Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: africanmeat on December 11, 2014, 05:37:10 AM
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My wife say i am not 100% normal to do it . hope i will prove her wrong , otherwise i will hear it forever that i Ruining a good piece of meat.
yesterday i started with trimming the fat (and a piece of thumb) of a prime rib than i rubbed it with spices (salt ,Bp ,garlic ,coriander ).
then i vacuum pack the meat and left it in the fridge over night .
this morning i put it in a sous vide at 140f for 72 - 76 hours .
on Sunday i am planning to smoke it at 149f for 3 hours .
if it will taste good i will post more photos and a report .
if not my name will be in Obituaries ;)
any advice or if it goes wrong a sanctuary .
(https://lh3.googleusercontent.com/-hBneJYiq9Xw/VIknMbHaGlI/AAAAAAAAJ_M/Qfz5MoAmIsE/w1145-h859-no/DSC01883.JPG)
(https://lh6.googleusercontent.com/-Axo2XUUSHkk/VIkncgny4eI/AAAAAAAAKAE/QCQwzmm6dOY/w1145-h859-no/DSC01890.JPG)
(https://lh4.googleusercontent.com/-CV-6HwaCa60/VIknoPwkZSI/AAAAAAAAKAc/GoBiLOlTFwA/w1145-h859-no/DSC01893.JPG)
(https://lh4.googleusercontent.com/-pL4fMh8MjWA/VIkntt_Y1aI/AAAAAAAAKA0/OhAfecmXYh4/w1145-h859-no/DSC01896.JPG)
(https://lh6.googleusercontent.com/-tytnGrKlU8g/VIknvuHyvaI/AAAAAAAAKBE/9_8ztTCPZeU/w1145-h859-no/DSC01898.JPG)
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I am very afraid for you, but I am looking forward to seeing the results.
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I am sure it will be one great last meal Ahron! :P
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Ahron..looking forward to you your cook. Great use of a cooler too..I made one out fo an old Coleman cooler for my cold smoker to smoked cheese and stuffs. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Ahron - I have cooked a 3 lb. boneless beef roast for 54 hours @ 135 F. I was very good. A cheap bottom round roast that would have been tough and stringy - was like cutting room temperature butter. But - I have since cooked the same approx. same size cut of bottom round for approx. 36 hours - and it was just as tender and juicy, but maintained a little more "meaty" texture. Not at all tough or chewy, and very juicy.
I am anxious to see how yourPrime Rib comes out. I want to do one this month myself.
Sterkte!
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Remember we got your bail money. Good luck
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Looks interesting Ahron, even a little bit of thumb is not good with prime rib!!! ;) If I were you I would make sure to taste it before your wife does so you can be prepared! :) Don
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After smoking I would put in a 500* oven for 5-10 minutes to get a nice crust on the meat.
PS -If you need a place to hide out, you are welcome in N. Alabama
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You are one brave man. I was told in no uncertain terms there was no way in hell I could "experiment" with a prime rib! Yes, m'am!
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After smoking I would put in a 500* oven for 5-10 minutes to get a nice crust on the meat.
PS -If you need a place to hide out, you are welcome in N. Alabama
Agreed...the "maillard effect" - or the caramelization of simple sugars in the surface of the meat....makes it *SO* much more appealing to the yea and the tongue! ;) ;D
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Great looking roast, waiting to see the results. ;)
I've done two standing rib roasts in the hot tub so far. I put them in the tub at 140F for 8 hours, then in the BEESR set at 15 which is 525F for about 45~60 minutes. The results were fantastic, Mrs. LVC loved it and I lived to see another day.
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... romp temperature butter...
... more appealing to the yea and the tongue!
tee - So as I understand it, you taste the butter and if the tongue says "yea," it's at romping temperature. Good to know; thanks.
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... romp temperature butter...
... more appealing to the yea and the tongue!
tee - So as I understand it, you taste the butter and if the tongue says "yea," it's at romping temperature. Good to know; thanks.
Thanks for discreetly pointing out my bi-polar/dyslexic non-intuitve - lack -of-feeling- in- my - fingers typing style...... ;D
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After smoking I would put in a 500* oven for 5-10 minutes to get a nice crust on the meat.
PS -If you need a place to hide out, you are welcome in N. Alabama
That is a great idea . i will raise the heat of my pellet smoker to 500f for 10 minutes .
thanks .
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I would let it get to 500F before I put the meat in.
Some people like to "cold smoke" the meat before vacuum bagging it. Then sous-vide, and sear/ broil for the exterior color and crest desired.
I look forward to seeing this. I just went out and bought a 2 bone, 5 lb. rib roast after looking at your post. ;D
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Ahron, I really like your cooler setup for the Anova Sous-Vide. Lots of room and I bet it's very efficient.
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Watching this one with anticipation!
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... romp temperature butter...
... more appealing to the yea and the tongue!
tee - So as I understand it, you taste the butter and if the tongue says "yea," it's at romping temperature. Good to know; thanks.
Thanks for discreetly pointing out my bi-polar/dyslexic non-intuitve - lack -of-feeling- in- my - fingers typing style...... ;D
Tee, the correct medical term is BITD, beer induced typing disorder.
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I've had more BITD's in my life than stars in the sky. :P :P :P
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Ahron, I really like your cooler setup for the Anova Sous-Vide. Lots of room and I bet it's very efficient.
It works great for a long cook the Anova does not works too hard .
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I would let it get to 500F before I put the meat in.
Some people like to "cold smoke" the meat before vacuum bagging it. Then sous-vide, and sear/ broil for the exterior color and crest desired.
I look forward to seeing this. I just went out and bought a 2 bone, 5 lb. rib roast after looking at your post. ;D
thanks . i will pull it out increase the temp to 500f and put it back for 10 minutes . next time if i will still be alive i will try to cold smoke before the sous vide .
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What a great set up! And a beautiful cut of meat. Good luck! I look forward to the finished product post. And giving a sear or the smoking method at the end is a wonderful way to bring that nice browning into play. Yum!
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I made a infused olive oil with garlic a thyme to put on the meat as it goes to the smoker .
after 96 hours i put the Prim Rib in the smoker at 155f for 3 hours then took it out upet the tempe to 500f and put back for 10 minutes .
i had a problem to cut the meat it was so soft . still it was very juicy ,
we were 6 for supper and no leftovers for tomorrow . :(
will i do it again ? yes . will i change anything ? yes next time i will sous vide at 133f and i will could smoke it before the sous vide .
(https://lh5.googleusercontent.com/-NkkQ26Xt1co/VI1huxW2YFI/AAAAAAAAKCs/2q9yho-2gAo/w1145-h859-no/DSC01937.JPG)
(https://lh3.googleusercontent.com/-etSJv35gdGE/VI3lj3Dkp4I/AAAAAAAAKFQ/quVVM0xjrNg/w1145-h859-no/DSC01962.JPG)
(https://lh6.googleusercontent.com/-VDVOEg_n6wk/VI3llUjtiBI/AAAAAAAAKFY/tsKAD2Nu4-w/w1145-h859-no/DSC01963.JPG)
(https://lh3.googleusercontent.com/-eTu8SEHZoKM/VI3iz5UErxI/AAAAAAAAKEI/t1PiKonqNF8/w1145-h859-no/DSC02002.JPG)
(https://lh3.googleusercontent.com/-x9EL6AEHSbc/VI3ipYPEz3I/AAAAAAAAKDg/UrxTbRl-bow/w1145-h859-no/DSC02005.JPG)
(https://lh5.googleusercontent.com/-BI2KBGRihf8/VI3i5YyYvYI/AAAAAAAAKEY/1R1QcL_oHng/w1145-h859-no/DSC02011.JPG)
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That's a beautiful plate of food there Ahron! Very nice cook! And the best part. ...you live to cook again! :D
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It looks perfect Ahron, nice plating!!! I take it the wife liked it! Don
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Killer plate of food. I'd eat it all
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Killer plate of food. I'd eat it all
Me too!
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I licked the screen ::)
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Looks great, nicely done. ;)
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Oh my! That is pretty.
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Outstanding results!
Thanks for posting this Ahron!
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Ahron, if you cold smoke it first, be very careful. Keep your pit temp as low as possible (trays of ice will help) and keep the cold smoke down to around 30 minutes or less (with a cold smoke that's all you'd need anyway), and be absolutely sure you sear it off before serving.
We discussed the safety issues of this here: Cold Smoking Prior to Sous-Vide Cooking - What are the risks? (http://www.letstalkbbq.com/index.php?topic=11028.msg149982#msg149982)
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Outstanding cook, Ahron!
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Ahron, if you cold smoke it first, be very careful. Keep your pit temp as low as possible (trays of ice will help) and keep the cold smoke down to around 30 minutes or less (with a cold smoke that's all you'd need anyway), and be absolutely sure you sear it off before serving.
We discussed the safety issues of this here: Cold Smoking Prior to Sous-Vide Cooking - What are the risks? (http://www.letstalkbbq.com/index.php?topic=11028.msg149982#msg149982)
Man thanks for the info . my cold smoking is cold but i did not know of the smoking time
Thanks Cliff .
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Looks outstanding! I think I have dropped enough hints to my wife that I may find a dorkfood unit uder my tree this Christmas. :)
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Wow! That looks great! I am glad the long cook time worked out. If it being so juicy that it was hard to cook was really the only problem is say you have a definite win there. Yum!