Ultimate Modernist BBQ Pork Shoulder
ฝัง
- เผยแพร่เมื่อ 19 มิ.ย. 2024
- chfstps.co/3lF0ef3
The perfect barbecue pork shoulder-succulent, shreddable meat; dark, glassy crust; a smoky flavor; and that hallmark pink smoke ring-is achieved by hours and hours of low and slow cooking with lots of woodsmoke.
Though it’s a fun and flavorful project, traditional smoked barbecue can be challenging to do at home. It requires a lot of active time and attention to tend the coals and the woodsmoke. And it’s not as easy as it looks to find that sweet smoke spot where you infuse the right amount of flavor-it’s often too smoky or not smoky enough.
So we turned our attention from the smoker to sous vide, experimenting with making great barbecue indoors. - แนวปฏิบัติและการใช้ชีวิต
![พาแม่บินครั้งแรก..เกือบวูบ! ให้เกาหลีเยียวยาใจ I Korea Ep.1 [Seoul] x อุงเอิง](http://i.ytimg.com/vi/waL3__dEQBU/mqdefault.jpg)
So happy when I see a new chef steps video! Do miss the old complex, scienc-y, fancy recipes tho
I wonder what happend with all of them.
@@janokolarovic2002 wait did they disappear or are ChefSteps just not pumping them out anymore?
Yea they will never come back btw
Decided to leave the fancier stuff cause it’s not really for the home cook.
Jano Kolarovic guess they’re back to researching and making books? I hear the next big thing it’s about making pizza, since modernist bread has been out for some time :S
You all are a bright spot on the internet. Keep within content coming. I will gladly watch a commercial if it rolls like this one
1:26 Summon forth the upside-down bear!
I work at Wild Pastures (grass fed pork and beef products) and JUST got done working in the freezer with the Pork Shoulder....its like you KNEW and uploaded your video at the right time. Taking home a pork shoulder TONIGHT and doing this on the weekend. Yummy
Grassfed pork? Sounds odd considering they're not ruminants
@@RiamsWorld paleo products and the likes....grass fed beef for sure. Hey, I only work here in the warehouse....look us up online. Never said it was 100% understood. Thank you for taking the fun out of TH-cam for me today...God damn. The Politically correct officer has arrived for duty. Lol
@@emailadmun21 i like me some pork-fed pork. Lolol.
I've been doing something similar for a couple years now! I rub the shoulder and sous vide. About an hour before the sous vide bath is finished I start the smoker and get the wood burning clean. Take it out of the bath, throw it on the smoker at a low temp for an hour. Pull it off, let it rest, and pull that bone out. Shred it and then sauce it with a thin, carolina vinegar sauce. Serve it with a couple three favorite sauces and watch it disappear. I did two huge pork shoulders for a school picnic not knowing how well they'd go over. I think both pans were gone in 15 minutes. Thanks for sharing! I'll try the brine thing next time I make it.
Looks good but that doesn't look like a smoke ring
Say it when it's pulled and in a sandwich.
@superbleeder98 nitrosamines are the carcinogenic compound but i think the science says that if you eat nitrates every day for your whole life your relative risk goes up 20% but on an absolute risk if you never ate nitrates your risk for colon cancer is 5% but if eating it everyday it's 6% so there's definitely a risk but its up to you if it's small enough
superbleeder98 you're literally covering the meat in carcinogens when you char the flesh. With this method, you're arguably consuming less carcinogens since you are only exposing it to flames and smoke for a short period. Stop being misled by Goop- types and do your own research.
That’s because a true smoke ring is formed by Nitrogen Monoxide gas...not Sodium Nitrite.
@@Becausing show us the people who've died as a direct result of cancer caused by smoked food
Looks incredible. As always!
And here you see a domesticated John Wick in its natural habitat
That is Won-der-ful!
and beautiful.
This looks so yummy!!Thanks for sharing!
What temp and time for the sous vide?
I have a pellet smoker. Can I just smoke it at 225 until it gets a bark?
Totally love your vids! Lot of dishes in my pub inspired to your cooking style! 💪🤟🍻
wheres your pub?
@@razultull Canary Islands
Hi Grant. I’m really impressed with the Sous Vide way of cooking. One question though. Many chefs say that it’s possible to cook for example, a turkey, 3 or more days before it’s needed, but no one tells you how to re-heat the meat for serving. Just to sear it for a couple of minutes would not heat the Centre and to sous vide it again would take too much time. How would you re-heat a pre cooked piece of meat from the fridge that has been Sous vide. Microwave it???? Many thanks
Traditional pit bbq: the only bbq you should be cooking. I tried this recipe and then I tried my traditional recipe and everyone loved traditional so much better
thanks mate!
Great video. Gimme that "wooop!" tho.
been using coolers for cooking SV for years now. its the best way when cooking something big for a long time.
made my first sous vide with an immersion bucket heater stuffed in a cooler with a Ford temp meter, a fish tank air stone pump for circulation and a custom coded Arduino pid controller
I got a cheap Coleman and cut a whole in the top that I slide the sous vide machine into. Purpose built sous vide cooler on the cheap. Great for those big, super long cooks.
Wait can you guys explain why? I thought I just needed a SV and a pot?
@@TheSubieFan you dont need just a pot. You need a recipient. Be it a metal, plastic or foam recipient. In the case of the cooler its purpose is to hold temperature better/longer than the other options mentioned above. I use a coleman cooler cause its cheap and it works! For the 12 hr plus cooks they work wonders! The water evaporates less quickly and the immersion circulator (joules) work less harder
@@lexwaldez my exact same set up!!! Awesome!!!
What brand/model grill is he using?
Always enjoy your content! What was the Sous vide temp and time?
Was shocked he didn’t say. I usually do shoulders at 165 for 16-20 hours for a nice pull apart texture.
Chef Steps is baaaaaccck!
I love watching him😍
Can this be done with a brisket, and would anything have to change?
"Stubbs" makes a great liquid smoke....... best to find online.
"San Fransisco Salt Co" makes several versions of smoked sea salt.
My BBQ/Grill broke one weekend, and I had already purchased some pork ribs....so I had to use my oven...... wow, pretty good for the oven and broiler.
Hi, what material is the insulating floating cover? I would like to get one myself.
Just use ping pong balls.
Yoga mat
Looks like neoprene
Good stuff
New video, new hungry at the same time
Why is the Joule Grant's FORMER best friend?
Gavers23 he was having a hookup with an old fling
@@iamafractal wasn't that the Joule he was using the sous vide?
joule killed chefsteps
www.geekwire.com/2019/chefsteps-ceo-tells-joule-users-cooking-fans-truly-sucks-post-startups-job-cuts/
@@connern I know about that, but they still use it and sell it, I don't think they'd make "drama" (even for lolz) in a video like this.
You guys are back! Nice.
I see you guys got the same batch of Hoosier Farm that was missing the pink dye too.
Niiiice
-Kevin Malone
can it work for brisket?
Of course he has a Yeti cooler
it's a prerequisite for a beard growing certificate, also camping.
Yes into the brine, let’s go
Won't the double bag act as insulation (with air between the two bags) when you try to cook sous vide?
Nup. The air is displaced by the water. No difference.
yeah the water pushes the air out but obvs first ziplock the inside one and then the outside one.
hours of darkness have changed my mind
Will this work for brisket too
Meathead called their indoor "smoked" brisket "Absolutely one of the most extraordinary briskets I've ever tasted." www.chefsteps.com/activities/smokerless-smoked-brisket
3:00 JEEEEZZ! Living life on the edge!?
Wdym?
Sorry man, that ain't a smoke ring. You can only get a good ring when the meat is cold, moist and in the smoke. Not that it matters, smoke ring does nothing beside look cool.
Agreed
Yeah that's not a smoke ring that's ham
what is that orange top layer?
Man the comments section is so much different for the earlier videos, any sous vide recipes earlier on would have gotten attacked by people refusing to try it out, things have changed
Anyone know whats in the elixir?
I don't, but I have a striking suspicion that it's mainly Bragg Liquid Aminos.
Liquid smoke, honey, some other stuff. No liquid aminos
B Martin what is the other stuff?
@@vermillion8 that is something you'll need to subscribe to the studio pass to find out.
Equal parts ..cloven honey..morelasses..whatsthathere sauce..liquified smokes....your welcome alveedasane goodbuy..
What brand of knife is that?
I just need the time and temp of the sous vide.
for something that big its over 12 hours to cook lol
Now you have pork juice in your hair!
Pork juice in the hair and bacteria on the food. Poor hygiene.
Nice beard, though
I prefer Malcom Reed's how to BBQ right.
*Cries in North Carolinian*
don't cry until you've tried it; I don't use liquid smoke, I put my normal bbq rub on, sous vide, and move to smoker for an hour at low temp to finish. You really can't tell the difference between sous vide and simple one hour smoke and a shoulder on the smoker the entire time except the sous vide one will be consistently more juicy and tender. Taste is amazing. I still smoke pulled pork the old fashioned way, but if I'm cooking for lots of people ahead of time, I always do it the sous vide way.
@@lexwaldez I wonder if you could do it like Aaron Franklin does his ribs. A few hours on the smoker. A few hours in sous vide (wrapped). Finish for a crust.
Will report back when I see how this goes tomorrow.
i think the most important thing is the smoke flavor lol thats more important than really anything else lol who gives if it doesnt have a proper smoke ring? prioritize the smoke flavor!... idk how much the smoked salt and liquid smoke will help mimic the real thing
I wish there were music credits.
**looks at title**
Of course they did
Neat. I know nothing of sous vide. Would one still rest that big ole' slab of meat before serving?
I guess you could for a few minutes, but the grill work here is just for bark and not actually cooking the inside.
You would typically have to let it rest because you cook it at high temperatures (225-275 maybe) where as sous vide temp is around 160 degrees for pulled pork. What he doesn’t let on is that you probably want to let it sous vide for 48-63 hours.
Sous vide is cooked to an equilibrium temp, so there is no need to rest it.
I have to admit, I hate how dry the bark looks but the interior looks exceptionally amazing.
👌👌#foodiepeople
Hey I'd ham it up with a bbq food pun here..
But id hate to get the *cold shoulder.*
double bagger all the way
6:20 - I'ma have to stop you there fam
I personally, dont think that bark will be anywhere close to the classic way of doing it.
It isnt. Lol.
4
-"Sometimes i forget how handy Sous Vide is" yeah sure... your not fooling anyone. Was just waiting for a plug for your sous vide machine...
Chef-Step is business, you didn't know that? They do great stuff. You should check them out!
Too bad you don't have a smoke ring
Sodium nitride tastes bad to my palate. Maybe I used a crappy brand, but I didn’t like it. Why not do a low smoke for a few hours, do sous vide, then torch as you would normally? I smoke almost everything I buy BBQ meat related for a few hours, bag it, freeze it, throw it in the water bath the day before I want it, torch it, and savage it orally like a 17 year old Catholic school girl during Fleet Week to earn that salty smokey satisfaction.
Does Liverpool FC know their goalkeeper Alison Becker has a cooking channel on TH-cam?
When the dude talks I'm reminded of Stephen Colbert. Same school maybe?
I didn't know Keanu Reeves had a cooking show.
175 f for 24 hours
What bark?
is grant a one man show now? what happened to all the rest of the chefs?
Covid happened.
@@JakeLovesSteak no he's been working alone for a while i think they all left, there was a new guy but he's a goober
@@JakeLovesSteak nevermind i found the reason
joule killed chefsteps
www.geekwire.com/2019/chefsteps-ceo-tells-joule-users-cooking-fans-truly-sucks-post-startups-job-cuts/
So basically they took something that started off as informational and educational then turned it into a product they could sell... Typical, it's always about the bottom line. That's literally called selling out.
@@JohnVC pretty much
honestly when they started talking more in the vids i was over it, i preferred the talk free videos. they were better and more to the point and the music was fantastic. unfortunately self centeredness usually gets in the way and people feel the need to be on camera (face to the name mentality) but it definitely takes away from the focus of what they are trying to present to viewers
Hipsters. 😏😒
yeah - when I saw the Yeti cooler I was like obviously they have a Yeti cooler. I have a tupperware and some blankets. My boss was like “why’d you buy a whole sous vide machine - just use a voltmeter with a thermocouple”. I guess that puts me in the middle
chef step new recipe = old recipe + sous vide
this is how seattle thinks bbq works.
Bark is weak. Bet it tastes amazing though
Anything with liquid smoke is not BBQ
Same bbq video, different setup. Also, so wrong about real smoke rings.
I used to really like ChefSteps. Not so much right now. I feel like they're having trouble figuring out how to monetize their creative energy. I wish them luck in that regard, they'll sink if they can't figure it out.
That said, this video is more like clickbait in my judgement. I clicked through because I thought I was going to see a recipe. I got pieces of a recipe, but disjointed and internally inconsistent. First there's a "recipe" that was a basic list and proportions for sugar, salt, pepper, and prague #1. Then Grant is talking about liquid smoke and squeezing honey into the bag. No mention of that in the on-screen recipe, left to guess that it goes into the back but it's anyone's guess as to how much. I can probably make a reasonable guess, but that's not what "modernist" anything is about.
Then there's "you may want to put a rub on it" segment, and maybe I'm not focused enough on every word or can't follow the modernist video continuity, but I'm getting more confused. Are we meant to put more rub in with the rub we already put in when bagging, prior to sous vide? Or post-sous vide, pre-grill time? Both?
How about times and temps?
Bottom line, this is a teaser for a paid subscription product. Would have been good to know that going in. Not that I wouldn't have continued, but my decision on whether to subscribe is negatively impacted by this strategy. I subscribe to other services, cooking and otherwise, so StudioPass is something I would consider.
I'm even a early Joule adopter, ordered my first when they took a while to be delivered, before Breville was part of the picture, purchased my second when the first wore out.
End of rant.
One suggestion for ChefSteps: consider a pay-per-view model. Most content providers are still trying to figure out how to make money. Consumers are abandoning pay-TV packages in favor of being able to feel like they're paying just for what they want and skip what they don't. I'd pay a reasonable amount for the recipe being this video if (1) I knew up front that the video was a teaser, and (2) I didn't have to commit to a lot of content that I may not care about in a full year subscription.
I feel like this would have the same taste as when my sister tells me to try one of her vegetarian fake meat chicken nugget. It’s just not the same as the real thing 😆😆😆😆
I don't do the liquid smoke, but try sous vide and then finishing on smoker for an hour. It's amazing. If you blind taste test it with guests, they'll pick the sous vide as their favorite.
the running through the hair with the fingers. ugh.
Im sure its good, but theres no way itll taste like the real deal
0:22 you can’t toast a bun why the hell would I trust you with anything else
These are just advertisements for the website paywall and Joule at this point.
@@danh9083 I've followed Chef Steps for years, I respect the founders because of their work on The Modernist Cuisine. Being in the industry I respect their contribution. But go look at their earlier content. It wasn't for profit, it wasn't a scheme, it was for entertainment and maybe you could glean something from it if you were a semi-competent cook. The old videos had all the recipes, all the technique. This is an infomercial, an advertisement.. It is not the same, and it seems disingenuous to take such a 180 and not be clear about the intentions of their content.
@@JordanSlash the old videos were ads for PolyScience and where to buy the additives
They actually just posted two free BBQ recipes on their website: www.chefsteps.com/activities/smokerless-smoked-ribs-incredible-barbecue-no-smoker-required
@@danh9083 They are just ads, that is not up for debate. If they keep going down this road I will unsubscribe. I'll wait and see if they keep going down this road, they are one of my all-time favorite channels and it saddens me to see them reduce themselves to screaming street merchants begging us for money.
Love you guys, but this is content that you've already produced 4-5 years ago in the smokerless/indoor barbecue series.
Nitrite powder + liquid smoke ... keeps the oncologists happy.
Nope. Just nope. Not even close. The soul of barbeque has been officially wrenched away. There is no "bark"; there is no real "smoke ring."
What's the point... Too much hassle for something so simple. Pork butt in a 275 smoker. Once it reaches 165 internal wrap with foil. Cook until tender. Done.
I don't have a smoker!
the point is making better food than you do
Try sous vide pork shoulder at 140F for 48 hours. So much more tender, yet holds together and juicy like a medium rare steak. Worlds apart better than any pork shoulder cooked just in a smoker.
@@ElDuardo01 but you have sous vide? Priorities I guess..
@@slattduke I sincerely doubt it is better.
Sorry man, you licked your thumb, then ran your fingers though your hair, then touched food....
Not cool man. Not cool.
is this a joke?
dude touches his hair way too much. your friends may tolerate that at your backyard bbq, but def not a good look for a cooking instruction vid.
YES! I'm a professional cook. I cringed each time he touched his hair and licked his fingers and went back to touching the food.
Let me guess you are both 👨🦲
How about you just learn how to BBQ. Dude. There's no bark! There's no smoke ring! You just steamed some meat and put it on a grill for 30 mins. I will put my smoked pull pork up against this imitation garbage any day! Name the time and place and we'll have a blind test. Stop leading people astray. This is just lazy. There's no shortcut to good BBQ.
To quote Meathead Goldwyn about ChefSteps' indoor "smoked" brisket (in one of the accompanying BBQ videos behind the paywall): "Absolutely one of the most extraordinary briskets I've ever tasted." And "...you cannot tell there has been liquid smoke added to this."
@@bostonbesteats364 where is this quote at?
@@henrybui6353 in the video where Chefsteps and Amazing Ribs collaborate on brisket.
Boston BestEats I bet anything tastes authentic once the check clears. 🙄🙄
@@henrybui6353 www.chefsteps.com/activities/smokerless-smoked-brisket
I love you guys but there’s zero bark. Stop lying seriously
Hipster bbq, looks gross. I'll spend 12 hours using oak or apple wood before I eat this crap soaking in a cooler of water
Stop sous vide ing everything. Its lazy, uninteresting, and boring. I want to see the process of cooking. Not just put it in a bag a walk away
That's pretty much BBQ. Set fire, stabilize temp, walk away, return. Come on already with the faux outrage.
I stopped watching at sous vide. I don't cook in plastic.
You probably should never look at Chefsteps again. They do a lot of it.
Wow! you are a master...