Outdoor Cooking Equipment > Gas Smokers
Pics included!
Jaxon:
Hey Y'all,
Here's something I'm working on today...
I smoked two racks of St Louie ribs on the 4th. One rack we ate - it turned out...one rack I vacuum-sealed and froze. If this plan works, it will help me prepare for those times when I need some Que fast.
Today, I put it into a sous vide bath at 141.5* for 3 to 4 hours. At the end, I'd like to slide the rack onto the Charcoal grill, but it is way yonder too hot and much too windy for that, so I will go with the gasser to tighten things up.
I decided to go ahead a post what I have instead of waiting till the end...I'll give you the rest of the story as it turns out.
let's see if I can do pics...
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hikerman:
I'm watching this one. Good to see you using your Anova again Jaxon!
drholly:
--- Quote from: hikerman on July 15, 2015, 03:07:07 PM ---I'm watching this one. Good to see you using your Anova again Jaxon!
--- End quote ---
X2!
TMB:
Looking good waiting to see the finish
tlg4942:
I think its hot enough outside to just lay those ribs on top of the grill for an hour and they would be ready for the gasser!
I like the idea of having them precooked and ready to heat. I think during this time of year that's the best way to go.
How long do you think they can be frozen?
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