FeChef

What is IM? Tri-tip is not available in my area. We have Costco's, RD's, BJ's, Sams, and a few mom and pops. None of them carry it, and lets just forget about "special order" its already an over priced cut from what ive heard. Other then TT, do you suggest another cut? I was thinking brisket (point only) but then i have to buy a whole packer.

I am not sure about that temp/time. I tried 150F for 16 hours and a lot of the connective tissue was still "chewy" and had too much pull. I am thinking somewhere below 160F for longer then 24 hours, or 160F for less then 24 hours. I guess i am the only person that ever wanted a slightly still sliceable texture.

Sorry, i should have noted i am looking for a more of a med/med well.

How do i explain this... I want to slice it thin against the grain (about 1/8) i want it to have a slight pull, but give way. I want most of the connective tissue to break down. What i don't want is for it to fall apart easy. Confirmed unwanted time/temp is 24 hours @ 160F. Still very moist but falls apart very easily. Also note, this will be chilled before put on the meat slicer too be sliced. Is there a better cut of beef suited for this?

Maybe the new guy working at purdue working on the chicken tenderloin line thought thats how you make chicken tenders.

And how are you "smoking" this dark meat? I will assume you are cutting the entire bird up and smoking just like you would chicken quarters. I wont be smoking, but i am thinking of roasting spatchcook, but with the breast meat removed leaving the rib cage still connected with just the breast meat and breast skin removed to cook with another method to be determined.

You need to research PA turkey BBQ. Look up Wawa Turkey gobbler. Its huge in PA, but its nothing like the real deal. Besides, this is going to be a Catering event. I can't have pulled and sliced turkey in the same Chafer. Actually, you opened my eyes. I might just do a half pan of shredded dark meat, and a half pan of thin sliced sous vide turkey breast. Each will be in a dripping gravy.

I considered that as well. But i couldn't find a recipe for a time/temp that can be easily be pulled.

Around these parts, Turkey BBQ is not smoked, and does not contain bbq sauce. Its only fall apart tender, juicy turkey in its own drippings and natural juices. That said, I have had great, and terrible turkey bbq. Mainly the bad all comes down to the breast meat. I make pretty good turkey bbq with leftover turkey, but i only use leftover dark meat. My dilemma is i need to cater for 50 people and using only dark meat is not cost effective. I need to come up with a plan to roast the turkey enough to have drippings, but not over cook the breast. I considered slow roasting the entire 22lb turkey till it can be pulled, but even at a low temp like 250F, i fear the breast will be dry. I considered spatchcook, but while it might shorten the cook time, i think the breast will still end up dry. I am considering seperating the breast and pressure cooking it by itself and only roast the dark meat low and slow in the oven. I am just not sure on the times/temps for both just the dark meat in the oven, and the breast in the pressure cooker. Any suggestions would be great.

I wouldn't use a hammer on beef. I use a meat cuber. Mine is just a hand held roller with a bunch of blades that cut 1/4 inch stitch like slices into the meat without cutting completely through. It makes the best chopped beef sandwiches.

Never seen this ever. I i go to every grocery store in my area on a weekly basis for at least 2 decades. That said, if i seen a package of chicken labeled "old chicken" my initial reaction would have been "eww" followed by "lol" and i can assure you i would never forget that.

I wasn't speaking to people.OP mentioned something along the lines of not wanting grilled flavor which i took as deep roasted.

Late to the party, but you want to flash boil the bones and discard the water, and rinse the bones. Then add them to a pot with other ingredients to make stock. You can skip this step if using a pressure cooker, or apply this step in combination with a pressure cooker if your goal is clear/white stock. Any browning of bones will result in dark stock.

I put Korean pepper flake in all my asian dishes, especially General Tso shrimp and all my ramen. That said, i really don't find the ingredient to much more then "heat" but my palate needs strong flavors to really stand out.

I put black vinegar on everything. I probably have 6 unopened bottles of Kong Yen in my pantry. But that said, i tasted no hints of vinegar in the dish in question.

Yeah, I will most likely buy another bottle of Lee Kum Kee, make a basic brown sauce, and add the LKK oyster sauce till consistency and taste are just right. I might test this with a local chinese takeout that is for my taste on the "bland side" and see if that is the flavor i am missing.

I have a few asian markets near me that i go to on a regular basis. Do you have a brand in mind i should look for. Last time i bought a bottle i believe i bought the lee kum kee in a plastic squeeze bottle. It would be nice to know what brand most restuarants use, as i am sure they buy in bulk for a better price.(that stuff gets expensive)

I am going to use that as a starting point. I think i will sub the water for either chicken stock or beef stock. I am not going to count that recipe out just yet, but the pictures in that link don't quite come close to the color or consistency of what i am looking for. To be honest, its almost the consistency of oyster sauce, but not quite as potent as oyster sauce.

Struggling with all these bland stir fry sauce recipes im finding online. Went to a hole in the wall chinese takeout in some run down shopping center while working. Got the lunch special chicken w/broccoli. Omg was the brown sauce thick, dark, and delicious. Now i got the bug again to find a recipe that even remotely comes close to this taste in my mouth. Help me out. I am sure i am not the only one that has tasted the difference between a brown sauce that is either thin and bland, or thick and bland like a gravy, i am hunting for that almost syrup sauce.

Same here

Whatever falls out of the freezer and smashes a toe when i open the door gets ate that day.

You're welcome. Glad to educate when i can.

Let me rephrase my original question. Why does retail cured bacon have a longer shelf life then the same bacon cooked to crispy bacon? Basicly bacon jerky. Beef jerky lasts months in a fridge, so why should i throw the crispy cooked bacon away after 4-5 days like every website suggests?

Every link i click on after asking google says 4-5 days in the fridge once cooked. I find this odd because i cure beef jerky and it lasts in my fridge for months. I am sure there is some scientific reason , or it's just BS.

Why does raw cured bacon have a longer shelf life in the fridge then cured cooked bacon? I always bake a pound and freeze for quick reheat in the microwave but the slices can be a pain to separate when frozen. I was suprised to read the fridge shelf life was 4-5 days? That seems odd to me.