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Damn you, I was in San Antonio last weekend. Is that HEB brisket you're cooking?
I'm doing a guys weekend at the ranch next weekend.
Pussys need not apply.
Damn you, I was in San Antonio last weekend. Is that HEB brisket you're cooking?
Oh no. i'm sous vie'ing 2 grass fed pikes peak roasts marinated in oriental chili/garlic sauce for 48 hours @ 131F and then letting them rest for 3 days and then dry rubbing them with the left over paste and then slow smoking them on mesquite till they come up to temperature. Think the best prime rib you have ever eaten X100.Damn you, I was in San Antonio last weekend. Is that HEB brisket you're cooking?
Yeah, I figured you were gonna go all out. That does sounds pretty good. I'm more of a filet/steak guy though, but americans do a great job with the rib cuts.
I prefer my BBQ to be marinated at 132 degrees.
I'm really exploring the boundaries of this soux vide stuff...after I built my temp controller I have been turning out some freaking amazing steaks, etc. I'm currently expanding into thicker cuts. Looking forward to these roasts.
What is the buy in. I am interested.
Sounds like I should book a flight to Texas...
It's a fun game. My friends and their kids. not high. I'll probably ask for a $20 donation per head for the food but trust me it will be worth it.
I grew up in a country that used to export prime meat worldwide, all grass fed. As usual, great meat was available fairly cheap locally, so I grew up eating excellent meat and I know exactly what you mean.
Nothing like a good filet mignon, new york strip or even a not too fatty ribeye, medium-well, juicy... man, I'm getting hungry
Now, the sous vide isn't that good for steaks, because you want to have some searing on it, but for other kinds of meats, it's excellent.
medium well PFFFFFFFT not on my watch. I serve medium rare or they cook their own.
I must say, the menu has piqued my interest and the conversation would likely be thought-provoking. What are the details?
based on your adversarial posts and general antisocial behavior I think you would be on the "do not invite" list.
Ok then...
Damn, shot down.
Damn, shot down.
hmmm.................I just got a liberal hunting pass too....
Are you saying it's hunting season on liberals?
Medium mother ing well? We should revoke your citizenship and send your ass back across the Rio Grande for that. CC's not talking about you throw in your burrito and then drench in a cup and a half of ranchero salsa.
brisket or gtfo!
slow roasting a young boar works as well
I had to look up what a Pikes Peak Roast was…Never heard that term before…I cook a mean eye of round in the Crock Pot…
Can't argue with results, I guess, but hearing someone say no pussies are invited to their sous-vide bag-b-cue party reminds me of the Pace salsa ads.
All the same, enjoy.
Oh, I do compe ion style regular BBQ brisket, ribs, chicken etc. as well but this particular technique allows you to do large cheap tough cuts to a consistent tender medium rare. Cant' pull that off with this cut of meat without the sous vide step. Just slaughtered a big grass fed steer and got a freezer full of meat.
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