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/
http://modernistcuisine.com/2012/08/barbecue-stall/
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
Actually, I prefer dry wood on a slow fire and a half-pan of water in the smoker box with the meat. :bbqsmoker:
Hax the Cook CLEAVERS RULE!!!
I have some problems with the interpretation of the graph. The wet bulb temperature shows humidity increasing until about 1 1/2 hours into the cook time, and then it declines at a steady rate. The author says that the stall is caused by evaporative cooling while the surface of the meat dries. If that's the case, the humidity levels should reflect the stall--if the meat came out of the stall due to its surface drying and the roast generating less moisture, the wet bulb thermometer should decrease at a faster rate once the roast is dry.
There seems to be some hinky science behind this. I'd like to see a lot more information on their test set up before I'd say this is valid.
I have some problems with the interpretation of the graph. The wet bulb temperature shows humidity increasing until about 1 1/2 hours into the cook time, and then it declines at a steady rate. The author says that the stall is caused by evaporative cooling while the surface of the meat dries. If that's the case, the humidity levels should reflect the stall--if the meat came out of the stall due to its surface drying and the roast generating less moisture, the wet bulb thermometer should decrease at a faster rate once the roast is dry.
There seems to be some hinky science behind this. I'd like to see a lot more information on their test set up before I'd say this is valid.
Now put THEM in the sous-vide and call it a Bar-B-Hot-Tub!!! :rofl2:
Hax the Cook CLEAVERS RULE!!!
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