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Author Topic: CALLING ALL SOUS VIDE COOKS!!!  (Read 3049 times)

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Offline teesquare

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CALLING ALL SOUS VIDE COOKS!!!
« Reply #-1 on: June 01, 2014, 12:13:42 AM »
O.K. - this could be called a "community cook" ;D

Here is the deal: I bought a 3 .35 lb. bone in ribeye. About 4 inches thick. My Dad called - and said he found a deal on a Sous Vide cooker...Do I want it?  Heck YEAH!

So....tomorrow we cook the ribeye in it.

Tell me YOUR idea on what temp, how long and any other tips you have. Once it is cooked, I will show the results!

Here it is~




It fits in there...but barely

Fire away with ideas!
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Offline drholly

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Re: CALLING ALL SOUS VIDE COOKS!!!
« on: June 01, 2014, 12:15:50 AM »
This will be fun to watch!
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Offline LostArrow

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Re: CALLING ALL SOUS VIDE COOKS!!!
« Reply #1 on: June 01, 2014, 12:29:59 AM »
OK,
Rare , sous -Vide  is about 130F , below that temp the fat & connective tissue don't cook.
I would smoke low temp for a couple hours , then cook SV @ 130F as needed .
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Offline muebe

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Re: CALLING ALL SOUS VIDE COOKS!!!
« Reply #2 on: June 01, 2014, 12:51:58 AM »
First give it 1 hour of cold smoke.

Then into the water bath at 135F for 12 hours.

And give it a high temp finish sear in a skillet or on the grill.
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Offline Smokerjunky

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Re: CALLING ALL SOUS VIDE COOKS!!!
« Reply #3 on: June 01, 2014, 12:54:10 AM »
Definitely keeping an eye on thus thread - let the games begin
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Offline spuds

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Re: CALLING ALL SOUS VIDE COOKS!!!
« Reply #4 on: June 01, 2014, 01:55:32 AM »
Watching.....great on getting the cooker Tee.
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Offline HighOnSmoke

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Re: CALLING ALL SOUS VIDE COOKS!!!
« Reply #5 on: June 01, 2014, 06:32:32 AM »
Watching with anticipation!
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Offline catinatree

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Re: CALLING ALL SOUS VIDE COOKS!!!
« Reply #6 on: June 01, 2014, 07:43:06 AM »
Since I haven't done one yet, here's my go to information site ... http://www.cookingsousvide.com/info/sous-vide-recipes/more/sous-vide-prime-rib-roast-recipe
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Offline teesquare

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Re: CALLING ALL SOUS VIDE COOKS!!!
« Reply #7 on: June 01, 2014, 11:25:46 AM »
O.K.....

Lot's to think about - so, I am going to leave it in the fridge today, and cook tomorrow. I agree with the 10-12 hour timeframe. And -the 135F temp sounds good to me. This will give me time to grind some fresh horseradish, combine with a little garlic, and some of my spicy Guiness mustard for the crust.....

Will cook it Monday!
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Offline drholly

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Re: CALLING ALL SOUS VIDE COOKS!!!
« Reply #8 on: June 01, 2014, 02:57:58 PM »
How do you like the Steak Savor / WOW mix vs. M-3 / WOW?

Looking forward to the cook tomorrow!
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Offline teesquare

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Re: CALLING ALL SOUS VIDE COOKS!!!
« Reply #9 on: June 01, 2014, 03:27:36 PM »
Quote from: drholly on June 01, 2014, 02:57:58 PM
How do you like the Steak Savor / WOW mix vs. M-3 / WOW?

Looking forward to the cook tomorrow!

Steak Savor  and W.O.W. are almost identical, so not any real dif. there...SS#2 is a special blend I make for someone - that I am playing with mixing it with the W.O.W. Trail Dust for a new product. I have tested it on pork chops - and it was great.

Test bottles will be available soon ;) ;D
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Offline drholly

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Re: CALLING ALL SOUS VIDE COOKS!!!
« Reply #10 on: June 01, 2014, 04:02:51 PM »
Thanks for the clarification, was about to order some Steak Savor - good to know. I love the WOW - my daughter does too, but likes Mo Rockin even better.
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Offline ACW3

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Re: CALLING ALL SOUS VIDE COOKS!!!
« Reply #11 on: June 01, 2014, 09:02:41 PM »
Tee,
That chunk of beef looks fantastic.  Your description on the phone the other day doesn't do it justice. 

In addition to the Chesapeake Ray I am going to try to pick up for us at Wegmans, I am going to see if I can find a nice slab o'beef to bring home with me. 

Watching this one closely.

Art
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Offline teesquare

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Re: CALLING ALL SOUS VIDE COOKS!!!
« Reply #12 on: June 01, 2014, 09:18:55 PM »
Quote from: ACW3 on June 01, 2014, 09:02:41 PM
Tee,
That chunk of beef looks fantastic.  Your description on the phone the other day doesn't do it justice. 

In addition to the Chesapeake Ray I am going to try to pick up for us at Wegmans, I am going to see if I can find a nice slab o'beef to bring home with me. 

Watching this one closely.

Art

Have fork...will travel ;)
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BBQ is neither verb or noun. It is an experience.
Fine Swine and Bovine BBQ Team - Home of squeal and veal!
Beer, Butter and Bacon make everything better.
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Offline ACW3

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Re: CALLING ALL SOUS VIDE COOKS!!!
« Reply #13 on: June 01, 2014, 10:38:47 PM »
Quote from: teesquare on June 01, 2014, 09:18:55 PM
Quote from: ACW3 on June 01, 2014, 09:02:41 PM
Tee,
That chunk of beef looks fantastic.  Your description on the phone the other day doesn't do it justice. 

In addition to the Chesapeake Ray I am going to try to pick up for us at Wegmans, I am going to see if I can find a nice slab o'beef to bring home with me. 

Watching this one closely.

Art

Have fork...will travel ;)

I can do that!  Especially if I have something to deliver.

Art
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