Go to the Recipe: Grilling Elixir 1: The Booster
What spray bottle is in the top photo? Not the one in the link.
It's more like this: https://www.amazon.com/slp/plant-mister/9xfx3b78gkbc5ty
Those bottles scream elixir
Anything special about clover honey here or will a wildflower honey work about the same?
How often should you spritz, say spare ribs?
It's from the company that makes the same size paver that no one can seem to obtain except Grant. Sometimes I feel like most of this site is just marketing, especially post-Breville acquisition. Yet I pay for it? Fool me once...
It really just depends on how much flavor you want to concentrate on it. But when we did the smokeless ribs with this we just used it to stick on the rub, so 2 layers of spray.
Any honey you prefer would be perfect.
Hi Kieth, we purchased those pavers from our local Home Depot for the shoot and build. But I did find them at Loews this past weekend and picked up 6 for some home projects. If you can't find them there are some pizza stone options on amazon that are the same size specs but they are in the 100-200$ range.
Wanted to try it tonight and don't have a spray bottle ... presumably I could just brush it on with pastry brush or similar instead? I'll get a bottle for next time! (I'm also going to sous vide the pork chops so will also put some in with that in case you think that's enough?)
A brush will work great. yea.. add it to the bag with those chops. YUM
I do not have microwave can I just heat on stove top?
Of course!
cosa posso usare al posto della melassa?
Care to reference the product number of Home Depot? (It isn't like they are shipping PNW different dimensions than MidWest.) I think, and from what I read in the pizza oven comments, the height is the problem. Was it a misprint? The height of the bricks are different than pretty much every other nominal paver I can find. I am not the only one.
That aside, there does seem to be a lot of food photography versus application at times, in an attempt to sell a product. For example, your Worcestershire sauce in the photo has an expiration date well before this was posted, and likely shot. How long was this in the site's back pocket? Colgin makes liquid smoke with the same process, but it is always Wright's.
I just wish it was more universal than "we decided to use an obscure product that has a lot of names, but we are referring it to this company name, because we got sponsored."
That stuff is absolutely fine for free. Gotta pay the bills. But, if people pay, then it should be much more universal than a recipe focusing on the ControlFreak or SmartOvenAir (do I get a prize I didn't even have to look those names up?) I am paying for ads. No Breville discounts/giveaways, and the "special offers" during the holidays were lackluster, as evidenced by the truffle fiasco.
https://www.amazon.it/Nonna-originale-melassa-solforata-confezione/dp/B074TVVXKM/ref=sr_1_12?dchild=1&keywords=melassa&qid=1600449217&sr=8-12
If I’m going the traditional route and using a smoker, could I replace the liquid smoke with apple cider vinegar, or would that react with the other ingredients? Still okay to store at room temp?
Substituting the apple cider for the liquid smoke will be good for a traditional smoke. But what is it that you are asking to leave at room temp?
Thanks! I was referring to the elixir once it’s all mixed up, but now I realize it would be fine as the apple cider vinegar is also shelf stable.
yep. that works great, but you will notice that the addition of acid to this will actually detract from the Millard reaction. Check out the elixir #2 page for more information on that. You might be better to sub something like braggs aminos, or Worcestershire.
I really look forward to exploring this magic elixir! Very easy to make. I used it on some modernist bbq beef ribs. Below is a pic of applying elixir, rub, elixir, rub before the final cook on the ribs. It was hard to not eat them right then, the elixir was tinlging my nostrils (in a good way).
The elixir has been a great addition to providing additional char on sous vide chicken, beef ribs, steak, and pork belly. As advertised it enhances everything it is sprayed on
Hi there, I’m a bit of a crazy chef and was wondering if you think it would be good to steam cook an eye fillet (2hr at 52°C), then use the elixir and finish it by charring it for color?
I certainly don’t want to damage the steak or have it become chewy but I do banquets for 1000+ people and think it could be a cool way to do a form of Sous-Vide steak. What are your thoughts?
Steaming may discolor the meat and make too moist, so a cover may improve the cook. The elixir will aid in searing and help with grill marks. Depending on the thickness of the fillet 2 hours may be too long. Best to test it out with a few steaks and pull in 30 minutes increments.
Thanks very much for your response Matthew. I would certainly try it with only a few steaks to start off with just to see how it goes. 30 minute increments is probably best as well. When I’ve done the experiment I’ll let you know how it goes. Thanks again.
Hi Folks,
Towards the end of the recipe you state:-
"When water is added to honey, it can ferment and eventually spoil. Since water is never directly added to the elixir, this fermentation and spoilage may never happen."
Did you not think to check the ingredients of the other components of the recipe. Both the Liquid Smoke and the
Worcestershire Sauce contain water. I'll be storing mine in the fridge.
can you use on burgers?
Oh ya. Share a picture when you do please.
Would you recommend using this in place of the glaze in the Sous Vide Brisket recipe?
Also would you recommend using it alongside the Bark Builder or would the milk proteins accelerate the browning too quickly?
Thanks in advance
All this will work for the brisket recipe and building the bark. The only thing is that the elixir is less smoky than than the glaze in the recipe.
Brill, thanks for that Matthew
