TIME AND TEMPS.

[teesquare]

Please post what food item you cooked, and include the following please:

Temperature -

Degree of doneness-

thickness of item cooked -

Any pictures are helpful, but if we at least have the above - we can build data base for quick reference that anyone can use.

Thanks!
T

***THIS  SECTION IS ONLY FOR TIME AND TEMPS AS POSTED BY YOU - BASED ON YOUR COOKS. ANY OTHER POSTS WILL BE MOVED OR DELETED***

[teesquare]

Food cooked: prime rib roast

Thickness: 4 in.

Time: cold smoked using oak for 1 hour, then SV for 6 hours  - finished with HOT cast iron skilled sear 1 minute on each side.

SV Temp: 135F

Medium rare.

Taste - excellent. Maybe the best I have ever cooked regardless of method.

Texture: great! - nut melt, mushy, or grainy. Good beefy "al dente" bite.

Tenderness: Cut easily, almost like butter.

Additional info: Raw weight was 3lb. 3.5 oz. cooked weight was 2.lb 14.9 oz. Total weight loss was 4.6 oz.

[Wingman]

Food cooked: Top round London Broil, 2+ lb.

Thickness: 1+ in.

Time: 5 ½ hr

SV Temp: 130F

Medium rare(ish).

Taste:  great beefy flavor

Texture: grainy

Tenderness: So so, expected better

Additional info: Lost lots of moisture due to long cook? Intended 4 hr, actual 5.5

Thread on cook: http://www.letstalkbbq.com/index.php?topic=9567.msg128549;topicseen#msg128549

[Las Vegan Cajun]

Standing Rib Roast (USDA Choice)

Temperature - SV @ 130F for 8 hours, then into a preheated for 15 minutes BEESR on HI (15) for 30 minutes.

Degree of doneness- Medium Rare

Thickness of item cooked - ~4-5 inches (2 bones thick)

Seasoning - Coated with sea salt and fresh ground pepper after the SV bath just before the sear in the BEESR.

Texture was on par with any prime cut that I have had anywhere.  Nice tenderness without being mushy, was able to cut with a butter knife.  A nice even color throughout the entire roast, the infrared heat from the BEESR made a nice crust on the outside with almost no penetration into the pink part of the roast.

[spuds]

Food cooked: Chuck Steak,Select Grade.
Thickness: 3/4 in.15 ounce
Time: 19 hr
SV Temp: 135F
Doneness: rare
Fluid loss: 3 ounces
Taste: very beefy goodness
Texture: grainy
Tenderness:Fork tender

Additional info:Sliced,4 hours on a plate in refrigerator to reabsorb fluids,served cold with horseradish dip.Tender and moist
http://www.letstalkbbq.com/index.php?topic=9519.0

[spuds]

Food cooked:London Broil,Select Grade.
Thickness: 3/4 in.15 ounce each.2 total
Time: 24 hr
SV Temp: 132F
Doneness:Rare to Medium rare
Fluid loss: 4.2 ounces
Taste: Beefy goodness
Texture:Mild  grain
Tenderness:Fork tender

Additional info:Not very moist,very tender.Definitely dont need 24 hours to cook.Used for open faced sandwich with gravy.Add back the juices.
http://www.letstalkbbq.com/index.php?topic=9569.0

Slices with juices added back.Tender and moist.



Slices after 12 hour soak in ziplock bag with juices in refer.Moist perfection IMO,very tasty and tender.


=============================
Same cook,this one 24 hours in SV bag in refer after cook before slicing,fair moisture.Sliced and soak in ziplock after,I know as above the slices really soak the juices back up.

[catinatree]

Meat - Porterhouse Choice

Temperature - 133f

Degree of doneness- MR

thickness of item cooked - 1 3/8"

Time: 2hours exactly























Against the bone;

[muebe]

Meat: 4 frozen Flat Iron Steaks

Thickness: 1 inch

Weight: approx 6oz each steak

Water Bath Temp: 131F(placed in bath frozen with cool water and meat allowed to come up to temp with water)

Total time: 13 hours(1 1/2 hours for water to reach 130F). After removed from bath they were placed in the fridge overnight and seared the following day.

Finish cook: Seasoned with Double Secret Steak Rub. Seared in the Uuni pizza oven for 1 minute per side

Doneness: Rare

Taste: outstanding, robust beef flavor

Texture: Firm yet tender



Sliced across the grain like butter...

[muebe]

Meat: Choice Boneless London Broil(Top Round)

Thickness: Around 2 inches

Weight: 2.03 lbs

Seasoning before bagging: M-agic(M3 & WOW 60/40)

Water Bath Temp: 131F

Total Time: 4 hours

Finish Cook: One minute pan sear on each side

Doneness: Rare

Taste: Beefy and delicious

Texture: Firm yet tender

[muebe]

Meat: Center Cut Boneless Pork Loin Packaged in a Salt Solution

Thickness: approx 4 inches

Weight: 3.95 lbs

Seasoning before bagging: M3 and Hickory Smoked Salt. Vac sealed with butter

Water Bath Temp: 137F

Total Time: 3 hours

Finish Cook: 5 minute Pan Sear

Doneness: Medium Rare

Taste: Like a nice thick tender pork chop

Texture: Firm yet tender

[muebe]

Meat: Sushi Grade Alaskan Salmon(2) and Yellow Fin Tuna(2)

Thickness: Salmon 3/4 inch & Tuna 1 inch

Weight: Salmon 8oz & Tuna 4oz

Water Bath Temp: 109F(Frozen fish placed into cold water and brought up to temp with bath)

Total Time: 1 hour 15 minutes(1 hour until water temp reached 109F) 15 minutes at 109F. Ice bath and refrigeration was done right after coming out of SV bath.

Finish Cook: Seasoned with Desert Gold. Skillet seared for 30 seconds per side.

Doneness: The Tuna was perfect rare. The Salmon was good but not firm. Should have pulled it out when temp reached 109F(1 hour)

Taste: The taste of both fish were great

Texture: Tuna was firm yet tender. Salmon was not firm enough(too much time)

[muebe]

Meat: Beef Short Ribs

Thickness: 2 to 3 inches thick

Weight: 3.25lbs(11 ribs)

Cold smoked: 1 hour with Rosemary and Apricot wood

Seasoned: Hickory Smoked Salt and Ground Black Pepper

Pre seared: Skillet one minute each side

Water Bath Temp: 135F

Total Time: 72 hours

Finish Cook: Seared with MAPP Gas Torch

Doneness: Between Rare and Medium Rare

Taste: Decadent, Rich, and flavorful

Texture: Very tender and moist

[muebe]

Meat: Dry Aged Rib Eye

Thickness: 2 inches

Weight: 10oz to 12oz

Cold smoked: 1 hour Beer Hop Pellets

Pres-seasoned: Double-Secret Steak Rub

Water Bath Temp: 132F

Total Time: 6 hours

Finish Cook:  1 minute quick sear per side on SRG grill

Doneness: Rare

Taste: Fantastic

Texture: Very tender but not very firm. 6 hours is too much time

[muebe]

Meat: Beef Short Ribs

Thickness: 2in to 3in

Weight: 3.25lbs

Cold Smoked: 1 hour with Washington Wine Soaked Wood

Pre-Seasoned: M3

Water Bath Temp: 135F

Total Time: 56 Hours

Finish Cook: Salted and skillet seared for a few minutes

Doneness: Rare

Taste: Outstanding but the smoke flavor was a little heavy(maybe wood type)

Texture: Tender but slightly firm(better than 72 hours IMHO)

[muebe]

Meat: 4 Frozen All Beef Hamburger Patties

Thickness: 1/4 inch

Weight: 1/4 pound

Water Bath Temp: 135F

Total Time: 2 hours

Finish Cook: Seasoned With Little Louie's Seasoned Salt. Finish Seared on a hot skillet for 1 minute per side.

Doneness: Medium rare

Taste: Fantastic

Texture: Moist and juicy. Burgers were firm and not crumbly.