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Fatties - Start in foil?
Just trying my first fatties today :) Question though, one of my wraps was slightly disastrous ... would it be bad to try and start it in foil for the first hour or so in hopes that it would pull together a bit and then let it smoke the rest of the time loose? I think with the way the one... -
"Sous Vide" Discussion
This is a good place to start: http://www.douglasbaldwin.com/sous-vide.html -- while flavour wise I don't find a lot of his stuff exciting he has the mechanics down pat and does a good job explaining all of them. He does a really good job also explaining the science behind the time/temperature...- gerk
- Post #99
- Forum: Sous Vide Cooking
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"Sous Vide" Discussion
The problem is with those types of general temperatures and times is that they rarely get it right IMHO. At 147F for 48 hours the meat will end up with a terrible texture and will likely take on some of that "powdery" taste that I really really hate. Some people apparently can't even taste it...- gerk
- Post #97
- Forum: Sous Vide Cooking
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"Sous Vide" Discussion
I also wanted to add that a dry rub (used sparingly) can go a long way to add flavour to sous vide meat .. just watch out for the salt content.- gerk
- Post #94
- Forum: Sous Vide Cooking
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"Sous Vide" Discussion
Well if you want a more traditional type of brisket I would honestly do it in a smoker :) But if you want to do that type of cut (set aside all the traditional brisket flavour like you would do on a smoker) I would do a long slow cook for it, maybe 12-24 hours depending on what you're going...- gerk
- Post #93
- Forum: Sous Vide Cooking
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Beef Tenderloin + Pinhead Peppers w/ Q-view
Thanks, it was yummy! I'm still reeling over the pinhead peppers to be honest :) -
Beef Tenderloin + Pinhead Peppers w/ Q-view
- gerk
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Beef Tenderloin + Pinhead Peppers w/ Q-view
So today got a little creative and got a (literal) round of applause for it .. but first the Beef tenderloin. Marinated overnight with a soy/worcestershire/brown sugar (and a couple other things) sort of thing. Vac packed and let sit about 18 hours. Rubbed with just super simple evoo + 4... -
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- gerk
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- gerk
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- gerk
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- gerk
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- Album: Beef Tenderloin + Pinhead Peppers w/ Q-view
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- gerk
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- Album: Beef Tenderloin + Pinhead Peppers w/ Q-view
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- gerk
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- Album: Beef Tenderloin + Pinhead Peppers w/ Q-view
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beef-tenderloin-02-cooked.jpg
- gerk
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- Album: Beef Tenderloin + Pinhead Peppers w/ Q-view
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- gerk
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- Album: Beef Tenderloin + Pinhead Peppers w/ Q-view
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Side Ribs Ahoy! w/QView
Up tomorrow ... a whole beef tenderloin that's been dry aging all week in my fridge (that's now happily marinating) :) -
Side Ribs Ahoy! w/QView
Cooked with a 3-2-1'ish approach (more like 3-1.75-.75), no mop and no sear, they really just didn't need either :) -
Side Ribs Ahoy! w/QView
They turned out grrrrrrreat! Got just the texture and chew that I was looking for. The pics don't do them justice as the color balance was all wonky (outdoors) and my phone sucks for pics, I should really pull out my real camera for good food shots. Thanks to @Chef JimmyJ for the foil sauce... -
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- gerk
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- Album: Side Ribs Ahoy! w/QView
