Jump to content


Members Plus
  • Posts

  • Joined

  • Last visited

edgrimley's Achievements

  1. It started melting too fast and the meat was too juicy (if there is such a thing) . I had to manually seal the bag and double seal. It was more mess than I expected but way easier than dumping a full can of liquid in there.
  2. Followed through on my quest with great success. Followed through on my quest to do this. Salt, pepper and coriander rub Smoked on Akorn Kamado for 4 hours Bagged with frozen coconut milk (easier to seal as solid) and kaffir lime leaves Sous vide for 48 hrs at 140F Seared on cast iron for about 2 minutes a side to create some crust. Reduced coconut milk juice with more kaffir lime leaf Was excellent. Amazing balance of smoky an moist. I'd add star anise to the coconut milk next time. And perhaps cook the SV at a slightly higher temperature for less time.
  3. Thanks so much! I may stick to the Kenji plan and play around with the rub a little bit. I've used the Meathead Memphis Dust before with great success. Thoughts on the weight / cook time? A larger butt - maybe 10 lbs would still take 24 hrs? Thanks.
  4. What was the weight of that shoulder originally? Did you salt/dry brine in advance and for how long? Did you rub again before going on the grill? Bark looks great. How did it compare to grill only? Thanks!
  5. I had a top-10 memorable dish a few weeks ago at Model Milk in Calgary. The brisket was smoky, moist and completely unctuous with subtle southeast asian flavors. The chef was kind enough to share some highlights of the recipe, but I'm curious if anyone has ever done anything like this. Seeking advice! The restaurant did the following: 1. smoked with dry rub for 4 hours (seems short). I am guessing salt, garlic, black pepper, coriander in the rub. 2. sous vide 72 hrs @ 143F in coconut milk. guessing (maybe) a little fish sauce and maybe lemongrass in the sous vide with the coconut milk. Served with cliantro to complement southeast asian flavors. Seriouseats and Amazing Ribs recommend sous vide then grill (support bark and texture). https://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html Thoughts on this recipe as described? Thanks!
  6. edgrimley

    Tri tip

    Thanks again for all of the great advice here. - Went about 40 hours on a presalt. Left it uncovered in refrigerator coated in about 2 tsp of medium-ground sea salt. - Rubbed an hour before going on with a mix of toasted and fresh ground coriander, white pepper, garlic powder and a bit of sumac (has a nice lemony flavor) - Cooked over hardwood and pecan chunks. - Grilled on the Akron (Kamado style cooker) reverse sear 230-270 steady climb for about 50 minutes to get to 120. Pulled and foiled for 10 minutes. Opened the vents and let the temp climb above 500. It got so hot the gauge on my Maverick thermo read HHH and couldn't take a reading. And the cable end connected to the metal started to melt a little bit. Uh oh. After closing vents slightly at the end to sear some corn, the temp dropped to about 560. So I think the high temp was 600. - Pulled the meat at 135 and let it sit for about 15 min. Temp climbed to about 144. Sliced thin across the grain and drizzled about 1/4 cup of juice back over the meat before serving. - Overall, the tri-tip was fantastic. Juicy. And the rub made for a very nice crust. We were too eager and didn't get a pic of the cut - but attached is a leftover pic from today. You can see the nice smoke ring. Served with a little cilantro chimichurri. Superb overall and there were hardly any leftovers. But next time I think I will pull at 115 and 130 respectively. The large pieces were a nice medium but I lost the medium rare. Still great, but....
  7. These look tremendous - I think I am going to give this a try this weekend. I like the idea of the glaze, post-smoke. I also suspect you could smoke them slightly ahead, hold them warm in a cambro or faux cambro, then finish in the open with the glaze pre-serving. What did you use in your glaze. Anything other than bourbon and maple syrup? I imagine honey and perhaps soy could be interesting. EE
  8. To close this out, the beans were a fail after a 5 hour cook averaging 225-240. I started with unsoaked kidney beans. They were about half-cooked. I'd try it again with soaked beans, or smaller beans and I think this could work.
  9. I'm intrigued by the idea of putting dried beans in my drip pan with water during a 5-6 hour rib cook at approx 225. Has anyone done this? Too long? I'll likely use bigger beans that require a longer cook time so these don't turn completely to mush.
  10. Thanks. I think the cook will be shorter than the 1.5 per LB because the meat is thinner. Another way to think about it - you'd calculate based on the larger piece. So if you've got an 8lb piece to start, and it's cut into a 5 and a 3. You'd estimate based on the 5. And start the 3 2hours after the 5 starts. I go by temp, but just for time management purposes. This could be an early morning cook instead of a night before.
  11. Has anyone tried this technique described on amazingribs? http://amazingribs.com/recipes/porknography/perfect_pulled_pork.html Right toward the bottom of the sidebar on the right side. "Bark" is the operative word. The recommendation is that for more bark, to cut the butt in half width-wise along the bone, and grill two halves. Says the meat is just as tender but you get more bark because of the increased surface area. Has anyone tried this on a kamado. I'm specifically on an Akorn. Only downside I can see is less space for two butts. But I can live with that in this case. Overall cook time would be much shorter I imagine. But I'd love to hear some real experiences from anyone who has tried it. Specifically - - quality of meat. just as tender on the inside? - how long for the cook?
  12. I wonder how a spiced Belgian ale like a chimay would do in place of the stout. The Zuni cookbook has a great chimay braised short ribs recipe, for he oven. But this is essentially a grill top braise when foiled up.
  13. Thanks to many of you including two late night chatters as I was prepping for my first brisket. We were cooking for a small group and wound up going with a 6+ lb cut that included the point and some of the flat. Fairly thin overall. Very well-marbled throughout with a thin layer of fat on top. Anything bigger wouldn't have fit on the surface of the Akorn. I was worried about drying out but went for it anyway. Did a simple salt, and ground black pepper, white pepper and coriander rub. 6:15 am Started off the Akorn with Lazzari Briquettes, a few hunks of soaked apple wood and 1 hunk of hickory. Used Weber paraffin starters on top to get things started. Foil drip pan with water sitting on top of a foil-covered pizza stone for indirect heat. 7am After about 45 minutes we were at 225 and heading upward. Closed the vents partly and put on the meat. I kept things between 250-275 and got the meat to 160 within about 2 hours. I decided to let it ride at that low -ish temp and see if it would break through the stall. And you know what, that stall is a real thing! Hung at 160-162 for probably 3 hours. 1pm covered the meat in butcher paper. Was able to get a peek - nice crust and the brisket had shrunk down considerably. Had about .5 inches of drippings in the drip pan. Within a half-hour the temp started rising. I had to go on a call for work and temp got up to 210 after another 1.5 hours. Portions of the meat passed the skewer test, but some still felt a little tough. Nevertheless pulled it at 3pm, and popped it into a cooler for about two hours. I couldn't help trying to pull off a piece. As you can see from the image below, the point looked almost like pulled pork! Amazing. it fit perfectly into our awesome Polar Bear cooler. Cut in to the meat at about 5:30. Was a huge hit with our guests. And I have to say the point was pretty unctuous and amazing. Thanks again to the community here for all of the great advice.
  14. I'm not a pro and I appreciate predictability wherever I can find it when it comes to BBQ. I have an Akorn. I find the coals to be very predictable for me for getting both high heat and low/slow going. I regularly use hardwood briquettes and augment with hardwood chunks for smoke, when I'm smoking. For high heat sears or quick cooks, I usually skip the hardwood. I've gotten great results from both Lazzari hardwood briquettes (think they may be regional brand) and I've loved the quality and value of Trader Joe's brand hardwood briquettes when available. I called them last week and they should be coming in shortly for the "season". Which is year round in Calif. Nonetheless, they will be getting that product back in soon. Great value.
  • Create New...