Fan Nation
Forums
Forum list
Search forums
Rules & Policies
Podcast
Mobile App
Media
New media
New comments
Search media
Shop
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles only
By:
Forum list
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Horned Frog Athletics
Scott & Wes Frog Fan Forum
OT: Smoker Recommendation
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="BrewingFrog" data-source="post: 2878946" data-attributes="member: 28"><p>I have been reading some missives from a fellow who is a big <em>sous-vide</em> fan. He has been cooking all kinds of things in his water rig, from ribs to whole butts, and getting what he calls fabulous results. I don't think his rig is big enough to cram a brisket into, but he'll probably try to use a bathtub or something. Maybe an old sink...</p><p></p><p>Anyway, the method is simple: Put meat in vacuum bag and seal up. Put meat in water bath and heat to desired temperature over time. The trick is the temperature can be controlled perfectly and held for hours, unlike using old-fashioned forms of matter like air which require some guesswork and skill to maintain, and once you reach that desired time/temperature curve you can remove the meat and give it a proper sear to work that Maillard magic.</p><p></p><p>I have gone so far as to purchase a good <em>sous-vide</em> heater, but I haven't yet gone and done the deed. Oh, I've cooked big T-Bone roasts in the oven to cook them through before showing them to the coals, but I haven't yet mustered up the courage to bag one and put it in a hot water bath. Old habits die hard. And my hide shirt makes me itch something fierce. But, I digress...</p><p></p><p>My lovely and talented (not to mention <em>patient</em>) wife has suggested cooking a chicken in the <em>sous-vide</em>, but to put some tasty items in the bag with the chicken to infuse the bird while cooking. Some herbs, butter, cat fur, whatever. That may indeed happen soon!</p></blockquote><p></p>
[QUOTE="BrewingFrog, post: 2878946, member: 28"] I have been reading some missives from a fellow who is a big [I]sous-vide[/I] fan. He has been cooking all kinds of things in his water rig, from ribs to whole butts, and getting what he calls fabulous results. I don't think his rig is big enough to cram a brisket into, but he'll probably try to use a bathtub or something. Maybe an old sink... Anyway, the method is simple: Put meat in vacuum bag and seal up. Put meat in water bath and heat to desired temperature over time. The trick is the temperature can be controlled perfectly and held for hours, unlike using old-fashioned forms of matter like air which require some guesswork and skill to maintain, and once you reach that desired time/temperature curve you can remove the meat and give it a proper sear to work that Maillard magic. I have gone so far as to purchase a good [I]sous-vide[/I] heater, but I haven't yet gone and done the deed. Oh, I've cooked big T-Bone roasts in the oven to cook them through before showing them to the coals, but I haven't yet mustered up the courage to bag one and put it in a hot water bath. Old habits die hard. And my hide shirt makes me itch something fierce. But, I digress... My lovely and talented (not to mention [I]patient[/I]) wife has suggested cooking a chicken in the [I]sous-vide[/I], but to put some tasty items in the bag with the chicken to infuse the bird while cooking. Some herbs, butter, cat fur, whatever. That may indeed happen soon! [/QUOTE]
Verification
Which team did TCU defeat in the College Football Playoffs?
Post reply
Forums
Horned Frog Athletics
Scott & Wes Frog Fan Forum
OT: Smoker Recommendation
Top