Let's Talk BBQ

Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: muebe on August 31, 2013, 02:07:19 PM

Title: 72 Hour Short Ribs
Post by: muebe on August 31, 2013, 02:07:19 PM: Started with two packages of short ribs(11 in total). Tri-Tip was a different cook..

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_080240_zps76824a76.jpg)

Time to break out the Milt's...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_080732_zpsda37a845.jpg)

A handful in the AMZNPS will give you several hours of smoke...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_080952_zps6e833119.jpg)

Into the Memphis(turned off) for 1 hour of cold smoke...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_081311_zps2444d327.jpg)

The meat took on plenty of smoke. I could smell it standing there...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_085253_zpseae212a9.jpg)

First they get a coating of Hickory Smoked salt and ground black pepper...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_085906_zpse2d5a582.jpg)

Now for a high temperature sear on the cast iron skillet for 1 minute on each side...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_091728_zpsb7c9e6d8.jpg)

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_091855_zps2c861c02.jpg)

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_092014_zps5b234a17.jpg)

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_092143_zps2322c196.jpg)

I let them cool down in the fridge for a bit. Then they are ready to bag...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_092226_zpsaac4362a.jpg)

Bagged and ready for their 72 hour cook. I will put them in this afternoon and they will be ready Monday afternoon...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_095811_zpsae2d6d61.jpg)

The reason for the sear before the long cook is because from what I have read they become so tender that they will fall apart if you try to grill them. I think I will put them in at 135F.

Stay tuned.
Title: 72 Hour Short Ribs
Post by: Pappymn on August 31, 2013, 02:41:39 PM: I saw the results of this before....somewhere. Easily the best food porn I have ever seen.

Watching.....
Title: Re: 72 Hour Short Ribs
Post by: Smokin Don on August 31, 2013, 02:52:53 PM: I think it looks good muebe! Just not sure I could get into this sous vide thing. I would want to be there watching the cook and don't know how many 30 packs of Keystone it would take for a 72 hour cook! ??? ::) ;D Don
Title: Re: 72 Hour Short Ribs
Post by: drholly on August 31, 2013, 03:16:10 PM: I am a neophyte - I get the add smoke first, but this sounds like you are doing a reverse sous vide... grill then cook in the sous vide. This sounds interesting - will be watching.
Title: Re: 72 Hour Short Ribs
Post by: sliding_billy on August 31, 2013, 03:18:09 PM: Looks great so far.
Title: Re: 72 Hour Short Ribs
Post by: muebe on August 31, 2013, 03:18:37 PM: Quote from: drholly on August 31, 2013, 03:16:10 PM
I am a neophyte - I get the add smoke first, but this sounds like you are doing a reverse sous vide... grill then cook in the sous vide. This sounds interesting - will be watching.

From what I read Doc they come out so tender this way that if you try to grill them they can fall apart. So there are some who will grill meat before cooking Sous Vide. I figured I would try this way.
Title: Re: 72 Hour Short Ribs
Post by: drholly on August 31, 2013, 03:21:47 PM: muebe - that's why I am following your threads - some very interesting stuff here. Thank you!
Title: Re: 72 Hour Short Ribs
Post by: Ka Honu on August 31, 2013, 04:51:40 PM: Quote from: muebe on August 31, 2013, 03:18:37 PM
... so tender this way that if you try to grill them they can fall apart.

Use a torch instead of slapping them around on a grill or griddle?
Title: Re: 72 Hour Short Ribs
Post by: africanmeat on August 31, 2013, 05:01:26 PM: i am curious how they will be . that i can't wait .
Title: Re: 72 Hour Short Ribs
Post by: muebe on August 31, 2013, 05:19:01 PM: So in they go at 135F and will be ready at 2pm on Tuesday...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_141036_zps9ab9fb4c.jpg)

There is a spacer between them to allow water flow between the bags. And I plan on turning the bags over once or twice a day.
Title: Re: 72 Hour Short Ribs
Post by: pz on August 31, 2013, 05:37:02 PM: Can't wait to see how it turns out :)
Title: Re: 72 Hour Short Ribs
Post by: drholly on August 31, 2013, 06:35:00 PM: Quote from: pz on August 31, 2013, 05:37:02 PM
Can't wait to see how it turns out :)

Me too.

My whole problem with sous vide is the planning ahead part. Between softball, volleyball, gymnastics and the spur of the moment stuff, thinking days ahead can be difficult. However, I do like that I can't "really" overcook (at least by temp.) So, I am still watching and learning.
Title: Re: 72 Hour Short Ribs
Post by: muebe on August 31, 2013, 07:05:19 PM: Quote from: drholly on August 31, 2013, 06:35:00 PM
Quote from: pz on August 31, 2013, 05:37:02 PM
Can't wait to see how it turns out :)

Me too.

My whole problem with sous vide is the planning ahead part. Between softball, volleyball, gymnastics and the spur of the moment stuff, thinking days ahead can be difficult. However, I do like that I can't "really" overcook (at least by temp.) So, I am still watching and learning.

And it can be taken out and dropped in a ice bath when done. Then refrigerated or frozen for reheating in the crock pot later.

From what I read you can overcook it. Basically the meat just breaks down completely and becomes mushy. But it takes a long time for that. It is going to take me some time trials and practice to get a grasp on this way of cooking but I will enjoy all the testing ;)
Title: 72 Hour Short Ribs
Post by: Pappymn on August 31, 2013, 07:18:38 PM: Quote from: muebe on August 31, 2013, 07:05:19 PM
Quote from: drholly on August 31, 2013, 06:35:00 PM
Quote from: pz on August 31, 2013, 05:37:02 PM
Can't wait to see how it turns out :)

Me too.

My whole problem with sous vide is the planning ahead part. Between softball, volleyball, gymnastics and the spur of the moment stuff, thinking days ahead can be difficult. However, I do like that I can't "really" overcook (at least by temp.) So, I am still watching and learning.

And it can be taken out and dropped in a ice bath when done. Then refrigerated or frozen for reheating in the crock pot later.

From what I read you can overcook it. Basically the meat just breaks down completely and becomes mushy. But it takes a long time for that. It is going to take me some time trials and practice to get a grasp on this way of cooking but I will enjoy all the testing ;)

So is their some type of calculation you do based on the size of the meat and how long it should spend in the hot tub and at what temp?
Title: Re: 72 Hour Short Ribs
Post by: muebe on August 31, 2013, 07:38:49 PM: Quote from: Pappymn on August 31, 2013, 07:18:38 PM

Quote from: muebe on August 31, 2013, 07:05:19 PM
Quote from: drholly on August 31, 2013, 06:35:00 PM
Quote from: pz on August 31, 2013, 05:37:02 PM
Can't wait to see how it turns out :)

Me too.

My whole problem with sous vide is the planning ahead part. Between softball, volleyball, gymnastics and the spur of the moment stuff, thinking days ahead can be difficult. However, I do like that I can't "really" overcook (at least by temp.) So, I am still watching and learning.

And it can be taken out and dropped in a ice bath when done. Then refrigerated or frozen for reheating in the crock pot later.

From what I read you can overcook it. Basically the meat just breaks down completely and becomes mushy. But it takes a long time for that. It is going to take me some time trials and practice to get a grasp on this way of cooking but I will enjoy all the testing ;)

So is their some type of calculation you do based on the size of the meat and how long it should spend in the hot tub and at what temp?

http://www.sousvidesupreme.com/en-us/sousvide_cookingtemperatures.htm

http://www.cuisinetechnology.com/blog/time-and-temperature-reference/

And this one is a very informative online guide. It goes into detail about Sous Vide and has a temp/time chart... http://www.douglasbaldwin.com/sous-vide.html
Title: Re: 72 Hour Short Ribs
Post by: UWFSAE on August 31, 2013, 10:13:17 PM: I love the method but I lack the patience ... those short ribs are too tempting for words.
Title: Re: 72 Hour Short Ribs
Post by: muebe on September 01, 2013, 12:07:05 PM: Just gave them another flip/rotation. Temps are very even without a circulator 8)

Only 53 more hours to go ???

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130901_090017_zps64ddb159.jpg)
Title: Re: 72 Hour Short Ribs
Post by: muebe on September 01, 2013, 12:24:34 PM: And I just remembered I have an adjustable aquarium air pump for my Smoke Daddy ;)

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130901_091634_zps74b6459e.jpg)

Now I have water circulation...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130901_091840_zpsa0aa6051.jpg)
Title: Re: 72 Hour Short Ribs
Post by: Lynne S on September 01, 2013, 02:23:11 PM: I sure would like a few of those ribs, they do look very tasty :)
Title: Re: 72 Hour Short Ribs
Post by: muebe on September 03, 2013, 05:18:50 PM: Ok so about 72 hours were up(I cheated by 15 minutes)...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130903_132738_zps999493cb.jpg)

Out of the crock pot...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130903_133115_zps5e8d4c79.jpg)

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130903_133119_zps82b8d7c9.jpg)

And here they all are out of the bags...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130903_133624_zps218cc185.jpg)

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130903_133628_zpsbe1da7d8.jpg)

Time for a little MAP gas application...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130903_133843_zps4853d6bb.jpg)

That's better...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130903_134103_zpscbd8ac96.jpg)

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130903_134111_zps0bc3c445.jpg)

So I plated three of them on a bed of rice. I decided to use a Korean sauce found here http://m.allrecipes.com/recipe/231131/korean-bbq-sauce?mvtid_tab=b

That sauce is really good. Here they are plated and sprinkled with sesame seeds...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130903_134538_zps8d89df77.jpg)

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130903_134544_zps1fe376a8.jpg)

Did not take much of a tug to get this...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130903_134622_zps904b64bc.jpg)

Dang that was good!

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130903_135823_zps9002731d.jpg)

These take several days but are so worth it. You will never be able to get medium rare short ribs so tender cooked any other way. The flavor was amazing and the richness was decadent.

They were fall apart tender but not mushy. If you have a Sous Vide setup or do Sous Vide cooking you must give this a try!
Title: Re: 72 Hour Short Ribs
Post by: muebe on September 03, 2013, 07:09:10 PM: Also just a note that the Dorkfood DSV did not skip a beat the entire 72 hours and worked perfectly. Kept constant temps within a degree even with the aquarium pump introducing bubbles for circulation.

Anyone looking to be into Sous Vide the DSV is the way to go!
Title: Re: 72 Hour Short Ribs
Post by: UWFSAE on September 03, 2013, 07:51:02 PM: Sigh ... I'm feeling the urge to pick up yet another hobby ... those short ribs are nothing short of beautiful, Muebe.

If that Sansaire Sous-Vide Circulator that someone posted gets good reviews once they start shipping I may bite the bullet.
Title: Re: 72 Hour Short Ribs
Post by: Ka Honu on September 03, 2013, 09:26:58 PM: This one is tempting but I'm waiting for my Sansaire to ship (November?). I like that it's totally self-contained and just needs a pot of water (instead of a manual crockpot, rice cooker, or whatever).
Title: Re: 72 Hour Short Ribs
Post by: teesquare on September 03, 2013, 10:16:11 PM: Really looking forward to seeing some more Sous Vide cooks...And - Turtle, I hope you will review the Sansaire for us when you get it and start cooking with it.
T
Title: Re: 72 Hour Short Ribs
Post by: UWFSAE on September 03, 2013, 10:20:45 PM: Quote from: teesquare on September 03, 2013, 10:16:11 PM
Really looking forward to seeing some more Sous Vide cooks...And - Turtle, I hope you will review the Sansaire for us when you get it and start cooking with it.
T

X2 ... I'm hesitant to spring for a wholly new method/device but a little nudge will turn me into a lemming ...
Title: Re: 72 Hour Short Ribs
Post by: pz on September 03, 2013, 11:09:35 PM: Quote from: Ka Honu on September 03, 2013, 09:26:58 PM
This one is tempting but I'm waiting for my Sansaire ...

Looks like an interesting machine
Title: Re: 72 Hour Short Ribs
Post by: africanmeat on March 22, 2014, 02:26:23 PM: O M G how did i miss this .
it looks crazy ,that is great meal . looks like i will have to buy another toy .
Title: Re: 72 Hour Short Ribs
Post by: Jaxon on January 12, 2015, 06:02:38 PM: Quote from: muebe on August 31, 2013, 02:07:19 PM
Started with two packages of short ribs(11 in total). Tri-Tip was a different cook..

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_080240_zps76824a76.jpg)

Time to break out the Milt's...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_080732_zpsda37a845.jpg)

A handful in the AMZNPS will give you several hours of smoke...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_080952_zps6e833119.jpg)

Into the Memphis(turned off) for 1 hour of cold smoke...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_081311_zps2444d327.jpg)

The meat took on plenty of smoke. I could smell it standing there...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_085253_zpseae212a9.jpg)

First they get a coating of Hickory Smoked salt and ground black pepper...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_085906_zpse2d5a582.jpg)

Now for a high temperature sear on the cast iron skillet for 1 minute on each side...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_091728_zpsb7c9e6d8.jpg)

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_091855_zps2c861c02.jpg)

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_092014_zps5b234a17.jpg)

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_092143_zps2322c196.jpg)

I let them cool down in the fridge for a bit. Then they are ready to bag...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_092226_zpsaac4362a.jpg)

Bagged and ready for their 72 hour cook. I will put them in this afternoon and they will be ready Monday afternoon...

(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130831_095811_zpsae2d6d61.jpg)

The reason for the sear before the long cook is because from what I have read they become so tender that they will fall apart if you try to grill them. I think I will put them in at 135F.

Stay tuned.

Muebe was doing the sous vide thing before sous vide was cool!!!

Let's review this cook from August 31, 2013 yes, 2013, and see what he was doing then...A real visionary!!
Title: Re: 72 Hour Short Ribs
Post by: drholly on January 12, 2015, 06:35:07 PM: Quote from: Pappymn on August 31, 2013, 02:41:39 PM
I saw the results of this before....somewhere. Easily the best food porn I have ever seen.

Watching.....

Yup me too!
Title: Re: 72 Hour Short Ribs
Post by: Las Vegan Cajun on January 12, 2015, 11:32:42 PM: Quote from: drholly on January 12, 2015, 06:35:07 PM
Quote from: Pappymn on August 31, 2013, 02:41:39 PM
I saw the results of this before....somewhere. Easily the best food porn I have ever seen.

Watching.....

Yup me too!

And me three! ;)
Title: Re: 72 Hour Short Ribs
Post by: muebe on January 13, 2015, 06:49:48 AM: Quote from: Las Vegan Cajun on January 12, 2015, 11:32:42 PM
Quote from: drholly on January 12, 2015, 06:35:07 PM
Quote from: Pappymn on August 31, 2013, 02:41:39 PM
I saw the results of this before....somewhere. Easily the best food porn I have ever seen.

Watching.....

Yup me too!

And me three! ;)

Keep watching! This was from 2013 :D
Title: Re: 72 Hour Short Ribs
Post by: drholly on January 13, 2015, 11:41:25 AM: Quote from: muebe on January 13, 2015, 06:49:48 AM
Quote from: Las Vegan Cajun on January 12, 2015, 11:32:42 PM
Quote from: drholly on January 12, 2015, 06:35:07 PM
Quote from: Pappymn on August 31, 2013, 02:41:39 PM
I saw the results of this before....somewhere. Easily the best food porn I have ever seen.

Watching.....

Yup me too!

And me three! ;)

Keep watching! This was from 2013 :D

You KNOW I will be... ;) ;D