So I start with equal parts water and flour (preferably whole wheat) then I get rid of all but 25 g and add equal parts water and flour. And then I do that everyday. Correct?
Florida pineapple version
1/4 cup toasted macadamia nuts
2-3 dehydrated pineapple rings (it depends on how big they are, just use a fistful and chop them up before blending everything)
2 Tbsp nutritional yeast
1 ½ tsp kosher salt (cut it in half if it’s table salt)
1 tsp coconut sugar
Zest 1 lime (use a microplane)
1/2 tsp ground ginger
1/2 tsp garlic powder
1/4 tsp garlic powder
3 finger pinch Tajín
Throw in some dried shrimp (not a lot, maybe 1 Tbsp ground up) if you want
I don’t have a picture but it’s the same process.
I scaled it down by a factor of 4 because the first recipe is still sitting in my pantry and I’m worried about the nuts going stale. This should freeze well, so I’ll report back.
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Yes but I would do at least 50g that will be about a 1/3 cup. 1:1:1 ratio until it matures.
Thanks! The next time I go to HEB I will get the ingredients.
Playboy
Hustler
Legit, the best chuck roast I’ve ever had in my life, completely patting myself on the back. Sous vide at 153 for around 24 hours with some Amish butter and a cup of the stock that was leftover from when I made American Wagyu short ribs. Took it out and seared it in the Instant Pot rather than the cast iron. The higher walls were able to get a more even sear around it. Seared it in tallow with some garlic, went 1 minute per side, developed a beautiful color, then threw in some Amish butter to baste it. Poured the drippings on top to serve. It sliced and ate like a brisket, and was cooked to a wonderful medium color.
I’m still dreaming of it…and I’ve got a corned beef in the sous vide right now that I’m excited about.
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Excellent work man. 
.
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I’m here for this.
And you reminded me I needed to start mine yesterday.
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I’m here for this.
With this being a maiden voyage, it may appear here or in the other thread, haha. But if nothing else, this is a test run for the big day. Something I learned from Dan John with “Practice Thanksgiving”
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I’m going to humble myself for a moment because while I’ve read bunch of his stuff this is new to me. I thought I came up with the idea independently.
"There is no more melancholy sight than a young man who has just discovered a new idea—at least he thinks it is new—and is trying to fit it into his life, and his life into it.” - WW
So, thank you.
Do you have a link to the source? I did a quick search but only found references to it.
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In fairness, Dan also didn’t originate the idea. I don’t recall who he said he got it from.
Here is a post from 2019 about it, but I know I’ve read it earlier than that. Quite possibly in “Never Let Go”
https://danjohnuniversity.com/essays/practice-thanksgiving
And don’t sweat it: Dan John is “The Simpsons” of physical training. Any time I think I come up with a good idea, I find out he already did it.
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My sous vide beef plate ribs experiment was a success
After sous vide
After smoke
Plate it
Seasoned with salt and pepper, then sous vide at 155 for 30 hours. Immediately take it out and put it in the smoker for 15 minutes at 400 degrees. Apply tallow, tent with foil for 20 minutes, and try to control the moaning at the table as you eat it.
Pro tip: ignore everyone that tells you to trim the fat off the ribs. Those people don’t like ribs, and are trying to make you weaker.
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I can’t tell you how many times I’ve had people ask for low-fat brisket or shortribs.
Trim it before you cook, it’s dry, pull out the fatty parts before serving, it’s just shredded meat.
I can work a lot of magic in the kitchen, but can’t break the laws of physics.
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You just described my co-worker. He knows I’m a meathead, so he always wants to talk smoker strategy with me, and it’s always the same thing.
“Yeah, I bought a 15lb brisket. It was 10lbs after I finished trimming it. Smoked it for 8 hours, let it rest, but it was dry. A real shame.”
“So I’m spraying it every 1 hour to keep it moist, but it just keeps coming out dry!”
“But, you know, you don’t want all that fatty meat. No one likes that”
And then he keeps asking me what my secret is to keep my meat from drying out, and always hates my answer, haha.
Which, on that note, we did a kalua pig tonight in the pressure cooker, didn’t trim a lick of it, and it was incredible
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Will you share the recipe or is it a family secret?
For the braising fluid? It’s honestly like seasoning a cast iron, or like a workplace coffee mug, haha. Basically, I made a kalua pig one day with just water and liquid smoke in the pressure cooker, and after it finished cooking it rendered a pork broth. Jarred that up and used it as a braising fluid for beef cheeks. That rendered it’s own broth, that I jarred up, and just keep perpetuating the cycle. Similar to Amish Friendship bread, it always makes MORE when you use it, so I have LOTS of jars now that I need to find homes for, but it takes on a pretty unique flavor through the process.
Or for the pork itself: just take a pork shoulder and rub it down with Red Alae sea salt. Wrap in plastic wrap and place in the fridge overnight. Remove, re-apply salt before placing in the pressure cooker for 2 hours with 1 cup of fluid and 2 tablespoons of liquid smoke.
I AM contemplating doing a run without the liquid smoke, and just finishing it in the smoker to kiss it with smoke next time, similar to what I did with the beef ribs.
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What drives me nuts is that people who say this usually excuse themselves as “texture people.”
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Clearly they don’t appreciate the texture of something melting in your mouth.
But really: these folks don’t like meat. Not ACTUAL meat. They like chicken nuggets.
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Thank you! I have read some recipes since you started mentioning it but I am fresh out of banana leaves and Hawaiian salt.
The salt seems doable, the banana leaves not so much.
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Everytime I watch one of those BBQ guys online cut every piece of fat off a brisket I just shake my head and say… you might as well throw it away now!
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Absolutely! Yeah: leaves would make it more authentic of course, but we make do in Nebraska.
I’ve discovered there are a lot of folks in the BBQ world that see BBQ as an excuse to eat caramelized sugar and the meat is really just getting in the way of that.
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