With the same idea of dry-brining a turkey, dry-brining a brisket uses salt to draw out the moisture, the moisture gets seasoned with the rub, then reabsorbed back into the meat.
A 48-hour sous vide produces a juicy, tender and moist corned beef, while the 10-hour sous vide makes a corned beef that’s a bit firmer and drier. If you are just making corned beef for hash or sandwiches or pressed for time, the 10-hour version will be great.
And if you are looking to speed this process up, you can start with an already brined corned beef from your butcher or grocery store, rub with the SpitJack Smoked Rub before sous viding using either time or temperature.
A couple of weeks ago I went up to my friend Jeffs cabin in VT. A bunch of us guys go up every year to watch the Patriots (our team) beat whoever on their way to the Super Bowl. Alas, with the Pats early exit, our big game hopes were gone by the time we got there. No excuse not to have our yearly party though. And that includes beer, Scotch, lasagna, chowda, salad, cookies, hot tubbing, and steak. Usually, Joe brings the meat but this year he had to leave early so I stepped up. I bought a whole sirloin strip (a much better deal) and had the butcher cut 6 1 ½” steaks. The rest was left as a roast and you can look at that in another recipe. It was all about trying our new smoked rub in ideal testing conditions. Well, maybe not ideal because we were a little wasted by the time the steaks were ready. Anyway, I thought they tasted great and you can see that they looked good too. Straightforward grilled sirloin with a smoky twist – awesome.
The crown roast is a grand and festive dish usually reserved for holidays or special occasions. The preparation is way more complex than a typical pork roast but the final presentation makes it all worthwhile. Another benefit of the “crown” is that it provides a perfect vessel for small vegetables, stuffing, or whatever else you are serving with it.
Using our smoked rub seasoning gives this dish an added dimension and the slow-cook method insures juicy, tasty meat. Red, green and white vegetables provide a holiday flair. The Romesco sauce adds harmony to the smoke theme and brings the dish together.
With another holiday to cook for right around the corner, we know that stuffing can be a big crowd pleaser! Here's our recipe for a common cracker stuffing that gives you all the taste, without the turkey!
A chilly take on a year end favorite. Warm up your insides, and cool down your taste buds with a handmade sorbet, crafted from hard cider. Please keep in mind that this recipe uses hard cider...if serving to any persons under the age of 21, please either skip this recipe; or use a non-alcoohlic cider.
Confit is a classic and very effective technique for cooking turkey legs (thighs and/or drumsticks). You simply "cure" the meat overnight and cook it low and slow, covered in oil. Our seasoning works great for this and adds an extra note of smokiness.
Sous vide cooking (slow cooking in a water bath) is perfect for turkey breast. The slow cooking keeps the juices in and the seasoning technique gets much needed flavor deep into the meat.
Our smoked rub gives it an extra dimension of flavor.
With Thanksgiving coming up, there is plenty of turkey around and we will all be eating too much of it. So why not change it up a bit (OK, a lot) by doing something out of the box that incidentally, addresses all the key issues of making turkey taste good. Schnitzel is nothing more than breaded cutlet, German style. We added our smoked rub for flavor and a tangy tartar sauce to compliment the fried meat. Easy to prepare, fun to eat. Maybe not what you would serve at the holiday table as a main course, but if you see a turkey breast at a sale price you can’t resist….