In today’s environment of exact and precise cooking, elements of chaos are sought out to keep the ideas fresh and cooks on their toes. The combination of precision and chaos leads to great achievements and greater failures. It is the juxtaposition of these disparate principles that excites us on a daily basis.
Soy sauce and butter are harmonious. When they are combined to coat grilled meat, their impact is amplified. We cooked a second-cut chuck shoulder for 24 hours at 57°C in the CVap. We seasoned it with Blue Grass #12 and put it in a hotel pan with roast turkey broth. We have found that adding broth to the cooking vessel in the CVap enhances the overall texture of the meat. It also rinses denatured proteins away from the meat. And the best part is that we are left with an intense jus when we are all done cooking.
After the primary cooking of the shoulder, we prepared a platter with slices of butter and spoonfuls of soy sauce. We went out to the big green egg and grilled the meat. Between high heat grilling sessions, we would return the meat to the braising pan to let it rest and be coated with the broth again. We repeated this several times until the exterior was evenly grilled. Then we laid the hot meat onto the platter with the butter and soy sauce to rest. We flipped it twice and then covered it with foil to keep it warm. We turned the meat several more times before slicing to evenly coat it with the mixture of melted butter, soy sauce, and beef drippings, our plate sauce. Finally, we carved the meat and pulled the slices through the impromptu plate sauce. Messy and delicious, it was meat to make you lick your fingers.
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