Gravy's Cooking Thread

popsicledeath

popsicledeath

Potato del Grande
7,547
11,831
I've had slow enough cooked chuck roast it was rendered okay without getting overcooked. My preference now though for all beef roasts is crust on charcoal grill with some extra smoke pellets then sous vide mid rare for a few days. It's the best of both worlds. Did a low end rib roast that way and couldn't tell it wasn't prime.

I've been doing pretty low end London broils for the dog on the grill just to char and flavor some and then sous vide for another hour to cook through instead of a long cook. Quick and easy, without seasoning, and surprised how good they end up.

I need to try birria with the grill and sous vide method. Have to sous vide with mostly dry spices and let it sauce itself, but the meat would be great. Not sure if enough fat after to fry the tortillas in, though. Maybe render some separate and help make a sauce that way too. I keep getting birria places and the meat is either still too chewy or that weird dry despite wet crock pot feel to it. Gonna have to just do it myself.
 
  • 1Like
Reactions: 1 user
Khane

Khane

Got something right about marriage
20,330
13,990
If you sous vide a chuck roast for long enough (36+ hours) it does actually taste like prime rib.

It just takes a really long time.
 
  • 1Like
Reactions: 1 user
Dr.Retarded

Dr.Retarded

<Silver Donator>
11,905
27,143
Porchetta turned out perfect. Probably the closest I've gotten to recreating the on from Frabonie's. We did that white bean and the fennel salad, and made an impromptu potato gratin but the wife said was probably the best potatoes I've ever made. I put a lot of sweet onion and green onion, and even some fennel in there, I'm an also added a can of cream of chicken soup just for a little bit more liquid because I forgot to get cream. It turned out amazing, just pretty damn rich.

IMG_20240527_205650744~2.jpg

IMG_20240527_205948530~2.jpg

IMG_20240527_210035166~2.jpg
 
  • 3Quality Calories
  • 2Like
Reactions: 4 users
TJT

TJT

Mr. Poopybutthole
<Gaming Ghost>
42,639
108,684
I've gotten the art of brisket down to a clear process. The final piece I need to figure out is a bark I love the flavor of. This bark came out really well but I didn't like the taste. Next will be to develop my own BBQ sauce. 9.5 lbs and took ~12 hours or so. I used to avoid pink butcher paper but I find that it really is key to getting a bark that sticks.



Screen Shot 2024-05-31 at 05.45.23 AM.png
Screen Shot 2024-05-31 at 05.45.29 AM.png


More research required.
 
  • 2Like
  • 1Quality Calories
Reactions: 2 users
Palum

Palum

what Suineg set it to
<Screenshotted>
26,417
40,964
TJT said:
I've gotten the art of brisket down to a clear process. The final piece I need to figure out is a bark I love the flavor of. This bark came out really well but I didn't like the taste. Next will be to develop my own BBQ sauce. 9.5 lbs and took ~12 hours or so. I used to avoid pink butcher paper but I find that it really is key to getting a bark that sticks.



View attachment 530923View attachment 530924

More research required.
Click to expand...

What is the process with the paper? Wouldn't the paper keep smoke out of the brisket?
 
TJT

TJT

Mr. Poopybutthole
<Gaming Ghost>
42,639
108,684
Palum said:
What is the process with the paper? Wouldn't the paper keep smoke out of the brisket?
Click to expand...
The "Texas Crutch" creates a sauna for the brisket to speed up the cooking process. After the initial ~7 hours of smoking you put on the paper (or foil). Foil blocks out all smoke and also keeps the brisket extremely humid, which eventually melts off a lot of the bark texture. Paper gives it a little room to breath so the bark texture remains.

Logic is that the brisket will not really absorb much more smoke after the 7 hours so you are fine to just speed up the process a little. I've been experimenting with changing temperatures a bit during the process and starting at 225 and moving up to 250 after 5 or so hours really helps keep the point and flat at the same temperature.
 
  • 3Like
Reactions: 2 users
Lanx

Lanx

<Prior Amod>
65,049
146,427
TJT said:
I've gotten the art of brisket down to a clear process. The final piece I need to figure out is a bark I love the flavor of. This bark came out really well but I didn't like the taste. Next will be to develop my own BBQ sauce. 9.5 lbs and took ~12 hours or so. I used to avoid pink butcher paper but I find that it really is key to getting a bark that sticks.



View attachment 530923View attachment 530924

More research required.
Click to expand...
i changed the way my bark tasted by separating S&P, put the pepper on first since grind size is bigger (more pepper will stick)then come in w/ salt (lawrys), i believe i picked this up from goldies
 
  • 1Like
Reactions: 1 user
TJT

TJT

Mr. Poopybutthole
<Gaming Ghost>
42,639
108,684
Lanx said:
i changed the way my bark tasted by separating S&P, put the pepper on first since grind size is bigger (more pepper will stick)then come in w/ salt (lawrys), i believe i picked this up from goldies
Click to expand...
I saw goldies method. I tried this time to let it rest covered in beef tallow. The last few times I just used unsalted butter. So far I do not notice a difference between doing one or the other. So I will just keep using butter for that part. But it does keep the brisket way more moist.

When you let it rest, immediately put a stick of butter on top of it. Let it rest for ~3 hours and the difference is noticeable.

Apple vinegar spritzing I find you only need to do 1 time. That is when you take it off to wrap it. Spritz it then wrap it. Additionally, having some water in the smoker in a tray is extremely helpful at keeping the smoker humid. I do this over kiln bricks or some other thing. The thermal mass within the smoker definitely helps a lot at keeping the smoker temperature extremely consistent as well.
 
  • 1Like
Reactions: 1 user
Lanx

Lanx

<Prior Amod>
65,049
146,427
TJT said:
I saw goldies method. I tried this time to let it rest covered in beef tallow. The last few times I just used unsalted butter. So far I do not notice a difference between doing one or the other. So I will just keep using butter for that part. But it does keep the brisket way more moist.

When you let it rest, immediately put a stick of butter on top of it. Let it rest for ~3 hours and the difference is noticeable.
Click to expand...
we're a sick ppl, we're either slathering a brisket in the rendered fat of a previous cow or slathering a brisket in the coagulated milk meant for a young cow
 
  • 1Quality Calories
Reactions: 1 user
Aldarion

Aldarion

Egg Nazi
9,700
26,573
Im sure you know this, but the classic old school solution is you don't need to preserve them, you need to store them dry and cleanish in a root cellar.
 
  • 1Like
Reactions: 1 user
Dr.Retarded

Dr.Retarded

<Silver Donator>
11,905
27,143
Sludig said:
Anyone know anything about preserving potatoes. Have about 150lbs
Click to expand...
You can brine / pickle them. I think that's big in South America.

I wonder if you could throw them into a tub and salt them like you would do meat. Can't imagine that wouldn't work. Maybe another option would be to dehydrate them somehow after they've been sliced kind of like what you get with Betty crocker scalloped potatoes, or if you dehydrate, then grind them up into basically potato flakes.

Like Aldarion Aldarion said though, I think the best method is just having cool dry basement to store them in. Yeah you might have to pick some eyes off, but they're still usable.

If you just wanted to have mashed potatoes or something, you could always just make up massive batches of it, cryovac, and tossing the freezer for an easy side dish. I found the if I do that with mashed potatoes it's always good to have a bag of the potato flakes on hand to sprinkle into the potatoes and it really helps with reconstituting them to where they're not as watery, but you can always just make them really dry in the first place.
 
Sludig

Sludig

Potato del Grande
9,907
10,529
Aldarion said:
Im sure you know this, but the classic old school solution is you don't need to preserve them, you need to store them dry and cleanish in a root cellar.
Click to expand...
No cellars in this area of the country, house is usually 75 and worse when it's 100 out.

To much ground water and Vermin unless airtight.
 
Sludig

Sludig

Potato del Grande
9,907
10,529
Dr.Retarded said:
You can brine / pickle them. I think that's big in South America.

I wonder if you could throw them into a tub and salt them like you would do meat. Can't imagine that wouldn't work. Maybe another option would be to dehydrate them somehow after they've been sliced kind of like what you get with Betty crocker scalloped potatoes, or if you dehydrate, then grind them up into basically potato flakes.

Like Aldarion Aldarion said though, I think the best method is just having cool dry basement to store them in. Yeah you might have to pick some eyes off, but they're still usable.

If you just wanted to have mashed potatoes or something, you could always just make up massive batches of it, cryovac, and tossing the freezer for an easy side dish. I found the if I do that with mashed potatoes it's always good to have a bag of the potato flakes on hand to sprinkle into the potatoes and it really helps with reconstituting them to where they're not as watery, but you can always just make them really dry in the first place.
Click to expand...
She saw one that was dehydrate then powder and freeze. I didn't want to do canning because for as much taters I have that's a fortune in glass and heat and If I fuck it up botchulism.

Dry ish mashed I'll have to try. Taking her to look up pickled. But yeah storage makes me sad about my prep fantasy of just growing a fuck ton of tater and onion if I can't just freeze like green beans.

which sucks as the above ground vegetables are less calories and harder to care for with pests and weather. that and I lost my 3 broccoli I did for first time to a sheep break in.
 
  • 1Like
Reactions: 1 user
Gavinmad

Gavinmad

Mr. Poopybutthole
43,713
52,249
Sludig said:
No cellars in this area of the country, house is usually 75 and worse when it's 100 out.

To much ground water and Vermin unless airtight.
Click to expand...
1717351257054.png


Don't need to use that specific link but all of the ones I browsed through were in the same vein and could get you several months of safe potato storage without all the prep-work that freezing or dehydrating would take.
 
  • 1Like
Reactions: 1 user
Dr.Retarded

Dr.Retarded

<Silver Donator>
11,905
27,143
Sludig said:
She saw one that was dehydrate then powder and freeze. I didn't want to do canning because for as much taters I have that's a fortune in glass and heat and If I fuck it up botchulism.

Dry ish mashed I'll have to try. Taking her to look up pickled. But yeah storage makes me sad about my prep fantasy of just growing a fuck ton of tater and onion if I can't just freeze like green beans.

which sucks as the above ground vegetables are less calories and harder to care for with pests and weather. that and I lost my 3 broccoli I did for first time to a sheep break in.
Click to expand...
Yeah I guess that's the problem with trying to jar or can them or whatever just because they take up so much damn space. If you got 150 lb of potatoes that's going to be a whole closet or something.

That's why I was wondering if you could actually stick them into a barrel or something and salt them. I don't necessarily know what they'll end up tasting like but I can't imagine there's somebody that isn't out there that hasn't tried it and posted a video to YouTube. If you could load up just a big drum of potatoes well there you go but I guess it all depends on how you want to use them.

I guess that's why I was thinking about the dehydration angle. If you got the equipment or hell can do it in the oven, and then maybe buy some sort of preservative that you can splash on top, I don't know I'm just thinking out loud.

If I had that many potatoes which I don't think we're going to get from our garden, I'd probably use a bunch, and then get some to friends and family. I guess I've always kind of looked at a garden of being able to share whatever the hell you grew, but I totally understand one of your preserve and harvest everything and stock it away, especially nowadays.

I'm actually waiting on our tomatoes to start popping. I turned everything over to the wife because she doesn't necessarily have a green thumb, but she's been extremely diligent about trying not to screw it up, and all I do is give her advice here and there. She kind of botched the last run, and I think it's trying to make up for it, and I'm trying to be patient.

We'll see how this summer garden turns out, but it's looking pretty promising. I guess the biggest thing is she's having fun with free rain in the backyard. I do know I have massive amounts of fresh herbs at my disposal, which is wonderful. And I'll probably have quite a bit of the variety of peppers that all other try to ferment into hot sauce.
Shits fun. Let us know what you do with the mountain of potatoes.

Was thinking though, you could slice and parboil, and then put them into cryovac. And if you wanted to do skillet potatoes or a gratin, that might work. I guess the other benefit is if you've already got them essentially precooked and have sous vide, heat up really easy. I don't know what it would look like but I bet if you portion it down into maybe 2 lb packages, you could get them pretty uniform and stack them deep in a freezer, that way you can get a couple of meals out of a defrosting.
 
  • 1Like
Reactions: 1 user
Sludig

Sludig

Potato del Grande
9,907
10,529
Gavinmad said:
View attachment 531263

Don't need to use that specific link but all of the ones I browsed through were in the same vein and could get you several months of safe potato storage without all the prep-work that freezing or dehydrating would take.
Click to expand...
Ya, though im sad was hoping to do 6 months plus so I can either do one crop a year or at least if I have a spring and late fall crop last in between.

Would need a bunch of new shelving or something since single later would be a lot of space
 
Sludig

Sludig

Potato del Grande
9,907
10,529
Dr.Retarded said:
Yeah I guess that's the problem with trying to jar or can them or whatever just because they take up so much damn space. If you got 150 lb of potatoes that's going to be a whole closet or something.

That's why I was wondering if you could actually stick them into a barrel or something and salt them. I don't necessarily know what they'll end up tasting like but I can't imagine there's somebody that isn't out there that hasn't tried it and posted a video to YouTube. If you could load up just a big drum of potatoes well there you go but I guess it all depends on how you want to use them.

I guess that's why I was thinking about the dehydration angle. If you got the equipment or hell can do it in the oven, and then maybe buy some sort of preservative that you can splash on top, I don't know I'm just thinking out loud.

If I had that many potatoes which I don't think we're going to get from our garden, I'd probably use a bunch, and then get some to friends and family. I guess I've always kind of looked at a garden of being able to share whatever the hell you grew, but I totally understand one of your preserve and harvest everything and stock it away, especially nowadays.

I'm actually waiting on our tomatoes to start popping. I turned everything over to the wife because she doesn't necessarily have a green thumb, but she's been extremely diligent about trying not to screw it up, and all I do is give her advice here and there. She kind of botched the last run, and I think it's trying to make up for it, and I'm trying to be patient.

We'll see how this summer garden turns out, but it's looking pretty promising. I guess the biggest thing is she's having fun with free rain in the backyard. I do know I have massive amounts of fresh herbs at my disposal, which is wonderful. And I'll probably have quite a bit of the variety of peppers that all other try to ferment into hot sauce.
Shits fun. Let us know what you do with the mountain of potatoes.

Was thinking though, you could slice and parboil, and then put them into cryovac. And if you wanted to do skillet potatoes or a gratin, that might work. I guess the other benefit is if you've already got them essentially precooked and have sous vide, heat up really easy. I don't know what it would look like but I bet if you portion it down into maybe 2 lb packages, you could get them pretty uniform and stack them deep in a freezer, that way you can get a couple of meals out of a defrosting.
Click to expand...
By cryovac you just mean a vacuum dealer freezer bag or something fancier. That was kinda my originate thought until everyone was saying no they come out mush
 
  • 1Like
Reactions: 1 user
You must log in or register to reply here.