Quantcast
The Chemistry of the Barbecue Stall
+ Reply to Thread
Page 1 of 3 123 LastLast
Results 1 to 10 of 24

Thread: The Chemistry of the Barbecue Stall

  1. #1
    Senior Member Mucho Bocho's Avatar
    Join Date
    Feb 2012
    Location
    Raleigh, NC
    Posts
    1,282

    The Chemistry of the Barbecue Stall

    Thought folks on this forum might appreciate this, except Hax that is, delving into kitchen science really isn't his thing <smile>

    http://modernistcuisine.com/2012/08/barbecue-stall/

  2. #2
    Senior Member
    Zwiefel's Avatar
    Join Date
    Jul 2012
    Location
    Little Rock, AR
    Posts
    2,081
    Nice! Great food science share!
    Remember: You're a unique individual...just like everybody else.

  3. #3
    Senior Member
    Join Date
    Feb 2011
    Posts
    3,905
    Interesting! I wonder what would happen if I left the 2 gallons of hot water out of my smoker would it not stall?

  4. #4
    Senior Member
    Join Date
    Jan 2012
    Location
    Louisville, KY
    Posts
    264
    BLASPHEMY!!!

    i would submit that the results would be different with a bone-in meat such as ribs or a shoulder with the H-bone left intact, forget chicken; plus there are the religious implications involved in putting smoked meat in a hi-tech montrosity as a sous-vide. I have seen smokers put the brisket directly into the fire-box for a few minutes to dry it out and end the stall, but I leave most of the fat cap on precluding this. I have never viewed leaving the meat in the smoker long enough to end the stall as a problem; the more smoke the better plus I usually have a butt or two going at the same time so killing the fire is not a priority. LOW AND SLOW!!!
    A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.

  5. #5
    Senior Member Mucho Bocho's Avatar
    Join Date
    Feb 2012
    Location
    Raleigh, NC
    Posts
    1,282
    Glad you could chime in Hax! You know i'm only ribbing you, no pun intended

  6. #6

    Join Date
    Mar 2011
    Location
    Rockport, TX
    Posts
    4,892
    So, wait...why are they trying to prevent the stall?

    And doesn't sous-vide prevent the meat from drying out at all? How you get a crust in a sous-vide bag?

  7. #7
    Senior Member brainsausage's Avatar
    Join Date
    Feb 2012
    Location
    Portland, Maine
    Posts
    1,952
    I can attest to the veracity of this info. Since I've started placing a pan of water in my smoker, I've noticed a significant decrease in the stall. As well as a juicier end result. The smoke can only adhere to so much of the meat, so unless you're slicing your product into long thin strips- the length of time smoking isn't nearly as important as the wet bulb temperature. I've also had far tastier results smoking with dry, unsoaked wood. I know that sounds blasphemous to some, but the flavor profile of the smoke is much deeper and less acrid IMO.

  8. #8
    Senior Member Mucho Bocho's Avatar
    Join Date
    Feb 2012
    Location
    Raleigh, NC
    Posts
    1,282
    Eamon, I sous vide a prepared butt (brined, pumped and ot tumble vac) for 48hrs at 140F. Then chill, then season, then pop it in the smoker until desired temp and bark is formed. its cool because you can break up the cooking process. I can go from 42 to 195 in three hours after meat has been sous vide. I'll post some pics later

  9. #9
    Senior Member brainsausage's Avatar
    Join Date
    Feb 2012
    Location
    Portland, Maine
    Posts
    1,952
    Quote Originally Posted by Mucho Bocho View Post
    Eamon, I sous vide a prepared butt (brined, pumped and ot tumble vac) for 48hrs at 140F. Then chill, then season, then pop it in the smoker until desired temp and bark is formed. its cool because you can break up the cooking process. I can go from 42 to 195 in three hours after meat has been sous vide. I'll post some pics later
    The restaurant group that I work for is in the beginning stages of opening a BBQ joint, and we're leaning pretty heavily towards this technique utilizing C-VAP'S as opposed to sous vide, as well as some more traditional methods of course.

  10. #10
    Senior Member
    Join Date
    Jan 2012
    Location
    Louisville, KY
    Posts
    264
    No worries, I view this as missionary work i.e. preaching to the heathens. I know I am getting old, and I am not the fool that saw a giraffe for the first time and proclaimed "There ain't no such animal" but combining sous-vide and smoking is against my religion; even if you align the sous-vide machine on a back azimuth to Memphis.

    Hax the Cook CLEAVERS RULE!!!
    A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts