Cooking and Dining
Cooking and Dining
I have a 16 lb brisket in the Jacuzzi today. Question: The CS app says 24 hours. I need to have it done at 3:00 tomorrow. So, I put it in this morning before I left for work, since I don't get home until 6:00. Is 23 hours and chilled better (takeit out before I leave for work tomorrow), or can it go for 31 hours and take it out at 3PM tomorrow?
PS- I am finishing on the smoker.
PS- I am finishing on the smoker.
Cooking and Dining
The CS forums and Cook With Joule group is full of contradicting opinions on that. Some people prefer a longer cook, some people think it makes it funky. I've only ever cooked short ribs for longer than 24 hours, so I don't have any direct experience.
Is the 3 o'clock time tomorrow when you fire up the smoker? Is this for dinner tomorrow? (e.g. 3 hours on smoke) If you're smoking it overnight for Turkey Day, I'd do the 24 hour cook and chill; it'll cook through again in the smoker. If it's for dinner tomorrow after a shorter smoke, I'd leave the meat in the Jacuzzi and drop the temp down to 140F in the morning.
Is the 3 o'clock time tomorrow when you fire up the smoker? Is this for dinner tomorrow? (e.g. 3 hours on smoke) If you're smoking it overnight for Turkey Day, I'd do the 24 hour cook and chill; it'll cook through again in the smoker. If it's for dinner tomorrow after a shorter smoke, I'd leave the meat in the Jacuzzi and drop the temp down to 140F in the morning.
Cooking and Dining
BTW, if you drop the temp down approach, use a few handsfull of ice to bring the temp down quickly. When the ice melts it will also replenish most if not all of the water that's lost through evaporation.
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Cooking and Dining
Lasagna soup is the bomb... It's been in the rotation for a few weeks now. The gob of ricotta on top at the end after it thickens a bit is the best.
http://www.foodnetwork.com/recipes/food ... up-2268968
http://www.foodnetwork.com/recipes/food ... up-2268968
Cooking and Dining
I'm sorry, what?
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Cooking and Dining
Lasagna soup... I know it's probably like sacrilege to food snobs such as yourself lol, but it's **** tasty.
Cooking and Dining
Hey, I'm the McRib dude. No judging, you like what you like. I just never though of applying soup principles to lasagne.
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Cooking and Dining
It doesn't sound like it would work, but dammit it does.Hey, I'm the McRib dude. No judging, you like what you like. I just never though of applying soup principles to lasagne.
Cooking and Dining
You'd pay Jose Andres a $100 for that sort of de/reconstruction.Hey, I'm the McRib dude. No judging, you like what you like. I just never though of applying soup principles to lasagne.
Cooking and Dining
Annnnd it would beeee deeeeeeelishusssssssssssssssssssss!
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Cooking and Dining
@shafnutz05 @malkintent @Kicksave @Juice @MorkleLasagna soup... I know it's probably like sacrilege to food snobs such as yourself lol, but it's **** tasty.
Cooking and Dining
I was recently in Wal-Mart to stock up on soap and laundry detergent, and I noticed cryovaced beef cheeks in the meat case. Anyone ever cooked those before?
Cooking and Dining
Yes, they are amazing.
Should work just as well for beef. If you want a less braisey texture, drop the temp 10-12 degrees F.
If you search Google, suggestions on time-temp combos are all over the place. But I used the CS pork cheek method in the video, and I got what I wanted.
Should work just as well for beef. If you want a less braisey texture, drop the temp 10-12 degrees F.
If you search Google, suggestions on time-temp combos are all over the place. But I used the CS pork cheek method in the video, and I got what I wanted.
Cooking and Dining
This page is Exhibit A.
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Cooking and Dining
I was scrolling through the thread wondering why I was mentioned. I figured it out before I got there.
One damn time that I tried to quick thaw the beef.
Cooking and Dining
It's for dinner tomorrow - going into the smoker as soon as I get home at 3, for a 6:30 dinner.The CS forums and Cook With Joule group is full of contradicting opinions on that. Some people prefer a longer cook, some people think it makes it funky. I've only ever cooked short ribs for longer than 24 hours, so I don't have any direct experience.
Is the 3 o'clock time tomorrow when you fire up the smoker? Is this for dinner tomorrow? (e.g. 3 hours on smoke) If you're smoking it overnight for Turkey Day, I'd do the 24 hour cook and chill; it'll cook through again in the smoker. If it's for dinner tomorrow after a shorter smoke, I'd leave the meat in the Jacuzzi and drop the temp down to 140F in the morning.
Cooking and Dining
I forget, do you have a vacuum sealer? If you do, and the brisket is sealed, I'd drop the holding temp down to more like 125F. The140 suggestion was being mindful of the 'danger zone'. The lower temp is less likely to impart any textural changes.
Cooking and Dining
Yep, actually sealed this bag with my buddy's VP325 chamber sealer.
Cooking and Dining
Well, there it is.
Cooking and Dining
I wish @dodint could have heard that conversation:
"Yo, I need to come over and seal my meat..."
"Yo, I need to come over and seal my meat..."
Cooking and Dining
Haha. Yeah, it's good to have friends who spend thousands on frivolous stuff.
Cooking and Dining
CHAMBER VACS ARE NOT FRIVOLOUS
Cooking and Dining
Unitasker.
Cooking and Dining
No, but VP235s are slightly overkill for personal use.CHAMBER VACS ARE NOT FRIVOLOUS
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