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Tacos
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nolaegghead
Posts: 42,102
Wanted to see if I could take a lean roast and pull it for tacos.
Bought a CAB rump roast for $3.79/lb. 4.5 lbs. Rubbed with powdered cumin, garlic powder, sea salt and a bit of #1 cure.
Plopped it in a foodsaver bag and into the SV for 24 hours at 147 F. Checked it, still a bit firm so went another 24 hours.
Removed and cooked indirect for about an hour at 400 with oak. Pulled. Tender, incredible beef flavor...everyone raved. Better than anything I can get in a restaurant here.
Had some friends over and we all enjoyed dinner.
Bought a CAB rump roast for $3.79/lb. 4.5 lbs. Rubbed with powdered cumin, garlic powder, sea salt and a bit of #1 cure.
Plopped it in a foodsaver bag and into the SV for 24 hours at 147 F. Checked it, still a bit firm so went another 24 hours.
Removed and cooked indirect for about an hour at 400 with oak. Pulled. Tender, incredible beef flavor...everyone raved. Better than anything I can get in a restaurant here.
Had some friends over and we all enjoyed dinner.
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I love lamp..
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Yup! Most excellent SV and all! Great looking dinner!Sandy Springs & Dawsonville Ga
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Forks! That looks and sounds great. Why the cure? Is that an unsafe temp?
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Yes please, I like tacos.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Muy Bueno Senor Nola.Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay "
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@Legume aesthetic reasons - creates a smoke ring.______________________________________________I love lamp..
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Fine looking grub my long haired friend.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Very nice. I would not have thought of trying something like this. I know that when I have tried to do sirloin steaks via SV to tenderize for extended periods of time it turned out a little dry--tender, but dry. It looks like your meat turned out pretty moist from the pics.
LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore -
I was surprised how moist it was. I kept the fat cap and mixed it in. I bought a couple pounds of gelatin the other day to experiment with more "natural" finishing sauces but I didn't need it.______________________________________________I love lamp..
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^^interesting^^LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore
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Ah gelatin, what Dad always called the nectar of eyeholes, earholes and arseholes. Makes for great sauces - he was an advocate of xanthum gum - I've never used it. Pulled beef looks awesome - two day prep for tacos seems a bit much, but looks like it was worth it.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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nolaegghead said:I was surprised how moist it was.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Here's looking at you kid
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks fantastic Carey! What was the benefit of using the prague powder other than color in the sous vide? And perhaps I'm ignorant but, why wouldn't this need rinsed like other cures or was it so minuscule that it was a non issue?LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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@NPHuskerFL Really just the color. There was a lot of juice in the bag from the meat. I dumped that. The reason why you rinse cured meats is because there's an excessive amount of salt on the outside (needed to drive salt inside the meat). In this case, I salted like I would have if smoked, and the salt that would have been concentrated on the outside was diffused in the meat and juice.
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@butert Sous Vide
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butert said:What does sv mean?Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
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I'll say it again: TOSTONES!!!!!!!!!!!!!!!!!!
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Nice cook!
I've been thinking of trying SV for beef tongue or cheek meat. Just haven't got around to it yet. I'm thinking the tongue may take more than a day in the bath?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
@Caliking - I don't know, never cooked tongue. Give yourself an extra day in case it's not done. You can judge the tenderness by squishing the meat through the bag. If it feels too firm, leave it in longer or increase the temp and leave in longer.
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@nolaegghead So it was taco's on Mexjun night?Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Well, to be honest, I was shooting for central/south American.
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