Recent content by A. Brock

J, where do you normally procure your usual briskets? Choice grade?

Those look phenomenal. How did you cook? Temp? Foil? Wood? The Ring looks great.

I've got a party planned for this Saturday - initially my plan was to overnight two butts on Friday to be ready for the party on Saturday. I know a lot of people make butts before, then pull, then save and reheat... is it possible to do this without pulling the butt? I guess my question is -...

Jeff, did you sous vide the steak before searing, or is this just a straight grill job?

Another quick post, from earlier this week. We marinated the chicken in a "Mojo" sauce, which was essentially lime, orange, garlic, Worcestershire, cumin, and oregano. Spatchcocked and grilled. The zucchini is seasoned with salt and pepper, then grilled and topped with parmesan. Let it melt...

Been a longtime reader of this board - love all the creations you guys post and all the inspiration you provide. Thought I might as well add to the fun. Szechuan peppercorn and dried chili infused oil, leeks, roasted dried chilies, peanuts, garlic, ginger, scallion whites, scallion greens...

J, how do you sear your steak after it's done with sous-vide? Do you just do it over a hot grill, blowtorch, or chimney starter?