Food / Drink TCG Grillers, smokers and red meat enthusiasts
- Thread starter OffshoreDrilling
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I have 2 chuck roasts sous videing for 30 hours at 135* for tomorrow night. BearCarver from smoking meat forums has done a lot of experimenting and says this is a time that will tenderize even tough cuts of chuck and won't overly tenderize more tender cuts of chuck. I'll find out tomorrow.
I seared the roasts first in my All Clad frying pan and used the fond to make a red wine reduction sauce. I'm going to make a regular roux gravy for Amy and one of our friends since they're not big fans of red wine reductions. My buddy will probably go for the reduction sauce. He's more of a food connoisseur like me.
I'll post some pics when I get them. Amy is making her famous grilled carrots and potatoes but I still need to figure out my Keto sides. Maybe spinach or a salad or something.
I seared the roasts first in my All Clad frying pan and used the fond to make a red wine reduction sauce. I'm going to make a regular roux gravy for Amy and one of our friends since they're not big fans of red wine reductions. My buddy will probably go for the reduction sauce. He's more of a food connoisseur like me.
I'll post some pics when I get them. Amy is making her famous grilled carrots and potatoes but I still need to figure out my Keto sides. Maybe spinach or a salad or something.
Just rubbed a 6lb brisket and a 3lb arm roast for tomorrow. Going to do burnt ends with the arm roast. Didn’t take pic after I rubbed it with a dry rub
MEATeorite I do a beef brisket like once a year because nobody in my house likes brisket. So my skills and knowledge aren’t that great on briskets. Do you spray yours every hour or so to keep it moist? If so what do you use?
What kind of pit? I always do mine on WSM which has a massive water pan, and the evaporation path directly in the flow up to the meat. So it's inherently humid inside it. On WSM i normally have to get to around 5 hours in before i spray, and spray about every 45 min while checking bark. If i were to do one on a pellet or an offset I'd probably have just a bit earlier strategy (maybe 4 hours in if it needs it) but same frequency at 45 min.
I do a beef brisket like once a year because nobody in my house likes brisket. So my skills and knowledge aren’t that great on briskets. Do you spray yours every hour or so to keep it moist? If so what do you use?
I try to spray very lightly because im trying to develope bark.
I think in terms of keeping a brisket moist, my favorite strategies are dry brining for 24 hours before, wrapping it at the right time (165ish temp, but more importantly when the bark has set. And doesnt come off with drag of your finger) and keeping the fat trimmings and making smoked tallow to smother it in at the wrap and again at the rest. Tallow phenomenon is a game changer.
If you have any anxiety that it will be dry, you can add beef broth at the wrap, but you'll need to use foil instead of butcher paper for sure then. Ive corrected a couple briskets then went a bit dry during the cook. Harry Soo uses this method.
Also, rest is important. I recommend atleast 2 hours, a couple reasons. While it's resting, it's still cooking and rendering fat down into juicyness. Also if you slice into it too early it hasn't had enough time to reabsorb the juices, and they'll fall out as you slice it.
I’m using a pit barrel so no place for a water pan. When you do spray, what do you use? I’ve done the beef broth at wrap before. But I like trying different methods.
Is there a second rack on pit barrel? If so I'd put a water pan beneath it.
I use plain jane water. Ive tried apple cider vinegar and beer. No discernable difference IMO.
With a pit barrel you'd probably be looking at 275-300 degrees where it normally likes to run? If the water pan is a no-go, id probably be a bit more attentive and frequent with sprays. Its an indirect heat, but not as indirect as other pits. Which is not a downside at all, Malcolm Reed prefers his pit barrel for doing ribs for that reason.
I'd definitely do fat cap down, and wouldnt trim it super aggressively.
Filets from the butcher, dry rub by the wife, sweet corn from a local-ish farm, green bean casserole by Green Giant (lol).
Gentlemen, it's been a minute, think I'll celebrate seeing all this delicious food again with some chunks of my own ?
Ribeye, my fave. Came out great. Smash burgers were a fail. I was out of parchment paper, so wasn’t able to get them thin enough without sticking to my spatula. Also the cast iron pan made one really good (not shown, gobbled down by wifey), lost heat/temp, and then the rest were blah. So I threw the rest in the kettle.
Nah Rolls-Royce AE3007C2.
I do get some strange looks from neighbors walking by when I’m doing this in the driveway instead of the back yard.
But the sear is hard to beat.
Did a skirt steak. Sliced it up and made tacos. Nothing special, just garlic, seasoned salt and some cumin.
I got an email that my Santa Maria grill attachment is (finally) going to be shipped. Picked up some pork tenderloin and will get some tri tip from the butcher to break it in. Can't wait to cook over real wood.
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