Bulk Sous-Vide Chicken
Burnt Ends the Sous-Vide way!!!
(OP-7/2014) The King of BBQ Brisket is Burnt Ends. But what are Burnt Ends? Traditional Burnt Ends are from the point of brisket. Where I live, you rarely find a whole packer (whole briskets), and when you do come across one, you're usually not in the market for one. Yes, yes, I could buy one and freeze it, but I don't like to freeze the meat. So I decided to make Burnt Ends entirely from the flat. Burnt Ends are a delectable delicacy and are prized by many if not all BBQ enthusiasts. I actually prefer Burnt Ends to BBQ brisket. Sometime during the "cook," the whole brisket is removed, and the point is separated from the flat. Traditionally the point is cubed up and doused with more spices and smoked very low and slow for a couple of more hours, and sometimes BBQ sauced is added. Burnt Ends are typically served with a little char on them with some BBQ sauce on the side or in sandwiches. I recently attended a BBQ workshop, and their version of Burnt Ends was terrible
Searching Google for the best way to sous vide a hanger steak, I came upon this page. I used a marinade I usually use for flank steaks and marinated mine for two days. I then sous vided it using your three-step method and seared it in a cast-iron skillet to finish. The meat was so delicious, it practically melted in your mouth. I arranged thin slices on top of thinly toasted baguette slices, and garnished with chiffonade basil, caramelized red onions, and mustard mascarpone. I'm eager to try your method on flank steak as well as my next hanger steak. I am also grateful to my trustworthy meat supplier, https://littlecattle.co/, for providing me with the freshest meat possible.
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