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.

Nice ribeye for a circulating test.

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

  • Jerod Broussard
    commented on 's reply
    Great, even resting on the pretty hot sides of the pot didn't affect it. This thing is very rigid, and $0.13/foot.

    Not that it could be shot of a bow, but you get the idea

  • Jon Solberg
    replied
    Great pics Arrow! How did the hose hold up?
    Last edited by Jon Solberg; November 8, 2015, 06:36 AM.

    Leave a comment:


  • Huskee
    commented on 's reply
    One of these days I'll see that in a store and try it, haven't yet.

  • Jerod Broussard
    commented on 's reply
    I've had some really good ribeyes covered in Tony Chachere's and "fried" in olive oil just enough to get a good crust on each side.

    Now I can move on to Creme Brulee....

  • Huskee
    replied
    I betcha BBBR would be good on it that way, maybe with smoked paprika in it. Or just grilled, ha ha.

    Leave a comment:


  • Jerod Broussard
    replied
    Final Results. A low & slowed and reverse seared ribeye only needs salt and pepper. A ribeye that is cooked this way needs way more seasoning. Texture and all was perfect, but ribeye really does best on a grill to get "BBQ Flavor." A tougher cut such as Tri-Tip that already gets a hefty dose of seasoning does awesome with sous vide. I won't cook Tri-tip any other way.

    Circulator worked to perfection. I never had to remove the lid to stir and that helped the temp stay as steady as I could hope for. I plan to get a waterproof wire probe that I can plug into my Auber that will make temp reading much better.

    I ran it 1hr 45minutes at 131 degrees +/- 1.4 degrees.


    Click image for larger version

Name:	P1010099.JPG
Views:	64
Size:	151.5 KB
ID:	120452 Click image for larger version

Name:	P1010100.JPG
Views:	54
Size:	160.4 KB
ID:	120453 Click image for larger version

Name:	P1010101.JPG
Views:	62
Size:	154.1 KB
ID:	120454 Click image for larger version

Name:	P1010103.JPG
Views:	63
Size:	164.8 KB
ID:	120455

    Last edited by Jerod Broussard; November 7, 2015, 10:59 PM.

    Leave a comment:


  • Jon Solberg
    replied
    \m/ \m/

    Leave a comment:


  • Jerod Broussard
    replied
    I also have some silicone pads made by Lodge on the bottom of the pan for the meat to rest on.

    Leave a comment:


  • _John_
    replied
    Looking good, I was worried about the temps when I read your update the other day, but I bet it works fine.

    Leave a comment:


  • Jerod Broussard
    started a topic Nice ribeye for a circulating test.

    Nice ribeye for a circulating test.

    Testing my hose today that is rated for 180 psi at 70 degrees. No pressure, but melting point needs to be checked. 131-ish ribeye for 2 hours. Next will be Creme Brulee at 170 for a couple hours.

    Ribeye was labeled Angus. $5 cheaper per pound than the Prime. Saw the Kobe (their label not mine), never even checked the price. Been dry brining since midnight. Doing a pre-sear so that the post-sear will take no time at all to firm up what was established pre-sear. Little black pepper on the steak before it goes in the bag.
    Click image for larger version

Name:	P1010095.JPG
Views:	66
Size:	165.0 KB
ID:	120334 Click image for larger version

Name:	P1010096.JPG
Views:	70
Size:	143.1 KB
ID:	120335 Click image for larger version

Name:	P1010097.JPG
Views:	54
Size:	145.9 KB
ID:	120336 Click image for larger version

Name:	P1010098.JPG
Views:	92
Size:	150.7 KB
ID:	120337

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


Groundbreaking Hybrid Thermometer!

Thermapen One Instant Read Thermometer

The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

Click here to read our comprehensive Platinum Medal review

 

Comprehensive Temperature Magnet With 80+ Important Temps

Amazingribs.com temperature magnet
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

Click here 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


The Good-One Is A Superb Grill And A Superb Smoker All In One


The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our†complete review


Is This Superb Charcoal Grill A Kamado Killer?


The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal


Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique 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