smokem if you got'em

Mike Mercury · 12-12-2018, 11:44am

Sea Six · 12-12-2018, 11:55am

I have a Primo grill. That's the way my chicken always comes out.

Incredible.

Antfarmer2 · 12-12-2018, 12:26pm

StaticCling · 12-12-2018, 1:07pm

I do chicken on my Kamado style grill from time to time, but I roast it more than smoke it. Smoking it too long makes it have an odd texture. Bring the grill up to about 300 and roast for a few hours until the internal temp is around 170, it's pretty dang good.

Sea Six · 12-12-2018, 1:19pm

I do it at 425° until internal is 170° in the thigh.

It's unbelievably good.

Cybercowboy · 12-12-2018, 3:31pm

Quote:

Originally Posted by Sea Six

I have a Primo grill. That's the way my chicken always comes out.

Incredible.

Indeed. I've been using my new sous vide thingy to make stuff a lot lately, but often finish them off on the grill. But I've not bothered doing poultry sous vide because I can get fantastic results on the Primo so why mess with it? I do love the way thick cut bone-in pork chops turn out sous vide and then a quick sear. Just perfectly cooked every single time. Steaks are good, but I can also make a great steak on the grill. But you haven't lived until you try a 30-hour chuck roast done at 135 degrees sous vide, and then a quick sear on a very hot grill. Eating medium rare chuck roast the first time, you'll swear its prime rib flavor and texture-wise. Other roasts like tri-tip and top or bottom round turn out great too and make fantastic roast beef sandwich leftovers. I would buy someone on my Christmas list a sous vide circulator if I knew anyone who wanted one, they are great. Aldi has one right now for $50 in their store, that's a good deal even though it's "off brand".

Dan Dlabay · 12-12-2018, 4:26pm

I love smoked meat.

Cybercowboy · 12-12-2018, 10:41pm

Quote:

Originally Posted by chinaski

I do chicken on my Kamado style grill from time to time, but I roast it more than smoke it. Smoking it too long makes it have an odd texture. Bring the grill up to about 300 and roast for a few hours until the internal temp is around 170, it's pretty dang good.

If I smoke chicken I do it at 250 but usually I roast it and that means 375 to 400 indirect. Spin it around a couple times. 425 is not out of the question. Internal 155 in the breast means done, rest for one hour.

For high temp cooks anyway, low temp 160 is done.

Sea Six · 12-13-2018, 2:48am

Quote:

Originally Posted by Cybercowboy

Indeed. I've been using my new sous vide thingy to make stuff a lot lately, but often finish them off on the grill. But I've not bothered doing poultry sous vide because I can get fantastic results on the Primo so why mess with it? I do love the way thick cut bone-in pork chops turn out sous vide and then a quick sear. Just perfectly cooked every single time. Steaks are good, but I can also make a great steak on the grill. But you haven't lived until you try a 30-hour chuck roast done at 135 degrees sous vide, and then a quick sear on a very hot grill. Eating medium rare chuck roast the first time, you'll swear its prime rib flavor and texture-wise. Other roasts like tri-tip and top or bottom round turn out great too and make fantastic roast beef sandwich leftovers. I would buy someone on my Christmas list a sous vide circulator if I knew anyone who wanted one, they are great. Aldi has one right now for $50 in their store, that's a good deal even though it's "off brand".

I have an Anova sous vide and I love it. Fresh asparagus is so incredible and flavorful sous vide.

30 hours for a chuck roast? That's not a typo?

I'll have to try that. Do you sear in a hot skillet or do you use one of those propane or electric torch searing devices?

BADRACR1 · 12-13-2018, 10:56pm

Paging Blademaker.

Sea Six · 12-14-2018, 4:25am

@Cybercowboy

Olustee bus · 12-14-2018, 4:33am

Yeah, come on Cybercowboy!

I have cooked several steaks sous vide and actually I prefer it either in the oven, after searing, or on the grill.

I did pork chops which were very good.

I do want to do a roast though. I just need to know how and when to sear it. I suppose I will sear it before I sous vide it.

I need to try chicken and fish for sure.

Sea Six · 12-14-2018, 4:42am

When I sous vide I always sear after, not before.

Olustee bus · 12-14-2018, 7:27am

Quote:

Originally Posted by Sea Six

When I sous vide I always sear after, not before.

I recently did a flank steak and the recipe called for it doing beforehand. Don't know if it made a difference.

Sea Six · 12-14-2018, 7:53am

Was the flank steak done sous vide or by some other method?

Olustee bus · 12-14-2018, 10:06am

It was done sous vide. Turned out real good. Flank steak is hard to get done consistently due to the varying thickness but sous vide takes care of that.