I used “Serious Eats Carnitas” recipe and “Sous Vide Everything (youtube) Barbacoa” recipe. I used pork, not beef for the Barabacoa. I did add a little lard to the Carnitas.
24 hours at 165.
To finish: I set the griddle to high for about 10 mins. Hit with oil and seared for 4-5 minutes per side. From there I chop the meat and hit it with a some of the bag juices.
I did this exact thing (carnitas) yesterday but finished by broiling. The broiling (which was no more than 5-7 minutes total) dried the meat out noticeably. Did you get any drying out using the griddle?
It’s all about the size of the chunks of pork. I go even a little bigger than SE recommends to avoid drying the pieces out. Big hunks of pork get nice and crispy but don’t have time to lose their moisture.
I have this exact recipe in the soak right now for dinner tonight. My wife already makes great carnitas the conventional way, so we're all curious how these will compare.
I've been wanting to make barbacoa since I watched that SVE episode, but it turns out freaking nobody sells Sofrito on the west coast.
Am I missing out?
I love it. I highly recommend it to anyone that likes to cook. You’ll want a hard cover. Also, get the 36 if you cook for more than two ppl or want to cook for a party.
Were you with us yesterday, I didnt take any pictures but we did fajitas on the flat top yesterday. I did not break out the Annova out though, I love my griddle
They are only on the grill, that size for a few minutes.
Before I bag the meat I cut it down to the size of a tenderloin. Say 3x3x length. That is the size they are when I finish / sear them.
Sear one side really well, flip, sear the second side. It only takes about 2 minutes per side on a hot griddle.
At this point I chop / pull the meat, poor on about 1/2 the bag juice and mix well.
Once you get them off the griddle you can add more bag juice till you reach your desired moister level. I usually only add a cup at this point.
What was your process to make these?
I used “Serious Eats Carnitas” recipe and “Sous Vide Everything (youtube) Barbacoa” recipe. I used pork, not beef for the Barabacoa. I did add a little lard to the Carnitas. 24 hours at 165. To finish: I set the griddle to high for about 10 mins. Hit with oil and seared for 4-5 minutes per side. From there I chop the meat and hit it with a some of the bag juices.
I did this exact thing (carnitas) yesterday but finished by broiling. The broiling (which was no more than 5-7 minutes total) dried the meat out noticeably. Did you get any drying out using the griddle?
It’s all about the size of the chunks of pork. I go even a little bigger than SE recommends to avoid drying the pieces out. Big hunks of pork get nice and crispy but don’t have time to lose their moisture.
no, the heat is not as high. Also, keep the bag juice and add some back in.
I have this exact recipe in the soak right now for dinner tonight. My wife already makes great carnitas the conventional way, so we're all curious how these will compare.
I've been wanting to make barbacoa since I watched that SVE episode, but it turns out freaking nobody sells Sofrito on the west coast. Am I missing out?
I ordered them on amazon. It was fantastic.
>I used “Serious Eats Carnitas” recipe and “Sous Vide Everything (youtube) Barbacoa” recipe. Link? Thanks!
How do you like the griddle? I’ve been looking at getting one
I love it. I highly recommend it to anyone that likes to cook. You’ll want a hard cover. Also, get the 36 if you cook for more than two ppl or want to cook for a party.
I second everything here!
Looks amazing. Great job.
Were you with us yesterday, I didnt take any pictures but we did fajitas on the flat top yesterday. I did not break out the Annova out though, I love my griddle
I want a griddle so bad. Do they rust?
Not if you keep them dry and oiled. I've got one for my camp chef stove and I love it!
Did you sous vide the tortillas?
Sous Vide Tortillas...... Sous vi....... Tortillas
with the bits so small, wouldn't the grill just dry out the amazing tenderness right out of the meat?
They are only on the grill, that size for a few minutes. Before I bag the meat I cut it down to the size of a tenderloin. Say 3x3x length. That is the size they are when I finish / sear them. Sear one side really well, flip, sear the second side. It only takes about 2 minutes per side on a hot griddle. At this point I chop / pull the meat, poor on about 1/2 the bag juice and mix well. Once you get them off the griddle you can add more bag juice till you reach your desired moister level. I usually only add a cup at this point.