There is something immensely satisfying with sticking meat in a sous vide for a period of days. You can’t really do that with a smoker.
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You’re this close to having your Texan card revoked and being deported to France.
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Where I’d have to eat French food and drink wine? Please Br’er Fox, not in the briar patch!
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And pastries. Don’t forget the pastries.
NOT THE PASTRIES!
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France? Hell, just make beef tartare and skip the whole cooking process.
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I got a pellet smoker for christmas. Any good you tube channels I should be going to for wisdom?
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WooHoo! Best. Present. Ever.
I like the recently posted “Meat Church” (Matt Pittman is his name) and “How to BBQ Right” with Malcom Reed. There are many others too.
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Both of these will get you anywhere you want to go.
One of my college buddies worked with Matt Pittman in IT before he committed down the full time bbq path. Some weekends they’d make runs to out of the way bbq joints. Verified good dude.
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Christmas ham bone is turning into split pea soup. My wife asks me (every time), “why are you getting such a large ham, there’s only 15 of us for the holidays” and then when I start to make the split pea soup a couple of weeks later, she goes, “ahhhhh…”.
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15 of you? You’d need five hams.
Ha. Costco actually has a good array. You can get one of their (really excellent) hams from like 6 lbs all the way up to 15 lbs, if you dig around a bit.
The H‑E‑B pre-cooked hams are pretty good too. They were $10 off this week. I buy one of those, smoke it again with my own glaze. Yum!
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I found a potato and ham soup recipe on the interwebsa while back that has become our holiday ham disposal routine.
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It’s not in the pic but I will usually small-dice a large golden potato or two and put it in there. The onions are small-diced as well and go in as the ham stock is created so that they basically diffuse into the soup base. There are no chunks of onion. Just the flavor infused into the concoction.
The Costco ham comes with an apple maple glaze. It’s pretty good. If I do it just right, it comes out with the consistency of a candied apple. Almost like glass on the outside of the ham. The fine line between goopy muck on the outside and a crunchy glaze is measured in seconds, not minutes.
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We finally got around to Christmas dinner last night. Christmas Eve was at my sister’s, Texans game on Christmas Day and the 26th was a freakin monsoon. Yesterday was gorgeous so the prime rib went on the smoker. Some fig balsamic roasted Brussels sprouts and roasted fingerling potatoes. Anura Pinotage. Outstanding!
Today is another monsoon, so looking like leftovers. I’m hoping the weather clears up by Wednesday. New Year’s Day is my favorite eating day of the year.
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The prime rib was on Christmas Eve for me and the Fam. I gotta be honest, while the thick-cut slab of meat was awesome, the bound ribs at the bottom are my favorite. I have never once told anyone in my family that it is the delicacy that it is. I’ve told them that I tie the ribs on the bottom because they impart flavor into the meat (which they do) but then I secret them away into tin foil as I carve the meat and then broil them for 15 minutes and have them as my own, personal chef’s snack sometime in the following week.
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Ffs people. You can smoke meat and sous vide it too. It’s called “SousVideQ”
I regularly take long cooks off the smoker after 6-8 hours (they don’t really “accept” smoke at this point anyway) and finish them Sous Vide. It’s an incredible technique. Highly recommended. (I also go back and finish the cooks on the smoker)
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I got a prime cut rib-eye about 22 ounces. 1 1/2 inch thick. Other than boiling or frying, how should I cook it?