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Author Topic: What's going on here?  (Read 1656 times)

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Offline muebe

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What's going on here?
« Reply #-1 on: September 13, 2014, 02:31:32 PM »
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Offline GusRobin

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Re: What's going on here?
« on: September 13, 2014, 02:49:17 PM »
You making ice cream tri tips?
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Offline Las Vegan Cajun

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Re: What's going on here?
« Reply #1 on: September 13, 2014, 03:05:04 PM »
Quote from: GusRobin on September 13, 2014, 02:49:17 PM
You making ice cream tri tips?

I'm wondering how he's gonna keep the ice cream from melting in the sous vide.  ::) :P
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Offline Pappymn

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What's going on here?
« Reply #2 on: September 13, 2014, 03:17:43 PM »
I'm sure I know and I'm not telling 8)
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Offline nepas

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Re: What's going on here?
« Reply #3 on: September 13, 2014, 03:44:17 PM »
Salt crusted beef. Like a cocoon.

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Offline smokendevo

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What's going on here?
« Reply #4 on: September 13, 2014, 03:48:04 PM »
500 degrees of goodness


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Offline sliding_billy

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Re: What's going on here?
« Reply #5 on: September 13, 2014, 04:03:12 PM »
Quote from: nepas on September 13, 2014, 03:44:17 PM
Salt crusted beef. Like a cocoon.

Ding, ding, ding.  I think we have a winner.
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Offline RAD

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Re: What's going on here?
« Reply #6 on: September 13, 2014, 04:34:22 PM »
Beef Flavored Ice Cream  8)
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Offline Keymaster

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Re: What's going on here?
« Reply #7 on: September 13, 2014, 05:17:19 PM »
I have a stainless steel bucket that would fit in my SRG.......
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Offline Hub

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Re: What's going on here?
« Reply #8 on: September 13, 2014, 05:33:34 PM »
Haven't fixed salt crusted in several years.  I used to get together with a bunch of guys and we'd do a big, real Caesar salad (raw egg, anchovies, crushed garlic, etc.) and salt crusted prime rib.  Suggestion:  Make a little pan full of garlic butter to dip your beef slices in as you eat them -- absolutely sinful  :o

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Offline spuds

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Re: What's going on here?
« Reply #9 on: September 13, 2014, 05:53:41 PM »
Quote from: RAD on September 13, 2014, 04:34:22 PM
Beef Flavored Ice Cream  8)
x2  ::)  8)
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Offline Scallywag

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What's going on here?
« Reply #10 on: September 13, 2014, 06:12:51 PM »
Oh man... I'm watching this one
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Offline drholly

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Re: What's going on here?
« Reply #11 on: September 13, 2014, 06:17:31 PM »
Quote from: Pappymn on September 13, 2014, 03:17:43 PM
I'm sure I know and I'm not telling 8)
mmmm hmmmm - looking forward to this!
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Offline muebe

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Re: What's going on here?
« Reply #12 on: September 13, 2014, 08:22:03 PM »
Ok so time to get things hot!



4lbs of rock salt being heated at 600F...



After 20 minutes at 600F it looks like it took on some smoke...



Here is the guest of honor...



I emptied about half of the heated salt out and dropped in the Tri-tip. The meat sizzled as it hit the hot salt...



Then buried the meat with the rest of the hot salt...



Back into the Memphis she goes. Left it at 600F for 15 minutes then cut the heat...



After the Memphis cooled down...



Out of the salt cocoon she comes. I just scraped the salt off no rinsing. Kinda looks like a Sous Vide Tri-tip...



Sliced up real nice...





Was really juicy...



My plate...



So this was an experiment and I was very pleased with the results. The flavor was very beefy. There was a mild salt flavor and not overpowering. There was a smokey flavor also I think from the smoke the salt took in and the smoke created during the cool down period. Next time I might just pull it out of the salt after 15 minutes and give it a quick sear. This cooking method is a winner!
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2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
Traeger PTG with PID
PBC
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)
Uuni 2 Wood Fired Pizza Oven

Offline Pappymn

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What's going on here?
« Reply #13 on: September 13, 2014, 08:28:33 PM »
Oh yeah! Lot of great looking beef around here tonight.
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Pappy

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