Cooking a Good Everything Else
09-19-2020
, 08:10 PM
09-19-2020
, 08:39 PM
I made brisket again this weekend. 72 hours in the SV at 135, chilled overnight in the fridge and then brought back to temp via low and slow kettle grill with applewood smoke chips.
For me, this I the best showcase for a sous vide. I’ve had so many people cook a brisket and it almost always sucks. This brisket does not suck. It’s so easy and medium brisket blows peoples minds. It’s delicious.
Out of the SV after it’s three day bath.
Post smoke
That’s what it looks like! Medium brisket that’s so absurdly tender and moist. Best brisket I’ve ever had!
For me, this I the best showcase for a sous vide. I’ve had so many people cook a brisket and it almost always sucks. This brisket does not suck. It’s so easy and medium brisket blows peoples minds. It’s delicious.
Out of the SV after it’s three day bath.
Post smoke
That’s what it looks like! Medium brisket that’s so absurdly tender and moist. Best brisket I’ve ever had!
09-19-2020
, 08:44 PM
Quote:
I made brisket again this weekend. 72 hours in the SV at 135, chilled overnight in the fridge and then brought back to temp via low and slow kettle grill with applewood smoke chips.
For me, this I the best showcase for a sous vide. I’ve had so many people cook a brisket and it almost always sucks. This brisket does not suck. It’s so easy and medium brisket blows peoples minds. It’s delicious.
Out of the SV after it’s three day bath.
Post smoke
That’s what it looks like! Medium brisket that’s so absurdly tender and moist. Best brisket I’ve ever had!
For me, this I the best showcase for a sous vide. I’ve had so many people cook a brisket and it almost always sucks. This brisket does not suck. It’s so easy and medium brisket blows peoples minds. It’s delicious.
Out of the SV after it’s three day bath.
Post smoke
That’s what it looks like! Medium brisket that’s so absurdly tender and moist. Best brisket I’ve ever had!
Hoagie did you season the brisket before SV? How big of chunks did you do—I imagine bagging is trickier than a 2 lb ribeye.
09-19-2020
, 09:11 PM
Homemade mama Goldberg’s nachos.
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09-19-2020
, 09:28 PM
Foodbros.
Pork tenderloin. This glaze. These pics don't look like much but...
Make it.
Forget everything else, just make the glaze. I wouldn't lie to you.
https://www.epicurious.com/recipes/f...n-salad-108103
Pork tenderloin. This glaze. These pics don't look like much but...
Make it.
Forget everything else, just make the glaze. I wouldn't lie to you.
https://www.epicurious.com/recipes/f...n-salad-108103
09-20-2020
, 10:36 AM
09-20-2020
, 10:43 AM
09-20-2020
, 11:18 AM
It’s not even really a project. It’s hilariously easy. I only smoke them at the end occasionally. Usually it’s just straight to a hot grill to get some crust and then slice. The smoke does add a nice flavor though.
It would be interesting to smoke half before the SV and the other half after to see which is better.
That’s the 2 pieces out of the SV.
