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Cooking meat on a grill or smoker has become a vital test of every man's culinary skill. My housekeeper's unemployed husband recently bought a $3,500 smoker to expand his talents. I have tried to develop the skills of a pit master over the years but have found it to be with serious flaws, mainly because of the difficultly of controlling all of the variables that can ruin a meal. I am basically lazy, but I like to eat, and have learned how to create the flavor and texture of the food I like. For cooking meat, there is nothing better than sous-vide. Here is how I slow-cook pulled pork.
Start with a pork shoulder, 3 to 4 pounds. Cut the meat into large chunks and place in one-gallon freezer bags. Add salt and several splashes of liquid smoke. Cook in a sous-vide water bath at 165 degrees for 16 hours. Place the meat on a cutting board and use two forks to pull it apart. Place the meat back into a pan for the oven and add one cup of the liquid from the sous-vide bags. Season the meat with a pork rub that you like. I like a mixture of Butt Rub and McCormick's Barbecue seasoning. Heat it in the oven at 350 degrees for maybe 30 minutes, then serve with a liquid barbecue sauce on top.
I have eaten barbecue all over the US, and although there are advantages to every local cuisine, I think the lightly flavored mustard sauce of the low country of South Carolina makes the best base sauce for barbecue. Just a little bit in the meat to set the palate and then add a sweet red sauce to finish it off. Have Crystal sauce available for those who like heat.
Discussion (32)
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For cooking meat there is nothing better than charcoal.
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Costco has brisket on sale at the moment for $2.99 /lb.
Moments ago, I trimmed and separated the point from the flat on my 19# brisket slab. I will smoke one of the pieces this Sunday.
I have used sous-vide for a lot of things, one of my favorites is a rear leg venison roast. I use 135 degrees, to keep it very rare, and then slice it super thin and serve it on kimmelweck with horseradish. I make an ajous from a bottle of porter and beef Better than Bouillon. My Buffalo family has had this many times, and even though they are also hunters, never realized it was venison. They finally asked where I bought the roast beef because it was so good.
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my trick to super thin slicing: Freeze the roast (after sous-vide) then remove from freezer, slightly defrost, then slice while still hard, but can be easily sliced (almost shaved). Return to freezer while still frozen.
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Maybe but nothing is more fool proof than sous-vide.
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It's like you're looking to start a war. 🤔 😉
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