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Started By
Message
1
Posted on 2/23/22 at 10:44 am to t00f
quote:Right, but barely getting past the stall and running out of time is one way to do it.
recent butt disaster.
This is one cut of meat that is almost impossible to screw up.
Good grief you are a terrible piece of shite.
quote:Here it is again for your pea sized brain to read again.
Every sous vide advocate in this thread has story after story like this in here.
This post was edited on 2/23/22 at 10:50 am
Posted on 2/23/22 at 10:45 am to AlxTgr
quote:
Right, but barely getting past the stall and running out of time is one way to do it.
wrap, (which I hate to do with pork) and turn up to 375 will plow past the stall.
edit
and oh, have a nice juicy IPA
This post was edited on 2/23/22 at 10:46 am
Posted on 2/23/22 at 10:47 am to t00f
quote:I did. I still ran out of time. I did not have enough time. There wasn't enough time.
wrap, (which I hate to do with pork) and turn up to 375 will plow past the stall.
quote:I'll pass.
and oh, have a nice juicy IPA
Posted on 2/23/22 at 10:48 am to LNCHBOX
quote:You have no idea, but then again, you suck at basically everything.
Yall all seem to suck at cooking was the point.
Posted on 2/23/22 at 10:50 am to AlxTgr
quote:
I did. I still ran out of time. I did not have enough time. There wasn't enough time.
hmm .. no time? there is always time if you plan based on time and IT ... maybe cut the fricker in half and wrap.
no time, got it.
Posted on 2/23/22 at 10:52 am to t00f
quote:I planned poorly. I though it made that clear.
there is always time if you plan based on time and IT
It's a shame this site doesn't have an ignore feature. Don't you think?
Anyway, it was fantastic the second time around.
Posted on 2/23/22 at 10:54 am to AlxTgr
ignore on here requires self discipline
Posted on 2/23/22 at 10:55 am to AlxTgr
quote:
You have no idea, but then again, you suck at basically everything.
I've never fricked up a pulled pork at least.
Posted on 2/23/22 at 12:01 pm to AlxTgr
quote:
You're reaching.
quote:
had a recent butt disaster
Posted on 2/23/22 at 12:20 pm to AlxTgr
quote:
Good grief you are a terrible piece of shite.
Cooking meats some serious business round here
Posted on 2/23/22 at 2:04 pm to t00f
quote:toof, I mean, troof.
ignore on here requires self discipline
Posted on 2/23/22 at 4:09 pm to AlxTgr
quote:
I mean, this is just false.
No it's not. There's empirical proof in this very thread. The brisket on the first page was 26 hours of cooking. The one in my sig was 10. There's no question which looks and tasted better.
I've heard several accounts of sous vide being great for chicken breast and pork chops/loins but that's about it. Never heard much positive regarding steak. Most say it throws the texture off. Idk...
Posted on 2/23/22 at 4:23 pm to GeauxTigers0107
quote:
Never heard much positive regarding steak. Most say it throws the texture off. Idk..
it does not. Just more tender.
Posted on 2/23/22 at 4:31 pm to GeauxTigers0107
quote:
Never heard much positive regarding steak
If you sous vide a beef filet tenderloin at 120 and then hard sear it in a cast iron skillet it will blow away any other cooking method.
It takes forever and it’s not a quick meal but if you’re mass cooking steaks for a dinner party or something it’s basically not only fool proof but it is a fantastic way to prep and cook steak.
Posted on 2/23/22 at 4:47 pm to GeauxTigers0107
quote:
Never heard much positive regarding steak. Most say it throws the texture off. Idk...
I've heard from others that it can throw the texture of steak off if you cook it too long.
I've never gone more than an hour so I haven't experienced that.
Posted on 2/23/22 at 5:03 pm to theantiquetiger
Quit cooking in a bag. Soux vide all you want but brisket is meant to be cooked on a pit.
Posted on 2/23/22 at 5:13 pm to GeauxTigers0107
quote:You're basing this off his total failure? No one is claiming you should just sous vide the brisket. You combine it with smoking. So yes, it's false.
No it's not. There's empirical proof in this very thread. The brisket on the first page was 26 hours of cooking. The one in my sig was 10. There's no question which looks and tasted better.
Posted on 2/23/22 at 5:14 pm to Winstonscrabfingers
quote:You do both to do it right.
Quit cooking in a bag. Soux vide all you want but brisket is meant to be cooked on a pit
Posted on 2/23/22 at 6:15 pm to t00f
quote:
it does not. Just more tender.
Really. Wow, ok.
quote:
So yes, it's false.
How long does it take to sous vide then smoke a brisket to this deliciousness you speak of?
A quick search and the very first recipe was 62 hours total cook time. Here's the part where you explain how that's faster than the 10 hours it takes me.
This post was edited on 2/23/22 at 6:24 pm
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