gfweb

Thinking about wrapping in bacon/lard for retaining moistness. I wonder how much it does for non-porous meats. I can imagine bacon fat would penetrate a meatloaf, but that would be harder for a solid piece of meat where the muscle is dense and not at all permeable. And we know that salt from a rub penetrates <1 cm per 24 hrs. Sous vide/Modernist Cuisine showed that time and temp are the main determinants of tenderness and that loss of water comes from fiber contraction at a set temp for that type of tissue. So maybe all the bacon does is prevent water loss and lower meat cooking temp via "wet bulb" mechanisms ( ie bacon wont reach >100C till all the water is out of it)?

I love John's Grill. Old school SF

I smoke first and am happy with the results.

Those temps are fine. Longer times (like 6H) make sense for a potentially tough bird.

I'm putting my money on an enzyme from one of them acting on the other to make bitterness. It tasted OK initially, but after storage didn't. You might argue that it was kept in the cold, but some enzymes work in surprisingly low and high temps, and bitter is one of t hose tastes where a little bit is very potent.

I suspect that many/most of the locations and challenges are product-driven. Perhaps @chromedome could sponsor a rabbit challenge?

@rotuts THANK YOU for the detailed review and congrats on the new Red Notebook. Is it college ruled or graph paper.? GP is best if you can find it. For me the price competition is vs a tube pellet smoker + sous vide, but the new gadget factor for this is very high....

Fennel braised salmon and Berber spice seasoned potatoes.

agreed. I can scramble eggs in my deBuyer and Darto steel pans

@rotuts I agree with you, but the ref provided suggests the spider is AKA flat iron. That's why I said "if this is the same FIS we get..."

If this is the same flat iron that we get, its tender enough without SV. Typically I sear on both sides and rest it and its so thin its done.

I do this too. Also w ducks

What's the attraction?

A local restaurant sous vides cabbage and applies a sweet harissa dressing. Nice. I'll do similar with a steam oven followed by charring the cut face in a hot pan. Smaller heads work better as they have thinner ribs.

Me too. Glad you are back.