SV Prime Rib, Lobster & Brussels Sprouts

[MossyMO]

[FONT=&quot]Had a large 10 1/2 pound rib roast that had to be cut into two pieces to fit into a Foodsaver bags for the Sous Vide machine. Placed the rib roasts into the SV for 7 1/2 hours at 130º. Had the large BGE running 350º and set up to cook indirect with a small Vortex for our lobster tails that were seasoned with Seafood Splash, midway through the cook put a spoonful of melted butter over each lobster tail.


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On the XL BGE we had the large Vortex with brussels sprouts cooking indirect in a cast iron pan with some roasted garlic and butter. Took the sous vide rib roasts, seasoned them with Tatonka Dust and placed directly over the Vortex to get a good sear on all sides.


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Delicious meal with family doesn’t get any better... and no one walked away hungry!

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Thanks for looking![/FONT]

 

[tom b]

Oh ya!

 

[Norm]

Oh my....

 

[Haufbbq]

Looks absolutely delicious.... And presentation skills from grate to plate!

 

[mattmountz94]

I would tear that plate up

 

[Smith's Pig Pen]

Decadent...a King's Plate

 

[MisterChrister]

You're living right! Got a spare room?!?!?!?

 

[Al Czervik]

Looks top shelf brother... :hungry:

 

[Harbormaster]

Words fail me...

 

[Smokiemon]

Man if I lived next door I promise I would be knocking on your door, that looks so good. Wow!