scubadoo97

I have a few guests coming over next weekend and decided to try pastrami and smoked brisket for sandwiches. Didn't want to babysit my smoker for a full day or more so decided to try it SV. I took a couple of prepared corned beef briskets and soaked out a fair amount of salt as I do before smoking them on my smoker. spread a little mustard and pastarmi spice on them, bagged up and in the water bath at 150F/45 hr. Also took a brisket flat, cut it into quarters, bagged it up with a little beef broth and liquid smoke. These all cooked together. I just pulled the meat from the water bath. The corned beef had good texture. Not melting in the mouth texture but still good and easy to slice as thin as I would want. The brisket flat appeared medium/well and was a bit dry yet tender. I chose 150F after reading as much as could find. I saw a few people compalining of brisket at 147F/48 not being tender enough so pushed it up a few degrees. All the meat is now on my smoker at ~140* so I can get some smoke flavor going. I have the juices in pots being reduced. I'm hoping I can get enough smoke into both the brisket and corned beef and finish with a little charr on the grill for texture. Since I won't be needing them until this weekend would it be better to slice and freeze in some juice or freeze whole, warm back up in the water bath and slice later? Since the brisket is a bit dry I'm leaning toward slicing and storing in it's juice. I know I should have waited and done this mid week but just didn't have the time. I would appreciate your suggestions. Thanks

I think the wideside reduces cavitation

I've never used my thermapen in a prolonged applicaition. A candy thermometer may be better for caramel or a wired probe thermometer. I spot check my oil when frying.

I just found a use for the whiskey stones I have and have never used more than once. They are SV weights now

Got my splashproof and probe oven thermometers this morning. Using the probe as a second monitor for my SV job under works. Doing brisket and corned beef in the water oven today.

Absolutely.

A glove is good. I don't find the guard a problem. It works when I use it but don't use it all the time. I've learned to flex my hand and fingers up when slicing close to the blade like when shaving asparagus. There will be some waste but not bad. I recently used the large julienne blade to make a green and yellow squash salad Just go slow and practice with it. It's a good mandoline If you're good with knife sharpening, the blade is easily removed for sharpening or stropping before use

You need something with some weight. I use the spine of a cleaver to break the leg bone and use a pairing knife to cut through and around the joints and and scrape down the bones

I'll be in Miami tomorrow. What's your address. returning from a wedding in Key Largo Nice spread Jason

I'll tell you when I get mine to replace my Taylor that crapped out. It's hard to justify the Thermapen until you have one

The distillers are laughing all the way to the bank.

I watched Pepin and had to take some notes to get the progression. I've done it about 6 or so times and it gets easier. Still not as fast but can do one in around 15 min. Still have to think about it a bit. I've taken to whacking the leg bone tip before getting started so after I scrape down the leg bone I can just pop it out. Before finishing I like to hack off that leg bone tip so there are no bones when finished. I can also pull out some leg tendons

So you stuff, tied and rolled the bird before bagging it for SV?

A friend on another board sent me the link today. I already have a non splash proof but got one of these as well. Great price. Picked up one of their oven probe units as well since my Taylor recently crapped out on me

I use the soaking liquid to cook and to thin when processing as long as its not too salty. It's very tasty liquid

Kerry the BGE would do very nicely to really crisp up that bird. I do it in my oven but spatchcock the bird for a quick and even roast. Remember to salt the bird at least a day ahead and loosen the skin and some herbs under it You can do a pretty good rendition of your SF Zuni chicken experience

I built something along the lines of this: http://www.smoker-co...old-smoker.html and it only cost $4 for the soldering iron. With some care one could cold-smoke in a cardboard box. I took it one step forward and attached a fitting to an air pump to actively pump smoke into my smoker when cold smoking. You can barely see the air hose leading to the bottom of the can.

Crack food. Yum

Paul Bacino- The prime rib in the picture is stunning. That burger blend is over the top Pawncrackers-that fish is calling me. Beautiful dishes Brown Hornet-Homemade pappardelle is a wonderful thing. The oxtail ragu is rich. Love it Rarerollingobject-The fish looks fresh and inviting.

Playing around with sous vide cooking. This weekend I tried pork belly. First time cooking pork belly. The belly was cut into 4 slabs, rubbed with dark brown sugar, salt, coriander placed in zip bags and a couple of tbs of concentrated chicken stock was added. Cooked at 160* f / 27 hrs. Removed from bath and pressed and chilled. Today I cut one of the slabs into cubes and seared. Very impressed with the results. Better than my fist bite of pork belly from a well know restaurant in Miami.

Agreed.

I love their arbequina. Because arbequina has a small fruit it is easy to harvest mechanically which lowers the cost. To me it's one of the best evoo for the $ if you like a fruity oil.

Like you said very inhospitable environment for bacterial growth. As long as they didn't take up any metallic taste from a Ball jar lid you should be fine

2 hours and 5 min. The website I looked at said for the "perfect egg" 63*C for 125 min. Way too long since the yolk was gelatinized more than I would like I didn't measure circumfrence. Not exactly sure where at the skinniest part to mearure. They were large eggs. I'll take your advice Pedro and try the 75C/15' egg and get my ' and " correct next time.

Looks fantastic Jason