The Grill and BBQ thread

#332
#332
wildnkrazykat said:
I have no clue, honestly. I'm just making stuff up.
Click to expand...


I tried Googling it,I was surprised at what I saw in hot tubs,who knew ? people are stranger than I thought lol


but do put some chicken boobs in a crock pot with BBQ sauce,It is actually really great

I like the Kraft Original BBQ sauce for that
 
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#334
#334
that is some really good BBQ sauce

Krafts works better on the crock pot chicken,to me anyway lol
 
#335
#335
vol_in_ar said:
can you explain "hot tub" method

tia
Click to expand...

Here you go....basically it's a poor man's sous vide.

1. You can choose to pre-season or not, but if you do season lightly.

2. Put your protein (steaks, burgers, chicken, pork) in a vacuum sealed bag.

3. Place bag in crock pot filled with water heated to the desired meat temp. So I like my steaks on the rare side...so I'll set my water temp at 125 (for example).

4. Your protein will never cook past your water temp. So you can leave a steak in 125 degree water for hours and it will still be rare.

5. After you've let it sit in the hot tub for a while, take it out, re-season (if necessary) and sear on a hot grill for about 1 minute on each side

6. You're done but your protein isn't over-done.

Edit...this is my variation.

But the original came from sealing the bags and actually putting them in a hot tub for an hour or so to get the internal meat temp the same as the outside meat temp to reduce cooking time.
 
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#336
#336
I went a little under my desired temp, say 110, then let the searing and resting take care of the difference.
 
#340
#340
wildnkrazykat said:
I have no clue, honestly. I'm just making stuff up.
Click to expand...

Boca Vol said:
Here you go....basically it's a poor man's sous vide.

1. You can choose to pre-season or not, but if you do season lightly.

2. Put your protein (steaks, burgers, chicken, pork) in a vacuum sealed bag.

3. Place bag in crock pot filled with water heated to the desired meat temp. So I like my steaks on the rare side...so I'll set my water temp at 125 (for example).

4. Your protein will never cook past your water temp. So you can leave a steak in 125 degree water for hours and it will still be rare.

5. After you've let it sit in the hot tub for a while, take it out, re-season (if necessary) and sear on a hot grill for about 1 minute on each side

6. You're done but your protein isn't over-done.

Edit...this is my variation.

But the original came from sealing the bags and actually putting them in a hot tub for an hour or so to get the internal meat temp the same as the outside meat temp to reduce cooking time.
Click to expand...

cool, never heard of that
 
#341
#341
Boca Vol said:
Here you go....basically it's a poor man's sous vide.

1. You can choose to pre-season or not, but if you do season lightly.

2. Put your protein (steaks, burgers, chicken, pork) in a vacuum sealed bag.

3. Place bag in crock pot filled with water heated to the desired meat temp. So I like my steaks on the rare side...so I'll set my water temp at 125 (for example).

4. Your protein will never cook past your water temp. So you can leave a steak in 125 degree water for hours and it will still be rare.

5. After you've let it sit in the hot tub for a while, take it out, re-season (if necessary) and sear on a hot grill for about 1 minute on each side

6. You're done but your protein isn't over-done.

Edit...this is my variation.

But the original came from sealing the bags and actually putting them in a hot tub for an hour or so to get the internal meat temp the same as the outside meat temp to reduce cooking time.
Click to expand...

Nice, I've never thought about using the crock pot for sou vide. I might have to give that one a try.
 
#343
#343
jjay2518 said:
Nice, I've never thought about using the crock pot for sou vide. I might have to give that one a try.
Click to expand...

Just measure the temp of the water. If it goes past where you want it, just turn it off for a little while. It's hard to get a crock pot under 140 so it takes a little attention, but nothing too difficult.
 
#346
#346
Coming along nicely
 

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#348
#348
vols72 said:
Coming along nicely
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looks great

I need to get to the grocery store and get a hunk of pork,hmmm or a turkey


or both,I need some pork tenderloin a turkey and maybe a couple of chickens and some sausages too


smoke it all and freeze the left overs lol hmm I will try and load the smoker up and put it to good use

I will put in some baked beans too,if i have the room
 
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#349
#349
gordonr24 said:
I've been thinking of buying a smoker. What good is an electric smoker?
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As Boca said - Masterbilt. Love mine. Easy to use, electronic, uses a small amount of chips that smoke for hours while easy to add more, probe thermometer, etc. Set the temp/time and pre-heat the unit, add any fluid you want to use in the drip pan, put the meat on, add the wood chips, and forget about it. Come back and check the temp of the meat occasionally.

Killer pork, ribs, chicken, etc.
 
#350
#350
I got a 30" Masterbilt a couple weeks ago. Got some good ribs last night and cooked for some friends. We all thought they turned out great.

Did the 321 method with a little apple wood.

 
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