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10-17-2017, 07:24 AM | #781 | |
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Quote:
I've never done brisket before in sous vide. Never been inclined since I prefer it in the smoker. I typically do steaks, pork chops, and fish, so anywhere from an hour to 3 is generally fine. While you can't overcook something, it can sit too long where the proteins denature and the food gets mushy, but that usually takes 8 hours or more on a standard steak. I've done pork belly for 18 hours. That's pretty outstanding. |
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10-17-2017, 11:12 AM | #782 |
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They don't make yours Campfire cast iron anymore from what I could see. Are they enamel inside?
Some of my saute / fry pans were non-stick Teflon, most are black and I have two white enamel sauce pans. The black is better for higher heats. Non stick teflon and heat do not get along well from my experience so I walnut blasted the interiors. They were enamel underneath. Even the pans I had overheated cleaned up great. Once I had polished them up (a little 2000 wet sanding) and a little seasoning, they have worked great for years. If you have high end Teflon cookware, I highly suggest this. It was just a few bucks a piece. I had a LC square grill pan but I never liked it (I burned them up) so I gave it to the SO's daughter who used it all the time. since she got along with it so well and I didn't use it, it now is hers. At a farmers sale I found an old school, no name, cast iron HD griill pan, a 12-13lb beast, for like $10 that I sit it directly in coals or on a grill grate. Nothing fancy but gets the job done. The SO banned it to the garage after it's first time of use. It's been walnut blasted twice . I am now eying a LC oblong grill pan for inside but with enamel surface now that they have dropped from over $200 to $130. ($60 on Ebay.*) FMB has been trying to talk me into Sous Vide cooking and this will be a killer pan for searing meat. *Looks like I may have found one http://www.ebay.com/itm/Le-Creuset-C...wAAOSwk~ZZ5XL0
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10-17-2017, 06:26 PM | #783 |
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recipe for brisket from heaven
This recipe never fails to deliver. Rewarming in the juice/sauce mix is what sets it of from typical. Slice beef as thick or thin as you want, add juice/sauce to make it as sloppy as you want. Never skip the finish in the oven.
Whole, untrimmed brisket. Season as you wish. Don't forget the garlic. Bullet smoker (or what have you), naked on the top grill for 2 hours. Assault it with smoke: I use hickory and oak to start, and finish with green wood from the yard: cherry, apple, and/or peach. But whatever you have works. Put in a roasting pan with a basting of dry, red wine for steam and cover. Six hours low and slow on the Weber, opening cover on roasting pan last 2 hours for browning. After 6 hours, move to indoor oven at 225 for 2 or 3 more hours covered. Remove from oven. Cool until able to handle. Separate juice from meat. Trim fat from brisket. Refrigerate juice and meat separately. Next day: slice brisket thin or to liking. Heat juice (don't forget to remove congealed fat). Depending on concentration of juice, reduce or dilute to preferred thickness. Add Bbq sauce to juice, 50/50. (I use a mix of Gates original and KC Masterpiece original, 40/60). Layer brisket in a 13 x 9, top with juice/sauce mix, repeat as necessary. Cover and heat at 250 until warmed through. Eat. Remember to thank me later.
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10-17-2017, 08:04 PM | #784 |
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10-17-2017, 09:36 PM | #785 |
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Only complaint I have with Masterbuilt is the cold smoke attachment is real flimsy.
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10-17-2017, 10:07 PM | #786 |
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never used a cold smoke device with my smokers. No interest in cold smoking personally.
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10-17-2017, 10:19 PM | #787 |
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does it come with free shipping
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10-17-2017, 10:42 PM | #788 |
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10-18-2017, 08:00 AM | #789 |
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10-18-2017, 08:11 AM | #790 |
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10-18-2017, 08:20 AM | #791 | |
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Quote:
Set it and forget it smoking.
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10-18-2017, 08:29 AM | #792 | |
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10-18-2017, 08:48 AM | #793 |
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Man, no idea now. It was a while ago. It was a guy who made them from scratch and then sold them. Found him on a smoker forum. They were combination ones. Oak/Apple Alder/Cherry etc.
There were also the empty pucks you could put your own wood mix into the containers that fit in the feeder. Never tried that.
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10-18-2017, 05:48 PM | #794 |
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Amazon is where I got mine for the Bradley.
Before that piece of shit fell apart. **** Bradley Smokers.
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10-18-2017, 07:08 PM | #795 | |
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Quote:
I do it usually around fall into winter. Just needs to get a little cooler out. I do it for mac n cheese and for party trays during the holidays and the SB. |
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