Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: TecCrash on December 23, 2016, 07:48:07 PM
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Ok, been awhile since I've posted anything, but here goes.. hope I get the pics right. I was asked to do prime rib for my kids and grand kids for Christmas Dinner, sounds like a total of 20 ppl all told. Here's the interesting part, SHMBO would like it done in the hot tub. So... I picked up a 7 Rib roast, 20.7lbs, and I hit it with some pink himalayan sea salt last night.
(http://uploads.tapatalk-cdn.com/20161224/117d2ed4fa0e41c24343691871e731f6.jpg)
Put in the weber about noon using my A-Maze-N smoke tube with Cabelas Bourbon and Brown Sugar pellets.
Great day to Cold Smoke...
(http://uploads.tapatalk-cdn.com/20161224/ddfff981fe7c0b793e6f3454aff5ee38.jpg)
I'm planning on letting it get 6-8 hours of smoke then bring it and coat it and put it in the fridge for the night.
Suggestions on length of time at 127?
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That's Awesome! :)
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That's Awesome! :)
We'll see how it goes, never cooked a chunk of beef this big :)
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You will not need 6-8 hours of cold smoke, but - if that is the degree of smoke profile you like - great! I have cold smoked whole NY strip roasts for 2-3 hours, then seasoned and vacuum bagged - then place in the fridge overnite ( longer is better to allow the smoke to mellow and penetrate further into the meat - even 2-3 days is good.) then into the Sous Vide.
And - I know that "1 hour per inch of thickness" is the general guide for cooking time...but I like 3-4 hours per inch if time allows. REALLY make the meat relax and tender.
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You will not need 6-8 hours of cold smoke, but - if that is the degree of smoke profile you like - great! I have cold smoked whole NY strip roasts for 2-3 hours, then seasoned and vacuum bagged - then place in the fridge overnite ( longer is better to allow the smoke to mellow and penetrate further into the meat - even 2-3 days is good.) then into the Sous Vide.
And - I know that "1 hour per inch of thickness" is the general guide for cooking time...but I like 3-4 hours per inch if time allows. REALLY make the meat relax and tender.
Great advice Tee, I agree that 6-8 is a bit much.. more than my norm. Last Rib roast went for 4 hours, and i was asked to give it more of a smoke profile this time so I thought I would give it a shot. Roast is seasoned with Garlic & Rosemary and been in the fridge since 9 last night. Have a bit of shopping early this morning and then back home to give it a bath.
Merry Christmas Everyone!
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I know it will be great! If you can...please show us some pics of it when finished. And - be careful out there....people are pretty crazy on this day! :D (more than usual I mean ;) )
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I know it will be great! If you can...please show us some pics of it when finished. And - be careful out there....people are pretty crazy on this day! :D (more than usual I mean ;) )
Ok.. so Christmas morning was a bit of a mess, almost everyone woke up sick as a dog. SO... Christmas was postponed a day, but it was worth it. Pulled the Roast at 36 hours and threw it into the ice bath. Threw it back in for another 7 hours this morning to warm back up.
Ran out of propane, so started up the chimney with the cook aire
(http://uploads.tapatalk-cdn.com/20161227/a17a4888df6d35dd041ef78c2cd73422.jpg)
Got the weber up as hot as I could at 3 degrees outside.. on to sear..
(http://uploads.tapatalk-cdn.com/20161227/a2d371d6d6595cb5df99edb8703a3136.jpg)
The first cut...
(http://uploads.tapatalk-cdn.com/20161227/03a07f0e7ab66ebfa6ed7b23c0f9ab26.jpg)
The sides... (Thanks to a member for this recipe)
(http://uploads.tapatalk-cdn.com/20161227/a36ea76607850ae69bdc5edd90ca5eb6.jpg)
Twice baked potato casserole..
(http://uploads.tapatalk-cdn.com/20161227/b8e31299946a64a6d007d65b9a82f848.jpg)
And the plate..
(http://uploads.tapatalk-cdn.com/20161227/43edfbfe0a9b8d0bbfa2888efc945a53.jpg)
Fork tender prime rib.. And the crew loved it...
(http://uploads.tapatalk-cdn.com/20161227/baab21c01e33914857461a109cc186b3.jpg)
Merry Christmas Everyone!
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Looks awesome! Merry Christmas !
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GREAT JOB!
The food looks awesome....
And...quite a recovery - using the Cook Aire for getting your charcoal going!
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DAYUM, SON!!!
That is a righteous meal!! Plate me, please!
Art
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Lookin real good..and like the cook air starter.. .☆´¯`•.¸¸. ི♥ྀ.
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looks great. Glad everyone made a speedy recovery.
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looks great. Glad everyone made a speedy recovery.
Thanks to all!
Merry Christmas!!
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Looks like it turned out great!