headshuck Posted October 3, 2023 Posted October 3, 2023 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 Posted October 3, 2023 Posted October 3, 2023 45 minutes ago, WrestlingRasta said: Flame sear is the best sear Amen!
Ban Basketball Posted October 3, 2023 Posted October 3, 2023 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. Owner of over two decades of the most dangerous words on the internet! In fact, during the short life of this forum, me's culture has been cancelled three times on this very site!
headshuck Posted October 3, 2023 Posted October 3, 2023 In sous vide cooking the sear is mostly for color.
GreatWhiteNorth Posted October 3, 2023 Posted October 3, 2023 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 Posted October 3, 2023 Posted October 3, 2023 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.
Ban Basketball Posted October 5, 2023 Posted October 5, 2023 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. Owner of over two decades of the most dangerous words on the internet! In fact, during the short life of this forum, me's culture has been cancelled three times on this very site!
WrestlingRasta Posted October 5, 2023 Posted October 5, 2023 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
Ban Basketball Posted October 6, 2023 Posted October 6, 2023 17 hours ago, Plasmodium said: Ha! I thought the same thing when I posted it. 1 Owner of over two decades of the most dangerous words on the internet! In fact, during the short life of this forum, me's culture has been cancelled three times on this very site!
Ban Basketball Posted October 6, 2023 Posted October 6, 2023 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! Owner of over two decades of the most dangerous words on the internet! In fact, during the short life of this forum, me's culture has been cancelled three times on this very site!
WrestlingRasta Posted October 6, 2023 Posted October 6, 2023 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 Posted October 6, 2023 Posted October 6, 2023 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 Posted October 6, 2023 Posted October 6, 2023 Looking tasty! We use Sweet Baby Rays also but found a better BBQ sauce. Stubb's is really good. mspart
WrestlingRasta Posted October 6, 2023 Posted October 6, 2023 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 Posted October 6, 2023 Posted October 6, 2023 Well, those are 3 awesome samples you have provided. I can smell them through the monitor!! mspart 1
Plasmodium Posted October 7, 2023 Posted October 7, 2023 1 minute ago, WrestlingRasta said: Time to wrap Take that Ian! F##$ You!!!! 1
WrestlingRasta Posted October 7, 2023 Posted October 7, 2023 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 Posted October 7, 2023 Posted October 7, 2023 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. 1
Gus Posted October 7, 2023 Posted October 7, 2023 Got ribs going here in the Dakota’s this morning. 3
Calli Gilchrist Choate Rosemary Hall, Connecticut Class of 2025 Committed to Brown (Women) Projected Weight: 124
Eren Sement Council Rock North, Pennsylvania Class of 2025 Committed to Michigan Projected Weight: 141
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