I tried a sous vide - smoked Char siu baby back recipe this week-end. Was really pleased with the result in terms of taste and tenderness, but I would have liked a little bit more of the smoke flavour.
My planning included 4 hours @ 167F sous vide (ribs and Char siu marinade in the bag) and a 30 minutes @ 225-230F smoke on the weber charcoal grill.
My question is : if I want to increase the amount of time on the charcoal grill to at least one hour, but still keep the range of total cooking time at less than 5 hours (I intend of doing this recipe in an upcoming competition, so my time is limited), how do I calculate the sous vide period required?
I read that 3 hours sous vide is sufficient for ribs, but I wonder if after that, one and a half hour of smoke will give the same tenderness result.
Any advice?
My planning included 4 hours @ 167F sous vide (ribs and Char siu marinade in the bag) and a 30 minutes @ 225-230F smoke on the weber charcoal grill.
My question is : if I want to increase the amount of time on the charcoal grill to at least one hour, but still keep the range of total cooking time at less than 5 hours (I intend of doing this recipe in an upcoming competition, so my time is limited), how do I calculate the sous vide period required?
I read that 3 hours sous vide is sufficient for ribs, but I wonder if after that, one and a half hour of smoke will give the same tenderness result.
Any advice?
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