What's For Dinner?

Those chops look nice. It's a pain that your wife went let you out the temp down a notch.

Funny you should say that, because I was wondering the very same thing while reading the earlier discourse on sous vide machines. 48 hours is a long time. What temp? I assume it's gotta be up there to convert all that solid fat to liquid goodness?

T

 

It was @ 140.

Normal med rare steaks are 131 -133, by comparison.

 

There's another video and it's done at 130 so maybe 135?

LOL.

 

They are now showing wifi + Bluetooth or just Bluetooth as two different models. But both the ones I linked show wifi + Bluetooth. Odd.

 

130 brisket

http://youtu.be/p62vtYfjOyg

 

Dear All... If you're thinking of doing sous vide brisket, this may be of interest. From the folks at Serious Eats.

http://www.seriouseats.com/2016/08/food-lab-complete-guide-sous-vide-barbecue-smoked-bbq-brisket.html

In short, they recommend 155, 36 hours, a bit of pink salt in the rub, liquid smoke, finish in the smoker for 3 hours.

If possible, find a brisket point/deckle, since it's fattier and should stay moister.

T

 

Met family friends in downtown Vancouver for dinner. Not a bad restaurant, great views, etc. https://www.vancouverdine.com/carderos/#about-us

 

I'm no professional, but shouldn't he have trimmed a little more of that fat off? Seems like it wouldn't render down as well as being on a smoker for 14 hours.

 

I like the finishing in the smoker part, but if you're doing that, I'm not sure you'd want to add liquid smoke.

 

Yeah, but my mindset is if I'm gonna fire up the smoker, I may as well just do the whole cook in there.

 

That's why you add some ribs to the smoker.

 

I thought about that too, but a chicken and some sausages would better fit the time frame.

 

.....and then after it grows outta control I'll hear the inevitable:

"Why does everyone always come here to eat or have you bring the food or cook at their parties, can't you just relax???"

from the wife.

 

My first stab
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Aha. You're right. Liquid smoke was for those who wanted to finish up in the oven. Good catch, Jason...T

 

I agree. I'm still worried that 155 is too low for brisket, regardless of how long you reflux it. Now sous vide a standing rib roast, that could rock! Especially with a final blitz in a 500 degree oven for crust formation...T

 

Not too shabby. Details?
T

 

Looks cool. What did you have? That wok squid sounds pretty tasty. I've not find seafood in my wok add I'm worried about fishy flavors in other things. This may motivate me to try it...T

 

Roasted goose leg with home-made sauerkraut. The best Hungarian dish I've ever had!
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I've always wanted to try goose.
How's goose compare to chicken? Turkey?
T

 

Dayum! Strong out da box!

 

You'll never go back. Enjoy!

 

Sure don't see anything wrong with that!

 

Cedar plank salmon. It was fairly good. Supposed to be the house speciality. The Westin Bayshore hotel near the restaurant has interesting history. Howard Hughes lived there for a year in the 1960's.

 

Wow the meat in this thread lately is top notch. Here i am eating a salad lol.