The BBQ and Smoking Thread

[Buster]

This whole situation is way too multicultural for me.

[dirtsniffer]

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I don't think it's "worth it" but it does seem to be a pretty good product. Will likely buy again.
Out of curiosity, did you end up with a softball sized chunk in yours?

I had mostly big pieces. Nothing like that though

[A2VR6]

First go for a brisket, didnt turn out horribly

[tirebob]

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First go for a brisket, didnt turn out horribly

Nice smoke ring and bark! Looks like maaaaybe a little dryer than ideal but really a fine looking first effort! How was it?

[A2VR6]

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Nice smoke ring and bark! Looks like maaaaybe a little dryer than ideal but really a fine looking first effort! How was it?

Thanks! It was great! The point was bang on perfect.... yea the flat was a bit dryer than ideal but I think i trimmed off a bit too much fat there... i'll leave a bit more one the flat next time.

[ExtraSlow]

Any that is too dry makes excellent sandwiches the next days.

[Buster]

Waht do you guys do for short ribs?

I'm talking the nice bone in English style cut ones, not the weird asian thin sliced jobs.

[ThePenIsMightier]

^I don't know anything about Short Ribs. Sorry.

In other news, I did 2hr sous vide these full chicken thighs and even though it's a pain in the urethra, I actually loaded up some charcoal for the finishing sear.
Completely worth it, succulent and wonderful. Picture is difficulty due to flame kiss confusing camera.

[tirebob]

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^I don't know anything about Short Ribs. Sorry.

In other news, I did 2hr sous vide these full chicken thighs and even though it's a pain in the urethra, I actually loaded up some charcoal for the finishing sear.
Completely worth it, succulent and wonderful. Picture is difficulty due to flame kiss confusing camera.

Lost me at sous vide… I know I know… heat is heat and the results obviously speak for themselves, but I will never accept boiling as a cooking method for anything but pasta, potatoes, perogies or hard boiled eggs! Maybe rice and oatmeal too. Haha!

[Buster]

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Lost me at sous vide… I know I know… heat is heat and the results obviously speak for themselves, but I will never accept boiling as a cooking method for anything but pasta, potatoes, perogies or hard boiled eggs! Maybe rice and oatmeal too. Haha!

it aint boiling

[tcon]

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Lost me at sous vide… I know I know… heat is heat and the results obviously speak for themselves, but I will never accept boiling as a cooking method for anything but pasta, potatoes, perogies or hard boiled eggs! Maybe rice and oatmeal too. Haha!

Sous Vide is basically smoking, but instead of hot smokey air, it's all the juices and seasoning the meat is being cooked in. The water is just there for heat transfer but it never actually touches your food, and never reaches boiling temperature

[tirebob]

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Sous Vide is basically smoking, but instead of hot smokey air, it's all the juices and seasoning the meat is being cooked in. The water is just there for heat transfer but it never actually touches your food, and never reaches boiling temperature

IE almost boiling in plastic bags... Still a giant nope. Don't care how good people can make it, still will not happen. Yes, it is a an unyielding and ridiculous moral stance I am taking but I take it anyways. Absolutely the most boring way to cook I can imagine and I refuse to take part. Cooking for me is so much more than just the result. It is the process and the ritual I love so much about it, and being able to do all that and make it amazing is a much more satisfying prospect for me.

[Buster]

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IE almost boiling in plastic bags... Still a giant nope. Don't care how good people can make it, still will not happen. Yes, it is a an unyielding and ridiculous moral stance I am taking but I take it anyways. Absolutely the most boring way to cook I can imagine and I refuse to take part. Cooking for me is so much more than just the result. It is the process and the ritual I love so much about it, and being able to do all that and make it amazing is a much more satisfying prospect for me.

You've eaten a lot of sous vide food, and you don't even know it. You probably loved it too.

[ExtraSlow]

Sous vide became popular because its perfect for the workflow restaurants, and home chefs want to emulate professionals. But for myself, even though you can do some amazing things, it's actually more work for a single meal.

[Buster]

I'm braising some short ribs. I was going to take some over to @tirebob , but he doesn't eat boiled food.

[suntan]

Braising invokes Maillard reaction, sous vide does not.

[Buster]

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Braising invokes Maillard reaction, sous vide does not.

Bob didn't mention Saint Maillard, he just said he doesn't eat boiled food.

[suntan]

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Bob didn't mention Saint Maillard, he just said he doesn't eat boiled food.

Braising goes well past the boiling point. Sous vide stays at a low temp for a long time. I can understand the aversion. Also if you sous vide something like steak you still have to brown it.

[killramos]

Braising goes beyond boiling point eh?

[Buster]

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Braising goes well past the boiling point. Sous vide stays at a low temp for a long time. I can understand the aversion. Also if you sous vide something like steak you still have to brown it.

Sounds like you and Bob need to work out your disagreement.