Kosher Dosher...“I am a culinary Heretic"

(OP-2010)"Without Further Ado," I present you with my first.....Sous-Vide BBQ Brisket. I have wanted to do this for quite some time but never felt the urge until I started conversing on Facebook about SV BBQ Brisket. Everyone has a different time and temp and smoking technique, so I thought I would experiment with the best temp and time. Best for whom?.....best is subjective, so this is best for me. Who knows, this might be a complete fail. May have to do this several times before I dial it in. I am writing this blog before I even attempt anything.  Brisket, oh Brisket, how shall I make you? Last year I smoked a Brisket low and slow on my Weber Smokey Mountain using Charcoal and wood, and it took 15 + hours. Granted, I have a custom Weber, so I never had to reload the darn thing, but it still took a very long time to make BBQ Brisket. I also used a  BBQ GURU  so I was able to keep a constant temp of 225˚ƒ. How much smoke do you really need? Most smoke penetration occ...

 

The Step-Down-Cooling-Method developed by  CREA  is a novel approach to enhance moisture retention with Sous-Vide-Processed-Proteins. My buddy Kevin Holmes Liddell introduced the technique to me in October of 2019. Kevin took a few CREAS courses and was kind enough to share his knowledge with me. I even think he texted me during the class to tell me about this new (new to most of us) innovative approach to S.V. proteins. I initiated an internet search right away; it produced nada. I felt like a kid with a new toy. Anyhow, I started using this new approach, and for all intents and purposes, it seems to work. But the proof is in the pudding, so I need to test it and ensure it works as advertised. Kevin is the one that suggested I do this because he knows my attention to detail is so profound 🤣. Yes, I took some liberties with the why. In theory, it makes total sense to me. It's the same reason all meat should rest after cooking. With SV-Processed proteins, it's enhanced...

  Yup, it's that time of the year again. Thanksgiving is by far one of my favorite Holidays: food, family, and all the trimmings that go along with it all. Moreover, with that, I always try to modify and improve on the previous versions of my Turkey. I have to admit, and I am not trying to sound arrogant (but of course I am), but when I say to improve, what I am saying is little refinements and slightly modified techniques.  It's not my goal to recreate older posts but to pontificate a bit about what I did this year. For all my Turkey stuff click  HERE .  However, I will say that this year was a freaking grand slam.!!! One of the best I've ever made and, of course, eaten. No one has ever made a better turkey than me. Is it arrogant to say this? Damn straight!!!!!! This year I started out with a whole Turkey and broke it down. I decided on a Turkey Roulade which is the breast glued together and the rest on the side. To learn how to make a Turkey Roulade I have a ...