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Soud vide beef short ribs

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  • fracmeister
    Founding Member
    • Jul 2014
    • 1346
    • Sprang, TX
    • Dances with lemmings

      (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

    Soud vide beef short ribs

    I have them going72 hours at 129F. I often smoke them for a few hours when they get out... might just sear them on the gasser ... any suggestions?
  • Dewesq55
    Founding Member
    • Jul 2014
    • 2167
    • The Poconos, NEPA
    • Smoker:
      Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
      Masterbuilt 40.2" 1200W Electric Smoker
      Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

      Gas Grill:
      BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

      Charcoal Grill:
      Weber Smokey Joe Charcoal Grill 14"

      Thermometer:​​​​​​
      Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
      Fireboard 1st Generation
      ThermoWorks Mini Instant Read
      Lavaworks Thermowand Instant Read
      2 Maverick 733
      ThermoWorks IR-GUN-S Industrial Infrared Thermometer
      ThermoWorks ThermaPen Mk4 x 2
      Govee Bluetooth Thermometer with 6 probes

      Miscellaneous:
      Anova Sous Vide Immersion Circulator - 1st generation
      Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

      Favorite Beer:
      Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

      Favorite Spirit:
      Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

      Favorite Wine:
      Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

      Favorite Meat(s):
      Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
      Chicken - Mainly the dark meat and wings
      Beef Ribeye steak

      Favorite Cuisine to Cook:
      Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

      Favorite Cuisine to Eat:
      Indian, followed closely by BBQ.

      Disqus ID:
      David E. Waterbury

    #2
    Shock them in ice water then smoker until you get them back to 129°. Then sear and or sauce and grill. I did this with back ribs last week and they were awesome.

    Comment

    • fracmeister
      Founding Member
      • Jul 2014
      • 1346
      • Sprang, TX
      • Dances with lemmings

        (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

      #3
      Originally posted by Dewesq55 View Post
      Shock them in ice water then smoker until you get them back to 129°. Then sear and or sauce and grill. I did this with back ribs last week and they were awesome.
      Well I can see smoker or sear but 3 cooking methods for 2.5 pounds wont do.,.,, maybe when I am doing more. I just found these in the freezer—-they were a gift

      Comment


      • Dewesq55
        Dewesq55 commented
        Editing a comment
        I see your point. It didn't seem so bad to me because the SV step was 24 hours of complete hands off. A couple of hours on the smoker and a few minutes on the gasser.

      • fracmeister
        fracmeister commented
        Editing a comment
        Yes...I am doing 72 hours at 129F. REAL low and slow. Thinking I will just hit'em on the gasser --- i rarely fire up the smoker for little projects but I do have an Oklahoma joe UDS --- might do that

      • BFlynn
        BFlynn commented
        Editing a comment
        You misspelled PBC
    • Potkettleblack
      Club Member
      • Jun 2016
      • 1970
      • Beautiful Downtown Berwyn
      • Grill: 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)
        Disqus: Le Chef - (something something something) - it changes

      #4
      Hit em on the gasser, hard and fast... build a nice sear on it. If you did them at 129, I think you can even shoot for over, like to 135 IT. Blitz hot, keep flipping, and get them a good sear.

      PS- the OJB is not an ugly drum...

      Comment

      • fracmeister
        Founding Member
        • Jul 2014
        • 1346
        • Sprang, TX
        • Dances with lemmings

          (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

        #5
        Originally posted by Potkettleblack View Post
        PS- the OJB is not an ugly drum...
        really? Here is the review from some website I found
        Oklahoma Joe’s Bronco Drum Smoker. Oklahoma Joe’s first-ever Upright Drum Smoker brings to the market a package full of features you won’t find on many smokers at this price. My Pit Barrel Cooker sells for a slightly higher MSRP and lacks many of the extras that set this drum smoker apart from the competition. Oklahoma Joe’s describes their drum smoker as versatile, and it is just that.
        Upright drum smokers


        Popularity of upright barrel smokers, aka Ugly Drum Smokers

        Comment


        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          Nowhere in that description does it say Ugly. It's an upright, it's drum like, but it's attractive.

          OJB! OJB! OJB!
      • fracmeister
        Founding Member
        • Jul 2014
        • 1346
        • Sprang, TX
        • Dances with lemmings

          (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

        #6
        Originally posted by fracmeister View Post

        really? Here is the review from some website I found
        Oklahoma Joe’s Bronco Drum Smoker. Oklahoma Joe’s first-ever Upright Drum Smoker brings to the market a package full of features you won’t find on many smokers at this price. My Pit Barrel Cooker sells for a slightly higher MSRP and lacks many of the extras that set this drum smoker apart from the competition. Oklahoma Joe’s describes their drum smoker as versatile, and it is just that.
        Upright drum smokers


        Popularity of upright barrel smokers, aka Ugly Drum Smokers
        Read that last line... it leads the next paragraph.... aka

        dude I’m not criticizing their looks but UDS stands for both and it says so in the review

        Comment

        • TripleB
          Club Member
          • May 2017
          • 911
          • La Crescenta
          • Jambo Backyard Smoker
            Weber Smokey Mountain (22" & 18.5")
            Portable Kitchen 360
            Portable Kitchen Grill
            Pit Barrel Cooker
            Weber "Brownie" Circa 1978 22"
            Weber Gas Grill, Silver A
            BBQ Guru ATC
            Favorite Beer: Peroni
            Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins

          #7
          Just boil them. It's faster.

          Comment

          • fracmeister
            Founding Member
            • Jul 2014
            • 1346
            • Sprang, TX
            • Dances with lemmings

              (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

            #8
            Originally posted by TripleB View Post
            Just boil them. It's faster.
            I probably should have boiled these and made a stew. That was some tough old cow.

            Comment


            • zzdocxx
              zzdocxx commented
              Editing a comment
              Wait a sec, I missed the part where you told what happened ?

              Yeah mine came out super tough too ! ! !

            • fracmeister
              fracmeister commented
              Editing a comment
              These weren’t the big beefy kinds I buy atHEB where I often spring for USDA prime. These were from a friend who had killed one of his cows and had it in his freezer for who knows how long (years?) before he gave it to me. The steaks, chops, etc were none too impressive. Thought I could sous vide around toughness but even 72 hours didn’t accomplish that!

          Announcement

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          2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
          See more
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