Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: hikerman on November 13, 2014, 10:44:24 AM
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Yep, after seeing Mike's (HOS) ribs the other day, I needed a fix! The problem was that it was a nasty, windy 25F outside.
While rummaging through the freezer I found a pkg. of rib-tips. So thought I'd experiment with them using the Anova.
They were pre-rubbed with FS&B before being vac bagged, so I just had to set the temp at 138F, drop the bag in and wait 26 hours. When done, tips were dried and coated with Garland Jack's Secret Six's bbq sauce and put under the broiler for a few minutes. They were plated with a side of basil, garlic, green beans and potatoes. The verdict; not as tasty as outdoor ribs but very good and extra tender. My fix was solved....temporarily! 8)
[attachments deleted after 6 months]
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I know our smoking days are done or close to it :(
Good looking plate ;D
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Good looking plate. No shame there.
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I know our smoking days are done or close to it :(
Good looking plate ;D
Cold Smoke weather! ;) :D
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Great job on the ribs in the hot tub, nicely done. ;)
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I know our smoking days are done or close to it :(
Good looking plate ;D
If not one to late smoke about 6 racks ribs for 2 hours, package & freeze.
East to finish on gas grill or in oven & almost as good as fresh cooked!
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Looks delicious Gene!
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Yum! Looks great!
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I know our smoking days are done or close to it :(
Good looking plate ;D
Cold Smoke weather! ;) :D
Done? I use my Mak year round. Can't let a little cold keep ya from smoking!
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Great looking plate Gene!
Glad our California winters are like Minnesota in spring ;)
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I know our smoking days are done or close to it :(
Good looking plate ;D
Cold Smoke weather! ;) :D
Done? I use my Mak year round. Can't let a little cold keep ya from smoking!
Atta boy Scally.