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Old 01-02-2018, 02:24 PM   #1
BigAsh
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Default Re: Sous vide
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Originally Posted by stearns View Post
Got a beautiful 4.5LB chunk of brisket from the butcher last weekend, putting it into the bath tonight for a 133* 48hr cook so it's ready for dinner Thursday. To try to get a smokey flavor without liquid smoke, yesterday I filled up a container with peeled pearl onions and sliced garlic, and every now and them when I was passing by (probably 10 times total) I filled the container with applewood smoke from my smoking gun. Right now the container smells like smokey garlic, but gonna put those in the SV bag with the brisket, and a heavy coating of salt and pepper on the steak.
looking forward to seeing results!
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Old 01-02-2018, 04:05 PM   #2
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looking forward to seeing results!
Better yet, Ben could mail us both a pound.....
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Old 01-02-2018, 04:10 PM   #3
stearns
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Better yet, Ben could mail us both a pound.....
Come visit Denver and I'll cook up a full rack of Colorado Lamb
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Old 01-02-2018, 04:16 PM   #4
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Come visit Denver and I'll cook up a full rack of Colorado Lamb
As long as we can stop by the "herb" store on the way to your place.
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