I did not publish any BBQ posts for a while. But this time I tried something new: Brisket the sous vide way.
Brisket Sandwich
Smokerless Smoked Brisked – Sous Vide for +55h at 66°C
8
Category Archives: BBQ
Experimental Smokerless Pulled Pork Sous-Vide Style
Don’t get me wrong. I love a good slow-smoked and true BBQ pulled pork shoulder just as probably everyone else out there. And I love the babysitting (aka beer drinking 🙂 ) while the shoulder gets that incredible taste inside the smoker. But my workload for this weekend is insane high with all the university exam and grading work. My family loves that pulled pork too, and I knew upfront that I would not have the time to check and handle the smoking process for 12-18 hours (see “Easter Weekend Apple Juice Brined Pulled Pork Smoked on Beech Wood“). So I decided to prepare pulled pork the ‘easy’ way: Using a Sous Vide cooker and then use a normal oven to finish it. So it was an experiment, and the result is interesting:
Pulled Pork on Toast
Smoked Soy Brined Salmon and Tuna
To celebrate the end of that sunny weekend, we smoked tuna and salmon with a simple soy-based brine:
Salmon and Tuna in the Fire Box
Easter Weekend Apple Juice Brined Pulled Pork Smoked on Beech Wood
Apple Juice Brined Pulled Pork
After brining fish (see “Cedar Planked Smoked Sesame Salmon and Tuna“) and thanks to Greg I’m now exploring brining pork shoulder for pulled pork. Pulled pork is amazingly simple, but requires preparation work. Brining adds to this, but is well worthy.
Pulled Pork Sandwich
Four States BBQ Sauce for Pulled Pork (or anything else)
It seems that my pulled pork BBQ (see “Tutorial: BBQ Pulled Pork“) gets more and more fans :-). We will have a BBQ party for 10 person tomorrow evening :-). In preparation for that, the two pork shoulders started brining in the refrigerator from yesterday night on. Today we prepared the BBQ sauce for tomorrow, in four different styles: North Carolina, South Carolina, Alabama and Kansas:
Four States BBQ Sauce
Cedar Planked Smoked Sesame Salmon and Tuna
Thanks for all the tips and comments on the “Salmon on Cedar Planks” recipe! With all the new knowledge and some experiments, here is my next variant of smoking fish:
Sesame Tuna and Salmon on Cedar Planks
Salmon on Cedar Planks
A smoker is great for big pieces of pork, beef or chicken. Putting fish directly on the grid is usually not an option because the fish can fall apart or is difficult to remove. Instead wrapping it into aluminium foil or putting it on a metal or stone plate, I prefer to put fish on a cedar plank. In my opinion the best way to BBQ fish:
Salmon on Cedar Plank
BBQ with Baby Back Ribs and Pulled Pork
Having a total of 14 guests in the evening, why not preparing a great BBQ? A smoker can take a lot of meat, so for this I decided to smoke two kinds of Baby Back Ribs plus one pork shoulder for pulled pork. Everyone is helping with preparing desert plus the salad dishes:
Salad bar
My job was to get up early to deal with the fire and meat 🙂
Tutorial: BBQ Pulled Pork
So this is my current week-end BBQ project: Pulled Pork out of the BBQ smoker :-). As a teaser, this is how the result looks like: tender, juicy slow-cooking smoked pork meat out of the smoker:
Pulling the pork
Pulled Pork Sandwich
MCU on Eclipse 