Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: drholly on May 09, 2015, 09:29:06 PM
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I am already getting the hairy eyeball from SWMBO. Actually it is a bit worse.... Just so you understand - we have been having issues with the oven - mostly not holding high temps and smelling like gas (but that MIGHT have been me... :-[ :-[ :-[)
So, I asked Karen if she wanted to go out for brunch or dinner on Mothers' Day - NO. Ok, I know you like prime rib - how about we invite your sister over and make that - hairy eyeball and oven comments. I said - no we can do sous vide - yikes that eyeball got scary.
Well, I bought a 4 bone rib roast today (yeah, there is NOT a brain in my head...) - in for a dollar in for $100. It is in the fridge right now, rubbed with WOW & M3 just chillin' and dryin'.
My question for Jaxon, Ka Honu and others - do I do it sous vide for about 8 - 10 hours then get a crust under the broiler or on the grill? Or do I do the whole thing on the grill indirect then direct? (oven is not an option till I buy a new one.)Would appreciate your advice.
Thanks,
D
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Low and slow at 225. Pink from edge to edge. Then blast it to make it look pretty. No more gas ovens. Gas cook top is mandatory, but electric is best for ovens IMHO
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Toss it in the hot tub time machine overnight, blast it on the grill just before serving.
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Toss it in the hot tub time machine overnight, blast it on the grill just before serving.
Ditto here from me!
Dry it up after the swim, put a little cologne on it and then give it some great color! Stink-eye gone! ;)
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Toss it in the hot tub time machine overnight, blast it on the grill just before serving.
Ditto here from me!
Dry it up after the swim, put a little cologne on it and then give it some great color! Stink-eye gone! ;)
It's in the hot tub time machine - I have a nice spicy aftershave, do you think that will work?
Thanks for the advice, guys! Will add pics and comments this evening.
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Good luck David!
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Mothers day started with mimosas, eggs, and bacon (along with chocolate chip pancakes for the girls...)
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First picture is Rocky's formal Saturday night - she is the one on the far right (looks exactly like her mother!).
The prime rib took a nice bath for about 12 hours @ 135* - came out a perfect medium rare. I roasted some fingerling potatoes and carrots - I love roasted carrots. Also made a unicorn mixed vegetable dish. Karen's sister and husband come over for dinner - so, we had 3 medium rare slices and two that had to be put on the CI skillet for a bit - everyone was happy and enjoyed dinner.
And the best part - about 1/2 pound is in the fridge for sandwiches (even after Roscoe got his share!)
I hope everyone had a wonderful Mother's Day!
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That is some perfect meat. Nice job boss. I had a hard time when my senior went to prom. I assumed all boys were like me.......I was wrong
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Yeah, so far I am lucky two times. Both boy friends are good kids and both like to grill!
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Delicious looking prime rib and sides David!
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David,
The meal looks fantastic!! Looks like I need to try a SV prime rib. If I serve it when my son, DIL and grandson visit I will need at least a 4 bone roast, if I want any leftovers. Leftovers usually "evaporate" over night when they visit, however.
Art
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Art,
I get it. My oldest daughter came home from work late, her boyfriend came by too. My poor leftovers took a huge hit. I might have enough to make hash tonight.... :'( :'(
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Meat looks like it turned out great David!
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great work that meal looks unreal!!
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Thanks for the comments, everyone.
Thank you to Jaxon - because of his encouragement I am a solid SV convert. One of the things I've found, because of the long swim times, I don't have to marinate or let rubs sit so long in the fridge, the SV process seems to do a nice job of getting the flavor into the meat. Just need a way to finish it to get the sear or crust or whatever you are looking for. I have not gotten into torching as I find my CI pan or grill do a fine job of finishing the protein.
When I am roasting vegetables (which I really enjoy), it is perfect - as they come close to finishing, I can add the meat and get a great crust while they finish.
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I usually don't comment on sous vide since I don't do it; but for Mother's Day I will. The breakfast and meal looks delicious David, some great cooking!!!! Don
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Like Smokin Don I usually don't comment on sous vide but that looks really good David ;)
But being married to Kimmie I would have to break out an iron skillet and kill the prime rib :( :( :( :( :( cause she wouldn't touch it :-[
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Very nice pics of food, family, and of course Roscoe!
The meal looked excellent David! Great job!
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That looks great David. I could have eaten that 4 bone roast all myself.
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That is one great looking PR.
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Can't afford to do PR often - but am so glad to have learned about SV - perfect pink edge to edge and on the cast iron pan I can get a great crust all the way around and finish some slices a bit more for the outlaws.
Have to say, it was even better tonight - Karen made a steak salad - warmed the PR leftovers a bit then added to a salad of mixed greens, tomatoes and avocados - a balsamic vinaigrette - perfect. Sorry, no pictures, I was on a client call while she made it and she is NOT into taking pictures of food... ??? ;D - but the extra day of ruminating in the fridge really highlighted the flavor and tenderness.
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Exceptional thread!.Great pics,lovely people and pets,perfect food,man alive you hit it 100% on everything,WTG!!!!!!!!!!!!!
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Wow! I tried SV about a year or so ago and gave up on it. Based on your commentary I may give it another try.
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Wow! I tried SV about a year or so ago and gave up on it. Based on your commentary I may give it another try.
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Hey Don, it took a lot of nudging, especially from Jaxon, but I finally jumped in ;) ;D. And I am glad I did. I have found so many ways to try different foods - really enjoying it. I encourage you to give it another go - and the prices have come down a lot. Let us know if you decide to try it again.