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Dango Bango posted:What kind of temps are you running to heat up via SV? Depends on the meat, but with something like pulled pork or pastor, I usually heat up around 135ºF and most of the time finish it in a skillet over medium heat to crisp it really quickly before serving.
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Jan 10, 2023 17:44
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Yeah, just whatever your preferred serving temp is. I also usually go 135 because it is plenty hot from a serving perspective, but also safe holding temp in case I get distracted for a few hours.
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Jan 10, 2023 17:51
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TITTIEKISSER69 posted:You vacuum seal the leftovers, freeze them, and reheat with sous vide. Doom Rooster posted:Yeah, it is by FAR the best way to reheat bbq to get it as close to original quality as possible. Enos Cabell posted:Smoker/vac sealer/sous vide is the holy trinity. Internet Explorer posted:Others got it, but yeah, it's as easy as it sounds. Smoke something, part out the leftovers into reasonably sized chunks, store them in a freezer for pretty much however long you want because they're vacuum sealed, then when you're ready drop them in the sous vide. It only takes a couple of hours to heat up, even from frozen. Like others said, it's a great way to heat things up because it doesn't let moisture escape, heats evenly and thoroughly, doesn't over heat fats, etc. Ah, I don't have the self control for long-term leftovers.
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Jan 10, 2023 18:18
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I have upgraded to a chamber vac, and will never look back. It seals so much better than a traditional food saver, and now i get flat sheets of leftover 'Yes'. Not to mention I can seal sauced meats too, because liquid content don't matter anymore.
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Jan 10, 2023 19:53
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toplitzin posted:I have upgraded to a chamber vac, and will never look back. Did you get the Anova? I desperately want a chamber vac at home. Would love your thoughts.
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Jan 10, 2023 19:55
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toplitzin posted:I have upgraded to a chamber vac, and will never look back. I've been really trying to justify the counter space for a chamber vac. I have a slim vacuum sealer that I can just take out when I need it. Those chamber vacs are beasts that need to stay put. Also, hello. 
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Jan 10, 2023 20:00
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I did indeed get the Anova. It's much smaller than a commercial unit (yes, less capacity too, but also wasn't $700+), so it's reasonable easy to on/off the counter. Works great, lives in a cabinet under the espresso machine. I bought a few different size bags off ebay (5" x 6", 6" x 8", and 10" x 10"). I can pack things ranging from a qt of soup, to packs of 2 chicken cutlets, down to 1/2c of pizza sauce for future pizzas. I've also done some dough (cinnamon rolls) for freezing, which baked up fine after an overnight thaw. I would recommend freezing the dough and then vac packing it the next day to prevent excessive dough smushing. (i didn't and they came out fine) As we are a pair of DINK's, it really helps with leftovers/batch cooking/normal recipes being 4-6+servings, and also great for those costco/GFS trips. It's great, make a batch of curry, eat dinner, bag the rest and get a 10x10 sheet of soup for the freezer. I haven't' used any of the specialty settings (Infuse/pickle etc), just a lot of bagging. it's also great for packing/storing  without odor Long story short, I would heartily recommend it.
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Jan 10, 2023 22:43
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If I vacuum packed some pork but didn't sous vide and just heated up from frozen in a park of water will that still work ?
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Jan 11, 2023 00:39
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That is sous vide.
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Jan 11, 2023 00:53
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You can even get pretty good results just microwaving it in the vacuum sealed bag, if you’re short on time/dont want to heat water.
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Jan 11, 2023 01:02
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by.a.teammate posted:If I vacuum packed some pork but didn't sous vide and just heated up from frozen in a park of water will that still work ? Yeah, it's just not as easy to hit an exact temp like it is with a sous vide circulator. We got a call from my in-laws earlier and now a 1/4 of beef from a VERY large cow (our 1/4 is nearly 200lb) is headed here this evening. Her dad is in his 80s and stopped raising cattle a few years ago, and a neighbor is paying back an old favor with this beef, so this was a total blindside. Guess it's time to clear out the deep freeze and see what smoked treats are lurking in the depths.
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Jan 11, 2023 01:02
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Any tips for smoking a brisket that's not got any fat on it. The bitches who did out cow didn't leave much fats on the brisket
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Jan 11, 2023 01:56
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Crutch it.
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Jan 11, 2023 02:24
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by.a.teammate posted:If I vacuum packed some pork but didn't sous vide and just heated up from frozen in a park of water will that still work ? I just microwaved mine. Came out beautifully.
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Jan 11, 2023 03:47
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Enos Cabell posted:Yeah, it's just not as easy to hit an exact temp like it is with a sous vide circulator. ....and figure out what you're going to do with 125 lbs of ground beef.
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Jan 11, 2023 14:35
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Motronic posted:....and figure out what you're going to do with 125 lbs of ground beef. Just over 80lb of hamburger, rest was broken down into chuck roast, arm roast, t-bone, ribeye, sirloin, sirloin strip and round. Dirty secret is that we eat beef once a week at most, so 80% of this will get shared between my siblings and their families.
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Jan 11, 2023 14:49
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Enos Cabell posted:Just over 80lb of hamburger, rest was broken down into chuck roast, arm roast, t-bone, ribeye, sirloin, sirloin strip and round. Dirty secret is that we eat beef once a week at most, so 80% of this will get shared between my siblings and their families. Good butchering job. That's a pretty great ratio.
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Jan 11, 2023 14:51
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toplitzin posted:I did indeed get the Anova. It's much smaller than a commercial unit (yes, less capacity too, but also wasn't $700+), so it's reasonable easy to on/off the counter. Great to hear. Thank you for the write up. We are also a pair of DINKs, but in a house with a tiny kitchen right now, but designing/building a home in the next 3-5 years. This is now high on the list to make space for.
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Jan 11, 2023 20:54
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I am so confused about the high end meat thermos The internet, predictably, is screaming that their preference is the best. I like the idea of the meater plus. If I stick my laptop nearby as a bluetooth source, can I keep I use my wifi to check the meats on my phone? I have a kamodo joe, if that makes a difference But then inkbird people screech thats the best ditto thermopro ditto all the others My bbq holds temp pretty well so all the drama is making me think I should just get a good quality instant read...
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Jan 15, 2023 10:27
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Pretty sure I answered my own question
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Jan 15, 2023 12:23
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What key feature are you looking for. how much do you want to spend?
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Jan 15, 2023 12:24
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I want it to work, is the absolute main thing, and the second thing I like is the form factor and wireless-ness of the Meater Ease of use I guess?
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Jan 15, 2023 12:33
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I have a Smoke and was gifted a MEATER +. I’m looking forward to giving it a shot. It seems to connect to Wi-Fi so it should be better than my non Wi-Fi Smoke. The whole set up is certainly a lot simpler with just one probe that does both temps and no base station or receiver or anything to deal with. I guess when I use it I’ll figure out if I’m giving anything up.
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Jan 15, 2023 12:39
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I got an inkbird on sale and am happy. Wifi means I can check it on my phone anywhere which is nice when I'm out of range doing chores. 4 probes let's me track multiple things. Meater is a single probe is what ran me away. Wifi in general is nice because you're tracking the entire cook instead of isolated temp checks. Plus no opening the grill to do your checks means I look at it more frequently as the cook ends without loving up my temps.
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Jan 15, 2023 12:57
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Atticus_1354 posted:I got an inkbird on sale and am happy. Wifi means I can check it on my phone anywhere which is nice when I'm out of range doing chores. 4 probes let's me track multiple things. Meater is a single probe is what ran me away. This I've used inkbird temp controllers and they've been quality. Being on sale for around 49-50 bucks and being wifi is nice. Meater also needs a wifi block or spare phone if you want the single probe to be full on wifi. I just used my inkbird wifi thermometer for our festivus party ham yesterday and it worked out well. Only complaint I have is if I disregard a temp notice on my phone the unit was still beeping outside tater_salad fucked around with this message at 15:27 on Jan 15, 2023 |
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Jan 15, 2023 15:19
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Flash Gordon Ramsay posted:I have a Smoke and was gifted a MEATER +. I’m looking forward to giving it a shot. It seems to connect to Wi-Fi so it should be better than my non Wi-Fi Smoke. The whole set up is certainly a lot simpler with just one probe that does both temps and no base station or receiver or anything to deal with. I guess when I use it I’ll figure out if I’m giving anything up. Let me know how you like the meater. I have a Smoke and it works great but no Wi-Fi and I like the compactness of the meater. Honestly I always assumed it wouldn’t be as accurate as thermapro or thermoworks.
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Jan 15, 2023 15:36
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I’ve had a FireBoard 2 for two years plus now and haven’t had a single issue. Wi-Fi and app push notifications make smoking overnight a breeze. Whatever you get, make sure it has Wi-Fi.
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Jan 15, 2023 16:41
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I have a MEATER and a Thermopop instant read (the one Meathead recommends) and when I use both they can differ by up to 10 degrees so idk which to trust. The MEATER (idk why autocorrect makes it all caps) also tends to show a lower ambient temp than what my smoker (or oven if I’m using it in there) reads so I may just be sticking it in too deep.
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Jan 15, 2023 18:00
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Alfred P. Pseudonym posted:I have a MEATER and a Thermopop instant read (the one Meathead recommends) and when I use both they can differ by up to 10 degrees so idk which to trust. The MEATER (idk why autocorrect makes it all caps) also tends to show a lower ambient temp than what my smoker (or oven if I’m using it in there) reads so I may just be sticking it in too deep. My thermopop is my gold standard, for what it's worth. So, any temp disagreements are granted to the thermopop, in other words. I should just get a thermapen.
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Jan 15, 2023 18:17
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FWIW I’m disappointed in my SMOKE. I’ve used it maybe a dozen times and one of the probes has gone completely wonky. Like, often off by 200+ degrees. Additionally the Bluetooth range is annoyingly short and the drat thing beeps and alarms all the loving time.
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Jan 15, 2023 19:23
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Kind of bummed. Me and friends are staying at my buddy’s ski house, and he has a high end Traeger he’s literally never used. He said we can break it in these weekend and I offered to bring up a pork blunt and a few racks of ribs. He said not to both let and he’s got plenty of meat to smoke at the house. Apparently he’s got plenty of meat, but nothing good for smoking and feeding nine people. Checked out the local market, and it’s a pretty small town, so couldn’t find anything there either. I was really looking forward to trying out the electric Traeger and see how my bbq comes out on it vs the WSM. Maybe next time 
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Jan 15, 2023 22:14
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Bloodfart McCoy posted:Kind of bummed. Two of my favorite things!
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Jan 15, 2023 22:24
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Flash Gordon Ramsay posted:Two of my favorite things! Pork Blunt makes sense with all the weed and shrooms we’ve been doing too 
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Jan 15, 2023 23:14
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Current title is great but Slow smoking meat: Smoking a pork blunt at the ski resort
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Jan 15, 2023 23:29
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I'm happy with my Smoke, although mine is just the plain RF model (no Bluetooth or wifi). Range covers my whole house and the remote only lags the base unit by 5-10 seconds at most. Final checks are done with my Thermapen. Honestly I just default to buying Thermoworks because everything I've ever bought from them has been very reliable, and because the probes are interchangeable. I did pick up an Inkbird on sale before buying the Smoke and found the app to have a few QOL issues. None were insurmountable but they were of the "the app developers have never actually done the task they wrote an app for" flavor which annoyed me greatly. This was a while ago so maybe it's better now. Also I'm trying to reduce the number of ultimately disposable gadgets I buy with built in lithium batteries but good luck with that in 2023.
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Jan 15, 2023 23:30
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Discussion Quorum posted:I'm happy with my Smoke, although mine is just the plain RF model (no Bluetooth or wifi). Range covers my whole house and the remote only lags the base unit by 5-10 seconds at most. Final checks are done with my Thermapen. Honestly I just default to buying Thermoworks because everything I've ever bought from them has been very reliable, and because the probes are interchangeable. I second this, their stuff just works and works well.
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Jan 15, 2023 23:37
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Hmm when's the best time to wrap your pork blunt? Discussion Quorum posted:the remote only lags the base unit by 5-10 seconds at most. The remote is set to refresh every 15 seconds  Also, ThermoWorks has had the wifi adapter on sale several times recently. I have the Smoke plus adapter and it's great. App is extremely basic but I really only need it for graphs and checking temps if I have to run an errand. Both of those are right there when you open it.
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Jan 16, 2023 02:29
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Discussion Quorum posted:I'm happy with my Smoke, although mine is just the plain RF model (no Bluetooth or wifi). Range covers my whole house and the remote only lags the base unit by 5-10 seconds at most. Final checks are done with my Thermapen. Honestly I just default to buying Thermoworks because everything I've ever bought from them has been very reliable, and because the probes are interchangeable. This is exactly me.
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Jan 16, 2023 12:55
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I smoked beef short ribs for the first time on the Masterbuilt and am happy with how they came out. Took about 8 hours at 250. I didn't wrap or do anything special beyond basting it with wagyu fat and pickle juice a few times. I've noticed a lot of folks recommend wrapping it after the bark sets. I have more in the freezer so I might try that on the next one. Is the purpose of the wrap to shorten the cook time, retain moisture, or just prevent over-smoking?
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Jan 16, 2023 17:09
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asciidic posted:I smoked beef short ribs for the first time on the Masterbuilt and am happy with how they came out. My understanding is it prevents your meat from drying out. Wrapping in tinfoil will speed up the cooking time because you're containing the moisture as it evaporates and steaming your meat. Wrapping in unwaxed butcher paper kind of puts you in the middle, you're not steaming your meat but you aren't turning the exterior to leather by accident either. Oversmoking isn't really a thing. You'll hit a point where you won't build more of a smoke ring, and you'll hit a point where the meat isn't really taking on more smoke flavor. But unless you gently caress up your fire and have really dirty smoke (that will taste like ashes no matter what), you can't put too much on.
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Jan 17, 2023 02:36
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