Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: 1Bigg_ER on January 23, 2015, 08:50:46 PM
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I'll tease y'all with this then I'll be back with details.
I'm in tears right now,
(http://i1175.photobucket.com/albums/r636/emtawali/1422063325_20150123_191123_HDR-picsay_zpsphgdgarn.jpg) (http://s1175.photobucket.com/user/emtawali/media/1422063325_20150123_191123_HDR-picsay_zpsphgdgarn.jpg.html)
OK OK it all started with a rack of baby backs, salted and vacuum wrapped. Yes just salt.
(http://i1175.photobucket.com/albums/r636/emtawali/20150120_214850_HDR_zpsj0hcygqr.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150120_214850_HDR_zpsj0hcygqr.jpg.html)
Filled the hot tub time machine and heated to 145 degrees. Time set for 48 hours.
(http://i1175.photobucket.com/albums/r636/emtawali/20150121_073748_HDR_zps9frsmzo9.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150121_073748_HDR_zps9frsmzo9.jpg.html)
Time is up, dunked them in an ice bath for 20 minutes then refrigerated
(http://i1175.photobucket.com/albums/r636/emtawali/20150123_000513_HDR_zpsgcb97ioq.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150123_000513_HDR_zpsgcb97ioq.jpg.html)
Here's where things got interesting. I got home today and my daughter is asking for ribs. I wasn't planning on finishing these today but this is where sous vide cooking shines. So I went to the refrigerator and pulled out the rib pack,
(http://i1175.photobucket.com/albums/r636/emtawali/20150123_173048_HDR_zpsurikdpps.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150123_173048_HDR_zpsurikdpps.jpg.html)
Not appetizing, I know. Hit them with my rub. Git the Weber performer going with Ozark oak and a chunk of pecan wood. It's the one flaming.
(http://i1175.photobucket.com/albums/r636/emtawali/20150123_174910_HDR_zpsujit2gvi.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150123_174910_HDR_zpsujit2gvi.jpg.html)
I wasn't concerned about temp here, kids were hungry.
20 minutes in
(http://i1175.photobucket.com/albums/r636/emtawali/Pecan%20smoked%20ribs_zpst0xppn8m.jpg) (http://s1175.photobucket.com/user/emtawali/media/Pecan%20smoked%20ribs_zpst0xppn8m.jpg.html)
Meanwhile, it just hit me that I got no sides or BBQ sauce. So into the kitchen I go. These carrots were sous vide a few days ago and refrigerated
(http://i1175.photobucket.com/albums/r636/emtawali/20150123_185138_HDR_zpslycxf8e8.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150123_185138_HDR_zpslycxf8e8.jpg.html)
45 minutes later.....
(http://i1175.photobucket.com/albums/r636/emtawali/20150123_192322_HDR_zps9cva0lic.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150123_192322_HDR_zps9cva0lic.jpg.html)
Ladies and gentlemen.......these ribs picked up enough smoke you'd think that I never used the tub. Very tender, juicy. My 3 year old had to be restrained.
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Looks great, can hardly wait for the details. ;)
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Tell us more about them. They look fantastic!
Art
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Tell us more about them. They look fantastic!
Art
Ditto what Art said....
Would you do them again ?
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Come on Bigg.....spill it
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Ok dry your eyes and start typing! We want the details.
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Don't make me come over there and wrestle you for a rib.....TELL IT!!!! :D :D :D :D
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Oh man I am going to have to try this now Bigg!
Great job!
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Lemme tell y'all something. The fact that I can off ribs after work during the week makes every penny spent on this thingy with it.
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Tell us more about them. They look fantastic!
Art
Ditto what Art said....
Would you do them again ?
Yes I'd do them again. As a matter of fact I'll probably have sous vide ribs in the refrigerator ready to go. Lemme tell y'all something. The fact that I can off ribs after work during the week makes every penny spent on this thingy with it.
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Lemme tell y'all something. The fact that I can off ribs after work during the week makes every penny spent on this thingy with it.
I'm going to have to give this a try, looks great. ;)
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Key to this is to smoke the ribs while they're very cold. You'll get that real BBQ taste with the full benefit of sous vide.
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I'm going to have to try it first. they do have nice color to them. it just doesn't seem right. ribs cooked in water. ::)
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I'm going to have to try it first. they do have nice color to them. it just doesn't seem right. ribs cooked in water. ::)
No, they're not cooked in water. They're cooked by water Sparky.
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Nice looking bones.
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I have 3 racks in the fridge now...I'm smokin' two for some guys tonite (special order). I'm tryin' to think about sous vide for 2 straight days.
I can cold smoke that 3rd rack with no problem today. 48 hour bath...hmmmm...we'll see.
Bookmarked for sure.
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Something else to try in my SV Supreme! Delicious looking ribs and sides!
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Gotta do this for sure..looks most excellent..even the carrots. I'm gonna start from frozen tho. Let ya know what happens. Pam .☆´¯`•.¸¸. ི♥ྀ.
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I keep an eye on most of the SV cooking and must say your ribs do look good Biggs!!! Don
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I have 3 racks in the fridge now...I'm smokin' two for some guys tonite (special order). I'm tryin' to think about sous vide for 2 straight days.
I can cold smoke that 3rd rack with no problem today. 48 hour bath...hmmmm...we'll see.
Bookmarked for sure.
Jaxon the long cook times are not a problem if you think about it. There are other forms of cooking that are available at your disposal while your waiting. And Sous Vide requires almost no adult supervision. It is truly set it and forget it.
Time does not stop. Grill, smoke, and cook as you used to. You made some fine eats before Sous Vide and why does that have to change? Then when those ribs are done you get to enjoy the fruits of your labor!
Or get yourself another SV device ;)
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I have 3 racks in the fridge now...I'm smokin' two for some guys tonite (special order). I'm tryin' to think about sous vide for 2 straight days.
I can cold smoke that 3rd rack with no problem today. 48 hour bath...hmmmm...we'll see.
Bookmarked for sure.
Jaxon the long cook times are not a problem if you think about it. There are other forms of cooking that are available at your disposal while your waiting. And Sous Vide requires almost no adult supervision. It is truly set it and forget it.
Time does not stop. Grill, smoke, and cook as you used to. You made some fine eats before Sous Vide and why does that have to change? Then when those ribs are done you get to enjoy the fruits of your labor!
Or get yourself another SV device ;)
Now that's what I'm talking about, 2 or even 3 Sous vide's and you can go hog wild in the kitchen. ;)