Saunders Posted August 24, 2017 Share Posted August 24, 2017 Forgot to post my pics. 3 Quote Link to comment
RedDenver Posted August 24, 2017 Share Posted August 24, 2017 Dammit! It's only 8:45 am and now I want BBQ. Quote Link to comment
Saunders Posted August 24, 2017 Share Posted August 24, 2017 I'm planning my big BBQ extravaganza I always do for Labor Day Saturday. Gonna do Ribs, pulled pork, pork belly burnt ends, whole chicken, brisket, and homemade beans and coleslaw. I also make my own BBQ sauces and rubs. It's probably my favorite day of the year. 2 Quote Link to comment
ColoradoHusk Posted August 24, 2017 Share Posted August 24, 2017 I am thinking about making a big batch of this over Labor Day weekend. It would be great to have around all weekend for college football, and to share with friends/neighbors. Quote Link to comment
Saunders Posted August 24, 2017 Share Posted August 24, 2017 5 minutes ago, ColoradoHusk said: I am thinking about making a big batch of this over Labor Day weekend. It would be great to have around all weekend for college football, and to share with friends/neighbors. They're good. My recommendation is to cut it when it's still partially frozen (much easier this way), and to go no larger than 1" cubes. Plan on a minimum of 4 hours smoking, and you can definitely reheat them in the oven or grill. Quote Link to comment
ColoradoHusk Posted August 24, 2017 Share Posted August 24, 2017 29 minutes ago, saunders45 said: They're good. My recommendation is to cut it when it's still partially frozen (much easier this way), and to go no larger than 1" cubes. Plan on a minimum of 4 hours smoking, and you can definitely reheat them in the oven or grill. Thanks for the tips!!! 1 Quote Link to comment
RedDenver Posted August 24, 2017 Share Posted August 24, 2017 I got a sous vide circulator last Christmas and am going to give it a go with a brisket for Labor Day. I plan to smoke the brisket for 3 hours at lowest temp I can manage and then sous vide for 48+ hours at 140 F. 1 Quote Link to comment
JJ Husker Posted August 25, 2017 Share Posted August 25, 2017 10 hours ago, ColoradoHusk said: I am thinking about making a big batch of this over Labor Day weekend. It would be great to have around all weekend for college football, and to share with friends/neighbors. I would plan on eating the belly burnt ends immediately, or at least same day. I cannot recommend cooling them off and reheating. Theyre still edible but after a day they are more like a day old country style rib. They are magic right off the fire tho. Quote Link to comment
JJ Husker Posted August 25, 2017 Share Posted August 25, 2017 4 hours ago, RedDenver said: I got a sous vide circulator last Christmas and am going to give it a go with a brisket for Labor Day. I plan to smoke the brisket for 3 hours at lowest temp I can manage and then sous vide for 48+ hours at 140 F. Let us know how that works out. Seems like a good plan Quote Link to comment
JJ Husker Posted November 15, 2019 Share Posted November 15, 2019 Had to post a pic and bump this. Think I’ll do another batch of these tomorrow morning. Gonna try try ‘em on the GMG pellet grill this time. 1 Quote Link to comment
RedDenver Posted August 7, 2021 Share Posted August 7, 2021 On 8/24/2017 at 2:47 PM, RedDenver said: I got a sous vide circulator last Christmas and am going to give it a go with a brisket for Labor Day. I plan to smoke the brisket for 3 hours at lowest temp I can manage and then sous vide for 48+ hours at 140 F. On 8/24/2017 at 7:23 PM, JJ Husker said: Let us know how that works out. Seems like a good plan Tried that a few years ago. Turned out good but not great. I think the sous vide temp needs to be higher, so I'm planning to try same plan but 160-180 for the sous vide. Might also reduce the time from 48 hours to 24-36. Brisket prices have been super high, so waiting for prices to come back down first. 1 Quote Link to comment
JJ Husker Posted November 17, 2023 Share Posted November 17, 2023 Doing these again tomorrow for the Wiscy game. Here’s that link again https://www.vindulge.com/smoked-pork-belly-burnt-ends-recipe-and-video/ 1 Quote Link to comment
teachercd Posted November 17, 2023 Share Posted November 17, 2023 46 minutes ago, JJ Husker said: Doing these again tomorrow for the Wiscy game. Here’s that link again https://www.vindulge.com/smoked-pork-belly-burnt-ends-recipe-and-video/ Meat candy! 1 1 Quote Link to comment
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