the sous vide .
Next time I will do as Tim advice ,I will cold smoke it and than sv .
The dessert is a 3 way chocolate but the dark one 85%(low carbs) I just have to translate it from Hebrew.
I will post it .
Pam you never know, so you have to be prepared, I use it to drill,as screwdriver,a quick mixer , sauce, ;). .thanks
-
Thanks, Ahron! They both looked great, as did the dessert!