I actually did mine in just the sous vide this time. It was my first time doing a whole picanha roast, so I wanted to go with the 'easiest' option as to not fuck it up. Your cut looks pretty similar? But without it being labeled hard to tell. It's also called a top sirloin cap if you're looking for it in a white person's grocery store. Next time, I think I'll throw it on the Yoder first for an hour or so just to get that flavor into it and then finish it off in the sous vide to nail that internal temp and end to end coloring.
The wife calls this eggs and soldiers. Some left over British/Australian thing. You put a very gummy soft boiled egg into an egg cup, cut off the top and dip toasted and buttered bread sticks into it. They have a weird ass name for everything.
I was experimenting with Brisket to do this same thing. We had a time crunch at the place I was working at to serve same day Brisket. I smoked until 150 or about 4 hours when apparently the piece of meat doesn't accept any significant amounts of smoke, put it into a sous vide until it gets to 190 and then pat dry and firm up the bark back on the smoker until 205. Results were decent enough to not have to bring someone in all night long to get brisket ready by lunch time.
In my experience, 190 is WAY too high for a brisket in a sous vide application. I've done the smoke then sous vide brisket before and I usually do between 155-165 once it's in the water. You don't need it that high to break down all the muscle fibers and connective tissue; just more time. I guess in a time press you can go that high, but if you try it again, and have the extra time, I'd try it at a lower temp and see if it works any better.
I’ve already found that the lower the temp the more smoke it gets. So I’ve been learning to control that smoke with times and temps. Start a roast low and smokey for 30-60 minutes and then crank it up to 425 to get that crust and no overwhelming smoke flavour. It’s working out really well so far.
Not gonna lie… some of his dry aging experiments are interesting as hell… and made me consider getting a dry aging setup. Some of his experiments are just vile. His side dishes are always the best.
You can also use a smoke tube if you really want to add in some extra smoke. I use it primarily when I'm doing something really long, like a large brisket, if I DON'T want to deal with the added time of starting my cook at a low temp for the first couple of hours. It's also really good for if you just want to cold smoke stuff like cheese where you want the smoke to get into it, but not actually cook it.
Circling back to the Grinch video, I thought it might have been my experience not raising kids that jaded me about it so I showed it to several of my friends who have/had kids and they all thought it was hilarious. Guess I roll with sadists.
It's ok to think it's funny, and and it's ok to think it's traumatic to the children. I wouldn't do that type of prank to my own kid, and he's a prankster. He has a prank phone that shocks any person that touches the home button, and an electrified pen that he sneaks into my work area every few months after enough time has passed and I couldn't tell it apart from any other pens. If he sees physical prank on TV, good chance he's going to try it on me.
Agreed. I thought it was kind of funny but I can’t imagine scaring my daughter like that for laughs. I already scared her enough for real when she saw me laying in our driveway after I broke my leg, and her first thought was that I had a heart attack and was dying. I’m still impressed with how she handled that- woke up mom, then came outside to check on me and brought me a coat to put over me (it was below freezing and I didn’t have a coat on because I was just going to run outside for a minute). She was cool as a cucumber- I didn’t know until much later she thought at first that I was dying.
Yep, I used to get this as a treat for my evening meal on Sunday night. We were allowed to eat at the coffee table in the lounge room and watch TV. TV was still black and white in Australia back then. Might of been nearly 60 years ago though.
I saw my grandfather break his when I was very young. It was at my rollerskating birthday party and he tried to skate. He was laying there his leg twisted so that his skate was next to his hip. I wasn't old enough to know how grossed out I should be at that sight. I remember being scared and worried because he was going to be taken in an ambulance. If I saw the same thing happen to someone today I would be gagging because I know how messed up it is.
I guess we deserve this for recovering your password, eh? In other news, I’m now off work until the 6th. So looking forward to doing nothing for a couple weeks.
Alright boys, I did it. I only spent $85 at the restaurant supply! I plan to smoke a butt or two on the traeger. Quick n dirty tips? 5lbs of garlic... Roasted a couple lbs, jarred some for fermented honey garlic, and frozen about a lb for general use. No vampires allowed. Making this honey stuff was a freaking mess but I'm done now.