I know here I go again... with the turkey tasting amazing and my brisket tasting amazing using the dual cook sous vide and smoked method. I’m wondering about doing a prime rib for xmas dinner that way. Or should I just stick to smoking it. Was thinking about doing a 120 degree for 2 - 3 hours then smoking king it or putting it on the grill to finish it off. Thoughts?
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Sous vide prime rib
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- Jul 2014
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- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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- Mar 2017
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- Northern Illinois
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Weber Kettle -- 22.5" (In-Service Date June 2015)
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SV would work. I’d go to 131 for about 3-hours, but then ice bath to drop the temperature before searing on the grill.
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Club Member
- Jun 2016
- 2490
- Beautiful Downtown Berwyn, IL
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Grill: SNS Charcoal Kettle/ Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Reddit: LeCheffre
Depending on the format (how many bones) you will probably want more time than 3 hours on the Sous Vide. At three bones, you probably need 4-5 hours to cook the interior. Beyond there, the time levels off, as thickness doesn’t really increase much with extra bones.
120 is not safe.
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Club Member
- Aug 2017
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- Hate Less, Cook More
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OUTDOOR COOKERS
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I know others may disagree with this but SV at 150* then searing is NOT going to give you a medium rare result, which is what I would want with prime rib. I've had good results with SV prime beef at 135*, ice bathing then searing to get the desired medium rare result. If I was to SV at 150*, ice bath and sear my IT would jump well above that. But I'm not sure what you are shooting for.
One other thought would be to do some rotisserie smoking prior to the SV bath. That way you get a smoky profile in your meat as well as the tenderness the bath will give you. Something I do with chuckies regularly.
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Club Member
- Jun 2016
- 2490
- Beautiful Downtown Berwyn, IL
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Grill: SNS Charcoal Kettle/ Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Reddit: LeCheffre
This is about how I would go. Note: I am obsessed with preserving the spinalis muscle in medium rare Perfection, which is hard with lots of searing.
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129* is in the safe zone and good for shocking and LT storage.
To build something more smoky, instead of the pre-sear, I would smoke it for half an hour, while it is wet and fridge cold. 225, an hour maximum.
this is a flavor step, like their pre sear. Same idea, different process.
If you want it like rotisserie or smoked, probably not the herb and egg white trick. I will likely be doing that, though, because it’s gonna be too cold for the grill here in late December. I would use my purge process (the Sous vide sticky), before doing their jus, as mine will be a more attractive sauce.
Instead of oven for finish, grill. If you have grillgrates, close proximity smoking would be great here.
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