Beef cheek barbacoa redemption

InfectedDAS

Wow!!

As someone who eats Barbacoa religiously every Sunday I must say it does look tasty.

But don't take out the fat, just trimmed it and mix it with the beef, also if you can get the liquid the meat releases you can do some nice soups with it, excellent for hangovers.

20stone

InfectedDAS said:

... don't take out the fat, just trimmed it and mix it with the beef, also if you can get the liquid the meat releases you can do some nice soups with it, excellent for hangovers.

On the fat, I only take out big chunks that are on silverskin. When in liquid form it tastes great without feeling gross, though I will try giving it a post-Jacuzzi chop instead.

100% with you on the liquid.  We don't waste a drop of that. 

nolaegghead

Hey John, regarding your question about salting pork, I have, through both successful and abject failure experimentation, found that salting some cuts of pork before sous vide results in a worse final product.  In particular, ribs.  Don't salt 'em.

This seems counter-intuitive and I can't really explain it other than the salt perhaps is "curing" the pork and the results are worse (texture) than if it's just au naturale.  I'm on the fence with cuts that are done in the so called "hot tub" temps (like the loins/chops).  But for the tough meats that you'd normally low-n-slow, I will season but not salt.

Took me a while to figure this out, and everyone's tastes are different, but I like the texture better.  Salt later.

I think you or Cali left some beef cheeks at our place at BC II.  Found them when cleaning out the freezer.  I'm gonna try this.  Hizzah! 

TTFN

PS - I still have your cutting board.

20stone

nolaegghead said:

Hey John, regarding your question about salting pork, I have, through both successful and abject failure experimentation, found that salting some cuts of pork before sous vide results in a worse final product.  In particular, ribs.  Don't salt 'em 

.... But for the tough meats that you'd normally low-n-slow, I will season but not salt.

Took me a while to figure this out, and everyone's tastes are different, but I like the texture better.  Salt later

Thanks for the confirmation.  I knew I read about that somewhere when I first got the SV, but didn't see it everywhere.  So, No salt 'til the skillet!

PS - I still have your cutting board.

...and now I have someplace to put it.  So c'mon (but give us another month to get done painting and move in)

Killit_and_Grillit

Uggghhh this looks amazing. 

GATraveller

This may be one of the first cooks with the new Anova.

Thanks for the thread and links!!