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Baby Back Ribs and Sous Vide New York Strip Steaks

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  • Baby Back Ribs and Sous Vide New York Strip Steaks

    Finally! Great weather was bestowed upon us, so P3 had to make fire. I had not done ribs since last fall, I was WAY overdue! Plus. I have this new toy I've been telling you aboot, and I finally got to fire it up!

    Ribs were rubbed with MH right before hitting the grates. I let them cook at 250-260... happy to say, temps were stable throughoot the whole cook. They got a dose of apple cider, worchy sauce, and EVOO mix every 45 minutes to an hour. I did foil them for a short period, slathering them with honey... maybe half an hour. They got removed from the foil and coated with me BBQ sauce. Dang they were good... Not sure if I did a good job, or I just missed them so much!

    Well, we've all seen many rib and prep shots... I will not bore with that, other than these:

    Rubbed and ready...


    Ready to pluck from the grates:


    So, on to the new toy... YAY!!!

    I found some BEAUTIFUL NY strips at Costco... they became the victims. I seasoned them with sea salt, fresh ground black pepper, and some granulated garlic. Into the vac bags and sucked them down...


    I preheated the water bath to 128...


    Into the bath they went...


    They sat in the bath aboot 1.5 hours. Perfect, although my thyme-ing was a little off as to when the ribbage would be finished. Sooo, I put them in the fridge for a short while. Once the ribs were pulled, here's what happened... the sear over the Vortex... dammit I love that thing!!




    Thyme to slice n' serve... notice where all the juice is... it is still in the meat, and not on the cutting board!!! YAY!!!


    Let's eat!! Served up with sauteed chipollini onions and mushrooms, and oven roasted brussel spouts. I wanted to do Hasselback potatoes with it, butt just didn't get there.


    The texture was unbelievable! Cut it with a fork tender. All in all, this was one of the most exciting cooking adventures I've done. I knew nothing aboot this contraption at first, butt thanks to Cheryl, who has the exact same unit, it was a complete success!

    BTW, I had leftover steak today for lunch... it was even better than yesterday. Folks, go get one of these things...


    Drinks well with others



    ~ P4 ~

  • #2
    Those steaks look wonderful.. Yes you have me too drooling over that fine piece of cooking equipment!! and the food toooo!!!
    Brian

    Certified Sausage & Pepper Head
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    Misfit # 1899

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    • #3
      Smokem if you got em

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      Deano

      "May the thin blue smoke be with you"

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      • #4
        I got serious sous vide envy! Very Nice!!!!!
        A few of my favorite things:
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        • #5
          Those look great Phil, I'm amazed at how well the new gadget works.
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          • #6
            "------Thyme to slice n' serve... notice where all the juice is... it is still in the meat, and not on the cutting board!!! YAY!!!---"

            That's the most interesting part about sous vide. There is no need for the meat to rest to have the juice re-enter the meat.

            If you compare a typical cook, when you cut the meat, you see a lot of juice coming out.

            dcarch

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            • #7
              Phil, I need to stop looking at these as I don't have the coin for one of them right now.

              However, Excellent Job!
              Pete
              Large BGE
              Char Broil Tru-Infrared Commercial series

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              • #8
                Love it!! Ribs look great but LOVED the steak cook. Exactly what I want to do for our first cook with the SV machine!
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                • #9
                  Glad it all worked oot! The NY strips look amazing!!!

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                  • #10
                    Thanks Phil, just what I need is more stuff to buy, but this post is killing me. Talk about some food porn, damn man! All. Day. Long.
                    Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                    My best asset however is the inspiration from the members on this forum.

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                    • #11
                      Thanks everyone! I appreciate the kind words... I had an incredible day cooking yesterday... Butt when I sliced into that steak, that made it! I needed that after all this snow and cold!


                      Drinks well with others



                      ~ P4 ~

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                      • #12
                        Besides those ribs looking incredible that steak is outstanding!
                        Wow do you have us excited to give it a try!
                        --- --- --- --- --- --- ---
                        www.OwensBBQ.com

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                        • #13
                          Originally posted by MossyMO View Post
                          Besides those ribs looking incredible that steak is outstanding!
                          Wow do you have us excited to give it a try!
                          You guys are gonna love it! Let your imagination flow... you can cook a flip-flop in that thing and it will turn oot perfect! Can't wait to see your first cook!


                          Drinks well with others



                          ~ P4 ~

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                          • #14
                            Thats a killer cook all around Phil!
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                            • #15
                              Looks great Phil, I am envious. My Webers have snow as high as the lid surrounding them, and even though I have them shoveled out and accessible, its been soooo f'ing cold and windy, I'm not feeling to motivated to fire them up.....
                              Once you go Weber....you never call customer service....

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