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Adding Charred Meat to Enhance Flavor

ParkerCook_66639

Hey guys, I'm prepping another brisket for a work meeting and wanted to ask; Dave Arnold mentioned on the podcast that a way to add flavor while the meat is cooking in the bag is to "cook the crap" out of a scrap piece of meat and add it to the bag to be cooked with your protein. Has anyone tried this? I'm reluctant to try it out on my coworkers without knowing the results and don't have time for a test run. Any thoughts would be awesome!

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Brendan_Lee_56950

I imagine it's no different than pre-searing but in a more accelerated way. I kind of feel dumb for not having thought of that before, seems like a great way to add flavor, hell even charred or roasted vegetables would be great.

Matt_H_63094

I'm assuming that the desired flavour is a sort of smokey charredness?

I was doing a test recently on some flat-iron steaks with varying degrees of pre'char' from my blow torch. I had 4, with a sort of colour scale from untouched, lightly sizzled, well browned and practically black.

I put them all in the same bag, trying to be good to the environment and all that... thinking that the flavour wouldn't carry over... However, it seems that charred meat aromas transfer pretty well. Over a 12 hour cook at 55'c the untorched steak absorbed a pleasant level of char flavour.... to my surprise.

My favourite was the well browned one - with a quick wave of the torch on the meat after it came out of the bag, the crusty bits dried and left a crispy bite and a huge heap of flavour.

Since then, this is how I've done most of my steak. It gives the effect of being char grilled, but with huge ease and immaculate results. I would advocate just pre torching if you want that char flavour - it seems to permeate very well through the meat.

Having said that, my test accidentally confirmed Dave Arnold's suggestion, so I'm sure just a lump of burnt to fuck meat would do the trick too... although I'm guessing that unless there's a lot of liquid in the bag, the flavour transfer might be quite localised - I often find this when using aromatics during sv cooking.

Worth investing in a big badass blowtorch as well - I use a rothenberger superfire 2 and it's probably my favourite toy at the moment.

Out of interest... what times/temps are you using for your brisket? I'm really good at turning them into cardboard.

ParkerCook_66639

I'm looking for a deeper, meaty flavor seeing how I'm going to cold smoke it before the cook. I've only done 1 cook with brisket before and I cold smoked it below 140 for about 1.5 hours then it was cooked at 55 C for around 52 hours. I dusted it with house rub 1 and finished it on the blazing hot grill. It was incredibly juicy and tender, but not so tender it was pull-able.

pgcath

http://www.cookingissues.com/2013/03/17/patent-pending/ ?

Jack_Mayer_85396

@pgcath - where can we get one of those blowtorch attachments? I've been lusting after one since I first saw the CI article.

Brandon_34695

It is in private testing, after some design iterations there may be a Kickstarter for it ( source CI podcasts )

Chris_Young_80640

Yep, we described this trick in MC. In practice, I don't think it works as well as presearing, but it does add more flavor.

Jack_Mayer_85396

@Brandon, thanks for the info. If you see a Kickstarter for it, share with the community here please?

Brandon_34695

NP, Jack.

Brandon_34695

The above mentioned Kickstarter will be live on Black Friday.

Jack_Mayer_85396

Thanks!

ParkerCook_66639

I can't wait for the Searzall. It's going to be sweet!

wschreuders

I just supported it, the first tier is already gone!

Jack_Mayer_85396

does anyone have a link ? or just go to kickstarter and search ...

disregard, I just saw the next thread, sorry