What did everyone cook today?
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Grilled up some pork chops tonight with Oak Ridge BBQ SPOGOS and Excalibur’s Pork Roast and Chop rub.
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Tex_77 Okay, you got me. What kind of sauce are those in?
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Chef no sauce. If you are referring to what SPOGOS stands for it is: salt, pepper, oregano, garlic, other spices.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Smoked Burgers… Guys loved them
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Chef no sauce. If you are referring to what SPOGOS stands for it is: salt, pepper, oregano, garlic, other spices.
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Tex_77 got a few things in the works today!
Dry aging a strip! Will let it sit until 12/11detter22 What kind of bags are using? I wasn’t overly impressed with Umi Bags.
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detter22 nice. What grade was the strip loin you are aging?
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Chef no sauce. If you are referring to what SPOGOS stands for it is: salt, pepper, oregano, garlic, other spices.
Tex_77 I was talking abou what looks like tater tots
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Chef Ah gotcha, that tater tot casserole, it was just a milk based sauce, kind of like a gravy, nothing fancy.
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How does that work out & taste, Sous Vide Brisket finished on the smoker?
How about the texture?
Are you sous viding it for 19 hours?
I have wondered about that sous vide stuff for quite some time now. -
How does that work out & taste, Sous Vide Brisket finished on the smoker?
How about the texture?
Are you sous viding it for 19 hours?
I have wondered about that sous vide stuff for quite some time now.calldoctoday Start on the smoker then finish Sous Vide, it’s a much better product but not the same as smoked brisket!
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calldoctoday Start on the smoker then finish Sous Vide, it’s a much better product but not the same as smoked brisket!
TomKat1962 That is exactly what I have been wondering about for a while. I know most sous vide talk of starting on the sous vide & finishing with the real deal. But, I have wondered for a while about doing it the way you described to try & capitalize on that smoke flavor, etc. vacuum packed & in the sous vide.
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Good Luck
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TomKat1962 That is exactly what I have been wondering about for a while. I know most sous vide talk of starting on the sous vide & finishing with the real deal. But, I have wondered for a while about doing it the way you described to try & capitalize on that smoke flavor, etc. vacuum packed & in the sous vide.
calldoctoday my personal preference I’m not a fan of the smoked first and then sous vide. My goal was to sous vide the whole time and then I cover it in the glaze of a 1/3 cup mustard a 1/4 cup of ketchup and 1/3 brown sugar mix together and then finish in the oven.
it did turn out very well even with the three hours in the smoker. -
That looks very nice. It has the look more of a corned beef than the typical brisket, which makes perfect sense relative to the way you did it. I bet is tastes very good.
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That looks very nice. It has the look more of a corned beef than the typical brisket, which makes perfect sense relative to the way you did it. I bet is tastes very good.
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