First time doing a long sous vide cook and wanted to share my experience and get some advice combining sous-vide and the grill.
I am using techniques from Meathead's book and Food Lab/Serious Eats.
Here is my first run:
1. Sous-Vide a 4 rib short rib at 131 degrees for 24 hours (using just salt and pepper)
2. Took the slab out, patted dry and added more salt and pepper. Cut off one rib and coated with KC BBQ sauce
3. Setup my gas grill for two zone at 225 degrees
4. Used A-MAZE-N pellet smoker with Alder pellets and smoked for 1/2 hour on the grill
5. Removed the slab and cranked the burner (on cast iron griddle) for 10 minutes
6. Seared for 1-1.5 minutes
I wanted to get a bit of smoke flavor which is why I did steps 3-5. I noticed that the one rib with BBQ sauce took on the smoke but the 3 bone slab didn't. I didn't really know what to do to get the smoke to hold without cooking for another 2-3 hours so tried this experiment. Next time I may do the BBBR but not really sure when to add that; during sous-vide, just before the sear? Skip the smoke?
Anyway, here is the result. Tasted great but forgot to remove the silverskin and fat-cap (first time doing Short ribs).
Any advice for improvement is appreciated....
I am using techniques from Meathead's book and Food Lab/Serious Eats.
Here is my first run:
1. Sous-Vide a 4 rib short rib at 131 degrees for 24 hours (using just salt and pepper)
2. Took the slab out, patted dry and added more salt and pepper. Cut off one rib and coated with KC BBQ sauce
3. Setup my gas grill for two zone at 225 degrees
4. Used A-MAZE-N pellet smoker with Alder pellets and smoked for 1/2 hour on the grill
5. Removed the slab and cranked the burner (on cast iron griddle) for 10 minutes
6. Seared for 1-1.5 minutes
I wanted to get a bit of smoke flavor which is why I did steps 3-5. I noticed that the one rib with BBQ sauce took on the smoke but the 3 bone slab didn't. I didn't really know what to do to get the smoke to hold without cooking for another 2-3 hours so tried this experiment. Next time I may do the BBBR but not really sure when to add that; during sous-vide, just before the sear? Skip the smoke?
Anyway, here is the result. Tasted great but forgot to remove the silverskin and fat-cap (first time doing Short ribs).
Any advice for improvement is appreciated....
Comment