Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: 1Bigg_ER on June 24, 2015, 07:15:43 PM
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Seasoned with salt and rubbed with ghee and herbs paste. Sealed and into a 140 degrees hot tub time machine for about 20 hours. I don't really set the time, I just take food out when I'm ready to eat.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150623_124200_zpslcnwewx7.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150623_124200_zpslcnwewx7.jpg.html)
Straight out of the bag. I chilled it completely and cut it in half.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150624_162519_zpsfala8kpb.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150624_162519_zpsfala8kpb.jpg.html)
Got the grill going, I tossed a chunk of orange wood. Placed the pig on the opposite side while the grill got nice and hot. THEN commence the assault....
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150624_164552_zpslhw55tov.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150624_164552_zpslhw55tov.jpg.html)
Ready to slice
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150624_164827_zpsl9j5j7ou.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150624_164827_zpsl9j5j7ou.jpg.html)
Put together a quick lentil salad. That was one juice pig. The chilling really forced the smoke to adhere to the pig. Fantastic!
(http://i1175.photobucket.com/albums/r636/emtawali/1435186583_IMG_20150624_171151-picsay_zpscsrb8ykr.jpg) (http://s1175.photobucket.com/user/emtawali/media/1435186583_IMG_20150624_171151-picsay_zpscsrb8ykr.jpg.html)
Look at the color, a tiny smoke ring.
Long live sous vide cooking!
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That is awesome Bigg!
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I've been planning on doing something similar. Now I know it will be soon
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I've been planning on doing something similar. Now I know it will be soon
I had NOT been planning something similar - but NOW I am!
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I've been planning on doing something similar. Now I know it will be soon
I had NOT been planning something similar - but NOW I am!
I'm going to do a whole shoulder for 48 hours. Then cut into steaks for the freezer
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It's one of the best pork shoulder that I've had the pleasure of stuffing my facehole with.
Don't skip the chilling stage. It is the key to the smokey flavor if you plan on finishing on the grill. Why wouldn't you finish it on the grill?
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I've been planning on doing something similar. Now I know it will be soon
I had NOT been planning something similar - but NOW I am!
I'm going to do a whole shoulder for 48 hours. Then cut into steaks for the freezer
Your freezer might be too small - I have one for the extra if you need... (in the words of Backyard Jack - "Just sayin'")
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It's one of the best pork shoulder that I've had the pleasure of stuffing my facehole with.
Don't skip the chilling stage. It is the key to the smokey flavor if you plan on finishing on the grill. Why wouldn't you finish it on the grill?
That is good learning - thank you!
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I've been planning on doing something similar. Now I know it will be soon
I had NOT been planning something similar - but NOW I am!
I'm going to do a whole shoulder for 48 hours. Then cut into steaks for the freezer
You won't regret it. I don't see myself messing with pork chops anytime soon. I'll probably do that as well.
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I've been planning on doing something similar. Now I know it will be soon
I had NOT been planning something similar - but NOW I am!
I'm going to do a whole shoulder for 48 hours. Then cut into steaks for the freezer
You won't regret it. I don't see myself messing with pork chops anytime soon. I'll probably do that as well.
Might even go all in and brine it too!
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Do a dry brine if you are doing a 48 hour swim.
Spread it out, hit with salt, fold, tie and seal?
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Outstanding!
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That looks amazing!
Question, and this might be a sous vide question: For shoulders/butts we usually say 195-205F as a ball park pulling temp, is there a reason for keeping it at 140 for so long?
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Fabulous looking cook...I like the idea of chilling before smoking too..just makes sense..will definately be trying this one,,bookmarked. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Awesome looking steak! Another must try! Bookmarked!
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That looks amazing!
Question, and this might be a sous vide question: For shoulders/butts we usually say 195-205F as a ball park pulling temp, is there a reason for keeping it at 140 for so long?
195 to 205 is for pulling.
140 is for slicing using SV methods.
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That looks amazing!
Question, and this might be a sous vide question: For shoulders/butts we usually say 195-205F as a ball park pulling temp, is there a reason for keeping it at 140 for so long?
195 to 205 is for pulling.
140 is for slicing using SV methods.
Is it still tender and everything? This SV method is interesting to me.
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That looks amazing!
Question, and this might be a sous vide question: For shoulders/butts we usually say 195-205F as a ball park pulling temp, is there a reason for keeping it at 140 for so long?
It's more of a great steak texture with out of this world juiciness.
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That looks amazing!
Question, and this might be a sous vide question: For shoulders/butts we usually say 195-205F as a ball park pulling temp, is there a reason for keeping it at 140 for so long?
195 to 205 is for pulling.
140 is for slicing using SV methods.
Is it still tender and everything? This SV method is interesting to me.
It takes that long because you want the intramuscular fat to breakdown. It will not render but it does turn into jello.
meat itself is fork tender. It's probably how the pig itself would love to be cooked.
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That looks amazing!
Question, and this might be a sous vide question: For shoulders/butts we usually say 195-205F as a ball park pulling temp, is there a reason for keeping it at 140 for so long?
195 to 205 is for pulling.
140 is for slicing using SV methods.
Is it still tender and everything? This SV method is interesting to me.
It takes that long because you want the intramuscular fat to breakdown. It will not render but it does turn into jello.
meat itself is fork tender. It's probably how the pig itself would love to be cooked.
Mmmmmmm mm.............pork fat jello
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That looks amazing!
Question, and this might be a sous vide question: For shoulders/butts we usually say 195-205F as a ball park pulling temp, is there a reason for keeping it at 140 for so long?
195 to 205 is for pulling.
140 is for slicing using SV methods.
Is it still tender and everything? This SV method is interesting to me.
It takes that long because you want the intramuscular fat to breakdown. It will not render but it does turn into jello.
meat itself is fork tender. It's probably how the pig itself would love to be cooked.
Mmmmmmm mm.............pork fat jello
x2
Thank you all for the info