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re: Everyone agrees the ancient Romans were the greatest ancient civilization....
Posted on 10/21/22 at 11:05 am to Dotarian
Posted on 10/21/22 at 11:05 am to Dotarian
We sous vide every scrap of chicken and pork that's cooked in my house. I sous vide a little on beef, though I still prefer black iron or charcoal there.
Disclaimer: I don't even attempt any kind of BBQ. I have no talent there.
Really trying to do some research on a grill/smoker combination. I'm kind of leaning pellet, but I would rather not spend $500 plus on something I'm realistically only going to use 2-3 times a month in spring and fall.
I think I'd be willing to try BBQ then. Yes, I've tried the 48 hour brisket water bath. It still sucks. You have to be able to smoke.
Disclaimer: I don't even attempt any kind of BBQ. I have no talent there.
Really trying to do some research on a grill/smoker combination. I'm kind of leaning pellet, but I would rather not spend $500 plus on something I'm realistically only going to use 2-3 times a month in spring and fall.
I think I'd be willing to try BBQ then. Yes, I've tried the 48 hour brisket water bath. It still sucks. You have to be able to smoke.
1
Posted on 10/21/22 at 11:16 am to wadewilson
quote:
I sous vide a little on beef, though I still prefer black iron or charcoal there.
You can still use black iron or charcoal to sear the meat to get that flavor (Malliard effect) after sous-vide.
On a lark, I went and got the cheapest, toughest cut of meat I could find (don't remember what it was, asked the butcher for the ugliest least-popular cut he had). Trimmed most of the fat off seasoned it up, added a little olive oil and sous-vided for about 8 hours. Threw it in a cast-iron skillet just before serving, and it disappeared faster than a chicken running from a voodoo queen.
Give it a shot.
Also, fish and shrimp in the SV is flat-out awesome.
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