Smokers (Meat)

[WrestlingRasta]

Flame sear is the best sear 

[headshuck]

Have you seen Guga Foods on YouTube?  Guy makes some unbelievable looking steaks using that sous vide method.

I haven’t but will now.

[Gus]

45 minutes ago, WrestlingRasta said:

Flame sear is the best sear 

Amen!

[Ban Basketball]

I've seen that there are two schools of thought among professional chefs with the sear.  I've always "seared" using the second,  less conventional method,  and have done it long before I learned that it's a valid method. 

It's all about low and slow,  including my Weber grill cooks,  including burgers,  hot dogs,  chicken,  etc.  The "sear" naturally takes care of itself.  By cooking slowly off of direct heat the juices remain intact, with no juices "shocked" out of it, which happens with throwing meat on direct heat. 

When you need "the sear," which is essentially grill marks,  I put the meat on direct heat just before taking it off.  Perfect grill/"sear" marks and the juiciest meat off of a Weber in the Cedar Valley. 

 

[headshuck]

In sous vide cooking the sear is mostly for color.

[GreatWhiteNorth]

3 hours ago, headshuck said:

In sous vide cooking the sear is mostly for color.

No, no. Not at all.

The "sear" is what creates the Maillard reaction and makes for the incredible flavor.
(If it was just for color, we'd all be boiling meat rather than bothering to grill it.)

 

[headshuck]

Yeah I agree, got lazy with that comment as I was thinking about chicken. Sous vide gives you a precision cooked meat, but it’s sickly pale in presentation. My wife sometimes prefers chicken breast at this stage for the moistest chicken salad, etc.. I usually sear them and use the fond for a pan sauce.

[WrestlingRasta]

 

It’s on b***hes

[Ban Basketball]

10 minutes ago, WrestlingRasta said:

 

It’s on b***hes

Two things.  One,  I've apparently missed that yet another tropical storm is coming? Two,  what the hell are those two things in the top picture? They look like beef hearts to me. 

[Plasmodium]

 

[WrestlingRasta]

20 minutes ago, Ban Basketball said:

Two things.  One,  I've apparently missed that yet another tropical storm is coming? Two,  what the hell are those two things in the top picture? They look like beef hearts to me. 

1) Ian was the cat 5 last year 

2) 8-9 lb pork butts 

[WrestlingRasta]

Stage two: double binder, double rub. 

[Ban Basketball]

17 hours ago, Plasmodium said:

 

Ha! I thought the same thing when I posted it.

[Ban Basketball]

4 minutes ago, WrestlingRasta said:

Stage two: double binder, double rub. 

I still can't figure out who you cook for.  As often as you cook huge amounts,  you're either feeding the neighborhood or freezing it!

[WrestlingRasta]

7 minutes ago, Ban Basketball said:

I still can't figure out who you cook for.  As often as you cook huge amounts,  you're either feeding the neighborhood or freezing it!

I work for the gubment

[WrestlingRasta]

Layer 1: brown mustard binder on all three. 
Layer 2: Butt A) bbq and mesquite brown sugar rub; Butt B) citrus blend rub; butt C) SGP rub  *all three got a thin base of SGP. 
Layer 3: olive oil on all three

Layer 4: black and tan rub on all three  

 

[mspart]

Looking tasty!   We use Sweet Baby Rays also but found a better BBQ sauce.   Stubb's is really good. 

mspart

[mspart]

This one in particular I like.

mspart

[WrestlingRasta]

Just now, mspart said:

This one in particular I like.

mspart

Stubbs is fantastic. 
I always add stuff to my sauces and rays is a great value so that’s usually the go to. I don’t have many go to’s really. Whatever looks/sounds good, sales always a factor…

[mspart]

Well, those are 3 awesome samples you have provided.   I can smell them through the monitor!!

mspart

[WrestlingRasta]

Time to wrap 

[Plasmodium]

1 minute ago, WrestlingRasta said:

Time to wrap 

Take that Ian!  F##$ You!!!!

[WrestlingRasta]

I done f***ed up. This is where never using a temp gauge can get you every once in a while. Pulled them when they ‘seemed’ probe tender last night, wrapped them and let them sleep nice and tight and cozy through the night. Here we are this morning and they’re not done. Tissue still tuggin. Gonna try a save…

[Plasmodium]

1 hour ago, WrestlingRasta said:

I done f***ed up. This is where never using a temp gauge can get you every once in a while. Pulled them when they ‘seemed’ probe tender last night, wrapped them and let them sleep nice and tight and cozy through the night. Here we are this morning and they’re not done. Tissue still tuggin. Gonna try a save…

Paradoxically, you flew too close to the sun.

[Gus]

Got ribs going here in the Dakota’s this morning.