Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: spuds on June 07, 2014, 03:18:39 PM
-
1.5 inches thick,each side about 15 ounces.Select Grade beef.24 hours at 132F.A little pepper and Italian seasoning
(http://i1298.photobucket.com/albums/ag47/1spudster/svlb_zps0bd328db.jpg) (http://s1298.photobucket.com/user/1spudster/media/svlb_zps0bd328db.jpg.html)
Add a sear,salted
(http://i1298.photobucket.com/albums/ag47/1spudster/svlb1_zps8daa85e1.jpg) (http://s1298.photobucket.com/user/1spudster/media/svlb1_zps8daa85e1.jpg.html)
Sliced with a little juice added back,into refer to reabsorb juice overnight
(http://i1298.photobucket.com/albums/ag47/1spudster/svlb2_zpsfb8deee6.jpg) (http://s1298.photobucket.com/user/1spudster/media/svlb2_zpsfb8deee6.jpg.html)
Some of the leftovers after opened faced sandwiches... pulled from a juicy ziplock bag the next day.We are talking very good,pulls right apart,taste is very beefy.
(http://i1298.photobucket.com/albums/ag47/1spudster/svlb3_zps9683b58c.jpg) (http://s1298.photobucket.com/user/1spudster/media/svlb3_zps9683b58c.jpg.html)
=============================
This one spent 12 hours in the bag in refer,then sliced
(http://i1298.photobucket.com/albums/ag47/1spudster/svlb4_zps895d16be.jpg) (http://s1298.photobucket.com/user/1spudster/media/svlb4_zps895d16be.jpg.html)
seared,salt and peppered
(http://i1298.photobucket.com/albums/ag47/1spudster/svlb5_zps90ae154a.jpg) (http://s1298.photobucket.com/user/1spudster/media/svlb5_zps90ae154a.jpg.html)
Some slicing
(http://i1298.photobucket.com/albums/ag47/1spudster/svlb6_zps2b88d9f0.jpg) (http://s1298.photobucket.com/user/1spudster/media/svlb6_zps2b88d9f0.jpg.html)
(http://i1298.photobucket.com/albums/ag47/1spudster/svlb7_zps48422303.jpg) (http://s1298.photobucket.com/user/1spudster/media/svlb7_zps48422303.jpg.html)
Back into refer with juices while I think of what to make out of them
(http://i1298.photobucket.com/albums/ag47/1spudster/svlb8_zpsbf5b25e4.jpg) (http://s1298.photobucket.com/user/1spudster/media/svlb8_zpsbf5b25e4.jpg.html)
-
Looks fantastic, worth the wait...Huh??? ;)
-
Looks fantastic, worth the wait...Huh??? ;)
Like has been said,just think of it as crock pot cooking 8) Im totally sold on it,maybe this week can find a big top round roast to cold smoke,SV and deli slice.
-
Looks excellent Spuds! Very nice job sir! :P
-
Looks fantastic, worth the wait...Huh??? ;)
Like has been said,just think of it as crock pot cooking 8) Im totally sold on it,maybe this week can find a big top round roast to cold smoke,SV and deli slice.
Looking forward to seeing the results of that one too. ;)
-
I think Spuds is now our goto SV guy ;)
Great looking meats! Both perfectly cooked!
-
I think Spuds is now our goto SV guy ;)
Great looking meats! Both perfectly cooked!
I think both of you are the go to for SV advice, I just might have to get on my Harley and make a trip to Southern CA and swing by both of y'alls places for some SV and adult beverages. ;)
-
Looks like we will have plenty.I like giving away smoked cheese,folks love that.Think the SV is going to be the next trade/goodwill item.
But not jerky! That stuff is Golden.... just too hard to make,LOL!
Thanks for the knowledge and support Folks,dont you just love learning something new and awesome like this?
-
Good looking piece of meat.
-
That looks beautiful Spuds!
-
I think Spuds is now our goto SV guy ;)
Great looking meats! Both perfectly cooked!
I think both of you are the go to for SV advice, I just might have to get on my Harley and make a trip to Southern CA and swing by both of y'alls places for some SV and adult beverages. ;)
I agree. And, the best part is that there are several more that are working with SV and coming up with some great ideas, tips and suggestions. As I start down this road, I look forward to getting some great advice.
Thanks!