64-Day Dry-Aged, 18-hour Sous Vide, Carne Crosta Seared Prime Rib + Sushi Bonus!

[ssv3]

Boom! You get down when you get down Chris. Wow!

 

[Titch]

That looks stunning mate

 

[wormy]

I think I cried a little. WELL DONE SIR!

 

[Shagdog]

HEck yea, Chris! That all looks great! Love the hillbilly hot tub :thumb:

 

[TedW]

yeah, that hillbilly hot tub looks great. I'm not convinced that you particularly need circulation, especially if there were a blanket / towel involved for simple insulation. Water is very conductive and you've got a LOT of time in that water.

 

[Smoking Piney]

Just.......WOW! :-D

Amazing! :thumb:

 

[fantomlord]

I seriously need to call my cell phone provider, because your invite text never came through

looks unbelievable!

 

[PlattDaddyBBQ]

Impressive cook, congratulations looks like you had one heck of a meal!

 

[BillN]

Amazing looking roast, great job and thanks for sharing.

 

[cfrazier77]

Just amazing, the bar has been raised to a new level.

I really like your sous vide. If you want a cheap circulatory for it get an aquarium airpump and stone or try this.
[ame]https://www.amazon.com/dp/B00EWENMAU?ref_=ams_ad_dp_asin_1[/ame]

 

[Harbormaster]

Color me impressed Chris.

How you went 68 days without eating that hunk of beef is beyond me...

And the cook was pretty fan-farkin-tastic too.

 

[MisterChrister]

Thanks friend! I'll call ya up next time, pick Matt (fantomlord) up on your way here!

 

[Shagdog]

Thanks friend! I'll call ya up next time, pick Matt (fantomlord) up on your way here!

Damn. I was excited for a Minute there.. wrong Matt..

 

[Fatback Joe]

Outfarkingstanding!

Nice job!

 

[NickTheGreat]

Beautiful. I'm going to try sushi someday. Making it, I mean.

 

[MisterChrister]

Damn. I was excited for a Minute there.. wrong Matt..

Since Clark is doing the driving, feel free to snag a ride! :mrgreen:

 

[CakeM1x]

Hell of a cook sir! How'd you like the 64day? I've only gone to 45.

 

[guero_gordo]

I tried the same thing, but might have gotten a few details wrong. I gotta say, 64 day aged sushi is not good. ;-)

 

[TedW]

lol!

 

[MisterChrister]

Hell of a cook sir! How'd you like the 64day? I've only gone to 45.

Thanks man! Your extended chuckie-under-the-desk cook at work gave me some of the inspiration for the long sous-vide on this! To be honest I didn't notice a whole lot of extra benefit from the 64 day vs 45 that I had expected. It was crazy good, but not nearly as funky nutty as I had hoped!