Dinner thread?

[Rushy]

They have started making a good one then?

They didn't need to because they have always made the great one.

[Bill999]

Bought the brisket and got the butcher to vac pac it. Into the sousvide for 24 hours at 58 degrees

Out of the vacuum pack, dry the meat (it smells terrible at this stage) and into the smoker

Yes, the smoker is a flowerpot on two bricks with an old Weber on top. Simple and effective.
I smoked it for 3 hours really slow.

Then back into a vacuum bag and back into the sousvide for another 24 hours at 58 degrees. This infuses the smoky flavour into the meat.

Should be super tender. Slice it super thin across the grain.

I served it with a reduced beefstock and mustard sauce finished with cream.

Kiwi


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nice man i smoked a brisket a week ago and it was "too smokey"
it was barely edible, ill stick to smoking pork and try this approach

[kiwi39]

nice man i smoked a brisket a week ago and it was "too smokey"
it was barely edible, ill stick to smoking pork and try this approach

The key to success with my approach was that cooking the meat was done in the sousvide .. and the smoking was just a flavour add. If I'd smoked the meat to do the cooking as well, it would have taken and eternity , and as you said, been too smokey ..

[Bill999]

too right mate, it was a long slow way of turning beautiful home grown brisket into dogfood

one thing iv found with sousvide is that if you put enough oil in the bag before sealing to coat the meat your edges look a lot nicer

[kiwi39]

too right mate, it was a long slow way of turning beautiful home grown brisket into dogfood

one thing iv found with sousvide is that if you put enough oil in the bag before sealing to coat the meat your edges look a lot nicer

Good tip. I’ll try that next time


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[MSL]

wild pork back leg, 7.5 hours in the oven. The shank has already been picked clean as it came out earlier and fell apart.

[Sarvo]

Dog or me ??
Domestic Pork sorry Derek

[MSL]

That looks a bit flasher than what I’ll be throwing at the plate.

[Tahr]

Dog or me ??
Domestic Pork sorry Derek


Attachment 96475

Lovely old plate. Is there a story behind it?

[Moa Hunter]

Although colour matched to the plate, the table cloth has an air of 'cheapness' and needs upgraded

[Sarvo]

Lovely old plate. Is there a story behind it?

Dinner set sat in mother in-laws cabinet for 40+ years - she had bought new in Dresden East Germany (mid 60's) when her and husband (wifi's father) were stationed there.
Touch wood - have not broken 1 piece as yet - but as wife said - better to use than just wank over (actually my words)

Dresden even post WWII has/had maybe best china in World - amazing how it holds the heat

[Sarvo]

Although colour matched to the plate, the table cloth has an air of 'cheapness' and needs upgraded

Got to keep it downsized a tad for the "less refined/non plum in mouth" types

[Moa Hunter]

Dinner set sat in mother in-laws cabinet for 40+ years - she had bought new in Dresden East Germany (mid 60's) when her and husband (wifi's father) were stationed there.
Touch wood - have not broken 1 piece as yet - but as wife said - better to use than just wank over (actually my words)

Dresden even post WWII has/had maybe best china in World - amazing how it holds the heat

Sad that the Allies, well really the Yanks, bombed Dresden and destroyed all that beauty and history that otherwise would have been there for ever and for everyone to enjoy.

[kiwi39]

Smoked some salmon today after curing it overnight in Himalayan salt ... then chillled it for 3 hours and served it on steamed beans with homemade mayo.




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[Sarvo]

Smoked some salmon today after curing it overnight in Himalayan salt ... then chillled it for 3 hours and served it on steamed beans with homemade mayo.




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Class - you a Kiwi ??