There are several recipes for Bucatini All' Amatriciana, or Bucatini with Pancetta, Tomato, and Onion. It is a phenomenal dish, and I can see how it would be good with sausage. I love this dish; in the list of fantastic dishes that any home cook can make with ease, this is near the top for me.

This is a pretty standard recipe: http://www.lidiasitaly.com/recipes/detail/309

Watching Kenji's new show on Vimeo. Each episode is basically an 8 minute Food Lab article and its pretty entertaining, but also, the overfamiliarity with Kenji and his co-host is super distracting!! Just bone already!

I'm currently brining a small brisket (2.81 lbs) following this recipe mentioned earlier in the thread[URL="http://www.chefsteps.com/activities/smokerless-smoked-brisket"].

Pics of the brisket prepping stage:
water, smoked sea salt, brown sugar, and liquid smoke brine--


Injecting the brine--


Question: How low of a temperature can I cook it too, and for how long? the recipe calls for 155° F for 24 hours, and I don't want to have to cook it to that high of a temperature if possible. Any insight in this regard would be awesome.

I'm excited to eat this. I just had a smoker given to me, but I'm trying this sous vide version first. Every Chefsteps meal I've made has been amazing, so I can't wait to eat this. I'll post follow-up pics.

Here it is pre 2 day-ish fridge time.
I didn't trim the fat, hopefully this isn't a mistake. I was thinking how awesome the short ribs were after a long sous vide with all that fat so I didn't trim it. anyway, I guess we'll find out:

Can't wait to see how this turns out!

not trimming the fat is never a mistake

cant say i really disagree with that, but it made so much sense when i posted it

Did you pay for these? Vimeo page says $2 to rent, $3 to own.

Yeah, paid like $10 to rent the whole series. Rental lasts a year.

Its pretty close to whether its worth it or not actually, but i do want to support Kenji since he's provided so much value over the years.

I did my last brisket at 147 for 48 hours. Turned out super great even though I didn't finish it very well.

The lower you go the longer you have to do it for. Anything above 150-155 will have significant moisture loss. 72 hours at 140 will be amazing.

El D et al.,

I took the meat out of my grilled cheese but I think this is bordering meatless cheesesteak, what do you think?

Triple creme brie, fresh cracked pepper, mini bell peppers, shallots, oregano, crispy mild cheddar, 15mo sharp english cheddar on jewish rye with a new pinot from a favorite winery in carneros.

say i wanted to get a nice asian chef/cleaver knife. what online option and/or brand should i be looking at? under $100 plz.

crispy cheddar cheese like that is amazing. I've never used it inside a grilled cheese, but i have used it on the outside before which was incredible.

JL,

I think that's cheese-forward enough to still be grilled cheese. Whatever it is, looks great.

Brie is an interesting addition to that mix. What'd you think of that?

What is crispy cheddar? Is that like parmesan crisps w/ cheddar? I'm not quite sure what you did there, did you make crisps and then they stay somewhat crispy when you use them inside the grilled cheese?

It also looks like you went veg/cheese/cheese. I would have gone cheese/veg/cheese.

Gobbo, Rant, other sous vide masters: Will 33-35 hours at 145F be ok? I really hope so, because that's when I got to take it out of the water bath and move with it to finish at my buddies house in the oven. I guess I should have looked more into this.

another question: I might be golfing later so I would have to put the brisket in a cooler. would 1 hour at 300F plus 15-30 min at 400+F be enough to heat up the middle from being cold? It's standard thickness (I think) for a brisket.

El D,

I like brie as it adds an extra dimension to the cheesy flavor, but it depends if you want a little funk or not. If I have brie I almost always include it in my grilled cheeses.

Crispy cheddar is what I showed from my huevos rancheros a few months ago, just cheddar cooked down in a non-stick pan that forms a bendy, part chewy, part crispy layer. I was hoping it would add a little bit of a crunch and that's why I stuck that in the middle (brie/veggies/crispyched/whiteched), but as you intuited it lost most of its crispyness from the heat.

I briefly considered punching a hole in the middle of the sandwich and adding a fried egg bc runny yolk makes everything better, but that seemed a little too far and would have added a layer of difficulty.

I don't know if this counts as a pizza or a flatbread, but I could not be a bigger fan of just foregoing the sauce and cheese and loading it up with onions and a bit of sausage instead. Delicious.

To be honest the texture may not be what you're going for. It's a diminishing returns thing and the lower you go it really forces you to go longer to turn that collagen into gelatin.

The ship has sailed anyway and I don't want you to think it's gonna be awful so in answering your next question, you should generally give it as much time as you can in the oven to create bark. Chefsteps recommends 4 hours at 250 to make a really awesome crust.

"Non-smoked Smoked Brisket" ala www.chefsteps.com:

Ok, here is the brisket I was posting pics of a few days ago that I was brining. Here it is in the oven with the suggested glaze and rub on it from the chefsteps recipe. This bitch was cooked sous vide for 35 hours at 145F, before entering the oven, as mentioned earlier in this thread:


Here is a mustard barbecue sauce I made, as well as a baked beans recipe I got from chefsteps. The baked beans were done in a pressure cooker.
Here is also a batter of Guinness, jalepeno, and aged cheddar corn bread as well:


Best baked beans I've ever had too by the way.
This is the corn bread flipped out of the cast iron pan after it's been baked:


Brisket close-up!!!! Awesome bark for sure, and look at that fake smoke ring!!! This **** is delicious!!!! So moist and juicy **** yeah!!! I let it rest under foil for about 15 minutes


Guinness, jalepeno, scallion, and aged cheddar corn bread close-up:
(this is my first cornbread, and I was quite pleased)


plated beans and brisket with my mustard bbq sauce:



I brought my mom home this same meal and warmed it up and plated it fancy for her in small portions since she is on a diet and isn't eating much. Fancy brisket, baked beans, and corn bread plating (haha):



Overall, this was delicious! The beef was pretty tender, but really juicy. I wish I could have left it in the sous vide water bath as well as baked it a little longer (at lower temp) for a better bark like Gobbo was getting at, but due to my time constraints that wasn't possible. It was still delicious and way better brisket than the few bbq joints in my small town have to offer.

I just acquired a smoker so I want to put a smoked brisket up against this non-smoked "smoked" brisket here in the near future.

All looks incredible Benny!

I don't have access to a smoker and likely won't for foreseeable future, so I'm really excited to try that brisket recipe.

That sausage flatbread looks delicious too Dudd.

brisket looks A
car crash "fancy" plating F

I made the ChefSteps smokerless smoked chicken:

http://www.chefsteps.com/activities/...smoked-chicken



It turned out great. By injecting brine into the bird, rather than soaking the whole thing, the skin does not absorb extra moisture, making it easier to crisp up. The chicken was very juicy and tender, an excellent way to make chicken.

Enjoy (or to quote the steak thread post, "you're welcome")
http://www.buzzfeed.com/christinebyr...phi#.ulj4a8bVG

Hopefully it tastes better than it looks.