Running Bear's January 2024 Coffee Shop

[Smudge617]

46 and going towards 72 the guessers say ... 77 by Sunday. Stuff will start to bud out - then get killed off during the next bout of temps in the 30's.

NOT great news from the DR yesterday. Stage 4, but not the liver! Sample sent to UC trying to determine the source? Hopefully they will have an answer before the visit to oncology next week ....

Sorry to hear the news Sherrel, but follow the advice from your Dr's when you see them next week.

 

[chadbag]

Wished my oldest sister happy birthday as now she's old like me ...until next month when I get older than her again .

The wife and I are like that but I'm the "younger" one She has her birthday on Christmas Day and I catch up to her in January. So I get almost 4 weeks of giving her a hard time about being the old person...

 

[Bruette]

NOT great news from the DR yesterday. Stage 4, but not the liver! Sample sent to UC trying to determine the source? Hopefully they will have an answer before the visit to oncology next week ....

Have faith my friend. It's amazing what modern medicine can do these days.

 

[chadbag]

Anyone here ever tried "Sous Vide" cooking? That's very low temperature and long cooking times in a sealed Ziploc in a heated water-bath. We got one of those cookers for Christmas from our daughter and SIL, who have been using one for a couple of years. My wife has used it on a pork roast and a T-bone steak successfully so far. She wants to try it on a trimmed brisket that I bought. We looked it up and it takes 50 hours! Might get the same results just leaving it on the kitchen table for that long. After the 50 hours, it can be put in the smoker for 4 more hours. I'm hesitant at this point.

Sounds good to me. I use sous vide whenever I make meat. I've had some 40-50 hour ones (not a brisket but a tougher roast type cut) and it works wonders. The idea is to slowly break stuff down and to pasteurize it without getting above a certain temperature where the proteins start to break down and change (and turn brown). I wouldn't smoke it before. I would sous vide it before and do any smoking or other finish afterwards. About the only thing people do in sous vide before is to try and seal in juices with a quick searing in a pan, though I don't know how well that really works.

Here is a website that was run by a professional chef and sous vide expert. (Unfortunately he passed recently, unexpectedly).

Beef Brisket – LIPAVI

lipavi.com

I believe this next site was run by the same guy, if I have the right site, but as a personal venture and not through his or a business: https://sousvideresources.com

Nothing but salt* penetrates the meat so marinades and herbs and spices in the bag are more or less useless and added AFTER the sous vide process. Sous vide is the basic cooking and finish including smoking, searing on the grill or pan, marinades, etc all come afterwards.

Good luck!

* supposedly liquid smoke will penetrate meat a small amount.

 

[chadbag]

Sous Vide and Brisket... ONLY after the Brisket is properly smoke on a grill/smoker.

I would disagree, and I am pretty sure anyone who uses sous vide in any sort of meaningful way would disagree. You sous vide first and then would do any finishing you need like on a smoker afterwards. The sous vide is what cooks the meat and breaks it down just the way you want it to. The smoker is to finish and provide flavor and color and all that.

 

[Bruette]

Anyone here ever tried "Sous Vide" cooking? That's very low temperature and long cooking times in a sealed Ziploc in a heated water-bath. We got one of those cookers for Christmas from our daughter and SIL, who have been using one for a couple of years. My wife has used it on a pork roast and a T-bone steak successfully so far. She wants to try it on a trimmed brisket that I bought. We looked it up and it takes 50 hours! Might get the same results just leaving it on the kitchen table for that long. After the 50 hours, it can be put in the smoker for 4 more hours. I'm hesitant at this point.

Willie, that is interesting. I've never heard of "Sous Vide" cooking.
I make sandwiches out of left-over roast beef.
I make barbeque out of left over pork roasts.
Left over chicken and turkey become salads. I love sandwiches. My wife uses leftover dark meat to make something Hungarian (I forget the name) with rice. paprika, onion and I don't know what else, probably garlic. It could be other spices too. All I know is it's good!
For steaks I cook them rare for me and one well done for my wife. If there are any leftover steaks they become well done after reheating in the microwave. I've gotten better at making just enough, so usually no leftover steaks.

Fifty hours! I don't know if I could wait that long. I bet it's good!

 

[migalyto]

NOT great news from the DR yesterday. Stage 4, but not the liver! Sample sent to UC trying to determine the source? Hopefully they will have an answer before the visit to oncology next week ....

My thoughts and prayers are with you!

I know it’s hard, but stay strong and positive!

 

[NYC_George]

46 and going towards 72 the guessers say ... 77 by Sunday. Stuff will start to bud out - then get killed off during the next bout of temps in the 30's.

NOT great news from the DR yesterday. Stage 4, but not the liver! Sample sent to UC trying to determine the source? Hopefully they will have an answer before the visit to oncology next week ....

That's sad to hear Sherrel. I hope it all works out for you.
Swal

 

[NYC_George]

I had to get the last 5 year's bank records from 2 banks today. It's only like 500 pages 4 inches high, You need them to apply for Medicaid. My wife is only on 2 banks accounts. I still have banks accounts from the early 70's before I was married. I never put her on those otherwise I would have another couple 100 pages to drop off at the lawyer office Monday.
Swal

 

[chadbag]

Willie, that is interesting. I've never heard of "Sous Vide" cooking.
I make sandwiches out of left-over roast beef.
I make barbeque out of left over pork roasts.
Left over chicken and turkey become salads. I love sandwiches. My wife uses leftover dark meat to make something Hungarian (I forget the name) with rice. paprika, onion and I don't know what else, probably garlic. It could be other spices too. All I know is it's good!
For steaks I cook them rare for me and one well done for my wife. If there are any leftover steaks they become well done after reheating in the microwave. I've gotten better at making just enough, so usually no leftover steaks.

Fifty hours! I don't know if I could wait that long. I bet it's good!

sous vide makes the best meat. A steak is an hour or two usually plus a finish seat in the grill or pan for a couple minutes. You can get anything from close to rare to well done though once last medium the benefits of Sous vide are less since to get well done you need to use the higher temps that Sous vide let’s you safely avoid.

the long ones like the 36-48 ones are for the tough cuts that usually aren’t that great. You can make them great using Sous vide.

You can finish the meat however you want. Grill, pan, broiler, smoker, etc.

And it’s not just beef. Pork, chicken, fish, etc all work well and folks use Sous vide for all sorts of other things as well.

 

[NorthBrit]

Ran a few trains this afternoon.

Class 47 47299 'ARIADNE' at the fuel pumps. Class 55 55002 'KING'S OWN YORKSHIRE LIGHT INFANTRY' with Class 47 47593 'GALLOWAY PRINCESS' behind, on shed.

Life goes on oblivious to the Wakefield to Leeds Central DMU passing behind.

A quiet moment with no trains running though the signal says one is due.

 

[PRR Modeler]

Afternoon All,

Started out the day at the dentist. It went well there but currently my mouth is quite painful. Next appointment is in February. I worked for awhile on the build specifically the billboard sign.

Smudge- Good luck with the foot replacement.

David- That's a shame but I have something similar with one of my brothers. Nice layout shots.

Patrick- Happy Birthday to your sister.

I hope everyone has a good night.

 

[Bruette]

View attachment 180123

The Pillsbury Dough Boy... You have a twisted sense of humor.

 

[santafewillie]

I would disagree, and I am pretty sure anyone who uses sous vide in any sort of meaningful way would disagree. You sous vide first and then would do any finishing you need like on a smoker afterwards. The sous vide is what cooks the meat and breaks it down just the way you want it to. The smoker is to finish and provide flavor and color and all that.

I have since read more and it does seem that searing is mostly done at the end of the cycle.

Nothing but salt* penetrates the meat so marinades and herbs and spices in the bag are more or less useless

I am currently dry marinading the brisket in the fridge, in an open container to dry out the surface. Enough of the rub should penetrate to do it some good. I'll have to check out your links later.
I won't really know the results until sometime Sunday. It does seem crazy to start today for something that won't be done until then!

 

[NYC_George]

If you haven't seen this video yet take a look at what it's like to be a raised in a communist country. Remember that over the pond plano player Brenden Kavanagh video I posted a month ago. Here's what happens when some Chinese take offence to videoing his plano playing.
Swal

 

[NorthBrit]

If you haven't seen this video yet take a look at what it's like to be a raised in a communist country. Remember that over the pond plano player Brenden Kavanagh video I posted a month ago. Here's what happens when some Chinese take offence to videoing his plano playing.
Swal

Just a regular occurrence this side of the pond. Minorities/foreigners taking control of almost everything.

 

[Patrick]

I've done sous vide, but never for a long cook method. Good way to get a steak cooked exactly right, and brown it afterwards.

Gotta figure out what I want to do for a vacation. I have 8 days I gotta burn before May 1st. That still puts me with over 5 weeks of time if I leave (not including the 350+ hours of sick leave I don't get paid for if I stay well). Wife said we have the money we were saving from her checks for taxes we no longer need to save.

 

[troyphoto]

If I'm going to fire up my grill for a smoke, I'll just keep it going for the 4-5 hours and get the brisket done right then.

Out of curiosity, why would one want to do a 20+ hour sous vide cook to a brisket, just to go smoke it afterward? What am I missing?

 

[Texas Hobo]

Afternoon all, it's almost scotch time. Today's progress on the tavern:

Not looking forward to the stairs.

 

[chadbag]

If I'm going to fire up my grill for a smoke, I'll just keep it going for the 4-5 hours and get the brisket done right then.

Out of curiosity, why would one want to do a 20+ hour sous vide cook to a brisket, just to go smoke it afterward? What am I missing?

The sous vide is to cook it internally to perfection. The smokling is to provide the crust and external treatment. Your smoke does not penetrate the meat -- that "smoke ring" has nothing to do with smoke and is a chemical reaction. You should get a smoke ring with sous vide brisket cooked later in a smoker because they will be super moist coming out of the sous vide bag.

The Science of Smoke Rings | Memphis Wood Fire Grills

What are smoke rings and what causes them to form on meat? Get the science behind this culinary phenomenon and learn how to create the perfect smoke ring.

memphisgrills.com

A Breakdown of What Exactly a Smoke Ring Is | Cook's Country

We talk about how barbecue meat develops a smoke ring and why it isn’t necessarily an indicator of good barbecue. Click through to learn more.

www.americastestkitchen.com

Smoke rings are basically aesthetic.