Sous Vide

Discussion in 'What's Cooking?' started by navychop, Jul 29, 2018.

  1. navychop

    navychop Topic Starter Member of the Month - July 2014! Pub Member / Supporter Lifetime Supporter

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    And I thought you were using a euphemism!



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  2. dfergie

    dfergie Proud Staff Member Staff Member HERE TO HELP YOU!

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    Works quick ;)


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  3. dfergie

    dfergie Proud Staff Member Staff Member HERE TO HELP YOU!

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    Blended 2 eggs and a little milk with 4 jalapeno slices, salt, pepper, crushed red pepper... Added a slice of butter to jars before sealing... About 30 minutes from pulling.
     
  4. dfergie

    dfergie Proud Staff Member Staff Member HERE TO HELP YOU!

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    Have St. Louis beef ribs in, going for 24 hour immersion at 150F, then 30 minutes or so in Orion with either hickory or mesquite chips.
    Prepped with a little French's yellow mustard (to hold seasonings), Onion, Garlic Powders, Sea salt & pepper.
    Plan on adding BBQ sauce before Orion...
     
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  5. dfergie

    dfergie Proud Staff Member Staff Member HERE TO HELP YOU!

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    Used this as a guide...
     
  6. navychop

    navychop Topic Starter Member of the Month - July 2014! Pub Member / Supporter Lifetime Supporter

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    Very good. I think I’ll go get some spare or St Louis ribs and 24 hour them today.

    My rub, though. And I’m not fond of sauce. Too sweet.

    I wonder if this will please or displeased when she gets home.

    But we are hosting a party next Saturday. This might be an addition. I’m serving pulled pork. I was considering seafood boil too. Maybe just ribs, dawgs and PP.


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  7. dfergie

    dfergie Proud Staff Member Staff Member HERE TO HELP YOU!

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    Gave twenty minutes in Orion w/ mesquite chips, fell off hangers but I had grills to catch... fall off ribs tender & excellent flavor.



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  8. dfergie

    dfergie Proud Staff Member Staff Member HERE TO HELP YOU!

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    Yesterday afternoon cook, fall off the bone tender, good smoke & BBQ flavor.
    St. Louis beef ribs 24 hour immersion at 150F
    Prepped with a little French's yellow mustard (to hold seasonings),
    Light amount of Onion & Garlic Powder
    Himalayan coarse salt, black & red pepper
    Kraft's Hickory Smoke BBQ sauce
    30 minutes in Orion with mesquite chips.
     
  9. navychop

    navychop Topic Starter Member of the Month - July 2014! Pub Member / Supporter Lifetime Supporter

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    Did four slabs of St Louis pork ribs. 24 hours with rub sous vide, 1 hour + in smoker. VERY tender. Big hit at the party. And all that was left of the 9 lb 24 hour smoked butt was memories.


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  10. dfergie

    dfergie Proud Staff Member Staff Member HERE TO HELP YOU!

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    Cooked a beef rack of ribs 20 hours in Sous vide, :20 minutes in Orion with mesquite chips.
    Not bad, but I think I'll stick with pork for ribs, tougher....
     
  11. navychop

    navychop Topic Starter Member of the Month - July 2014! Pub Member / Supporter Lifetime Supporter

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    Anyone making yogurt sous vide?


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  12. navychop

    navychop Topic Starter Member of the Month - July 2014! Pub Member / Supporter Lifetime Supporter

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    Well, I think we’re going to try to make the yogurt tonight. Trying to pick a flavor.


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  13. dfergie

    dfergie Proud Staff Member Staff Member HERE TO HELP YOU!

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    Haven’t tried yogurt, have St. Louis ribs in Orion after 25 hours at 150F, salt, pepper & spicy mustard... now with mesquite BBQ sauce.


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  14. dfergie

    dfergie Proud Staff Member Staff Member HERE TO HELP YOU!

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    Good ribs as always!


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  15. dfergie

    dfergie Proud Staff Member Staff Member HERE TO HELP YOU!

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    St. Louis ribs
    Spicy Brown Mustard, Himalayan salt, pepper, Lo- Salt (potash), garlic & onion powder
    15 hours immersion at 155F
    Pulled and coated with Krafts mesquite smoke BBQ sauce
    In Orion now, will pull in 10 minutes (40 minutes from ignition)
    Whole chicken, brined for 20 hours in Himalayan coarse salt & Lo-salt
    Immersion till I pull the ribs at 145F, then will coat with butter and finish in Orion for 45 minutes or so(will put probe in to monitor temp)
    Edit: used 60/35/5 mix of Hickory/Pecan/Mesquite Chips
     
    #55 dfergie, Aug 11, 2019
    Last edited: Aug 11, 2019

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