Burnt-Ends-Sous-Vide-Processed

-

 As most of you know, Burnt-Ends are the caviar of Smoked-Foods. Having done this several times now, I can emphatically say I prefer the point (Second Cut) to the flat. The point has so much more fat!!!! I've documented this process before, which can be found HERE. 


Note: IMO, there are two ways to make SV-Processed Burnt-Ends, and one is slightly better than the other. Of course, it depends on how much time you have and if you are willing to go the extra step. In this version, I skipped the extra-step because of time constraints. The extra step, which I will outline for you, is slightly better. 

In this Version- Dry-Brined with your favorite Rub and place in the refrigerator for 48-72 hours. Sous-Vide-Processed at 135f for 48 hours. Shocked and refrigerated for a bit. Additional steps will be outlined below. 

Superior Version- Dry-Brined with your favorite Rub and placed in the refrigerator for 48-72 hours. Smoked at 225f until an internal temp of 135-145f is reached. This initial smoke (extra step) creates a better Bark and Burnt-End. Sous-Vide-Processed at 135f for 48 hours. Shocked and refrigerated for a bit. Additional measures will be outlined below. 



If you can, buy a full packer and Separate the Muscles. I used the flat for Corned-Beef. The one on the left is the Point (Second Cut). Don't trim off all the fat!!! Fat is flavor. The point is a fattier cut, and the grain is different, which makes it more tender. 


Apply the Rub (Both sides). Sometimes I will use some yellow mustard initially for the glue. I had some time constraints, so I used a store-bought rub. This stuff is pretty damn good too. Yes, that's right, a store-bought rub.... don't be a snob.
Vacuum Seal and place in the refrigerator for 48-72 hours. This will allow for better penetration.  
Sous-Vide-Processed at 135f for 48 hrs. After processing, the point was shocked and refrigerated. 

Note: If it weren't for time constraints, I would have initially smoked at 225f until an internal temp of 135f-145f was reached to develop a better bark. 


Remove from bag, slice, and cut into small nuggets.






Place Burnt-Ends into a large bowl and treat with rub and BBQ Sauce. 

Place Burnt-Ends into a large tin foil roasting pan and smoke at 225f until toasty and dark. At 20 minutes intervals, make sure to toss them to ensure an even cook.

Note: Tin Foil Roasting pan has been perforated with tiny holes to allow smoke to penetrate during the cook. 




Perforated with many holes......








Done!!!!!!!!

Burnt-End-Katsu!!!!!!!


Now for the fun part!!! Let's make some Katsu which is a fav of mine. Take cold Burnt-Ends and coat with flour, eggs, panko, and refrigerate for an hour to dry the surface. 

Note: You have two options. 
1- Make Katsu with SV-Process cold Burnt-Ends
2- Or make Katsu smoked Burnt-Ends.
Both versions are awesome!!!!





























Comments

Post a Comment

Popular posts from this blog

Curing Notes and some Math

-
Image
(OP-2016) I wrote this up to help you with some of my recipes. I hope these notes and links expand your knowledge of curing.  My recipes are straightforward to follow if you use the info given below. Replicating my recipes is possible because I use percentages for everything. The weight of meat plus fat is 100%, and all ingredients to be added are expressed as a percentage of the weight of the meat plus fat.  Percentages can be used to standardize recipes regardless of batch size, and all weights are metric. An online calculator is provided below.  No weights are given because the weights of meats vary. Again everything is a percentage of the meat's weight after trimming. Here is an example- Meat weight,  2393  grams, and we want to find out the amount of salt we need in grams-  2393 * 3.5%=83.755 or 2392/100 * 3.5 =83.755 grams. Or 2393 * .035 = 83.755 For most of my recipes, I use  .25%  c...
Read more

Eye-of-Round (Sous-Vide)

-
Image
EYE OF ROUND- EOR  (OP- 5/2017)I've been wanting to do this for a while but prefer other cuts for roast beef (I still do). Anyhow, after reading all the pontificating posts on E-O-R, I wanted to see what all the hype was about. After making about 5 of these E-O-R's, I have dialed in what I believe is the perfect temp and time.  The T/T was selected because it provides the highest moisture retention, texture (tenderness) for slicing using a Deli-Slicer. If you plan on slicing by hand or wanted to slice very thick to serve as an entree it might not work. The E-O-R will be cooked at 128f for 24 hours and sliced on my Berkel Slicer.  (Disclaimer located at the bottom for T/T). Note: The T and T are perfectly fine. The Log Reduction is exceeded 12.  If you plan on purchasing the E-O-R at Costco or another whole seller, I will suggest buying it cryo-vacuumed-sealed. If you don't, there's a possibility that it was mechanically tenderized. I'm not against...
Read more

Burnt Ends the Sous-Vide way!!!

-
Image
  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 t...
Read more