Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Should I Take the Plunge?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    #31
    Okay, so I finally finished the short ribs. What fun! And they worked out great.

    As mentioned, I adapted Meathead's Smoked and Braised Beef Short Ribs. I dry brined one package of the short ribs and then into the tub they went, at 131 for 48 hours.

    Click image for larger version

Name:	2021-07-12 15.50.20 (2).jpg
Views:	79
Size:	91.8 KB
ID:	1063886

    They got shocked in ice water and then were held several days in the refrigerator. Today, they got taken out of the bag, rinsed off and hit with Hank's Bonafide Beef Rub. They went onto my smoker at 200 to an internal temperature of 130.

    Click image for larger version

Name:	2021-07-20 15.55.20 (2).jpg
Views:	147
Size:	191.9 KB
ID:	1063883

    This went a lot faster than I expected, so after a five minute rest, they were tented with foil over a plate and into a warm oven at about 140-150 to hold for just under two hours. They looked good when they came out and got sliced into individual ribs.

    Click image for larger version

Name:	2021-07-20 16.42.26 (2).jpg
Views:	72
Size:	109.5 KB
ID:	1063884

    Click image for larger version

Name:	2021-07-20 18.28.17 (2).jpg
Views:	76
Size:	112.2 KB
ID:	1063885

    Meanwhile, I prepared the "stew" portion following the recipe fairly closely. I cut down some on the wine and beef broth since I wasn't braising the beef. I simmered just over an hour with the pot uncovered until the sauce hit a consistency I liked. That rested an hour or so to let the flavors mingle and was reheated just in time for serving. The dish was served on egg noodles, as suggested.

    Click image for larger version

Name:	2021-07-20 18.30.32.jpg
Views:	73
Size:	155.5 KB
ID:	1063887

    I see lots of SVQ in my future.

    Comment


    • willxfmr
      willxfmr commented
      Editing a comment
      WOW! Those look delicious. SVQ is a thing for a reason. I can't wait to see what you do next.

    #32
    Good job and thanks for the pics

    Comment


      #33
      The ribs look great. I do not have the circulator yet, but I did smoke a chuck roast until 150 degrees a couple weeks ago. I then vacuum sealed and put it in a instant pot on warm setting (mine does not the sous vide button). It runs about 145 degrees. I let it in until the next day. It was great.

      I just went got another one to smoke over a batch of bourbon beans, and I will put it in the instant pot bath again. My wife will get me the setup similar to yours for Anniversary or Christmas.

      Comment

      Announcement

      Collapse
      No announcement yet.
      Working...
      X
      false
      0
      Guest
      500
      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
      false
      false
      {"count":0,"link":"/forum/announcements/","debug":""}
      Yes
      Rubs Promo

      Spotlight

      These are not ads or paid placements. These are some of our favorite tools and toys.

      These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

      Use Our Links To Help Keep Us Alive

      A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


      Finally, A Great Portable Pellet Smoker


      Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

      Click here to read our detailed review and to order


      Fireboard: The Ultimate Top Of The Line BBQ Thermometer

      Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

      With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
      Click here to read our detailed†review


      GrillGrates Take Gas Grills To The Infrared†Zone


      GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

      Click here for more about what makes these grates so special


      Our Favorite Backyard Smoker

      The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
      Click here for our review of this superb smoker


      The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

      kamado grill
      Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

      Click here for our article on this exciting cooker


      The Pit Barrel Cooker May Be Too Easy


      The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

      Click here to read our detailed review and the raves from people who own them


      The Cool Kettle With The Hinged Hood We Always Wanted


      Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

      Click here for more about what makes this grill special