Porkchop Posted March 10, 2006 Report Posted March 10, 2006 I'm thinking of some T-Bones, grilled asparagus, and suitable acqoutrements! How's about you? Pictures to follow this evening/Sat, depending on when I decide to grill...
TheNakedWhiz Posted March 10, 2006 Report Posted March 10, 2006 I'm going to try some pork steaks. I've seen hot and fast, and low and slow, recommendations, so I'll try hot and fast first since that's quicker! LOL
Porkchop Posted March 10, 2006 Author Report Posted March 10, 2006 yeah, i've been following those posts on BGE forum. the pics look awesome! i've done boneless pork steaks like bbacks. rub 'em down, let 'em go for 3.5 or so, 250 indirect, maybe with the occasional spray down of pineapple juice. put them on a sub roll and call them "boneless rib sammich" since they taste so much like bback ribs, or, a little less appealing "butt steak sammich". some sauce, some pickle & onion; man! they are good. the fat rind around the steak gets that crispy outside, melty inside texture... hmmmm, plans are starting to look indefinite now... Thanks alot TNW...
wchape Posted March 11, 2006 Report Posted March 11, 2006 Gonna try some whole chicken - on the hanger
Porkchop Posted March 12, 2006 Author Report Posted March 12, 2006 Here's a crummy picture of one of the strips I did yesterday. Sorry about pic quality... good luck with the bird!
TheNakedWhiz Posted March 12, 2006 Report Posted March 12, 2006 Well I tried the pork steaks. Awesome. I actually did them at 250 for 2 hours. Spritz with some olive oil, a good shake of Dizzy Pig's rub and finished with Dickies sauce. Yum!
bryan Posted March 15, 2015 Report Posted March 15, 2015 I''m going to try some P-Tenderloins tonight. What else is cooking? Winn Dixie pork butts are on sale here. (3 days) $1.29 lb. Must go through line 3 times to get 6. Hate it when that happens.
tony b Posted March 15, 2015 Report Posted March 15, 2015 Thinking about Sous Vide & KK searing a steak for dinner.
bryan Posted March 15, 2015 Report Posted March 15, 2015 Have you done many of these? Well over the years. Wish I had this new SV unit. Was not available when I got mine. (Just couldn't wait.)
tony b Posted March 15, 2015 Report Posted March 15, 2015 Have had my Anova for just over a year now. Love it! Got a sirloin in the bath as I type this. I've done a lot of steaks (tried both searing before and after SV - no noticeable difference to me - YMMV), stuffed chicken breasts & pork chops (the vacuum bag holds the stuffing in well and it doesn't spooge out like baking in the oven!), corned beef brisket (awesome, even though it took 3 days!), salmon, pot roast, short ribs, boneless leg of lamb (seared first on the KK, then into the SV bath). Dennis raves about shrimp done SV, but I haven't tried it yet, along with perfectly poached eggs (both are on my "to do" list).
bryan Posted March 15, 2015 Report Posted March 15, 2015 Do you need the egg temps? I have them around here somewhere. My try at brisket (last Week) was a flop. Melting of collagen starts to accelerate at 160F and continues rapidly up to 180F. I was no where those temps. Brisket was greasy to the palate. What temp was your water bath?
CeramicChef Posted March 16, 2015 Report Posted March 16, 2015 I did NY Strips as the first cook on my new 19" Hi-Cap, Beauty! it was a sumptuous repast! 1
GoFrogs91 Posted March 16, 2015 Report Posted March 16, 2015 I'm letting others do the cooking this week. On vacation. 1
GoFrogs91 Posted March 17, 2015 Report Posted March 17, 2015 Hope you are not on Vanuatu Bch. Thankfully, a different hemisphere.
tony b Posted March 17, 2015 Report Posted March 17, 2015 My try at brisket (last Week) was a flop. Melting of collagen starts to accelerate at 160F and continues rapidly up to 180F. I was no where those temps. Brisket was greasy to the palate. What temp was your water bath? Remember, mine was a corned beef brisket, so how it compares to a plain one, IDNK? However, that said, my corned beef was SV'd @ 160F for 2 1/2 days.
tony b Posted March 18, 2015 Report Posted March 18, 2015 My book says that temp is for Med Rare, but who eats rare brisket - huh? My same book calls the 160F is used, "Traditional."
bryan Posted March 18, 2015 Report Posted March 18, 2015 Next time I plan to do 176=24h. My recipes call for 130-134 for med Brisket. Brisket for me was not editable at 130=48h.
