Great vid and would love to be a taste tester! Missed a great opportunity to do a wet brine experiment along side these. Its almost impossible to find good vids that show side by side comparisons with wet brining that isn't poultry.
Great video, back in the day in the restaurant I would salt 109 Prime ribs before sending them to the Alto Shame. Big difference in taste. Very nice Al.
Water to make seasoning to stick is a no no your actually taught at any culinary school and any restaurant I ever worked at you always use a paper towel to dry the meat before you put it in a pan or on the grill,plus adding any water to meat makes no sense when your using the salt to pull out the moisture to basically dry age it for a 24 hrs which definitely makes a difference.
If you paid attention, he neither added the meat to a pan nor grilled it after using water as a binder. He slow smoked it to temp then did a reverse sear. Moisture when smoking meats enhances the binding of the smoke which adds more smoke flavor. That added moisture then dries during the low temp cooking, and presents no hindrance to the high temp sear.
I agree. The whole point of refrigerating over night is dry the surface as much as possible so you get a good sear. Meat is moist enough for seasoning to stick without a binder. I cringed at that.
Love the debate here. The answer lies in the nuance that @badaxelbrewski picked up. The water is a no-no for searing (as @dmac7403 and @altongehringer9858 point out), but not for smoking. In fact, surface moisture helps smoke flavor to adhere. If you haven't watched my binder test, there are lots of options in that one (th-cam.com/video/ItmxPJMtqMU/w-d-xo.html) But when it comes to searing, the exact opposite is true - surface moisture can prevent the Maillard reaction (browning) - so if there is any left (which there typically isn't after a short smoke - that typically only happens on long smokes where you approach and push through a stall) we pat it dry with a paper towel. @smokingtarheel3003 - I think you watched (and commented on) that binder test - so you know the 2 binders that produced the best results were hot sauce (vinegar and water base) or mayo (fat based). Thanks for all of the participation guys!
Thanks! We filmed this the same time as we did those Camp Chef videos from the last 2 weeks. So the briskets got 1&2, then the steaks got 3&4 that night, and the chops got them the next morning while the briskets rested. Multi-tasking!
I use to do dry brine 24hrs all the time until I found chamber sealing. Next time try seasoning both protein and one fridge dry brine the other put in a chamber seal it. The vacuum sealed one lets you smoke longer, it taste better and more juicy. I compared it to pretty much all meat and my friends all say the vacuum one tasted way better. (especially leg of lamb, much more tender and juicy).
That could be a good test - to see if adding the rub in advance helps or hurts vs adding just the salt in advance. What do you think - would you watch that video?
Salt does matter and that is why I throw salt over my shoulder my friend! Keep up your tests. I guess since you don't use the GE anymore, you love the KJ because it is a lot better?
@karenwilson3968 hi Karen. I still use the Signals and Billows with Darth (the GE). Obi Wan (the KJ) is so good at keeping temp that it just doesn’t need the electronics. That’s the #1 reason I use it for unattended overnight cooks. For short cooks like steaks and chops or racks of lamb the GE does fine without electronics.
@@KarnivoreKaren Yea I not likely to get rid of my GE because of ROI is not there for me. But I do like all the videos as they have kept me going while waiting for my house to be rebuilt and that gives me access to my GE!!!!!!
@@BehindTheFoodTV saw it was coming up to 2am so waited then remembered they release at 2.05am local time 🧐🤣 - I brined some pork chops the other day, not overnight but a couple of hours - yummo was the consensus or as I say, gobble gobble yum yum 😁 Another great vid Al
No, the salting of meat is a good thing. But it does take some forethought. Like salting the night before.. Great line in the Lord of the rings movie "the salted pork was especially good " 👍
@EatMoreVegans hmmm. The age old question what to cook. If it's a special occasion I consider what that occasion is. Some ones birthday? A anniversary? Etc. However I generally follow rule #1 of cooking " The cook cooks what he likes. Anyone have a problem with that needs to learn how to cook. I've been following that rule ever since boy scouts and cooking for the patrol. Al I hope you're having a great 4th of July. Fyi, I went back into surgery last week for more foot amputation. It's now July and I still haven't been able to go fishing. So hopefully that's the last surgery. 🙏
@@victorbenner539 I guess I'm just a pleaser. Sorry to hear you're still struggling with your health my friend. Fingers crossed you can get out fishing again very soon!
![fellow fellow - PROUD feat. INK WARUNTORN [STRING QUARTET]](http://i.ytimg.com/vi/BQrVkMPTdHE/mqdefault.jpg)
Next watch “Myth Busting - Is Dry Brining Steak All Hype?” th-cam.com/video/Q01_aoYedc4/w-d-xo.html
Great vid and would love to be a taste tester! Missed a great opportunity to do a wet brine experiment along side these. Its almost impossible to find good vids that show side by side comparisons with wet brining that isn't poultry.
Seems I need to do another video!
@@BehindTheFoodTV Maybe not, according to other commenters, your light spritz of water for binder is equivalent to wet brining overnight 🤣
@@badaxelbrewski 😂
Great video, back in the day in the restaurant I would salt 109 Prime ribs before sending them to the Alto Shame. Big difference in taste. Very nice Al.
Thanks, Tom. I know you get it! I'm looking forward to checking out your channel - I always need new keto cooking ideas!
Hey Al, those chops look awesome. Your myth busting is the best on YT. Sorry James, but Al is one-upping you lately! :)
Thanks! Sorry James - you know us Americans! B-)
@@BehindTheFoodTVI’ve got a ban button around here somewhere … but where or where did I put it 😂
It would be helpful to see rested temperatures after searing.
Water to make seasoning to stick is a no no your actually taught at any culinary school and any restaurant I ever worked at you always use a paper towel to dry the meat before you put it in a pan or on the grill,plus adding any water to meat makes no sense when your using the salt to pull out the moisture to basically dry age it for a 24 hrs which definitely makes a difference.
Would a neutral oil be a better choice?
If you paid attention, he neither added the meat to a pan nor grilled it after using water as a binder. He slow smoked it to temp then did a reverse sear. Moisture when smoking meats enhances the binding of the smoke which adds more smoke flavor. That added moisture then dries during the low temp cooking, and presents no hindrance to the high temp sear.
I agree. The whole point of refrigerating over night is dry the surface as much as possible so you get a good sear. Meat is moist enough for seasoning to stick without a binder. I cringed at that.
Love the debate here. The answer lies in the nuance that @badaxelbrewski picked up. The water is a no-no for searing (as @dmac7403 and @altongehringer9858 point out), but not for smoking. In fact, surface moisture helps smoke flavor to adhere. If you haven't watched my binder test, there are lots of options in that one (th-cam.com/video/ItmxPJMtqMU/w-d-xo.html) But when it comes to searing, the exact opposite is true - surface moisture can prevent the Maillard reaction (browning) - so if there is any left (which there typically isn't after a short smoke - that typically only happens on long smokes where you approach and push through a stall) we pat it dry with a paper towel.
@smokingtarheel3003 - I think you watched (and commented on) that binder test - so you know the 2 binders that produced the best results were hot sauce (vinegar and water base) or mayo (fat based).
Thanks for all of the participation guys!
Love you Al mean it!😘
Awesome sharing
Thanks, Aditi!
Great video! Good to know!
Thanks, Brian!
Dry brining completely ruined by pork chops. A relatively short wet brine or just salting before cooking will do the trick.
This is great info Al. 😎👍
I see you used probes 3&4. What do you have in the works with 1,2 🤔
Thanks! We filmed this the same time as we did those Camp Chef videos from the last 2 weeks. So the briskets got 1&2, then the steaks got 3&4 that night, and the chops got them the next morning while the briskets rested. Multi-tasking!
That explains it!!!!
Again awesome Video. I will look for the steady stream of smoke when I fly into Raleigh. Have a great weekend 🇺🇸🇺🇸
Your neighbours must love you. Smelling bbq all the time
I use to do dry brine 24hrs all the time until I found chamber sealing. Next time try seasoning both protein and one fridge dry brine the other put in a chamber seal it. The vacuum sealed one lets you smoke longer, it taste better and more juicy. I compared it to pretty much all meat and my friends all say the vacuum one tasted way better. (especially leg of lamb, much more tender and juicy).
I will definitely try this!
Just got a chamber sealer, will have to try this. Thanks.
Dry brining, temperature monitors, and reverse searing makes an idiot like me look brilliant at dinner time.
Pretty cool how the technology makes it easy for us regular guys right?
can you dry brine and then freeze them after 24 hours ?
Being last minute cooking often I kind of wished for it to not matter ;) Thank!
I know right?
Nicely done. Salt is the ONLY spice that is able to penetrate meat deeply. Other spices only a fraction of penetration.
Salt is a mineral. Not a spice.
@@JakeLovesSteak yes that is true, although when you buy salt, do you find it on the mineral isle or spice isle?
That could be a good test - to see if adding the rub in advance helps or hurts vs adding just the salt in advance. What do you think - would you watch that video?
@@BehindTheFoodTV yea I’ll watch the video. About the only thing a early rub down may effect might be the smoke penetration.
Salt does matter and that is why I throw salt over my shoulder my friend! Keep up your tests. I guess since you don't use the GE anymore, you love the KJ because it is a lot better?
For those of us with limited budgets, and a GE, we can still utilize the techniques 😊. But I'm wondering what happened to the Thermoworks Signals?
@karenwilson3968 hi Karen. I still use the Signals and Billows with Darth (the GE). Obi Wan (the KJ) is so good at keeping temp that it just doesn’t need the electronics. That’s the #1 reason I use it for unattended overnight cooks. For short cooks like steaks and chops or racks of lamb the GE does fine without electronics.
@@KarnivoreKaren Yea I not likely to get rid of my GE because of ROI is not there for me. But I do like all the videos as they have kept me going while waiting for my house to be rebuilt and that gives me access to my GE!!!!!!
@@BehindTheFoodTV But why does KJ do better than GE? They are almost the same. Do you have the 4 inch taller model?
To be honest, Al is more creative than Salt Bae.
You made my day Nelson!
Hmmm, pork chops, gobble gobble yum yum - though they are pork steaks not chops in my book. And how good did that porchetta look ❤
I'll be doing pork steaks soon - those will be shoulder steaks like Tootsie Tomanetz does them! Thanks for watching Andrew!
@@BehindTheFoodTV saw it was coming up to 2am so waited then remembered they release at 2.05am local time 🧐🤣 - I brined some pork chops the other day, not overnight but a couple of hours - yummo was the consensus or as I say, gobble gobble yum yum 😁
Another great vid Al
I dry brine my Cheerios and Post Toasties! I put that 💩 on everything. Science!
LOL if only we were exaggerating!
11st here for AL time!!
Youdaman!
No, the salting of meat is a good thing. But it does take some forethought. Like salting the night before.. Great line in the Lord of the rings movie "the salted pork was especially good " 👍
You’re right of course. I can’t even get my GF to tell me what she wants for dinner at dinner time. Forget the night before!
@EatMoreVegans hmmm. The age old question what to cook. If it's a special occasion I consider what that occasion is. Some ones birthday? A anniversary? Etc. However I generally follow rule #1 of cooking " The cook cooks what he likes. Anyone have a problem with that needs to learn how to cook. I've been following that rule ever since boy scouts and cooking for the patrol. Al I hope you're having a great 4th of July. Fyi, I went back into surgery last week for more foot amputation. It's now July and I still haven't been able to go fishing. So hopefully that's the last surgery. 🙏
@@victorbenner539 I guess I'm just a pleaser. Sorry to hear you're still struggling with your health my friend. Fingers crossed you can get out fishing again very soon!
@@BehindTheFoodTV thank you for your kind words 🙏
Offourse you should
Correct!