What did everyone cook today?
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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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Bacon wrapped scallops
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Made some Stromboli yesterday.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Jonathon I love bacon wrapped scallops. That and a dish of wild rice goes so well together
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Tex_77
Looks great -
Couple beef roasts in smoker. Think I’m going to do one medium rare around 125 for me and slice it thin with the slicer and the other one more on the well done side for my wife.
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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 Totally agree to smoking or browning a brisket or roast first. Then, sous vide. The vacuum pack keeps all those nice tastes together.
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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 Yep, for roasts or brisket, I always sear or smoke first. I always do steak in reverse.
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35 day dry aged ribeyes with charred jalapeno anchovy compound butter.
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