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Quote from: 1Bigg_ER on January 06, 2018, 01:11:01 AMI do SV at 135 for 36 - 48 hours. Chill completely then smoke at lowest temperature. My KBQ can hold 160 degrees.Tender steak like texture. I have a picture somewhereHow long do you smoke for? 3-4 hours?
I do SV at 135 for 36 - 48 hours. Chill completely then smoke at lowest temperature. My KBQ can hold 160 degrees.Tender steak like texture. I have a picture somewhere
Finishing sous vide ribs on the Weber usually only takes about 30-45 minutes so that's your window for adding smoke. Check out seriouseats.com - I think Kenji has a "how to" on sous vide ribs that should get you started.
Quote from: zueth on January 08, 2018, 12:58:30 PMQuote from: 1Bigg_ER on January 06, 2018, 01:11:01 AMI do SV at 135 for 36 - 48 hours. Chill completely then smoke at lowest temperature. My KBQ can hold 160 degrees.Tender steak like texture. I have a picture somewhereHow long do you smoke for? 3-4 hours?Man that looks really good, do you re-apply rub after taking out of water before finishing on grill or smoker?That's Right. Of course, do not expect that 12 hour smoke bark.I've been doing brisket this way for a while
I checked it out, do you add the liquid smoke like he suggests or do you omit because you finish on grill... Depends on how I feel when I'm prepping the ribs....do you do the 145 for 36 hours? I generally do baby backs at 138°F for 36 hours or St. Louis for 10 hours at 165°F.
Quote from: zueth on January 08, 2018, 07:09:22 PMI checked it out, do you add the liquid smoke like he suggests or do you omit because you finish on grill... Depends on how I feel when I'm prepping the ribs....do you do the 145 for 36 hours? I generally do baby backs at 138°F for 36 hours or St. Louis for 10 hours at 165°F.Also, as a general tip, sometimes you get a funny smell (usually with beef) after a long, low temp sous vide cook. The easy way to avoid the problem is to scald in boiling water for 30 seconds after vacuum sealing when cooking meat below 140°F for 8 hours or longer.
Quote from: 1Bigg_ER on January 08, 2018, 04:23:01 PMQuote from: zueth on January 08, 2018, 12:58:30 PMQuote from: 1Bigg_ER on January 06, 2018, 01:11:01 AMI do SV at 135 for 36 - 48 hours. Chill completely then smoke at lowest temperature. My KBQ can hold 160 degrees.Tender steak like texture. I have a picture somewhereHow long do you smoke for? 3-4 hours?Man that looks really good, do you re-apply rub after taking out of water before finishing on grill or smoker?That's Right. Of course, do not expect that 12 hour smoke bark.I've been doing brisket this way for a while
Quote from: Ka Honu on January 09, 2018, 12:52:52 AMQuote from: zueth on January 08, 2018, 07:09:22 PMI checked it out, do you add the liquid smoke like he suggests or do you omit because you finish on grill... Depends on how I feel when I'm prepping the ribs....do you do the 145 for 36 hours? I generally do baby backs at 138°F for 36 hours or St. Louis for 10 hours at 165°F.Also, as a general tip, sometimes you get a funny smell (usually with beef) after a long, low temp sous vide cook. The easy way to avoid the problem is to scald in boiling water for 30 seconds after vacuum sealing when cooking meat below 140°F for 8 hours or longer.Thanks so you vacuum pack, then put jn boiling water for 30 second then into sous vide?
For red meats I like to Sous Vide for 2 hours per inch of thickness. So...If you have 2" thick steaks or chops...4 hours.