Let’S get to it start with the top end of a beef tenderloin roast or any decent cut of beef go ahead, remove any excess silver skin or fat.

Then we’re going to take some butchers twine, tie it up and try and make it nice and round. Next, we’re going to add a little injection of butchers, barbecue prime injection, just for a little extra flavor, just start on one end simply work your way down, give it a little squirt every inch or two after injecting the roast with another layer of flavor. Simply take it place it in a ziplock bag, leave it in the fridge for at least two to four hours.

Just before you get your meat on the grill spice it up with any type of rubs, our spices that you love to taste. For this, all we’re going to do is put on some extra bold black peppercorns and a little bit of kosher salt beefs got a nice coat and a salt and pepper. So let’s go get it on the grill. Barbecue is all up to temp and the wood starting to smoke away. So we just got our meat on cook it. At 225 till it hits an internal temp of 115 degrees and we’ll give it a nice sear on the outside.

After around half an hour, keep a close eye on the temperature and just keep checking it on the end 1:15, in the middle and 113. On the end, once you have an internal temperature, 115 to 120 degrees, simply take the beat, keep an eye on it. Turning it every 30 seconds or so, and another quick little roll smells great again. Another quick roll. If you like, your beef cooked a little bit more than that, simply bring up the internal temperature to 125 degrees and then start searing it after letting it rest for around 5 minutes loose, intented and tinfoil.

Finally, remove the string and slice it up with the string removed, it’s all ready to slice, so, let’s cut into it and see how it looks. Mmm check that out nice juicy just cut some thin slices off here, just like butter going to make up a couple. Sandwiches, hmm looking good beef tenderloin roast it’s easy to do, barbecue food, for you give it a try.

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Smoked Pulled Pork Barbecue – Traditional Barbecue vs Sous Vide Que

I’Ve got two pork butts. I think one of my other articles, I showed you, I went and I bought some pork butt and my son’s going away to a North Carolina camp for church and every year I usually make some pulled pork for them to take with them up there. So I’m going to do that this year and to get it done by Wednesday, so I’m going to actually do a test. I’M going to do one, pork, butt where we’re going to soon eat it and smoke it and then one pork butt.

I’M going to cook the traditional way, so I got to get the pork butt in then we’re in the sous vide in tonight, so that I can have it ready for Monday to actually go up against the one we’re going to do traditionally. So I’m going to put the first one, the one on the CDs and go in for 36 hours at 155, and then this one we’re going to throw on on Tuesday for about eight or ten hours on the smoker. And that’s all so we’re going to have one that we’re going to actually post smoke this one and then it comes out of the sous-vide we’re going to post milk it for about two and a half hours to three hours.

And this one we’re just going to smoke the whole time. So that’s what we’re going to do today, I’m getting ready to put some pecan butter up from running wild on there. I love the pecan butter rub on pork. It goes really well with pork and chicken, but I’m going to do both of these. With another thing, I wanted to tell you the one that we are going to CVD. I did cut a little bit more of the fat cap off of it.

I did trim both of them, but I did leave a little bit more on the one we’re just going to smoke for eight or ten hours just to help protect that it’s going to be able to render that more than the sous-vide one will. So I did leave a little bit more fat on that one. I did take most of the fat cap off with you guys. I got the one that we’re just going to smoke only in the ziplock bag and that’s going to get thrown in the refrigerator, and I got the one we’re going to start soon evening.

I got it in the expandable Ziploc that are the spammable vacuum sealed bag. It’S been double with triple-sealed, so I’m going to go ahead and throw this on the okay guys. The sim unit is up to 150 55. You sit there right at 155 and we are ready to throw this in and it will sit in here for 36 hours. Remember it will float. We got plenty of room in that cooler, so that rack will keep it down there in the water, 155 it’ll be there for 36 hours and then, when we come back, we’ll throw the other one on these guys are back the sous-vide pork butt is right.

At 36 hours just a little over and we’re going to go ahead and take it out and throw it in the refrigerator. Then I’m going to get the fire going and then we’re going to throw the smoked pork, but only on the grill. With that get some you’re going to cooking and then it’s about eight hours in I’m go ahead, Sudeep or put on so that can get some string eyes. I are going so I can get my smoked only for put on I’m going to be using hickory today, or actually I’m going to be using some Hickory today.

And what I’m going to do is going to let this cook for about eight hours and I’m going to throw the other one on. So I’m going to add a little bit more Hickory and then pull my divide and conquer system out and add a another block of Hickory in there when I put the other pork butt on there. So if it has a chance to get some more smoke to it as well, alright guys I’m going to drop my chunks of hickory in there it’s going to use a couple big ones, a couple, small ones that should be enough for now, and I’m going to Let this fire and get up to temp and then we’ll throw the pork foot on back here.

It’S all stabilized right, around 250 got my pork let out here and go ahead and throw that on smokes going to died down right on the grill. Here I’m going to throw this alone, it’s going to be on there for a good, eight hours or so, and then we’re going to throw the other one on. That’S been city diversity. When you get this on and we’ll see you in probably in about a back about six hours now and the pork pot, that’s on the smoker only is probing about 175 to 180 all around it.

So that means it’s getting close to about a couple hours to being done, so I’m going to go ahead and put the one that we sous-vide on my part still, but I’m going to put a little bit more rub on it. Not much just a little bit. Give it a kind of a so I can get a little crust to it and we are going to go, throw it on the smoker right next to the one. That’S on there right now, it’s still sitting right at 250 and as you can see the smoke only one is sitting on there, pretty good I’m going to go ahead and put the one that we sous-vide on right next to it, and I did put it on Her a little wrap, so it would get it above me yeah about the pan there, so it’s not just sitting on its own juices.

So then, you kind of smoke all the way around it, but I want to go ahead and keep this on there for about two and a half three hours till that one’s done and that one should be all done. Crisped up, it’s got some smoke to it. I did throw another piece of hickory in there, so you can see it’s got a little bit of more smoke coming out, so we will close this up and we will be back and about we’re about done here.

I’Ve probed the smoke only one – that’s well over 190 right about 195, most everywhere, but its program really tender too. It’S going in there pretty good, so I think that’s done and this one to put it in cold, I’ve been cold for a while. So it’s actually pretty tender already anyway, but it’s over 170. So it’s good! It was falling apart when they pulled it out of the sous-vide. So I’m going to go ahead and pull these off the grill.

Definitely the one on the left is the smoked. Only one. Only cook them tomahto Joe cook for a little over eight and a half hours. It does look more like a traditional. You know pulled pork that you pull off there, but since we’re going to be chopping all this up to serve it anyway. Well, it looks like coming off. The grill really doesn’t make a whole lot of difference. You can tell it does have a little bit more darker bark on.

It looks a little bit more black and crispy, but it’s looking good and the one that was sous-vide. It has its own little bark, but it’s a little more of a mahogany since it hasn’t sat in there for eight and a half hours. So it’s more of a mahogany type bark, but I know it’s tender because it was falling apart when I took it out of the bag. Well, they’re all gone, they both smell. They can smell that hickory smoke like I said this one.

You know it’s nice and juicy: it’s got a little bit more darker bark to it. This one is nice and juicy as well, more of them a hog, an e-type bark, and it’s got some crispy parts to it. Just like this one did this not as bad but both pretty good-looking and we’re going to come back in a little bit. I’M going to pull this apart, take a couple pieces and put them to the side and a little bit Spencer’s going to taste test it, which ones, which is the one that was sous-vide and then smoked so looks like pulled pork.

I’Ve got some. You know bark chunks in there smells very smoky and it’s pretty moist and tender, so I just pulled that up and I’m going to go ahead and put some aside for Spencer for the taste test when it gets back. I just want to look alright guys, we’re back, and here is the taste test. Spencer he’s got back from golfing, so he doesn’t know which ones which so you got a on his left and B on his right.

So I want you to go ahead and take a bite of a burst a little bit of the bark. I want you to taste it for a tenderness, smokiness everything and then take a drink of water and then we’ll taste, the other ones tender good, pretty smoking. Okay, now, let’s try a lot less smokey on that one less smoke. Take another bite. Hmm that’s interesting! Take a drink. Can I take another bite or just take another bite, so he is more smoking yeah, this one’s, better they’re, both about the same tenderness, would G both of them.

If I gave you a plate of either one, would you say no, I don’t wan na know. How would either both okay this one? No, he was more better for you, okay! Well, they have that a was the one that I sous-vide first and put it in the smoker. For two and a half hours after and B was the one I smoked the whole time he beat both of them. But he said: hey was better the sous-vide Q, so I’m biased opinion from a growing boy, but he would probably eat both of them and not even worry about it.

Well, thanks for joining us guys make sure you subscribe like us and follow us on Facebook and Instagram, see you in the next article

Find out what you get from a bag of Spunks! It is good with any type of barbecue!




Weber Barbecue Techniques

You can control it in one of two ways: you can either control it by the amount of coals that you use or how you actually position the vents on this occasion we’re actually going to be grilling. Some chicken drumsticks so first of all, I’m going to lay out the coals in the base of my barbecue, the weber chimney. Starter is a great way of measuring out your coals.

This full chimney starter here is ideal for a 57 centimeter barbecue when you’re grilling foods. If you have a 47 centimeter barbecue, then three-quarters should suffice, distribute your coals evenly over the cooking grate, and this will help to create an even temperature whilst cooking. If you have a collection of cold in one place, just use some tongs to position them evenly across the cooking. Grate, don’t be tempted to put too many curls into your barbecue, as this will create too much heat and therefore burn your food.

Just one layer of coals will suffice once the coals are in place, place the cooking grate on top of the coals and then add the food, remember always to place the lid on top with the lid in place. This will help to keep an urban environment and also will help to reduce flare-ups. The vents are also key to controlling the temperature of your charcoal barbecue. The vents are located at the bottom and at the top, the vent should always be open during cooking to open the vent at the bottom.

Just push the lever to the far side where you can see the vent symbol, I’m also going to open the vent at the top. This will allow the air to be drawn in through the bottom of our barbecue pass through the coals, circulate around the food and then be pushed out the top creating this oven environment. I spoke about earlier on a windy day. It is possible to close the vents by 50 %. This will restrict the airflow going into the barbecue.

Therefore, reducing the oxygen to the coals and reducing the temperature closing the vents to 50 % is also great when your food is cooked and can help to keep the food warm. You

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