What did everyone cook today?
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So, yesterday I did a side by side comparison of pork butts with the Camp Chef Vertical XXL and the Woodwind. Both pork butts were a little frozen when they went on so I had to come back in ay 830 last night to finish them up. the lighting on our back patio is pretty awesome and dramatic!
I used Excaliburs new Sweet Lime Chipotle Rub on both and oh my good lord is it good on pork!
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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JoeB i did thst last night sort of. used the captains bay snd it wss amazing too, now with butter snd shrimp itd be hard to mess it up!
Jonathon Still looks great!! Butter makes everything better
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So, yesterday I did a side by side comparison of pork butts with the Camp Chef Vertical XXL and the Woodwind. Both pork butts were a little frozen when they went on so I had to come back in ay 830 last night to finish them up. the lighting on our back patio is pretty awesome and dramatic!
I used Excaliburs new Sweet Lime Chipotle Rub on both and oh my good lord is it good on pork!
A few slabs of ribs from the smoker today with a chopped salad and blanched/frozen sweet corn from the garden last year.
“You never really die until you end up on the wall at a Cracker Barrel”
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So, yesterday I did a side by side comparison of pork butts with the Camp Chef Vertical XXL and the Woodwind. Both pork butts were a little frozen when they went on so I had to come back in ay 830 last night to finish them up. the lighting on our back patio is pretty awesome and dramatic!
I used Excaliburs new Sweet Lime Chipotle Rub on both and oh my good lord is it good on pork!
Jonathon SV all you want… Nothing compares to traditional smoking. MAN, FIRE, MEAT is the name of that tune!
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A few slabs of ribs from the smoker today with a chopped salad and blanched/frozen sweet corn from the garden last year.
GWG8541 Looks awesome. Great presentation
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A few slabs of ribs from the smoker today with a chopped salad and blanched/frozen sweet corn from the garden last year.
GWG8541 ribs looking good. Reminds me of a Rolling Stones album, Sticky Fingers.
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So, yesterday I did a side by side comparison of pork butts with the Camp Chef Vertical XXL and the Woodwind. Both pork butts were a little frozen when they went on so I had to come back in ay 830 last night to finish them up. the lighting on our back patio is pretty awesome and dramatic!
I used Excaliburs new Sweet Lime Chipotle Rub on both and oh my good lord is it good on pork!
Jonathon Looks like some good bark.
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So, yesterday I did a side by side comparison of pork butts with the Camp Chef Vertical XXL and the Woodwind. Both pork butts were a little frozen when they went on so I had to come back in ay 830 last night to finish them up. the lighting on our back patio is pretty awesome and dramatic!
I used Excaliburs new Sweet Lime Chipotle Rub on both and oh my good lord is it good on pork!
Jonathon If looks could kill, that would be serial.
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Jonathon SV all you want… Nothing compares to traditional smoking. MAN, FIRE, MEAT is the name of that tune!
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zbigjeff I am new to the SV cooking world. Opinions, instructions and cooking guides are all over the map. Do you or anyone recommend a good no-nonsense book /reference . Recipes are ok, but I want to know how to SV… The meat science, understanding the why to, not just the how to. Thanks
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zbigjeff I am new to the SV cooking world. Opinions, instructions and cooking guides are all over the map. Do you or anyone recommend a good no-nonsense book /reference . Recipes are ok, but I want to know how to SV… The meat science, understanding the why to, not just the how to. Thanks
JoeB Both Anova and Joule have cooking guides on there sites. I don’t think there are many strictly sous vide cookbooks out there. As far as the how and why goes I haven’t ever really seen anything like that, but I haven’t really looked for it either. It pretty much boils down to this, quick cooking proteins will have generally short sous vide times, set your temp to your desired doneness and let it ride. Long cooking proteins such as roast, brisket, pork shoulder will have long cooking times. Now you you don’t need to sous vide a brisket or pork shoulder to 200 degrees, a lower temp such as 165 is more appropriate for a 24 hour cook time, and you will end with fall apart tender results. For roast I generally sous vide at 130-135 for 24 hours, and it can come out darn near like prime rib. I think most time and temps for sous vide cooking were discovered by trial and error a long time ago. Sous Vide isn’t some new technique, its just new to the home cook market.
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Thanks for the guidance Tex. Even comparing the guides you mentioned have some widespread discrepancies. Just experimenting doesn’t give me a happy dance but your thoughts are noted and appreciated. The more you know the luckier you get There’s meat science behind all this.
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JoeB Both Anova and Joule have cooking guides on there sites. I don’t think there are many strictly sous vide cookbooks out there. As far as the how and why goes I haven’t ever really seen anything like that, but I haven’t really looked for it either. It pretty much boils down to this, quick cooking proteins will have generally short sous vide times, set your temp to your desired doneness and let it ride. Long cooking proteins such as roast, brisket, pork shoulder will have long cooking times. Now you you don’t need to sous vide a brisket or pork shoulder to 200 degrees, a lower temp such as 165 is more appropriate for a 24 hour cook time, and you will end with fall apart tender results. For roast I generally sous vide at 130-135 for 24 hours, and it can come out darn near like prime rib. I think most time and temps for sous vide cooking were discovered by trial and error a long time ago. Sous Vide isn’t some new technique, its just new to the home cook market.
Tex_77 The more I learn, the more I discover I don’t know. Then of course I want to learn more. Well, that seems to be leading me in some direction…
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Joe said: “I’m sooo dumb I think I’m smart”
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Tex_77 The more I learn, the more I discover I don’t know. Then of course I want to learn more. Well, that seems to be leading me in some direction…
calldoctoday said in What did everyone cook today?:
Tex_77 The more I learn, the more I discover I don’t know. Then of course I want to learn more. Well, that seems to be leading me in some direction…
Boy Tex_77 , does that statement ever say it all. Its the story of my life.
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zbigjeff I am new to the SV cooking world. Opinions, instructions and cooking guides are all over the map. Do you or anyone recommend a good no-nonsense book /reference . Recipes are ok, but I want to know how to SV… The meat science, understanding the why to, not just the how to. Thanks
JoeB Your thinking it correct on first knowing the how, why and is it safe. Here’s two pages that explains and science in more general terms and then, an is it safe article. I just saw someone reference the Anova cook book and guides and that it is sometimes some instructions on different sites is all over the place with cooking times. Basically, what you learned during your fantastic approach to BBQ. Start with something simple like salmon and chicken (using the same seasonings you use when grilling/smoking) and see your results. I guarantee there will be no more tender pieces you will produce. Look at the temperature guides within the Avova guides and match the temp to your desired doneness. (Salmon: I like 119-120 for 45. It comes out able to flake and OMG tender. Chicken: I like 140 for about 2 hours. Soft and juicy. Any higher temp will start to get stringy. Steak: I like 132-34 because it leaves the meat red [non-bloody) and can then be seared quickly to leave it there or more time searing to bring up the internal temp to medium for some people.)
So, here are the 2 links to start your journey:
https://sciencemeetsfood.org/science-behind-sous-vide-cooking-explain-friends/
https://www.cooksillustrated.com/articles/1131-is-sous-vide-safe -
Thanks for the guidance Tex. Even comparing the guides you mentioned have some widespread discrepancies. Just experimenting doesn’t give me a happy dance but your thoughts are noted and appreciated. The more you know the luckier you get There’s meat science behind all this.
JoeB In my response, I was talking about Tex’s guidance. He’s spot on. But, see my articles and move on to absolute goodness on a different level. The one thing I forgot to mention is that on proteins like fish and chicken, the texture is really more specific to the length of time and temp used so watch them more closely. It’s OK if you off by 5-10 mins most of the time. Steak/beef,veal, pork: The times can be extended for non roasts (aka: sliced into chops, steaks) from 1-4 hours. A lot more flexible. You’ll also find out that veggies are much better done Sous Vide. Only time will tell. Just have fun with it.
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Tex_77 The more I learn, the more I discover I don’t know. Then of course I want to learn more. Well, that seems to be leading me in some direction…
calldoctoday Only people with passion can make that statement. Just think about how much people really don’t know because they won’t even try.
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calldoctoday Only people with passion can make that statement. Just think about how much people really don’t know because they won’t even try.
zbigjeff You have Got That Right!
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Brats for a birthday.
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