sleebus.jones
is Blowin Smoke!
I tagged on to 16Adam's first cook, so instead of continuing to hijack his thread, I figured I should post my own!
At any rate, these were bone in shortribs, 72 hours at 129 degrees. Seasoned with salt, fresh ground black pepper, garlic powder and fresh thyme sprigs. When they were done, I took them out of the bags, dried them off, and then liberally coated the outside with butter for a better sear.
Seared for ~1 minute a side on the sear station on the Weber.
24 hours to go!
Just before searing
Fire! Smoke! The sear station on the Weber is awesome for sous vide finishing. 3 burners in the space where 2 should be makes for one heck of a firestorm. If you can see the "tents" that are above the burners, you can get an idea of the spacing. Every tent has a burner going flat out underneath it. This thing is a real knuckle cooker.
Post sear
All plated up
Results were excellent, although my wife didn't care for it. She doesn't care for things that taste like roast but are textured like a steak, which is exactly how this came out. Imagine the intense beefy flavor of the best part of prime rib and it's more tender and succulent than a filet could ever dream to be. This is not a fall-apart cook, you're solidly in steak texture here. We have another set we're going to do at 144 for 48 hours I think, will post those up when done.
At any rate, these were bone in shortribs, 72 hours at 129 degrees. Seasoned with salt, fresh ground black pepper, garlic powder and fresh thyme sprigs. When they were done, I took them out of the bags, dried them off, and then liberally coated the outside with butter for a better sear.
Seared for ~1 minute a side on the sear station on the Weber.
24 hours to go!
Just before searing
Fire! Smoke! The sear station on the Weber is awesome for sous vide finishing. 3 burners in the space where 2 should be makes for one heck of a firestorm. If you can see the "tents" that are above the burners, you can get an idea of the spacing. Every tent has a burner going flat out underneath it. This thing is a real knuckle cooker.
Post sear
All plated up
Results were excellent, although my wife didn't care for it. She doesn't care for things that taste like roast but are textured like a steak, which is exactly how this came out. Imagine the intense beefy flavor of the best part of prime rib and it's more tender and succulent than a filet could ever dream to be. This is not a fall-apart cook, you're solidly in steak texture here. We have another set we're going to do at 144 for 48 hours I think, will post those up when done.
