FeChef

If your going to sous vide it, I would go 36 hours @135F-140F for med rare tender slices. If you want something pulled but not mealy or stringy you can go 24-36 hours @ 160. A simple 4.5% kosher salt water brine overnight will keep it juicy and tender but not give it a "corned" taste. You can slather with BBQ after its cooked and hit it with a blow torch to get a nice chared/glazed crust. Wont be the same as a good smoked brisket but will do the job.

I have never bought ghee nor have i made ghee. But I make brown butter all the time and it is excellent on popcorn, steamed clams, lobster, and crab legs. Its also the secret ingredient in my homemade perogies with butter and onions. Whoever said make sure not to brown the butter doesnt have a clue.

Is it a 3lb chunk? If so for med rare i would go 135F for 16 hours. Would give you something the texture of deli style med rare roast beef. Slice thinly and you can use it for open face roast beef, hot roast beef sandwiches like Arbys but 10x better, or chicago beef sammichez. Almost forgot french dip sandwiches with some swiss cheese and johnnys au jus.

Yes I am using GS this time. In the past I used RM but I read that GS was better for larger cuts of meat and is supposed to have a stronger bond. I am hoping it makes a big difference with these chuck tender roasts and giant turkey breasts ( i plan to do this with a 25lb turkey).

I havent decided on the approach for the wings or the legs yet. I was thinking of deboning the thighs and glueing them together with the skin sides facing out. I would Sous vide them @ 145F but for the breast i prefer 140F. Do you have a link or pictures of this deboned, fried wing? Are they cooked first, then bone removed? About the glue, I have used it a few times for various meats, But a few times I had less then stellar results with the bond strength, and was wondering if pre brining would have any effect on the bond. I dont use any acidic ingredients, I use a simple 4-5% salt solution. I may add 2% sugar, but undecided.

I would cold smoke it, and bring my indoor electric turkey fryer along. Takes 3 1/2 minutes a pound to cook. Amazing results.

Paula deans recipe is pretty good. I tweak it with alittle nutmeg and use two 8 oz boxes of the jiffy corn muffin mix. Im pretty sure i dont drain the can of whole corn when using 2 boxes. If im going for a more soupy consistency i only use the one box of mix and again i dont drain the can of whole corn. You may want to experiment before hand to get the texture you like. Everyones different when it comes to this dish, i get mixed reviews every holiday i make it. heres the link to the paula dean recipe. http://www.foodnetwork.com/recipes/paula-deen/corn-casserole-recipe/index.html

I like to make scalloped corn, but on the dry side so its more like bread. Its baked in a dutch oven.

No the chuck tender roasts are frozen cryovac. I would put them in an ice bath for just enough time to thaw roughly 1/2 inch surface. Then cut them in half and pat dry with paper towels and brush on the activa GS, then vacuum seal them sandwiched together and put in the fridge to thaw overnight, then SV @ 135 for 24 hours. Im just concerned that what might happen is between the glued pieces it may refreeze and deactivate the glue.

Ok so here in the US thanksgiving is approaching. I usually deep fry my turkey but this year i want to dissect and SV the pieces. Im thinking of removing the entire breast from the ribcage leaving the skin on one half of the breast and reversing the other half of the breast and rolling it up with some activa GS meat glue. Then SV @ 140F for 4-6 hours and finish off in the turkey fryer for 5 minutes to crisp the skin. One thing im concerned about is I want to do my usual brine but im not sure if its safe to brine before rolling it up with the meat glue,or must i do it after its been glued? Also, Im also planning on glueing a few chuck tender roasts together to resemble a more traditional rib roast. Im planning to cut them in halves and glue 4 of them together and since they are frozen at the moment, im thinking maybe its best to glue them while they are partially frozen(surfaces will be thawed and pat dry) so i can get a better vacuum on them once the glue is applied. Does anyone know if its okay to glue partially frozen meats, or must they be entirely thawed before glueing?

I said from experence I cooked some deer steaks SV for 4 hours and they came out mealy. So i was giving a heads up. Geesh

From experience, deer is very very lean and SV texture is "mealy" at 135F for 4 hours.

Would be cool to take some hard boiled eggs, remove them from there shell. Then put a skewer through it and dip it in this edible clay. Then you could decorate the edible shell for easter and tell everyone they can eat the entire egg.

NP, I missed that. Must have skimmed over the sear part and assumed it was sear then serve. Not sure why if your going to braise traditionally, that you would even bother SV at 58C for the first 6-12 hours. Might aswell just braise traditionally the whole time.

This is why I mentioned 58C (136F) not causing meat to be fall-apart tender even after 48 hours.

So let me get this straight...PG is saying that to get fall-apart texture, you cook for 6-12 hours at 58C (136F) then 78C (172F) for 2-4 hours and it should fall apart? Im not disagreeing because frankly i havent tried 172F SV for meats. But I can tell you theres no way 58C (136F) for 6-12 or even 24-48 hours is going to be fall-apart.

Not sure why some of you are having trouble with chuck roast. My chuck's sous vide @ 133F for 24 hours come out like prime rib. My chuck's sous vide @ 160F for 24 hours makes the best open face pot roast or shredded beef for taco's. Probably one of the best cuts for sous vide in my opinion.

You may be right. I buy well marbled, wet aged, prime grade , and most likely, corn fed beef short ribs. I used to buy average run of the mill select/choice grade beef short ribs, and after 36 hours @ 135 they were like sawdust texture and dry. Where the prime grade has a juicy tender texture like that of a prime grade filet mignon. I noticed this with low grade select top round versus higher grade choice top round. The select would come out almost white when cooked @ 132F for 16 hours where the choice would come out a beautiful medium rare dark pink. Its like night and day, and the same cut of meat, just different quality.

I have done short ribs many times, And i can say with certainty @ 135F, they need only 36 hours to become tender. Not fall apart tender, but tender like a filet mignon @ 135F for 4 hours.

Steve those smokes short ribs look great. How long did you smoke them and what temp did you pull them at? Also what temp was your webber at? I havent tried pecan yet, mostly use apple wood or alder. How would you consider pecan wood smoke flavor to apple? I like apple because its mild, hickory is too bold for my taste. Looking forware to your response.

This is completely false. I think you need to educate yourself on pasteurization times and temperatures. Here is one of many sources stating that between 140 F and 40 F is trouble. I am just suggesting that the center of the roast may have been in the danger zone too long, and took on a smell from anaerobic microbe growth. http://www.fsis.usda.gov/wps/wcm/connect/8b705ede-f4dc-4b31-a745-836e66eeb0f4/Danger_Zone.pdf?MOD=AJPERES What do you say, FeChef? If the roast is still in one piece then the inside is sterile therfore not contaminated. As long as the surface was brought to pasteurization temps in a timely matter then theres nowhere for bacteria to grow. Again, educate yourself before posting false information. USDA information is far from false. If I accept your view, then the OP must have started with contaminated meat that did not pasteurize. My own thought, undeterred by sous vide, is that the 140 F temperature was not reached in time for pasteurization, and a higher temperature would suffice. As Shalmanese told you aswell, the USDA safety rules are overly simplified and do not apply to sous vide cooking. 140F is not needed to pasteurize. Given time, 132F is more then enough to pasteurize. I suggest again that you educate yourself, and as shalmanese suggested, you shoul look up douglas baldwin's guide to sous vide, and read up on his pasteurization charts.

This is completely false. I think you need to educate yourself on pasteurization times and temperatures. Here is one of many sources stating that between 140 F and 40 F is trouble. I am just suggesting that the center of the roast may have been in the danger zone too long, and took on a smell from anaerobic microbe growth. http://www.fsis.usda.gov/wps/wcm/connect/8b705ede-f4dc-4b31-a745-836e66eeb0f4/Danger_Zone.pdf?MOD=AJPERES What do you say, FeChef? If the roast is still in one piece then the inside is sterile therfore not contaminated. As long as the surface was brought to pasteurization temps in a timely matter then theres nowhere for bacteria to grow. Again, educate yourself before posting false information.

Kenneth, My idea was that because the meat has already been cooked, it absorbs smoke slower so cold smoking could give time for more smoke to be absorbed without the worry of overcooking. Lets say 3 hours of cold smoke, then heated smoke until reaches target temperature. From what i got from your post, it sounds like i could probably get away with even just smoking at room temp for a few hours.

Nobody? Ok well my concern is this. If the meat in question has been pasteurized and chilled below 40F. Whats a safe amount of time to be inbetween 40F and 140F during the smoking process? Im thinking possibly cold smoking, then after a good few hours of smoke, crank the heat up to get a nice bark.

This is completely false. I think you need to educate yourself on pasteurization times and temperatures.