Topic Wiki

Post your absolute favorite surefire recipes below!

Shabbos Food:
Smoked Brisket
Weekday Dairy:
IMPOSIBBLE
Weekday Meat:
Smoked Ribs
Soups:
Smoked turkey soup
Desserts:
Smoker Ashes

Beef Jerky: Click Here to post yours...

Author Topic: Food/Recipe Thread  (Read 445274 times)

Offline talmid chuchem

  • Dansdeals Lifetime Platinum Elite
  • *******
  • Join Date: Oct 2014
  • Posts: 1129
  • Total likes: 67
  • DansDeals.com Hat Tips 5
    • View Profile
Re: Food/Recipe Thread
« Reply #1400 on: January 22, 2017, 06:31:28 PM »
The type with the chicken feet?
Yep

Offline ushdadude

  • Dansdeals Lifetime Presidential Platinum Elite
  • *********
  • Join Date: Apr 2013
  • Posts: 6291
  • Total likes: 907
  • DansDeals.com Hat Tips 5
    • View Profile
  • Location: NY
Re: Food/Recipe Thread
« Reply #1401 on: March 08, 2017, 09:29:52 AM »
I want to sous vide a corned beef or shabbos. I bought an already corned beef that comes vacuum packed in it's juices. Should I put that into the bath or take it out, rinse it, and put it into a clean bag?

Offline chinagel

  • Dansdeals Presidential Platinum Elite
  • ********
  • Join Date: Mar 2014
  • Posts: 3862
  • Total likes: 388
  • DansDeals.com Hat Tips 1
    • View Profile
  • Location: brooklyn
Re: Food/Recipe Thread
« Reply #1402 on: March 08, 2017, 09:44:56 AM »
I want to sous vide a corned beef or shabbos. I bought an already corned beef that comes vacuum packed in it's juices. Should I put that into the bath or take it out, rinse it, and put it into a clean bag?
leave it in the first bag imo

Offline aygart

  • Dansdeals Lifetime 10K Presidential Platinum Elite
  • *******
  • Join Date: May 2008
  • Posts: 17361
  • Total likes: 14274
  • DansDeals.com Hat Tips 14
    • View Profile
    • Lower Watt Energy Brokers
  • Programs: www.lowerwatt.com
Re: Food/Recipe Thread
« Reply #1403 on: March 08, 2017, 10:22:56 AM »
Be prepared that it will be quite a bit saltier
Feelings don't care about your facts

Offline henche

  • Dansdeals Presidential Platinum Elite
  • ********
  • Join Date: May 2011
  • Posts: 4183
  • Total likes: 447
  • DansDeals.com Hat Tips 0
    • View Profile
Re: Food/Recipe Thread
« Reply #1404 on: March 08, 2017, 10:35:47 AM »
Yah I'd do the latter. Might also soak it a bit first if it's very salty, which you won't know unless you've had one before.

Offline srap

  • Dansdeals Presidential Platinum Elite
  • ********
  • Join Date: Dec 2013
  • Posts: 2819
  • Total likes: 202
  • DansDeals.com Hat Tips 4
    • View Profile
Re: Food/Recipe Thread
« Reply #1405 on: March 08, 2017, 11:06:59 AM »
TASTE THE JUICE! There is a certain premade rub that some stores use for pickling meat that is nauseous. You will ruin all your hard work if your vacuum packed meat that has this pickling rub on it.  My .02?  Open the package to taste the rub/juice, keep it or change it to your own, ask your butcher to revacuum pack it. The sous vide corned beef was the best meat I have ever tasted.  Soft, fell apart in your mouth.  Just hope you have the right rub on there!

Offline ushdadude

  • Dansdeals Lifetime Presidential Platinum Elite
  • *********
  • Join Date: Apr 2013
  • Posts: 6291
  • Total likes: 907
  • DansDeals.com Hat Tips 5
    • View Profile
  • Location: NY
Re: Food/Recipe Thread
« Reply #1406 on: March 08, 2017, 03:25:27 PM »
TASTE THE JUICE! There is a certain premade rub that some stores use for pickling meat that is nauseous. You will ruin all your hard work if your vacuum packed meat that has this pickling rub on it.  My .02?  Open the package to taste the rub/juice, keep it or change it to your own, ask your butcher to revacuum pack it. The sous vide corned beef was the best meat I have ever tasted.  Soft, fell apart in your mouth.  Just hope you have the right rub on there!

What recipe/temp/duration did you use?

Offline 3yummyboys

  • Dansdeals Lifetime Platinum Elite
  • *******
  • Join Date: Apr 2013
  • Posts: 1736
  • Total likes: 32
  • DansDeals.com Hat Tips 0
    • View Profile
Re: Food/Recipe Thread
« Reply #1407 on: March 08, 2017, 06:41:40 PM »
TASTE THE JUICE! There is a certain premade rub that some stores use for pickling meat that is nauseous. You will ruin all your hard work if your vacuum packed meat that has this pickling rub on it.  My .02?  Open the package to taste the rub/juice, keep it or change it to your own, ask your butcher to revacuum pack it. The sous vide corned beef was the best meat I have ever tasted.  Soft, fell apart in your mouth.  Just hope you have the right rub on there!

TBH tasting the raw juice sounds more nauseous than the picking spice!

Offline srap

  • Dansdeals Presidential Platinum Elite
  • ********
  • Join Date: Dec 2013
  • Posts: 2819
  • Total likes: 202
  • DansDeals.com Hat Tips 4
    • View Profile
Re: Food/Recipe Thread
« Reply #1408 on: March 08, 2017, 08:13:50 PM »
TBH tasting the raw juice sounds more nauseous than the picking spice!
Yup, +!, but better than throwing away all the meat.  Three times! No one would eat it.  I'll try to find out the manufacturer of the spice that both butchers used, but one of them didn't want to tell me, IIRC.  Trade secret.  :o

Offline srap

  • Dansdeals Presidential Platinum Elite
  • ********
  • Join Date: Dec 2013
  • Posts: 2819
  • Total likes: 202
  • DansDeals.com Hat Tips 4
    • View Profile
Re: Food/Recipe Thread
« Reply #1409 on: March 08, 2017, 08:16:17 PM »
What recipe/temp/duration did you use?
I just followed the recipe on the vacuum packed, preseasoned pastrami roast.
Ahhhh.   :-[ . It was a pastrami rub (not corned beef)!

Offline myi

  • Dansdeals Lifetime 20K Presidential Platinum Elite
  • ********
  • Join Date: Feb 2015
  • Posts: 23523
  • Total likes: 2418
  • DansDeals.com Hat Tips 356
  • Gender: Male
    • View Profile
  • Location: InMyPants! 🙈
  • Programs: 2Many2List!
Re: Food/Recipe Thread
« Reply #1410 on: March 09, 2017, 05:38:30 PM »
I was expecting this thread to be bumped today when you can't eat ,at least think about the food! Lol
 Any serious meals going down tonight to break the taanis? 
Quote
Need your LG Exalt fixed? Cracked in half? Water damage? Or parts to repair yourself. 347.201.2501

Offline cholent

  • Dansdeals Presidential Platinum Elite
  • ********
  • Join Date: Aug 2014
  • Posts: 2645
  • Total likes: 515
  • DansDeals.com Hat Tips 0
    • View Profile
Re: Food/Recipe Thread
« Reply #1411 on: March 09, 2017, 10:52:55 PM »
Anyone try sous vide "smoked" brisket using either ChefSteps or SeriousEat's recipes? Thinking of doing this for the Purim seuda
Don't ask stupid questions and you won't get stupid answers

Offline henche

  • Dansdeals Presidential Platinum Elite
  • ********
  • Join Date: May 2011
  • Posts: 4183
  • Total likes: 447
  • DansDeals.com Hat Tips 0
    • View Profile
Re: Food/Recipe Thread
« Reply #1412 on: March 10, 2017, 12:19:56 PM »
Anyone try sous vide "smoked" brisket using either ChefSteps or SeriousEat's recipes? Thinking of doing this for the Purim seuda

No, but I will be smoking a brisket for purim. I'll start it after megilla.

Offline cholent

  • Dansdeals Presidential Platinum Elite
  • ********
  • Join Date: Aug 2014
  • Posts: 2645
  • Total likes: 515
  • DansDeals.com Hat Tips 0
    • View Profile
Re: Food/Recipe Thread
« Reply #1413 on: March 10, 2017, 12:22:12 PM »
No, but I will be smoking a brisket for purim. I'll start it after megilla.

I don't want to be busy babysitting it on Purim which is why I am going to try it sous vide.
Don't ask stupid questions and you won't get stupid answers

Offline henche

  • Dansdeals Presidential Platinum Elite
  • ********
  • Join Date: May 2011
  • Posts: 4183
  • Total likes: 447
  • DansDeals.com Hat Tips 0
    • View Profile
Re: Food/Recipe Thread
« Reply #1414 on: March 10, 2017, 12:46:58 PM »
I don't want to be busy babysitting it on Purim which is why I am going to try it sous vide.

Alternatively, you should get a PBC like I have, and never babysit again.  I told my wife, the day it came, that I'm never babysitting again.

Here's my smoking schedule for Purim.

Come back from megilla at around 730.  Light smoker, make rub and rub brisket, hang at roughly 8. 
Go do whatever I do. 
The smoker will cool off at about 2, and its cold enough outside that it will be fine.  Brisket will be right around stall then, so it's perfect.
In morning, wrap and put in oven at 225 until thermometer hits 203.


Offline cholent

  • Dansdeals Presidential Platinum Elite
  • ********
  • Join Date: Aug 2014
  • Posts: 2645
  • Total likes: 515
  • DansDeals.com Hat Tips 0
    • View Profile
Re: Food/Recipe Thread
« Reply #1415 on: March 10, 2017, 12:50:03 PM »
Alternatively, you should get a PBC like I have, and never babysit again.  I told my wife, the day it came, that I'm never babysitting again.

Here's my smoking schedule for Purim.

Come back from megilla at around 730.  Light smoker, make rub and rub brisket, hang at roughly 8. 
Go do whatever I do. 
The smoker will cool off at about 2, and its cold enough outside that it will be fine.  Brisket will be right around stall then, so it's perfect.
In morning, wrap and put in oven at 225 until thermometer hits 203.

Ever since you did your write up about the PBC I've wanted one, but I'm just too cheap.
Don't ask stupid questions and you won't get stupid answers

Offline ushdadude

  • Dansdeals Lifetime Presidential Platinum Elite
  • *********
  • Join Date: Apr 2013
  • Posts: 6291
  • Total likes: 907
  • DansDeals.com Hat Tips 5
    • View Profile
  • Location: NY
Re: Food/Recipe Thread
« Reply #1416 on: March 10, 2017, 01:16:02 PM »
Alternatively, you should get a PBC like I have, and never babysit again.  I told my wife, the day it came, that I'm never babysitting again.

Here's my smoking schedule for Purim.

Come back from megilla at around 730.  Light smoker, make rub and rub brisket, hang at roughly 8. 
Go do whatever I do. 
The smoker will cool off at about 2, and its cold enough outside that it will be fine.  Brisket will be right around stall then, so it's perfect.
In morning, wrap and put in oven at 225 until thermometer hits 203.

Do you put it back in smoker to firm up bark?

Offline henche

  • Dansdeals Presidential Platinum Elite
  • ********
  • Join Date: May 2011
  • Posts: 4183
  • Total likes: 447
  • DansDeals.com Hat Tips 0
    • View Profile
Re: Food/Recipe Thread
« Reply #1417 on: March 10, 2017, 01:21:58 PM »
Do you put it back in smoker to firm up bark?

I should but wont. If I did, I'd do that in oven.

Offline moko

  • Dansdeals Presidential Platinum Elite
  • ********
  • Join Date: Jul 2011
  • Posts: 4558
  • Total likes: 1472
  • DansDeals.com Hat Tips 2
    • View Profile
  • Location: BOS
Re: Food/Recipe Thread
« Reply #1418 on: March 10, 2017, 04:31:17 PM »
Alternatively, you should get a PBC like I have, and never babysit again.  I told my wife, the day it came, that I'm never babysitting again.

Here's my smoking schedule for Purim.

Come back from megilla at around 730.  Light smoker, make rub and rub brisket, hang at roughly 8. 
Go do whatever I do. 
The smoker will cool off at about 2, and its cold enough outside that it will be fine.  Brisket will be right around stall then, so it's perfect.
In morning, wrap and put in oven at 225 until thermometer hits 203.
I didn't get an invite

Offline henche

  • Dansdeals Presidential Platinum Elite
  • ********
  • Join Date: May 2011
  • Posts: 4183
  • Total likes: 447
  • DansDeals.com Hat Tips 0
    • View Profile
Re: Food/Recipe Thread
« Reply #1419 on: March 12, 2017, 10:19:22 AM »
I didn't get an invite

Is not ready yet.  Just went on ovent for second half. 

I'll save you some if we dint connect today after its ready