Best way to Cook PULLED PORK Sous Vide - Liquid Smoke VS Real Smoke Pulled Pork
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- čas přidán 28. 05. 2017
- Warning! The Worlds Best PULLED PORK will be shown on this video and it will make you hungry! I answer the question. What's better? Liquid Smoke or Real Smoke? I finally make a video about liquid smoke. On this episode I cooked 2 pork shoulder butts, each were about 7.5lbs. I smoked one and the other I used liquid smoke. I wanted to compare one against the other. We had a clear winner on this challenge. I cooked them both sous vide on an awesome container which I was able to cook both at the same time, same temp keep them both equally the same. The results may or may not surprise you. I really hope you enjoy this video!
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HOW TO COOK SMOKED PULLED PORK SOUS VIDE
Cooked them both for 60hrs @ (145°F) / (62.7°C)
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IMPORTANT NOTES ON PULLED PORK SOUS VIDE
* How to use LIQUID SMOKE for sous vide?
I used 4 tbs of liquid smoke with 1lbs of molasses mixture
* How to SMOKE PULLED PORK for sous vide?
I smoked this pork should butt for 3hrs @ 154°F
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INGREDIENT I USED ON THIS COOK
BBQ Rub - amzn.to/2pwTJh2
Liquid Smoke - amzn.to/2q0IY97
Molasses - amzn.to/2pi3tQ7
Yellow Mustard - amzn.to/2pxxzei
WHAT IS THE BEST WAY TO COOK PULLED PORK SOUS VIDE?
Watch the video to find out... :-)
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dude that was way too much liquid smoke
Funny everyone is saying that. But there was zero taste of smoke on that pork, as you can see ninja, maumau and me all said no smoke flavor at all, if I would have used less would have made zero difference I am sure of it. Thanks for the support. 👍👍👍
I think people are constantly mentioning this because of how much you emphasized the smell of the liquid smoke. It may not have tasted different, but the smell would definitely have been A LOT more tolerable. And at the end of the day, smell effects taste :) Awesome video once again
You are correct the smell was crazy, but watch when we taste it. I even say its not bad... :-) But its nothing like smoked pulled pork, its like roasted pork. The smell is very strong when you are preparing it. Its crazy strong.
Good point! I cracked up when ninja was like "this one is a piece of s#@T!". Nothing beats truly smoked meat.
Reading the feedback on Amazon lots of people use amounts similar to what you did and say the same thing. It's not overwhelming. More aroma than taste.
I use liquid smoke all the time, and it is great. You made the same mistake a lot of people make and that is to be afraid of using too much of it, because it smells strong before cooking. But, as you and your testers found, because you didn't use enough, the smoke flavor after cooking was weak. Also, don't forget that a smoker is drying the meat, somewhat, and concentrating the smoke & meat flavors.
Think about it: You smoked one piece for 3 hours, and the other one you just painted on some liquid smoke. To give it an even shot, you should have painted on the liquid smoke repeatedly, over the same 3 hour period while it is in a dehydrator on its lowest setting (about 90-95 degrees), then done the sous vide and the searing. Plus, even on low smoke, you are heat-treating the meat somewhat....whereas the other piece of meat got none of that. So, you can't really say the overall cooking was identical.
Alternatively, you could have painted the liquid smoke on, repeatedly, while the meat sat, uncovered, in the refrigerator...which is a naturally low humidity environment that will dry the meat a bit like a real smoker. The molasses is a good idea, but you can also try maple syrup.
Also, you don't need to spend a huge amount for brand names. I buy Castella brand liquid smoke by the quart, from the Webstaurant store, for something under 3 dollars. If I want to spend more, I can buy a gallon of Figaro brand mesquite liquid smoke for 8.50 and a gallon of Wrights Hickory for 13.50 per gallon. Wright can be found in a good supermarket in hickory of mesquite. The only other common brand I would buy in a local store is Stubbs...but it is expensive for, maybe, 4-6 ounces. Colgins is the most common, and it is watery garbage.
Experiment some more and you will get the hang of it for use when the actual smoker is not convenient. You probably won't get there, but ideally you should not tell the difference because liquid smoke is just condensed smoke in a bottle...whereas, when you smoke a piece of meat, you are just condensing the smoke on & in the meat. The difference is the heat of the smoker, but the actual smoke flavor is from the same identical organic, aromatic chemical...namely, believe it or not, creosote: The same stuff you find on the outside of (old) telephone poles or railroad ties.
Here is a great, simple BBQ sauce that uses liquid smoke. This is my secret, but I enjoy your experiments, so I'm offering it to you: Equal quantities, say 1/4 cup, of lemon juice, soy sauce liquid smoke & molasses; 2T onion powder, 1t garlic powder, 1/2 t ground bay leaf, as much Sriracha sauce as you like (if you want "heat"); one of those very small cans of tomato paste (4 ounce); and a couple of tablespoons of peanut oil. Better uet is the dark (Chinese) sesame oil, if you have it. For the instance, you would not use olive oil and not butter either.
I am not putting down actual smokers but, believe me, with practice & the right techniques, you would hardly know the difference with the liquid smoke. I make a smokey salmon (liquid smoke, salt, sugar, dill weed & allspice) and it is as good, in my opinion, as some of the best Scottish smoked salmon I have had. Takes about 2-3 days in the refrigerator (flipping every 12 hours in a ziploc) and a couple of hours in the dehydrator...again, at the very lowest setting.
dude, you are amazing! really appreciate the knowledge you shared!
Thank you for your comment, i bought unknowingly some colgin set off of amazon, and i was happy with it, i use it combination with dark soy sauce for pretty much anything i use tomato paste in... I need advice, what would you recommend as q good price/quality ration?🤔
Dude it like small liquid smoke chapter from your bbq reference book if you dont mind can i have some more tips because im studying it for my cloud kitchen in india please shear your mail or any thing which will be easy to communicate thank you once again for this liquid smoke chapter👍
I come here to hear Ninja say "Oh wow! That's good. That's real good"
Andrés García you forgot AMAZING
You still enjoy him saying it?
Deeeelicious bro
I absolutely love all your videos. You guys are fun to watch. Please keep up the good work. I’ve been wanting to try Sous Vide for a while. Your videos pushed me over the edge. I appreciate it.
Good video, good music, good vibe, good people. I shared your video to 10 ppl. Great job man. 👌🏼
I always add liquid Hickory Smoke to all of my Marinades for Pork or Chicken all comes out great also Then on to the Charcoal Grill where I add more Wood smoke to them while Slow grilling them etc. " Works for me "
Each of them had a peice from the middle with the liquid smoke and then for the real smoke each of them had a piece from the exterior wouldn't that mean more flavour surely ?
My thoughts exactly, they didn't try the equal parts, of course the exterior gives more flavor and all the seasoning
The amount of time and effort you put into your videos is amazing! By far the best sous vide channel on CZcams. You can really tell how passionate you are about sous vide, and your videos have helped me so much as a long time chef but brand new to sous vide! Thank you so much and keep the content coming!
I just discovered your channel today, and I have been binge watching ever since! I love your enthusiasm, you have a very engaging and entertaining personality. My grandpa was Portuguese, but I wasn't able to be around him much as a child, as he lived on the east coast and I lived on the west coast, but your voice/accent sort of reminds me of him.
I love you guys, especially when going extreme. This time though, I can't help myself mentioning that every time you tasted the real smoked pork, all of you had chosen the exterior (extensive smoked part) of that shoulder.
I appreciate the fact that you guys made an attempt to try this. Yes, as others pointed out the test was flawed, but there was one other issue with this. As others have mentioned, liquid smoke is highly strong. It is created by bubbling smoke through water, so it is the same smoke, just in a different form. The reason one tasted like smoke, and the other had no smoke flavor at all, is because of the method you used with the liquid smoke. Smoke is only good when it has time to work into the meat. Since liquid smoke is the same thing in a different form, you must do the same, but in this manner, in a brine.
Please try one again with a brine. It's a lot shorter, and I think you'll appreciate it.
What's more, your health will as well. Studies continue to show that in liquid smoke, there is 1/10000th the amount of carcinogens as in the same volume of wood smoke. It's healthier for you if you can learn how to use it.
I love your vids. the music the way you add enthusiasm and then make it chill.
Guga, I have been addicted and binging your videos for a couple weeks now. Love it, all of it. Glad you got more enthusiastic in the later videos...😄
Ninja is my favorite and also I'm sooo jealous of him in ALL of these videos. You folks are great.
+Ja89Br 👍😎thank you!
no lie, I get happy when the searing music starts playing.
This guy is a food scientist. Iterating to perfection all the time. Good job
You guys are having to much fun! Love your videos.
Sweet jesus I've never been this hungry in my life
Colgin liquid smoke. 9$ at amazon for 16oz, lasts me forever. Trick is not to use in cooking. Make a sauce or a glaze and put it in there
Love the videos, keep up the good work and all the best from Brooklyn.
+Robert Tirpak awesome Brooklyn in the house. 👍👍👍
I love these experiment videos. Another great video
My parents are vegan so i watch these videos lmao
+David McCarthy hahahahaa 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
David McCarthy just ask them to take you somewhere to try it.
They are the ones that wear "we are not ingredients shirts" lol, I had steak a few times before but never sous vide style and it was delicious
Yes I can not imagine being vegan but I respect everyone opinions but I could never do it. 👍👍👍👍👍👍
No worries, they'll die from severe lack of essential nutrients and protein needed for the human body to function. Then, you can be smarter than them and eat all the meat you want. :)
Love your T-shirt bro :D
+Pitmaster X thanks brother. 👍👍👍
pitmasterX.... I'm not hungry
Just found your channel and am working my way through the videos. Love you guys! LOL
I love the comparison videos guys! Keep up the good work!
+Ranny Chin thanks. 👍👍👍
Request from Sweden! Make Oxtail soup or something with Oxtail
terek86 yes oxtail!!
Yes oxtail soon.
Sous Vide Everything yey!
Be careful. Last time I made ox tail stew in a slow cooker, it turned into jelly the next day. (It finished cooking after dinner)
Well, it was good none the less :)
Lance Lindle Lee Hawaii has a wonderful ox tail soup. Search it, easy and very delicious!
I'm with that dude. Let's eat already lol
+Josh Tui 😂😂😂
The music (guitar riff and beat) when video starts, sous vide bags were opened and you guys were doing the taste test, was awesome.
i love the gestures when they eat , that's enjoying your food!!!
How do you calculate the ammount of time to be cooked, it depends on tghe weight, the thickness or is there a formula?
Excellent video, keep on going!!
Weight and thickness
I don't know why, but when I listen to your voice, it reminds me of Peter Griffin
Great test! I've made some with the liquid smoke out of convenience before, but never compared side by side. I have a vertical smoker, so I'll stick to that from now on. Have you done smoke first vs smoke after sous vide??!! I usually smoke after but maybe I need to smoke first like you did
My mouth literally waters every single episode this guy does.
4:50 The Smell Remains the Same was a great album by Led Zeppelin
These Led Zep puns are gold 😂
So is 60 hours the best time or was that more just convenient for when you wanted it ready? Seems like a really long time. Wouldn't it have gotten up to temperature and been fully cooked long before that?
Not with sous vide. As I understand it, Guga could have used a 30 hour cook or another time as long as the pork was cooked through. The secrets to sous vide are two fold: The first is the plastic bag and that it's devoid of air (Guga uses a vacuum pump, but, push comes to shove, use a gallon size ziplock, but, in this cook, that would be too small). The second is the sous vide circulation pump. Those are designed to maintain the water temp +- 0.1°F of the target temperature while providing a constant flow. Guga has a video where he, Ninja and MouMou (sp?) review different sous vide circulation pumps and they all kept the water at the desired temps. Heck, Guga could have been really patient and pushed this cook to 66 or 72 hours and the meat would have come out the same regardless (even with the "S^*(^!" response from Ninja and Guga.)
Basically, the timing is up to the discretion of the cook.
@@Splinter48708 No it is not up to the discretion of the cook. The timing (the length of the sous vide) along with the temperature are very important. They:
1. make the food safe to eat (kill any bacteria inside the meat for poultry or ground meats; this means lower temperature needs more time to be food safe. This is not as important for whole pieces of meat as the searing before or after sous vide-ing kills any bacteria on the surface of the meat)
2. tenderize the meat in case of tougher cuts (the lengthy cooking processes causes the connective tissue to break down, making the food "falling off the bone tender", that degree of tenderness requires anywhere from 50 to 72 hours (in my experience, depending on the temperature))
3. the longer you cook the meat sous vide the dryer the meat gets, the effect is not as extreme as when baking or grilling but sous vide-ing (for example) a steak for 8 hours is way too long and causes it to be noticably dryer when compared to a 1 or 2 hours cooked steak at the same temperature (EDIT: maybe dry is not the right description here. Sous viding for a long time causes the muscle fibers to separate, basically causing the meat to fall apart, making it lose more moisture. This changes the texture of the meat and makes it a lot softer. This can make a steak way too soft, but in case of pulled pork this is exactly what you want)
great video! I really really appreciate the way you start to put Celsius into your temperature recommendation, awesome! Can't wait for fishing!
+Benjamin Wong yep all videos will now have C. Thanks 👍👍👍
So I don’t have a searing devise but I do have a good smoker/grill. Could I sear first on my grill and then put in sous vide ?
if you don't have a smoker (which is not acceptable) LMAO!
I decided to use this recipe, though my ratio of liquid smoke and molasses was 1:1 instead of 4:1, and I let my pork sit in a brine for 6hrs beforehand. Following your cooking instructions, it was fantastic with the brine giving is a "faux" smoke ring. Can't say I have a good comparison to real smoked, though I'm looking forward to trying that next time :)
Looks awesome! For the smoked one, what wood did you use, and if my pork shoulder is half the weight, would I cut the time in half or just reduce by 10 hours, or what?
Guga: love your videos. I have one question: why 60hrs, why not 24? Thks
Since no one has answered you. Temperature in Sous Vide = Doneness. Time = Tenderness. It needs that long time to break down to pull pork. 24hrs you would still have a firm bit of delicious pig :)
Wow, liquid smoke is a concentrate and you should only use a few drops at a time. I use it to boost bbq sauces, and baked beans.
There was zero taste of smoke on that pork. If I used less it would have been no different.
I never used them on meats but I've seen restaurants who use it in their marinades. Add a few drops in your baked beans, or mac and cheese.
I think that may have been due to how little was brushed on; it'd be like waving something over a campfire and calling it 'smoked'. The comments about using too much are probably more as far as the mixing, and why it smelled so bad. I use a teaspoon of hickory liquid smoke in 2-3 cup marinades, give it time to penetrate (and put slices in the fat to help) and it comes out nearly identical after cooking the next day, minus the smoke ring.
Put a drop of liquid smoke in a jar of garlic stuffed olives. Thank me later.
Harpo Django Rose I was like... okay.... and it was good. Not gonna lie.
Nice work as always gentlemen! Please try your hand at making a flan or crème brûlée! Maybe a pate! I've seen pate done with sous vide but I just realized that I was watching your cake videos that this would be perfect for these particularly temperamental desserts. keep up the good work, and whatever it is that you make I look forward to seeing it soon.
My mother in law makes the best flan ever and I will be making the video with her real soon. So stay tune. Wow pate, never even thought about that, thanks!!! I will put it on the books.
damn, guga, with a wife, kids and business, you're still cranking out cooking vids. don't know you do it all, but much respect to you.
"The smell reamains the same" cooking with Led Zeppelin
lol.... love Led Zeppelin
Been watching your channel all day since I found it last night doing my first sous vide with my candy thermometer the fiancé is excited
60 hours? Omg
Love these videos!
+Uber Mip thank you 👍
Parabéns e muito Sucesso, rumo ao Brasil.
you got the wrong liquid smoke. also, you should have done mustard on both
Char siu!
aldphillip2003 tai hao la
nothing like char siu
aldphillip2003 I actually made char siu sous vide duck came out amazing!!
You weren't lying, that smoke ring looks great, this time I made sure to watch before dinner. Im making some samon!
Awesome, thanks.... Have a great salmon dinner, my fav.
Hey Guys! been watching your videos and I must say they are awesome. Keep up the good work! One thing I would like to suggest (now that I saw the butter vs no butter video) is to maybe revisit the older videos where you put butter in the bags and do the same recipes but WITHOUT butter and see how it comes out.
+Gorango27 that's a good idea, we might revisit some of the previous videos👍
If we were neighbors... we'd be friends. +1 to ninja for the smoker comment.
respect.
Thanks brother... 👍👍👍
you need to marinade the pork in the liquid smoke
I thought about doing the brine but takes too long for me. We were going fishing the next day.
Absolutely right, should of marinated the meat. Also, all liquid smoke is different, some just few drops, but some need more, depends on the concentrate. I use liquid smoke when precooking sausage, sausage does pick up a smoked flavor.
if you want to make the process faster inject the meat with the liquid smoke
Sous Vide Everything brining is not needed. Just add more to the bag before sealing. Higher temperature sous vide will drive the flavor into the meat much better than low temperature brine. I think the trick is finding the right amount of liquid smoke to add to the bag. But I agree forget about liquid smoke. Get a smoker! The question I have is whole smoked turkey? Smoke 3 hours before then sous vide overnight and smoke again 1-2 hours and sear?
Sous Vide Everything lol takes to long you sous vide the pork for 60 hours
what do you do with the liquid left from the cooking sous vide style?
you guys make great videos!
uh ya like lots of people ha e pointed out. you used the liquid smoke completely wrong. first your proportions are completely backwards. 4 parts molasses to 1 part liquid smoke would have been better. why did they taste different? You also didn't use mustard on the liquid smoke one. not sure why not. Most important though, brine your pork shoulder for 24 hours with some liquid smoke added. add the liquid smoke and molasses only when sous vide and again before searing.
+Jonathan Gomes no time for brine going fishing next day. And the amount I used even though it was too much like you said. I had zero smoke flavor. Not sure I will every use it again. I might be kick out of my house by my kids as the smell is wild.
if you don't have time to do it right, wait till you do, this isn't something that has a dire need to get out asap, you cooked it for 60 hours for pets sake. Learn about something before you make judgments ...
Did you read my entire comment? You did 3 things very wrong. 1. You mixed too much in the bowl. Your ratio was as wrong as it could have been. 2. You applied it wrong. Instead of brushing it on you needed to put it in the brine for 24 hours 3. Brush a mixture thats properly proportioned on before AND after sous vide along with more rub.
I'm not commenting just to shit on your video. With what you guys have done here, there's more wrong information that correct information. If you have any notion of delivering correct information to your audience you'll do it again the right way. Maybe this time after you've done lots of research.
Thomas Holder Maybe YOU should do some research yourself before you make judgements! What's wrong with 60 hours for a pork roast? He cooked it at 145°F, not 165°F. That's how long I do mine and it turns out amaaaaazing every single time. It comes out fall-apart-tender without being mushy and so juicy that everything else on your plate will have pork juice on it. I also prefer extended times for beef short ribs and pork ribs.
Liquid smoke is 1.99 at Walmart.
Wow, I got those in amazon for way more. But, again I will never use liquid smoke again. Unless you guys ask me to...
Sous Vide Everything it's good in a BBQ sauce.
The brand you're using isn't the most popular, or the cheapest. The brand you should use is called "Colgin." It's a vegan extract of Hickory
i5.walmartimages.com/asr/6c8ea284-3c3e-4f23-b4a9-aef30b601ffd_1.a0148b11d275d785092399c56dfd4642.jpeg?odnWidth=588&odnHeight=588&odnBg=ffffff
EH CBunny is correct, there is no way you wouldn't taste the smoke flavor with the Colgin brand. The Colgin one starts out darker than the the Amazon one was after the molasses.
You guys are committed.....nicely done....good experiment
+Monty Cyriac thanks brother
yo love the videos bro
+Alan Rogers thanks
Liquid smoke is only really good for when you make homemade BBQ sauces
I say more liquid smoke. At least a 5 gallon bucket full, meat soaked submerged all night. Then just drink/eat it raw. You have said Ninja will eat anything...
Great video! What's the size dimensions of the cooking container?
Guga esse video ta demais!!! Irado!!! Me ajudou muuuuito!!! Abraço parceiro!
+Sous Vide Brasil Oficial valeu. 👍👍👍
Too much liquid smoke, bro!
Its funny you said that as we did not even taste any smoke on that port at all. As you saw me, ninja and maumau said it was the same thing as putting nothing on it. So, not sure about if it was too much as there was zero taste of smoke.
Maybe something about the moisture of using a sous vide neutralised the smoke taste? Interesting anyway!
Sous Vide Everything Make brine with liquid smoke, inject it into the meat and let it rest for a day in the fridge.
@@SousVideEverything I'm assuming that y'all also tried the outer edge ("bark") of the liquid smoke shoulder because all three of you only tried the inner meat on camera?
Personally, I would have just added all of the liquid smoke mix you made before vacuum sealing the bag. It probably would have absorbed into the meat while cooking and maybe even formed a "ring"...
Sorry, but your experiment is flawed. By changing the variables, one had mustard while one had molasses, you completely change the test. Also, you should not use a rub if you are testing the flavor of smoke. Please watch Alton Brown's video on smoke and liquid smoke. And, remember, keep it simple and consistent when testing. Good luck!
finally someone says something logical, im a little too worked up to keep it as civil as you. as someone who works with both natural smoke and liquid smoke in a professional environment, this just grinds my gears
mustard is just a binder it does not effect the flavor at all. The test was which is better liquid smoke or real smoked. Regarldess of how it was made. I could even brine the liquid smoke one which I didn't, I could have put 1000s of things on the liquid smoke one and it would not have matter. The test is about which is the best way to make it regardless of the ingredients that goes on them. Its not about only liquid smoke, its about liquid smoke preparation. Hope I explained it right. Thanks for watching.
Sous Vide Everything I'm sorry, but I respectfully disagree. Molasses and mustard are both strong flavors that are drastically different. the amount used and application of them were different. However, I must say the meat looked delicious. I will happily keep watching your videos.
They didn't think the liquid smoke pork had as much smoke flavor as the real smoked one. How would putting less liquid smoke in change that>
larflabergasted Sorry, but your comment does not correspond to my comments. please check which person you intended to respond towards.
Try eating your food together. So that you all get mind-blown together too. Anticipating Ninja's reaction gives you a hint already.
Good videos BTW. I'm subscribed just yesterday and been binging everything here. Good job! 👍
Another terrific video. Thanks guys.
Q: where do you get the rib rub? I can't find it in a store and it seems pretty pricey on Amazon.
+Shantanu Sharma thanks!
Try checking out your grocery store, if not there I have the link on the description.
As usual, biased comparison- you tried crust pieces from the smoked pork and center pieces from the liquid smoked.
Way too much liquid smoke!!!! Only a teaspoon is needed for like 7 pounds of pork. I knew the result the second you used 4 tablespoons.
One teaspoon is for your steak. Believe me when I tell you this, there was zero taste of smoke on the liquid smoke one. ZERO taste! if I used a tea spoon would not modify anything as there is ZERO TASTE of smoke... thanks for the support. 👍👍👍
Anthony Coccaro lol clearly u didn't watch the whole video before posting
one table spoon is for a gallon of bbq sauce...a teaspoon for a steak is gag inducing.
One teaspoon for your steak? No way Jose! I agree with Thomas on this. Furthermore, you don't even need to worry about brushing it over the steak, just splash a drop or two in the bag before putting the steak in.
After all that, and you say there was no taste left after cooking? I make a kalua pork and use 1 Tbsp for a 3lb pork roast, and there is always plenty of flavor left when it's done. We have always used Wrights Hickory Seasoning liquid smoke - maybe it is better than what you guys used?
Really good videos from this guy....
What is the method of cooking called that you utilized... Slow boil?
Pulled pork tacos!!! Liquid smoke should be banned in all civilized countries.
lol.... no liquid smoker period. 👍👍👍
What at using smoke guns? as I don't have other option. Any advise abt this ?
The channel is growing fast, congratulations!
+Ray Ruiz thank you.
I love how pull-apart-tender both are
how long would i smoke it with the DIY smoker before putting it in the sous vide?
I finally broke down and purchased your entire setup from Amazon. The only thing I did differently was the smoker. I got a vertical smoker instead. Keep making videos and giving me ideas for meals! I can't wait to make pulled pork!
+andrew damm awesome. Great to hear. Hope you like it. 👍👍👍
How did you know to sous vide for 60 hrs? Do you use some guide I would like to try this. I have a Rec Tec smoker
Yeah man, so it's like 12:20AM and I see that amazing smoked pulled pork at this hour and I'm supposed to go to sleep....
I'm planning on attempting a similar recipe for my birthday but using your budget smoker. How long would you believe it's safe to smoke and 8lb butt in that budget smoker. My concern is leaving the raw pork in a cold smoker for long periods of time. Thanks for the help n
good comparison! thank you!
What size container is the one you usually use? the long one.
Can you get similar results with the Breville Smoker Gun as with the burning Smoker?
I only use liquid smoke on beef jerky. And VERY little...
How you like that Camp Chef pellet grill? I am looking into getting one of their new Woodwind series grills myself.
The best ever, I have zero complains. Here is the one I got. Smoker: amzn.to/2lTdCNf
I love this channel!!!!
+Paul Eberly thanks. 👍👍👍👏👏👏
Did one last weekend 165 for 24 hours then into my Big Easy oil less turkey fryer for the sear. Used some liquid smoke but then had chips in the Big Easy but now sure that added anything at the end of the cook. It was delicious. If you have never seen a Big Easy look it up it is great especially for whole chickens.
You Wait........ I love it.
You guys are the best. Thanks for the test!!!!!!
Peace out.
+Robert Garcia thanks. 👍👍👍
where do you guys live? I want to come taste some of your stuff. I had a tongue gasm watching you pull that pork apart! oh my God I'm hungry! keep them coming I really enjoy your videos!
Love the antics between Ninja and Mommy
Hey man love the videos! I’m in miami area over by coral way and 157 pretty far out west. What are good companies to get meat from? I usually end up at whole foods for steaks or aldis for meat... are there any carnicerias or something you recommend? Thanks!
I was getting my meat from Sam's Club (they only have choice cuts), but the meat at my local Sam's got tougher (had been consistently good for over a decade and then got tough, then "normal" again) for a short period and I decided to try the meat at Costco (only about 3 miles further away).
I found that Costco sells prime cuts for only about 20% more than their choice cuts, so I tried the prime. Oh, man, was that good! SO tender, juicy, well marbled, and flavorful. And because I bought it from a wholesale club, the prime cuts were cheaper than Angus choice cuts at my local grocery stores.
Strongly recommended!
I wish Guga would do a grocery vs wholesale club steak comparison, taking price and cut quality (e.g. choice vs prime) into account in addition to taste.
Anyway, my $.02...
Love your videos
+dgdgfsfsg thanks. 👍👍👍
keep up the great videos 👍👍👍👍
Thanks.
You guys rock!
Mau mau laying the smack down! Love it
+Mr D 😂😂😂👍👍👍
great video, thanks for the upload
+Kool Burn thank you!
I have noticed on several of your videos that say the smell is great when you remove the bag from the sous vide machine. If it is vacuum sealed in a bag how is that possible? Did the bags leak? Just curious! New to sous vide cooking and I have never experienced a smell until I opened the bag.
You gotta check out how to BBQ right with Malcom Reed, his line of rubs is amazing
so you guys still using the Anova? The white machine looks like a different one used.
Have you tried powdered smoke? Or smoked salt? I use them when making my own rubs and they work well.