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  1. billy brown

    SV some sirloin steaks but have a problem

    I think sous vide shines for a nice thick steak. It's hard for me to get that edge to edge perfect doneness on the grill with a real thick steak.
  2. billy brown

    SV some sirloin steaks but have a problem

    I don't do too much sirloin, maybe that's why my times are shorter, but I reckon you'd be fine with a few hours at each temp. I just find that the texture gets a little weird if it's in the tub too long.
  3. billy brown

    SV some sirloin steaks but have a problem

    Same situation in my house and we love sous vide steak. I just start with my wife's steak at her desired temperature and give it an hour or so head start. Then I dial down the temp to 133 and throw my steak in with hers for an hour and fifteen. Yes, hers is in there for a while but that's no...
  4. billy brown

    Internal temperature of the meat and time required for pasteurization 7D reduction of Salmonella

    Thanks, Chef Jimmy, will certainly resist any temptation that I might have when I'm over there. Same goes for his pork loin which he treats the same way!
  5. billy brown

    Internal temperature of the meat and time required for pasteurization 7D reduction of Salmonella

    Maybe slightly off topic but looking for some guidance here. I have a friend who smokes half chickens in a weird homemade rig to maybe 100F IT then takes them off and stores them in the fridge to be finished in the oven sometime later. He proudly showed them to me the other day and they sort of...
  6. billy brown

    Jerk Chicken

    Awesome looking thighs! I just don't know if there is anything better than jerk chicken.
  7. billy brown

    Jamaican Me Hungry Beef Ribs

    Thanks! We really liked it but we like jerk anything.
  8. billy brown

    Jamaican Me Hungry Beef Ribs

    Warmest day of the year so far in our part of Ontario so just had to fire up the old WSM. My local butcher saved me six nice big beef ribs and rationalized that the cost was more than offset by money saved since our local Legion is shut down. I can a couple dozen jars of jerk paste each year...
  9. billy brown

    Clod Heaven

    Yeah, Kawboy, come to think of it I did some chicken thighs last week and all I could taste was elbow pads. Gotta move that hockey bag.
  10. billy brown

    Clod Heaven

    Thanks, everyone and now looking for a little advice here. For an upcoming party I'm planning to do beef clod and wonder what kind of time adjustment I would be looking at. So an 8 lb clod was about a 9 hour cook and I'd like to do two 10 lb clods, one on each rack. 10 lb is about the biggest I...
  11. billy brown

    Clod Heaven

    It's part of the shoulder and contains a mix of cuts, some real tender, others not, a fair amount of fat. All in all a pretty forgiving hunk of meat to smoke.
  12. billy brown

    Clod Heaven

    Cool and rainy in our part of Ontario yesterday so had to keep the old WSM inside for the whole cook. I had my butcher square up an 8 lb chunk of clod to help with even cooking and seasoned it with kosher salt and coarse pepper. Full water pan and cherry for smoke, the temp bounced around a bit...
  13. billy brown

    First time jerky and need some help

    Thanks for the advice, fellas. I weighed the jerky this morning and it was 1.25 lbs. I'm thinking that no way did I start with 4 lb of meat, should have checked that before. Going to drop off a taste to my butcher today and will check with him on the size.
  14. billy brown

    First time jerky and need some help

    Well I love jerky but have never done my own. Yesterday I bought a 4 lb eye of round from my local butcher then sliced and marinaded according to all the great advice here. So far so good. Smoked on my WSM for 8 hrs anywhere from 150 -180 depending on the wind (crazy today in Southern Ontario...
  15. billy brown

    Sous vide and smoke clod

    Well, quite a day up here in southern Ontario, hot as heck but big fun all day with friends and neighbours dropping around and having a few ginger ales. We rescued that beef clod from a 150 degree 2 day sous vide swim and prepared it for an unknown fate. Some EVOO then a basic beef rub, no...
  16. billy brown

    Sous vide and smoke clod

    Thanks for the feedback, Dave and Al, what you are saying makes sense. Looks like this one will be a lesson learned and a sacrifice to the barbecue gods. Funny thing is, I've had pretty good success smoking clods over the years but for some reason wanted to bring the sous vide element into it...
  17. billy brown

    Sous vide and smoke clod

    Beginning to second guess my game plan for this weekend and hoping for some advice if it's not already too late. Dropped a 6.5 lb chunk of beef clod in a 150 water bath yesterday at 3 pm and was planning to leave it there until tomorrow afternoon then rub and finish on the WSM for some smoke and...
  18. billy brown

    First butcher paper brisket.

    Well,I couldn't have botched that up much worse. Thank god the cook went better than the posting. Let's give this another go. A great day for barbecue! Charcoal started, brisket slathered and rubbed. Using hickory today and a dry pan. Time to relax and watch a little hockey. Wrapped...
  19. First butcher paper brisket.

    First butcher paper brisket.

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