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He must have went to a restaurant.
Official CCS Grillmasters thread
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He must have went to a restaurant.
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Did I say Dago Burger? I meant "Luck O' the Irish" .
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"Gone to a restaurant" you Special person spud!
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So I am trying this wildfork place out and getting a berkshire ham delivered hopefully before easter, free shipping because I threw in some lamb shanks to meet the price for that. Shanks are coming today, ham should be right behind it.
Then as I browsed a little bit more stumbled on this:
wildforkfoods.com
That price looks way cheap to me. FIFTEEN POUNDS of PRIME for under 3 bux.
@Burque @Ares @brett05
check this out
Then as I browsed a little bit more stumbled on this:
USDA Prime Beef Brisket
Also known as the "Packer Brisket," this Prime Beef Brisket has generous marbling and fat, making it perfect for smoking on the grill. If you're new to smoking, don't be intimidated! Stick with a simple rub of salt, pepper and cayenne so the smoky flavor can really shine. Only 1% of all U.S...
That price looks way cheap to me. FIFTEEN POUNDS of PRIME for under 3 bux.
@Burque @Ares @brett05
check this out
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Weather is gonna be awesome this weekend it looks like.
Gotta decide wtf I'm gonna grill up a storm of.
Gotta decide wtf I'm gonna grill up a storm of.
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GET THAT PRIME BRISKET
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Have you ever sous vide'd a brisket? I've seen some people I follow online do it and I'm intrigued. Never done a brisket on my kettle and this seems like an easier method for the first time than a 10 hour cook.So I am trying this wildfork place out and getting a berkshire ham delivered hopefully before easter, free shipping because I threw in some lamb shanks to meet the price for that. Shanks are coming today, ham should be right behind it.
Then as I browsed a little bit more stumbled on this:
USDA Prime Beef Brisket
Also known as the "Packer Brisket," this Prime Beef Brisket has generous marbling and fat, making it perfect for smoking on the grill. If you're new to smoking, don't be intimidated! Stick with a simple rub of salt, pepper and cayenne so the smoky flavor can really shine. Only 1% of all U.S...
That price looks way cheap to me. FIFTEEN POUNDS of PRIME for under 3 bux.
@Burque @Ares @brett05
check this out
135 for 48 hours.
Then smoke at 250 until IT of 165 (they say typically 2-3 hours) and wrap.
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3 bux? That's a dang good price for brisket shootSo I am trying this wildfork place out and getting a berkshire ham delivered hopefully before easter, free shipping because I threw in some lamb shanks to meet the price for that. Shanks are coming today, ham should be right behind it.
Then as I browsed a little bit more stumbled on this:
USDA Prime Beef Brisket
Also known as the "Packer Brisket," this Prime Beef Brisket has generous marbling and fat, making it perfect for smoking on the grill. If you're new to smoking, don't be intimidated! Stick with a simple rub of salt, pepper and cayenne so the smoky flavor can really shine. Only 1% of all U.S...
That price looks way cheap to me. FIFTEEN POUNDS of PRIME for under 3 bux.
@Burque @Ares @brett05
check this out
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and it's freaking PRIME. that's gotta be a typo
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I have not. we try to only eat grass fed beef and it's hard to come across brisket that isn't cost prohibitive. I'll probably just make that a treat/cheat and get this PRIME one,
As far as the process, sous vide would be perfect BUT, i'd think you'd have to break the roast down to 5 lb slabs to fit it in your vessel.
I do this with St. Louis ribs, sous vide overnight and smoked for only a halve hour. THIRTY MINUTE RIBS and they just fall right off the bone.
I've also done it with Chuck roasts. This is where things get interesting. If you sous vide at low temps you get it properly broken down for tenderness BUT you can still have it RARE. So with that you can make something with the texture of a slow cooked brisket or pot roast, but bloodiness of that PIT BEEF @MDB111™ has squawked about from time to time.
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Well the price per pound math adds up. That's got to be the best deal on brisket I've ever seen
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True that on breaking it down which was an initial concern, but I have kept an old cooler that would be perfect size to sous vide larger things in.
When I do my 30 minute ribs (shout out to @Burque) I normally halve them to fit in my little container.
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Your sous vide cooker is only going to be able to heat a certain amount of water.
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THIS IS TRUE
U MIGHT HAVE TO DOUBLE UP
@HawkBear MAKE SURE YOU PUT A LID ON THAT SHIZ AND TOP OFF THE WATER IF NEEDED FOR THOSE LONG COOKS
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Pong balls bro!
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ikr????
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I was really trying to hang with you mad scientist chefs, then "ping pong balls".
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I knew that was going to sound weird for someone lolI was really trying to hang with you mad scientist chefs, then "ping pong balls".
It's an idea J. Kenji Lopez-Alt came up with. The ping pong balls float on top of the water in your sous vide vessel to serve as an insulating cover that won't drip from condensation, and they can be reused.
