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Sous Vide-Que Gangnam Style

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  • T-bone
    Club Member
    • Dec 2016
    • 329
    • Northern Virginia
      • Traeger Texas 075 (circa 2007)
      • Weber Genesis Gas Grill (circa 1997)
      • Weber Kettle Charcoal Grill
      • Anova WiFi Sous Vide
      • Tappecue WiFi Temperature Monitoring System
      • Thermapen
      • Operation BBQ Relief Volunteer
      You can take the boy out of Texas, but you can't take the Texas out of the boy.

    Sous Vide-Que Gangnam Style

    I saw Galbi sauce and boneless spare ribs at the store and decided to go Korean (aka Gangnam Style) with this weekend's SV-Q.

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    I vac sealed the short ribs with the Galbi marinade and popped it in the fridge overnight.

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    Today these beauties took a swim in the HTTM at 131F for 6hrs. And then it was off to the Weber Kettle for some smoke and searing.

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    Dinner was served.

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    Definitely a success and extremely tasty. The marinade was very good and delivered a flavor very similar to Galbi I've had in South Korea. The only drawback was that the meat was a wee bit tough. Not like chewy-hard-to-eat tough, but make sure you cut it cross-grain and in smaller pieces type of tough. It totally would have benefited from a few more hours in the hot tub. The next time I will probably give it 8-10 hours in the sous vide. All-in-all everyone enjoyed the meal and are looking forward to Gangnam Style leftovers tomorrow.
  • Steve B
    Club Member
    • Jun 2016
    • 2720
    • Rockland county New York
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    #2
    Wow. I gotta try this. Those ribs look awesome.
    Funny my first thought was were they tender enough. But you answered that. A few more hours in the bath and they would probably melt in your mouth.
    Nice job brother.

    Comment


    • T-bone
      T-bone commented
      Editing a comment
      Thanks! Definitely worth a try with adding the extra time in the tub. I was just guessing at how long it would take to be tender, but still have enough texture to be seared. Almost made it Still a real tasty meal.

    • Steve B
      Steve B commented
      Editing a comment
      Sweet T-bone
      And really sweet. Just looked at you avatar. How cool was that. Hanging with THE MAN.

    • T-bone
      T-bone commented
      Editing a comment
      Steve B it was great getting to meet Meathead in person while he was in town last year for the National Capital BBQ Cookoff. He's awesome. We had a great time talking about que. Also, we got front row seats for his presentation. All in all, definitely a great day.
  • DWCowles
    Founding Member
    • Jul 2014
    • 9760
    • Smiths Grove, Ky
    • 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.

    #3
    Beautiful!

    Comment

    • HouseHomey
      Club Member
      • May 2016
      • 4574
      • Huntington Beach, Ca. Surf City USA.
      • Equipment
        Primo Oval xl

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        "Baby Girl" The cat

        Erik S.

      #4
      Good stuff. Yup, a little more time in the tub and low n slew and your were golden. Looks tasty though.

      Comment

      • EdF
        EdF
        Club Member
        • Jul 2016
        • 3155
        • Atlantic Highlands, NJ
        • Uuni Pro (new kid in town)
          Karubeque C-60
          Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
          TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
          Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
          Thermapen
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          ThermaQ (or its predecessor)
          Thermoworks Hi temp IR
          BBQ Dragon & Chimney of Insanity
          Various other stuff

        #5
        Here are some notes from previous discussions. Not sure who the contributor of the first one is, but I'd try both the low and high temp alternatives.

        === Beef short ribs

        I didn’t give up and did a final try: 48 hours at 57C/135F. Wow! Amazing taste, very juicy and tender. I now completely understand all the raves on eGullet! And now that I have read some more on the forum, I’ve noticed that 48 hours at 57C/135F is also what is recommended there most often. So perhaps I should have started with that in the first place. Oh well…

        Now how about some smoke, says Ed?

        From the brisket recipe above, 24 -36 hours at 135, cool, then smoke a couple / three hours to intended bark at 275-300 (seems high to Ed).

        ---
        Breadhead says:

        I would recommend dry brining them overnight in your SV bag in the fridge. Then the next day SV them to 170° for 6 or 8 hours. Cold shock them in ice water (in the bag) and put them in the fridge.Then that day or the next day take them out of the bag, blot them dry, put on some beef love or canola oil and apply your rub. Put them in your smoker at 225° and cook them until you get a good bark, about 5 hours roughly. Test them with your temp probe. When they're soft like buttah, about 195°/200°, they’re done.

        Taking them to 170° in the hot tub leaves you 25° to 30° additional cooking time in the smoker to add the smoke flavor and enough time to build the crust.

        Breadhead revised:

        165 for 72 hours, ice and fridge overnight, followed by ~5 hours on the smoker. The SV time in this one makes the texture like braised meat.

        Comment


        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          Boy, breadhead gets all the love when my Sous Vide game is stronger. 72x135! None of this hot hot cook.

        • T-bone
          T-bone commented
          Editing a comment
          Great comments! Thanks EdF and Potkettleblack!
      • Spinaker
        Moderator
        • Nov 2014
        • 10189
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
          Minnesota/ United States of America

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        #6
        Looks great!!!

        Comment

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