Arguably the strongest muscle on a steer/heifer, the cheeks get a lot of work as a result of the constant chewing habits of bovine cattle.
Beloved by dedicated pitmasters, does anyone ever cook a tri-tip indoors? Sous vide gives smoker-challenged enthusiasts an alternative to waiting for an invitation to the neighbors' back yard event.
You can call it “al mattone” if you like, but there is no need to Italianize this dish…I have seen it done by any number of cooks who had no idea what “al mattone” even referred to. For that matter, the name “Brick chicken” has its own alliterative cachet…
Pitmaster and novice alike witness the internal temperature of their brisket“stalling” during the smoking process. This inconvenience usually occurs at approximately 150F internal, and can drag on for up to four hours. "Texas Crutch" is one strategy used to overcome the obstacle. Can Sous Vide/Sous-B-Q™ provide a solution?
A high collagen/fat content makes brisket challenging. This article demonstrates multiple sous vide/smoking synergies that guarantee tenderness, bark, and food safety. Even the appearance of medium rare is now within reach!
If you’ve ever made applesauce…this is not at all like it. Well, it starts out like it, but the process is continued until the result is thick enough to spread instead of pour. People who are old enough to remember what apple butter is/was, will see a slight resemblance.