1 Top side Sous Vied and 1 Top side smoked .

[africanmeat]

Today i started doing supper for saturday evening .
I will try a  topside . one piece cut in 2 with the some spices .
garlic , coriander , black pepper powder .
one will go to the sv for 48 hours and one i will smoke for 14 hours low and slow at 220 f .
Any ideas or Suggestions ?

[sliding_billy]

Looks pretty lean.  I would probably do the smoked one to medium rare and then refrigerate it for deli slicing.

[hikerman]

Ahron, awhile back I did virtually the same test only using St Louis cut spareribs. Both 1/2 racks got the same treatments except for cooking method. The sv cooked ribs got a quick sear on the grill at the end and looked identical. I thought the sv ribs would be so tender that they'd be superior. I tried the sv first, they were very good but  to my surprise the slow grilled ribs were quite a bit better in texture and taste. Your experiment is using a much leaner cut so I'd think the sv may come out better there. Looking forward to hearing your results.

[teesquare]

Ahron-

I have cold smoked for 2 hours, then Sous Vide @ 130F  for 2hrs. per inch of thickness - then finished by searing each side for 1 minute in a very hot pan.

It is my favorite method....as you get benefit of all 3 methods in one cook.

[africanmeat]

Ahron, awhile back I did virtually the same test only using St Louis cut spareribs. Both 1/2 racks got the same treatments except for cooking method. The sv cooked ribs got a quick sear on the grill at the end and looked identical. I thought the sv ribs would be so tender that they'd be superior. I tried the sv first, they were very good but  to my surprise the slow grilled ribs were quite a bit better in texture and taste. Your experiment is using a much leaner cut so I'd think the sv may come out better there. Looking forward to hearing your results.

Thanks for the info
I will put the results on Sunday.

[africanmeat]

Ahron-

I have cold smoked for 2 hours, then Sous Vide @ 130F  for 2hrs. per inch of thickness - then finished by searing each side for 1 minute in a very hot pan.

It is my favorite method....as you get benefit of all 3 methods in one cook.

That is a great idea , will do next time .

[HighOnSmoke]

I've done it the same way as Tee and it works out great!

[africanmeat]

I finished it last week but my grandson got ill and he was admitted to hospital .
he got a bad dysentery i dont know from where .
That what i did for the smoked 1 i put it on few slices of onion with beef broth .
smoked it till IT 143 (next time i will do it till 140 ) .
I ground the onions and used it with the au jus + cream +black peppers and made a Pepper sauce .
the Sous vide was for 8 hours at 140 (next time i will do the same )
I reduce the Liquid (From the meat ) + cream +hot peppers i made another sauce .















This is a low carb high Pleasure

[drholly]

That looks fantastic! Which did you prefer?

[teesquare]

The meal looks wonderful Ahron. Like David asked - which meat did you prefer?

I am curious about the dessert...Can you tell us more?

[Pam Gould]

Ahron..what was the drill in the kitchen used for?  lol.  looks like my kitchen..tell us about the dessert too please.  Pam  .☆´¯`•.¸¸. ི♥ྀ.

[africanmeat]

Sorry for taking my time to reply.
David I think the flavor was in the smoked meat, the softness was in the sous vide .
Next time I will do as Tim advice ,I will cold smoke it and than sv .
The dessert is a 3 way chocolate but the dark one 85%(low carbs) I just have to translate it from Hebrew.
I will post Sorry for taking my time to reply.
David I think the flavor was in the smoked meat, the softness was in the sous vide .
Next time I will do as Tim advice ,I will cold smoke it and than sv .
The dessert is a 3 way chocolate but the dark one 85%(low carbs) I just have to translate it from Hebrew.
I will post it  .
Pam you never know, so you have to be prepared, I use it to drill,as screwdriver,a quick mixer , sauce, .  .thanks

[drholly]

Thanks, Ahron! They both looked great, as did the dessert!