Experimental cook. Store bought corned beef soaking to get some of the salt/cure out. Plan is to sous vide for 24 hours, remove season and put on the Webber. Kinda a hack way to make pastrami.
Thank you! I have an idea for that recipe... One may be able to skip the smoking step if you season the meat prior to sous vide and add a little liquid smoke to the mix. I cook my ribs that way.
I have a question. Upon reading about all of your experiences we bought one and it's pretty cool. Now for the question..... it may sound silly. We just got a good size ultrasonic cleaner that has controllable heat. So what would that do for say a roast ? Ultrasonic marinade injection, possible tenderizer ?
this is awesome break thru info for particle collider bbq!!!!! on a home level of course...subscribed to this thread!!!!
I usually grab a cheap cut of beef, something like top round, in say, a 5 lb. cut. Something that will fit in an 11" vacuum bag. Season it heavily (big piece of meet) and inject it if you want then sous vide it to the temp. you want for.... wait for it.... something over 12 hours. I have gone as long as 30 hours with excellent results but have not found any advantage going beyond 24 hours. Not a typo- thirty hours. Beats the connective tissue down w/out overcooking the meat- we like it pink but not leaking red, usually 137 F. This is the beauty of sous vide, long and low cooking without overcooking. As an added touch, after the sous vide the meat can be smoked at high heat (baking temps) maybe 350 to 375 F for a couple of hours to throw some bark on the outside but again, without over cooking the meat. All of that said, I have been on a little side- road of smoking bottom roasts which we absolutely love. A great piece of beef, once it is broken down, with a smoke and seasoned bark. Really livens up what is a pretty boring (and inexpensive!!) piece of meat. Just as a reference: beef, as well as all other meats are supposed to be kept below 40F or over 140F. I fully realize that holding the meat in the 130's for hours comes with some risk, and I certainly do not want to minimize that when talking about what I may do in my house. I encourage everyone to do their own research and make these types of decisions based on your own findings and thoughts. I am most certainly not a bacteria expert nor even minimally schooled in that area so..... Caveat Emptor.
Been running the thing pretty hard at work but have been using mason jars so it's staying pretty clean. Thinking about a meat with marinade in a mason jar and take actual water temps and letting it go. A rosebud and a fork for the sear then lunch. Now it will dissolve aluminum foil so I quite possibly could wind up with baby food.
Half a rack of baby back ribs cooked at 155F for 24 hours. Came out good! May do a touch lower next time. Dried off, re dusted then finished in the oven. I took the juice from the bag, simmered it and stired in some Carolina BBQ sauce from Aldi. Sauce was amazing. Sent from my iPhone using Tapatalk
Did another round of ribs this week. Went with 150F for 23 hours. Why 23? We were hungry and didn’t want to wait. LOL! These came out really good! I used the juice from the bag to make a homemade(ish) sauce. I reduced it while mixing in some Carolina BBQ sauce. This stuff from Aldi is my favorite! Unfortunately, they only carry it during the warmer months. I suppose I should stock up. This time, I brushed some sauce on the ribs before finishing them in the oven. They came out excellent. FYI: Used our new Anova Nano for this cook. Great unit! A bit smaller than the regular Anova, but still cooks very well. The Bluetooth connectivity is a nice touch.
I just saw this thread!!! I love this for flank steaks, beef and Buffalo to be exact! How long and at what temp for bone in split chicken breast?
