Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: MossyMO on July 16, 2017, 03:28:50 PM
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Sous Vide beef short ribs at 135º for 72 hours then cold shocked them in ice water and refrigerated overnight.
Cooked indirect to bring back to temp.
(http://imagizer.imageshack.us/v2/640x480q90/922/iY3jxi.jpg) (https://imageshack.com/i/pmiY3jxij)
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About when they were up to temp gave them each a quick sear.
(http://imagizer.imageshack.us/v2/640x480q90/924/uONQZ1.jpg) (https://imageshack.com/i/pouONQZ1j)
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All seared and ready to come off the grill.
(http://imagizer.imageshack.us/v2/640x480q90/922/u5wnXb.jpg) (https://imageshack.com/i/pmu5wnXbj)
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These are going to go well with a cold one...
(http://imagizer.imageshack.us/v2/640x480q90/924/eLpNCx.jpg) (https://imageshack.com/i/poeLpNCxj)
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No knife or fork needed, they melted in our mouths like butter!
(http://imagizer.imageshack.us/v2/640x480q90/922/7H6tJO.jpg) (https://imageshack.com/i/pm7H6tJOj)
Thanks for looking!
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Good looking grub but I am wondering what you think about less time in the Sous Vide???
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Good looking grub but I am wondering what you think about less time in the Sous Vide???
We have tried 48 hours and did 72 hours several times. Really like the 72 hour but haven't tried anything in between.
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looks really good
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Sous Vide beef short ribs at 135º for 72 hours then cold shocked them in ice water and refrigerated overnight.
Cooked indirect to bring back to temp.
(http://imagizer.imageshack.us/v2/640x480q90/922/iY3jxi.jpg) (https://imageshack.com/i/pmiY3jxij)
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About when they were up to temp gave them each a quick sear.
(http://imagizer.imageshack.us/v2/640x480q90/924/uONQZ1.jpg) (https://imageshack.com/i/pouONQZ1j)
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All seared and ready to come off the grill.
(http://imagizer.imageshack.us/v2/640x480q90/922/u5wnXb.jpg) (https://imageshack.com/i/pmu5wnXbj)
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These are going to go well with a cold one...
(http://imagizer.imageshack.us/v2/640x480q90/924/eLpNCx.jpg) (https://imageshack.com/i/poeLpNCxj)
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No knife or fork needed, they melted in our mouths like butter!
(http://imagizer.imageshack.us/v2/640x480q90/922/7H6tJO.jpg) (https://imageshack.com/i/pm7H6tJOj)
Thanks for looking!
What temp did you bring them up to before starting the sear?
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Great cook Marty. Food looks great.
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Oh my I bet those were great
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Took me a minute to realize that thread got necroed from ~2.5 years ago. I thought it looked familiar.