Super Tender Sous Vide CSRs (Finished on the Grill)
I can’t believe how Tender & Juicy these CSRs got doing them this way!!!
I’ve done CSRs in the Crock-pot, in the Smoker, on the Grill, and from Smoker to Grill, but I never had any this Tender & Juicy!!
All I did was the following:
Rinse & Dry 7 pieces of Country Style Ribs, coat one side with MHGP, put in two Vacuum Bags & double seal the end.
Then put in my Sous Vide Supreme @ 146° for 7 hours.
Then I pulled them out, removed from the bags, patted dry with Paper Towels, and coated one side with Mrs Bear’s BBQ Sauce.
Then out to the hot Weber Q, put them on the Grill, and Sauce them & Flip them a few times.
After they get Bubbly & Grill Marked, plate them, Kill the Grill, and Bring the CSRs in the house.
Plate them, add the sides (Sugar Snap Peas & Taters Au Gratin), and Chow Down.
I still can’t get over how Tender & Moist these things were!!!
This Sous Vide Supreme really earns it’s keep!!
Thanks For Stopping By!!
Bear
Had to Reload my Mad Hunky GP Jar before starting this adventure:
Patting Dry 7 pieces of Country Style Ribs (Boneless):
Mad Hunky GP coated, and ready for bagging:
Into the Sous Vide Supreme, and under a Big Spoon, at 146°:
After 7 hours in the 146° Bath, Dried off & some BBQ sauce added before Grilling:
Brushing Sauce & flipping a few times on my Weber Q:
Super Tender & Moist CSRs Removed from the Grill:
Bear’s first helping of CSRs, Taters Au Gratin, and Sugar Snap Peas:
Next Night I sliced some more CSRs into 1/4” slices, and circled the perimeter of the plate with them.
I find that’s the best way to get them all heated evenly without any getting overcooked in a Nuk-U-Later.
Only took about 40 seconds:
Throw some Leftover Taters Au Gratin in the middle & I’m off to the races!!
That’s All Folks!
I can’t believe how Tender & Juicy these CSRs got doing them this way!!!
I’ve done CSRs in the Crock-pot, in the Smoker, on the Grill, and from Smoker to Grill, but I never had any this Tender & Juicy!!
All I did was the following:
Rinse & Dry 7 pieces of Country Style Ribs, coat one side with MHGP, put in two Vacuum Bags & double seal the end.
Then put in my Sous Vide Supreme @ 146° for 7 hours.
Then I pulled them out, removed from the bags, patted dry with Paper Towels, and coated one side with Mrs Bear’s BBQ Sauce.
Then out to the hot Weber Q, put them on the Grill, and Sauce them & Flip them a few times.
After they get Bubbly & Grill Marked, plate them, Kill the Grill, and Bring the CSRs in the house.
Plate them, add the sides (Sugar Snap Peas & Taters Au Gratin), and Chow Down.
I still can’t get over how Tender & Moist these things were!!!
This Sous Vide Supreme really earns it’s keep!!
Thanks For Stopping By!!
Bear
Had to Reload my Mad Hunky GP Jar before starting this adventure:
Patting Dry 7 pieces of Country Style Ribs (Boneless):
Mad Hunky GP coated, and ready for bagging:
Into the Sous Vide Supreme, and under a Big Spoon, at 146°:
After 7 hours in the 146° Bath, Dried off & some BBQ sauce added before Grilling:
Brushing Sauce & flipping a few times on my Weber Q:
Super Tender & Moist CSRs Removed from the Grill:
Bear’s first helping of CSRs, Taters Au Gratin, and Sugar Snap Peas:
Next Night I sliced some more CSRs into 1/4” slices, and circled the perimeter of the plate with them.
I find that’s the best way to get them all heated evenly without any getting overcooked in a Nuk-U-Later.
Only took about 40 seconds:
Throw some Leftover Taters Au Gratin in the middle & I’m off to the races!!
That’s All Folks!
Comment