2 bone standing rib roast trimmed down to just the eye. SV @132F for 3 hrs then seared with the SnS. Rubbed in cow crust.
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Breakfast! Grits, bacon and omelette filled with onion, tomato, green bell pepper, fresh chopped spinach and a little ground red pepper, salt and pepper. (please ignore the pool - I cleaned it afterward)
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Double cook today. 16 pounds of bacon and an 8 pound prime rib. The bacon cured 7 days and the prime rib dry brined 48 hours. Used the simple bacon recipe and Mrs O'Leary's cow crust. Smoked using a cherry/pecan mix. Also made a batch of the Secretariat Horseradish. No plated pictures unfortunately. Wife was ready to get started.
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Done on my AkornAttached FilesComment
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Last night's ribs. A little disappointing as little smoke ring and slightly over done, but still better than the local BBQ joints.
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Funny - overdone to me and my son is "perfect" to my wife and daughter. Lost in China, this photo is terrific for your "sauce" question. @Ischweig, what did you use on top? Looks delicious! -
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SV burgers again, served on dill rye with pickles, lettuce and homemade 1000 Island Dressing, fries made in the air fryer and salad.
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Sweet and not sour cabbage borscht. My wife said she doesn't like the sour, so I left it out, and cut back some on the sugar as well. Still tasty on this cold and rainy night. Made with chuck, carrots, tomato (diced and sauce) and onion, slow cooked for 8 hours. Served with dill rye toast and salad.
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I finally saw my first Tri-Tip down here on the Third Coast. They are everywhere on the West Coast but seem to be a newer cut down here (at least to me). Had to grab it and see what the hubbub was all about. Since there are only two of us, it was a nice size; dinner and leftovers for lunch!
I cooked it on my WSCGC using Meathead's cookbook recipe except that I used the rub/spicing from Raichlen's Project Smoke.
Came out very juicy tasty, and tender but I am still flummoxed by the mechanics of the sear part of the reverse sear method. Mostly came out Medium Rare as I wanted but on the surface where I 'seared' it, it seemed to overcook a bit. Ideas? Suggestions?
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Porterdriver What they said. You need a super hot fire, flip every minute. I use super hot charcoal in my Slow 'N Sear. After 4 minutes I have a great surface char. I've noticed if I keep searing beyond that time I get tan banding.
Also, muscles that have fibers running with the plane of the grate... or maybe I should just say cuts of meat with horizontal fibers, tend to get more tan banding than cuts with perpendicular fibers.
Flank steak and Tri-Tip are good examples. The fibers run horizontal and they tend to get tan banding more easily.
Ribeyes have perpendicular fibers and are much easier to keep from getting too much tan banding.
Tan banding is the overcooked meat, in case I forgot to explain that somewhere.Comment
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Something for the crappy-weather-weekend: Sous vide duck confit
Brined overnight in salt, peppercorns, and fresh thyme ... rinsed thoroughly then bagged with duck fat, bay leaf, and thyme sprig before being vacuum sealed and ready for the next 12 hours in a 170 degree SV hot tub:
Last edited by MBMorgan; December 17, 2016, 02:29 PM.Comment
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SnS Reverse Sear Eye of the Round Roast. Averaged 230 degrees, pulled the roast out at 130. Delish.....
Guests were amazed.
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Simple dry brined sirloin tip roast with parsnip - carrot mash and an jus (not pictured). Pulled at 128 IT and it was pretty perfect.
This was an indoor cook, today we have a break from the recent spate of arctic like temperatures so I'll hopefully get the kettle fired up soon.Attached FilesLast edited by bbqoaf; December 18, 2016, 10:34 AM.Comment
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You smoked that? With what? Looks so even I thought it was Sous Vide! -
David Parrish, thanks, it was an indoor reverse sear at 225.
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