The lamb above looks great. (Edit to add: the sausage bread and ramen also do)

My brisket turned out well:





If I'm being critical I thought the spice rub was slightly overpowering and would go a little lighter on it next time. I did follow the recipe to the letter though and measured carefully so maybe it's meant to be like that. Overall definitely a success, although living in the UK and not owning a smoker, I've never tried the real thing that this recipe is attempting to emulate.

I have loads of this left. I've sliced and vacuum packed some which will be eaten this week, and have also vacuum packed one large unsliced chunk for the freezer. Any reheating tips from those who have made this before would be appreciated.

Brisket reheats flawlessly in the microwave even direct from frozen. Use medium power.

Well that sounds easy Thanks.

Still had some turkey, turkey gravy, and a pie crust left over from thanksgiving. Made kenji's fluffy potatoes and improvised it into a turkey pie/shepherd's pie.

Silk: damn that looks great

Jl: about how big a rectangle am I looking to get? About how long in the oven?

El D,

About as far as your dough will let you go without thin spots. Imagine you're making a rectangular pizza out of your dough, the same thickness applies. But assuming a 1lb blob from trader joes, I'd say probably like 16x10? Once it's rolled up it has a lot more elasticity so you can stretch the "log" out a bit if you feel like you didn't make it big enough.

In the oven between 25-40 min. The sausage is already cooked through so you're just looking to set and brown the dough, and get the cheese melty. High moisture dough takes a while to dry out and set.

Nice troll post.

This looks delicious but as you said, that rub/bark on it looks ABSURDLY thick. Use way less.

This looks great, what recipe did you use? I am a euro without a smoker as well so very interested.

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Glad it came out well, though as Gobbo noted, it definitely looks like you can go a little lighter on the glaze / rub next time around. While there's always a huge fuss around rubs, they should only add subtle notes to the flavor imo. In fact, Franklin's BBQ in Austin (the best brisket and one of the best meals I've ever had) uses primarily a salt and pepper based rub, letting the (USDA PRIME) brisket and wood do most of the flavor work.

With regards to reheating, my preferred method is to a chunk in the desired amount, and wrap as tightly and compactly as possible in tin foil. Preheat the oven to 185 and throw the packet in there to warm.

If you have a gas grill, I highly recommend these smoker boxes from Amazon. I have a Weber Genesis S300, and my current method of smoking brisket uses two of these in series (using different burners for each stage) to get a good amount of smoke time on it before wrapping and finishing in my oven. Results have been pretty fantastic.

60c.







Pretty good except skinless chicken breast is pretty bland (I added oil and lemon to the bag which helped). Really need some crispy skin or tasty sauce.

Pguk,

I've been seasoning chicken for SV with a bunch of spices, some Worcestershire or tamari, sometimes a little honey or maple syrup, maybe a little liquid smoke, some hot sauce, etc. If I have time I let it marinate a bit. Comes out of SV really flavorful.

What type of chicken? I've had success smothering thighs in BBQ sauce then crisping up the skin, simple and delicious, but you thighs are difficult to **** up.

Someone can weigh in on this, but I think i remember reading something about not including lemon in a SV bag, it'll cause it to become bitter or something? Anybody know what i'm talking about or is it BS?

The pith and wax may start to flavour it I guess.

DW: I think I read that and then I think I read it was BS. But now I'm thinking maybe that was about garlic. Or something else. And maybe I read first that the thing was OK and then that actually it was not OK. So actually I have no idea what I read about or whether the advice was to use it or not use it. Hope that was helpful.

PGUK: That was re: your skinless breasts.

Diablo,

I defer to your expertise on this one!

I've cooked a lot of sous vide with lemon and never had any problems so I'm pretty sure that's b.s. Sous vide costco veal chops with butter, lemon and parsley are amazing. Re. garlic I read you should use garlic powder and not cloves.

What are good choices of beef to use for making beef stew/bourgignon.

Planning to buy from Costco. They have a package of stew meat and butcher said its from pectoral muscle. Not sure what that really means.

Would the choice top sirloin work well? Chuck steak or chuck roast cut up?

Lemon slices are totally fine in sous vide chicken. Kenji uses lemon slices in his classic chicken salad recipe that uses sous vide chicken breast. Whole garlic cloves did not give me botulism from a 72 hour sous vide short rib cook either.

All, shopping for an engagement gift for a couple; they love cooking, and I'm mulling the idea of, among other kitchen things, his and hers cookbooks.

If Kenji's book is the 'his', can anyone recommend a 'hers'? The bible of baking or desserts? Something by Lidia Bastianich or similar? Is this just a bad idea?

Dean check out the modernist cuisine at home SV poultry brine: 1% salt, apple juice and milk. It's so flipping good.

For the his hers books get her Prune. Ladies love that book and it's pink.

But really if they both love to cook they might appreciate a nice le creuset or all clad pan more and for longer.

Snipe, thank you very much for the recommendation on the little smoker baskets, those look amazing. I don't think it was clearly stated, but I thought this brisket was done without a smoker, using ChefSteps recipe for a smoked brisket without a smoker. If I am right, just using salt and pepper wont't work, as there is no wood to do the flavor work. I have done their smoked chicken and it was great, but I can see how too much rub can be an issue. With the knowledge that you provide (S&P YO!) and the pictures and comments from the OP, I think that something in the middle would be ridiculous - more S&P as You say, and less of the rub. I think after 2 or 3 tries, you would get something that is pretty amazing.

Gabrielle Hamilton is a big part of the Mind of a Chef on PBS (season 4). I think your choice is absolutely perfect in this case.