Quote:
Originally Posted by DoubleF
Whelp, I ended up doing neither unfortunately. I found a deal for $90 that had the porcelain enamel cast iron grates again that also came with heat shields and burners. I am assuming the grates on this BBQ are really fricken old and weren't treated too well (assumptions when I saw the inside while cleaning). The wire brush couldn't have helped either. CI or SS grates would have cost $100-120 alone and the shields and burner replacement parts are going for $65, so I felt like $90 and the savings towards a Kamado made sense.  I'm not particularly against the porcelain grates. It's just that the grates I have right now I am assuming are nearly a decade old and rust is eating away at them.
I'll leave the SS/CI duality for my future Kamado. It seems like SS/CI combinations are common in quite a few Kamado guides I've been reading.
On a different note, has anyone else combined cooking methods before? Sous vide to BBQ I think a few of us probably have done. But for future purposes, I'm wondering what happens when I combine a really long multi day sous vide cook with a really slow charcoal cook. The best fricken pulled meat burritos I'll ever have in my life, but not steak?
I'm almost assuming a grilling basket like this would be mandatory if the meat is just completely broken down and would fall apart at the slightest touch:
https://www.amazon.ca/gp/product/B00...?ie=UTF8&psc=1
How about shorter sous vide cooks and a super low heat? How long does it take for the smokey flavour to settle in? I know a guy who smoked his own cheese, so I was curious if something along those lines was possible too. |
Sous Vide replaces the low and slow portion of bbq. All of the collagen and fat has broken down. So there is no reason add a second low and slow period.
I smoke for about 30 min, sauce, caramelize and your done. It’s my winter bbq technique. I just use a gas grill to do it.
For ribs I Follow Kenji on serious eats but smoke on the grill post Sous code instead of liquid smoke
https://www.seriouseats.com/recipes/...-food-lab.html
I’ve done similar with a pulled pork as well using the grill to get the crispy bits on the outside and smoke flavour in about 30 min.