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cazzy

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  • Re: Anybody watching the inauguration?

    @bhedges1987 "He" was MIA? Disagree. It's called a family, job and other priorities. The forum is not a priority for me so....
    I think he was talking about John. 
  • My fellow Texans

    Brenham is on the barbecue map!  Truth BBQ opened July 2015, and is starting to make some serious noise in the Texas BBQ scene.  We made the 65 minute drive this morning, arrived at 11am, and had a few trays of food 20 minutes later.  Definitely A+ quality to wait ratio.  The brisket was sliced a little thicker than I'm used to, and had a very mild dirty smoke taste, but it was still really good.  It was seasoned perfectly and cooked very well.  The ribs held the bone, had good seasoning and were finished with glaze.  The Duroc pork sammie was very good and is pulled to order (my preference).  The housemade beef sausage was good and the turkey was...turkey (not sure why I get it).  The sides were serviceable and the house made pickles and onions were on point.  They bring their A game with dessert too, as both cakes we tried were money!  Overall, this is my best BBQ experience out of Austin and is definitely worth a visit!


  • Re: 'Twas the night before christmas and... wtf brisket, heeeelp.

    No worries!  Oven have warming feature or can it be set to 145-170.  If so, let it cool for 30 minutes and toss it in.  I've held briskets for 10-12 hours in the warmer and they've been perfect.  
  • Re: Prime Rib How-To:

    I didn't think you were supposed to SV thick cuts of meat like a roast?

    Right now I've got this 14.5lb prime rib roast waiting in cryovac for Christmas day. My plan is to open it up tonight or sometime Saturday, rub it with kosher salt, and let it dry out in the fridge for a day. On Sunday, rub it with something simple like Montreal Steak Seasoning and let it come to room temp for an hour or so before throwing it on the XL at 225 with one chunk of post oak. Once at 115-120 internal, I plan to FTC it for the 30min ride to our Christmas gathering, pop it into a 450 oven to sear, then slice n serve.

    I want it Med Rare, evenly cooked with some outside sear, and I need it hot when I go to serve 8-10 adults. Does this sound like a good game plan?
    FTC can intensify the carry over so make sure to let it come back down before you wrap it.  I'm doing the same for the most part, except I'm not searing it.  In your case, your crust will soften in the foil, so searing makes sense. 
  • Re: Prime Rib How-To:

    DMW said:
    I'm not going to risk it. It's going in the trash. So with that said... I'll buy another one tomorrow and SV it at 131° for 3 hours before searing. Would that be long enough SV to get a thawed 7 lb. prime rib to 131° at the center?
    Don't trash it. Bump it to 131* for an hour or so and then pull it and toss it in the fridge like @cazzy said.
    Exactly, don't toss it!

    True...Set it for a safe temp for a hour or two to pasteurize it, then drop it into an ice bath and refrigerate it.  You'll be good to go for tomorrow with very lil work to do.
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