Lovely!
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Lately I have been starting my tri-tip with sous-vide at 133F then finishing on the bbq. That works well for us.
Go start a sous-vide thread. This is a thread for the manly act of grilling.
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I got one of the Anova machines a while back, it’s hard to eat steak any other way now.
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My ribs came out a bit dry. Either I cooked them too high (250), or I didn’t foil them tightly/without rips. Damn ribs sometimes have sharp bones on them, tempted to take out a rasp and smooth them out before foiling. The sauce came out very nice. My secret recipe, found on the internet, uses the juice collected from the ribs during the cooking phase.
Tri-tip was very good. slow-cooked to 113, then used the searing elements 5 minutes on the non-fat-cap side, 3 minutes on the cap side (flares up too much). Then set it for 20 minutes before cutting. No pic, too busy with guests.
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Yay! I did it!
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Who doesn’t enjoy a nice milk steak?
I won’t apologize for doing steaks in a bag. They come out perfectly every time, the desired doneness all the way through with just a thin layer of seared meat on the outside.
…and the bland taste of not being heated over charcoal
It depends, sometimes I sear over charcoal, some days I do it in cast iron. Sous vide does very well infusing (is that the right word?) the meat with aromatics.
Some days I just want to
OK, so I did actually do this.
I give myself a grade of B+.
I am always reminded of why I don’t like making brisket. Where I buy it (Costco whole packers) it comes with an awfully thick layer of fat cap. I spent at least 45 minutes with my sharpest knife just peeling away at that fat cap to start with a brisket that was really lean. Then, when I was done trimming, I was sad at the thin stature of the flat.
The Brine went well using salt, prague powder #1, garlic and onions.
I made my own rub with coriander, cumin, pepper, and mustard.
Then the smoke went well at 10 hours on the kettle grill at 275ish and then 10 hours in the oven at 200*. It was super moist. It was not dry at all. The meat was red like pastrami should be. It tasted very good. I may have overdone the rub. It turned out so thin that there was more outside than inside, IYKWIM. The point was still fatty on the inside between the point and the flat, as I did nothing to trim inside that fold.
I am going to try this again soon, but I am going to use a different beef roast cut than a brisket.
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Oops, I guess no pic of my brisket I did over the weekend, it may have been my best yet. Tender without falling completely apart and really juicy.
Here are the beef ribs, big fan.
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Unless I am serving a big crowd, I buy a brisket flat rather than a whole packer brisket. Sometimes the flats are too trimmed though, and in those cases I throw a few pieces of bacon on it
I had a very big pile of fat trimmings. I rendered them with water for 24 hours in a crock pot, so now I own about a quart of tallow for future use.
Brisket is held in high regard in the BBQ world, and every time I make one I always decide that it’s not worth the effort. You pay for so much fat cap that you don’t want. The meat shrinks considerably. You have the issue of separating the flat and the point.
Post-cook, my brisket’s flat was only about an inch and a quarter thick. It tasted great, and was overly tender - a faux pas on my part. But it’s much more palatable to have too tender beef brisket than to have too tough beef brisket.
I am going to Wild Fork and order a picahna next time, and use the same brine and rub, and adjust my cooking times.
I used Kirkland charcoal on this cook. My 2nd time using it, and first long cook. It worked well with a snake method grill set-up, although it is shaped differently than Kingsford Competition, my usual choice. Kirkland’s coals are almost spherical, while Kingsford is more pillow shaped. The set-up took longer, but the snake held temps pretty good and I had no issues keeping it lit.
Wow, that could turn a car on its side!
Yabba-Dabba Doo Reference noted
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“and the… catwillstayoutforthenight!!”
I did the bahn mi burgers again last night. Always killer.
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I’ve only done a picanha once, and the turnout was great. I should do that again soon. I scored the fat cap in a tight checkerboard pattern. Did a rub similar to brisket (salt, pepper, garlic). Did not brine.
It’s a good price/quality cut when you can find it.
Link:
https://community-new.goactuary.com/t/smoking-and-grilling/1375/73?u=arthuritas
I’m doing hot dogs for the 4th tomorrow. easy and appropriate.
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Same here. Gonna be like a million degrees outside too. Going to the beach in the morning.