Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: tailfeathers on August 04, 2015, 10:11:04 PM
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Local grocer down at the corner had country style pork ribs on sale for 1.18/lb with $5.00 purchase. Bought some (how could I not)? Rubbed with Jan's rub and into the sous vide for a 20 hr swim at 139.5 (I'm weird that way). On the Rec Tec for a little over an hour at 250 with the extra smoke setting, then on to the gasser to sauce and brown with some of 10.5's bulldog sauce. Pretty darn good meal with some fresh sweet corn, cukes, and fried taters! I have to learn to take some plated pics!
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In case you wonder why I always post my pics after the initial post it's because it's easier to do from my phone!(http://images.tapatalk-cdn.com/15/08/04/35f8850be99d2c43f23d3306e746e9e9.jpg)rubbed and ready for the hot tub(http://images.tapatalk-cdn.com/15/08/04/4235fb213f2f47678a547f5edf6d301d.jpg)20 hrs later(http://images.tapatalk-cdn.com/15/08/04/646b42f5cef61471d148a4fb34520c0a.jpg)on the Rec Tec(http://images.tapatalk-cdn.com/15/08/04/e9c4b99ee0ce2df9577a9ae027c18750.jpg)ready to come off(http://images.tapatalk-cdn.com/15/08/04/bc957907c56f825213faf3818d319793.jpg)suppertime!
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eating real good in Tailfeathers hood 8)
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eating real good in Tailfeathers hood 8)
Oh boy, yeah!
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Looks delicious.
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Looks great!
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Plating is an art form all its own. I am waiting for a plating class to be offered by my chef friend from Johnson and Wales University. I have already told her to write my name in first when she orders the class.
In the mean time, if you watch all those food shows like DDD, pay attention to how they plate their food. That is what I have been doing. You get lots of ideas. In fact, there are some great plating examples on this site alone.
Your cooked food looks fantastic. I'll bet it tasted fantastic, too.
Art
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I love DDD so I will have to pay closer attention. My problem is more one of just remembering to take the photo before I start stuffing my pie hole!
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And now a question about the cook...looks great B T W...
Why was it in the bath for 20 hours...personal preference or part of a recipe you followed? Seems like a long time for country ribs, but then, what would I know about it?
Just curious because I may use this recipe.
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Love my CSR !!!
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And now a question about the cook...looks great B T W...
Why was it in the bath for 20 hours...personal preference or part of a recipe you followed? Seems like a long time for country ribs, but then, what would I know about it?
Just curious because I may use this recipe.
Jaxon-mostly it was because I put them in the SV before bed the night before and transferred them to the RT after work the next day. Don't know that a few hours one way or the other would make much difference, although these turned out really good. Nice and tender but still with enough "chew" to them so as not to be falling apart. I'll definitely be doing them this way going forward, although I may vary the seasonings and sauces for a change of pace.
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Nice looking poke