New trick

[cow pollinater]

New to me at least. I don't cook much but I like to go all out and make a top notch all homegrown meal for my family once or twice a month when mom's getting burned out on kitchen duty.
I've always struggled with getting barbequed meats done without overcooking them. My brother in law told me to season them, double bag them, and float them in water at the minimum safe temperature for that meat for two hours(more or less depending on the size of the cut) and then just grill them for a few minutes on either side to get the smoke flavor and a little crisp on them. I've done it two nights in a row and it's fantastic. Last night we did tri-tip(brisket for everyone outside of CA :lol: ) and it was a perfect medium rare and so tender you could cut it with a fork. We'll try chicken next weekend.
The hardest part is admitting that my brother in law was right about something. :D

 

[chippie]

OK, I finally figured this out. My brain is muddled today. You soak the meat to hydrate it (add water to it). It makes sense. I will try it next time we grill.
Check the label on your chicken. Many producers add water (broth) to the meat before selling it.
I too an guilty of overcooking on a grill, especially hamburgers. I cook on the grill until it looks good, then I pop it in the oven at 350 for about 15 to 20 minutes or so while I finish making the side dishes. It usually comes out just right.

Thanks for the tip.

 

[cow pollinater]

OK, I finally figured this out. My brain is muddled today. You soak the meat to hydrate it (add water to it). It makes sense. I will try it next time we grill.
Check the label on your chicken. Many producers add water (broth) to the meat before selling it.
I too an guilty of overcooking on a grill, especially hamburgers. I cook on the grill until it looks good, then I pop it in the oven at 350 for about 15 to 20 minutes or so while I finish making the side dishes. It usually comes out just right.

Thanks for the tip.

No, it's not hydrating as it's double wrapped in ziplocks and sealed off from the water. The heat from the water cooks the meat without drying it out AT ALL as the moisture is held in. pretty much the barbeque part is only for flavor.

 

[Kingfisher]

I've boiled big pork ribs then cooked em. What are you using for a cooker?

 

[dun]

Your cattle must be built different if the tri-tip and the brisket are the same cut!

 

[Kingfisher]

Your cattle must be built different if the tri-tip and the brisket are the same cut!

Ha ha. I wondered if someone would pick up on that. I have a friend who likes to cook tri tips.....I saw one the other day but didn't have the heart to tell him "that's a roast Chuck."

 

[Ouachita]

I think it's similar to what we do with ribs and such. We put the meat in a covered dish and in the oven as low temp as it will go for 2-4 hrs. It just simmers in its own juices. Then to the grill for the finish and and BBQ sauce. Works great, but now I'm gonna have to try your method

 

[Jogeephus]

It sounds like you are doing a modified version of what's known as sous vide. In sous vide the food is vaccum sealed and placed in hot water till its cooked. You can then sear the meat just for the color and aeshetics but the meat is already cooked and it will be tender.

 

[dun]

Your cattle must be built different if the tri-tip and the brisket are the same cut!

Ha ha. I wondered if someone would pick up on that. I have a friend who likes to cook tri tips.....I saw one the other day but didn't have the heart to tell him "that's a roast Chuck."

Chuck is closer to where the brisket comes from then the tri-tip is.
I read an article in Drovers the other day about they're changing the names of a lot of cuts of meat for both pork and beef. I guess some people don;t think of the boston butt as coming from the front of a hog rather then the rear

 

[3waycross]

It sounds like you are doing a modified version of what's known as sous vide. In sous vide the food is vaccum sealed and placed in hot water till its cooked. You can then sear the meat just for the color and aeshetics but the meat is already cooked and it will be tender.

Good pick up there Jo. I was thinking sous vide and got to your post and said "now there's a fella who knows something about food"

BTW it's a pain to do!

also BTW for those of you who have no French it's pronounced SOO VEED.

 

[TexasBred]

It sounds like you are doing a modified version of what's known as sous vide. In sous vide the food is vaccum sealed and placed in hot water till its cooked. You can then sear the meat just for the color and aeshetics but the meat is already cooked and it will be tender.

Good pick up there Jo. I was thinking sous vide and got to your post and said "now there's a fella who knows something about food"

BTW it's a pain to do!

also BTW for those of you who have no French it's pronounced SOO VEED.

:lol: :lol: Thanks 3way. Not even close to what I would have said. How would that work on a vacuum sealed ribeye?? :?:

 

[3waycross]

NOt sure. You should Google it. It is an interesting process. More like braising than anything. The pressure is what make it!

 

[chippie]

OK, I see now. What would work well would be a crock pot. The low setting will simmer, not boil.
I have a seal-a-meal. I could season the meat, vacuum bag it, put it in the crock pot in the morning and grill in the afternoon. I bet that would work with hamburger patties too.
Easy peasy.
Thanks for the tip and explaining it to me.

 

[3waycross]

Here's the disclaimer. Use this technique at your own risk.

Safety[edit]Food safety is a function of both time and temperature; a temperature usually considered insufficient to render food safe may be perfectly safe if maintained for long enough. Some sous vide recipes such as fish are cooked below 55 °C (131 °F). However, pasteurisation of the food to be eaten by people with compromised immunity is highly desirable. Women eating food cooked sous vide while pregnant may expose risk to themselves and/or their fetus and thus may choose to avoid unpasteurised recipes. [4]

Clostridium botulinum bacteria can grow in food in the absence of oxygen and produce the deadly botulinum toxin, so sous-vide cooking must be performed under carefully controlled conditions to avoid botulism poisoning.[16] Generally speaking, food that is heated and served within four hours is considered safe, but meat that is cooked for longer to tenderize must reach a temperature of at least 55 °C (131 °F) within four hours and then be kept there for sufficient time, in order to pasteurize the meat.

Pasteurization kills the botulism bacteria, but the possibility of hardy botulism spores surviving and reactivating once cool remains a concern as with many preserved foods, however processed. For that reason, Baldwin's treatise specifies precise chilling requirements for "cook-chill", so that the botulism spores do not have the opportunity to grow or propagate. Pasteurised food can then be stored for up to two weeks at around 3 °C (37 °F) sealed within the vacuum pack.[4]