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  1. bwarbiany

    I think I screwed up my brisket! Any opinions??

    Nor would I    I haven't tried brisket yet in the sous vide, but I've done 147 degree / 48 hour sous vide cooks of short ribs, and they were tender enough to cut with a spoon!
  2. bwarbiany

    Tri tip was terrible

    I love tri tip, but even sliced properly it's not ALL that tender. The thinner you slice it, the more tender it will be, though. I think of the consistency more like a flank steak. A little chew is worth it for the flavor.
  3. bwarbiany

    Ribeyes (Bone-in)

    Beautiful. Only difference I make is when I cut mine from a ribeye roast, I like to cut them in the tomahawk style...
  4. Ribeyes (Bone-in)

    Ribeyes (Bone-in)

  5. 20140306_195720.jpg

    20140306_195720.jpg

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  6. bwarbiany

    I think I screwed up my brisket! Any opinions??

    Not true. Collagen starts melting down in the 120s... It just takes forever. This is why you can sous vide a brisket at 135 for 72 hours and end up with a tender medium rare brisket. Fat won't render at 135, of course, but collagen will melt. The rest of your advice I agree with. Foil and then...
  7. bwarbiany

    Sous Vide Beef Short Ribs

    Nice! I did some this weekend, 48 hours at 147. Forgot pics of the finished product though! Yours look delicious.
  8. bwarbiany

    Full Packer w/ Q-View!

    Where? Every place I see tri-tip it's minimum $4.99/lb AND that's on sale.
  9. bwarbiany

    What happened to the prices?

    At our local Costco, I picked up USDA Prime full packer for $3.99 / lb, and I think Choice was $3.69 / lb... That's a bit up from last summer (got Prime for $2.79 / lb), but not too bad. Surprised that CA seems to be *less* expensive than the rest of the country for something. I didn't know...
  10. bwarbiany

    First timer with Pork - extreme noobie!

    I think your times are fine for both the pork spare ribs and the beef back ribs. Do them bone down. As for rub, generally pork will be heavier on the sugar than beef, usually brown sugar. Add to that some pepper, salt, paprika, garlic, and onion for some basics, adding some cayenne if you so...
  11. bwarbiany

    19lb Butt

    60 people? Sure you have enough pork? (I'm serious BTW...) Depending on the ages of the people, the appetites, whether you're serving it as sandwiches or as plates of meat, and what else you're planning on serving, you may need more. FYI I also have the GS40, and there's plenty of room if you...
  12. bwarbiany

    First try at brisket desperately need help!!

    Or, ask why he wants it pulled instead of sliced... Show him some QView here... He might change his mind! 
  13. bwarbiany

    Brisket Help

    Remember, one of the key time sinks on a brisket is "the stall". This is where evaporative cooling causes the meat temp to hover in the 160-170 degree area for hours and hours. Foiling the meat stops the evaporative cooling process, as that moisture has nowhere to evaporate to. Thus, you power...
  14. bwarbiany

    Beef safety?

    Maybe this is just a good reason to buy whole subprimals and slice the steaks yourself 
  15. bwarbiany

    Beef safety?

    How dangerous? Well, that depends... What are your thoughts on Russian Roulette? CDC says 1 in 6 Americans get sick each year from foodborne illness. So spin that barrel, pull the trigger, and see what happens  Personally, though, I won't grill a tri-tip from Costco for this reason. I will...
  16. bwarbiany

    3.8# Tri Tip with qView

    I'm not an expert, but does this look to anyone else like a sirloin cap rather than a tri-tip?
  17. bwarbiany

    Need recommendations for thawing ribeyes quickly!

    I've done the same. Thawed about a 2#, maybe 1.75" thick rib-eye in less than an hour. Water movement is FAR more important than water temp, so cold water is fine.
  18. bwarbiany

    Sous vide brisket?

    I'm no expert. But I have read that there are multiple types of saturated fat, palmitic and stearic. Palmitic melts at 145 and is >50% of the saturated fat in brisket, while stearic doesn't melt until 157. Most of the proteins that cause the mat to shrink and squeeze out water apparently start...
  19. bwarbiany

    Sous vide brisket?

    I was hoping to do this for Super Bowl, but it appears that my Anova sous vide circulator won't be here in time  My thoughts based on the plan I intended to do: 1) Trim it *very* tightly. The fat cap won't render at sous vide temps, and it's not like you need the fat cap to help retain...
  20. bwarbiany

    Best price on steaks (out of a roast)

    I'd talk to your butcher and let him know what you're looking to do. Perhaps buy the whole roast but pay him extra to do the butchering for you. You should be able to work out a deal that's a significant saving from buying individual steaks one at a time, and if you don't regularly butcher your...
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