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Hot and Fast Brisket (5 Hours Total!)
Wow, thanks guys, those are some great looking Hot and Fast briskets, guess ill have to pull out my last reserved brisket and go ahead and try the hot and fast without an injections to see how I like it! You have giving me the confidence to not worry that it'll be a waste. BREGENT, looks like... -
Need advice on what to serve for boutique event
hey guys, BASIC QUESTION: I’ve never done any type of local vendor type event yet (just catering so far), and just trying to mainly get advice on what food offerings I should consider doing. MORE DETAILS: I recently started catering, and got invited to a Chamber of Commerce hosted “Holiday...- travisty
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- Replies: 10
- Forum: Catering & Large Group Gatherings
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Hot and Fast Brisket (5 Hours Total!)
Hey thanks for the points. Yeah, I cooked in the pan to just help keep as much of the moisture in the environment as possible (it also makes cleanup a breeze!) I know that a lot of people just cook in pans all the time no matter what, cause it is certainly easier for clean-up, wrapping, rotating... -
Hot and Fast Brisket (5 Hours Total!)
If someone has the disposable income, I’d love to see this experiment without using phosphates... I would think that at the very least, you would need a good broth injection just to raise the moisture level as high as you can. If I end up with an extra smaller brisket at some point, I’ll give... -
Hot and Fast Brisket (5 Hours Total!)
Yeah, so the whosphates do both help break down connective tissue and help retain mostruse. They are primarily a moisture absorber, but I get what your saying, that though moisture doesn’t equate entirely to tenderness, they are certainly closely related. The more moisture, the better... -
Hot and Fast Brisket (5 Hours Total!)
Thanks for the points! It sure was good. That baking soda idea sounds intriguing, I’ll have to research that! -
Hot and Fast Brisket (5 Hours Total!)
I would think that it probably wouldn’t work as great with the lower cut, may not be enough fat content to carry it over. That being said, if you’re down for the experiment with the chance of a fail, would be great to find out! Funny thing is, at my local Costco, the Prime Briskets usually run... -
Hot and Fast Brisket (5 Hours Total!)
As a note: I haven't tried a hot and fast method without a phosphate injection, but I have been told in all of my research, and from other competition team friends that such a short hot method will not turn out great without it. If anyone has done one without an injection, or with just a broth... -
Hot and Fast Brisket (5 Hours Total!)
Lately I have been exploring hot and fast techniques, because I have started a catering business on the side, and I just cant manage a 12+ hour cook when I already work a full time job. Anything over 6 hours just wasn't gonna cut it, so I searched and searched and found a few people doing it in... -
Smoked Chicken Fajitas
Looks amazing! Must have misplaced my invite? -
Second shot at baby back ribs
Nice lookin ribs! Love the nice bark and outer skin you get when skipping the wrap! Looks like just the right amount of saucing from here! How was the texture and bite this time? -
Ribs 3-2-S-H Method, recipe and pictures!
Yeah Willie so I DID NOT vacuum them in the foil wrap, I unwrapped them from the foil and sealed them up like that. For the re-heat I just open the vac bag, glaze them up wht sauce (if you want sauce, or you could use the reserved wrap liquids), then heated them straight on the grill grate. -
Ribs 3-2-S-H Method, recipe and pictures!
Ive frozen racks and other BBQ for several months and been just as good as fresh after reheating it! -
Ribs 3-2-S-H Method, recipe and pictures!
I unfoil them, and vacuum seal them alone. This is also good since there is a bunch of juices in the foil that my sealer at elast would have an issue with. I imagine you could do it in the foil, but I know some people say its not good to leave foil on food in the fridge, but not really sure... -
Ribs 3-2-S-H Method, recipe and pictures!
Also, how is it that the ribs I just do for the heck of it on the weekend ALWAYS turn out better than in competition!? Not just taste and texture, but like for these I just grabbed the first rack in the fridge at the store, whereas in competition ill go to the butcher and look at every rack they... -
Ribs 3-2-S-H Method, recipe and pictures!
Thanks UncleBubbas, that's very helpful, now I dong have to go digging. Looks like its the basic food safety timeline from the food-handlers classes. Just have to cool it fast in an icebath in competition. Thanks for the tip Panupat! I haven't actually been there myself, so I cant speak to... -
Why does my Electric Smoker 30" produces bitter smoke on the food?
Agree with everything said here! Seriously look into the AMNPS, you'll realize the first time you use it that the smoke flavor your produce is so much better!(and youll never want to use chips again) The actual burning combustion rather than induction just creates a better combustion and...- travisty
- Post #10
- Forum: Electric Smokers
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Ribs 3-2-S-H Method, recipe and pictures!
- travisty
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Ribs 3-2-S-H Method, recipe and pictures!
Okay, okay, so I stumbled on this new "method" by accident, or rather circumstances, and turns out its awesome! Not sure if people already do it this way, just out of making BBQ easier, but I may start to employ this method in competition, if it is legal by KCBS. 3-2-S-H = 3 Hours on smoke, 2...
