Got my refill of Mad Hunky last week, and always wanted to try this. After seeing them crazy Brazilians on the SV Everything Youtube channel pull it off, I had to give it a try. Found a deal on CSR's at Albertson's;
10 15 01.jpg
Gave them a dose of Lite salt Hunky (1/2 regular MHGP & 1/2 No salt MHGP) and 2 pieces of bacon wrapped on each rib.
10 15 02.jpg
Lotta Ribs thar
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I put them on the Yoder at 225 for 3 hrs of Apple smoke. Pulled them off at an IT of 130 degrees.
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Out of the smoker into the SV for 24 hrs at 160 degrees.
10 15 06.jpg
I did a quick torch sear on them to crisp up the bacon and get a little char going. Had some dinner cancellations with the younguns so I only seared 3 of them for Sunday dinner. Looks tasty
10 15 07.jpg
Here's the finished results. Served them with some SV Yukon Gold taters from a recipe I found on Chefsteps.com, finished with a pan sear. They were great! along with some steamed cauliflower to top it off.
10 05 08.jpg
10 15 09.jpg
All in all, I was a bit disappointed in the CSR's. They had a great flavor thanks to the Mad Hunky and bacon wrap and had a good smoke flavor too. The meat was tender BUT, they were a bit dry. This seemed odd to my feeble brain since there was plenty of juices in the bag. I can assume it had to do with the long cook time between 3 hours of smoking and 24 hrs in the water bath. Maybe I will cut both the time and temp down on the Anova if I smoke them first. I think John (Bearcarver) said he did his CSR's at 150 degrees with no time in the smoker, so that should be a good temp to try next time. Once I get the juicyness factor down, these will be an over the top meal for any family Q.
10 15 01.jpg
Gave them a dose of Lite salt Hunky (1/2 regular MHGP & 1/2 No salt MHGP) and 2 pieces of bacon wrapped on each rib.
10 15 02.jpg
Lotta Ribs thar
10 15 03.jpg
I put them on the Yoder at 225 for 3 hrs of Apple smoke. Pulled them off at an IT of 130 degrees.
10 15 04.jpg
Out of the smoker into the SV for 24 hrs at 160 degrees.
10 15 06.jpg
I did a quick torch sear on them to crisp up the bacon and get a little char going. Had some dinner cancellations with the younguns so I only seared 3 of them for Sunday dinner. Looks tasty
10 15 07.jpg
Here's the finished results. Served them with some SV Yukon Gold taters from a recipe I found on Chefsteps.com, finished with a pan sear. They were great! along with some steamed cauliflower to top it off.
10 05 08.jpg
10 15 09.jpg
All in all, I was a bit disappointed in the CSR's. They had a great flavor thanks to the Mad Hunky and bacon wrap and had a good smoke flavor too. The meat was tender BUT, they were a bit dry. This seemed odd to my feeble brain since there was plenty of juices in the bag. I can assume it had to do with the long cook time between 3 hours of smoking and 24 hrs in the water bath. Maybe I will cut both the time and temp down on the Anova if I smoke them first. I think John (Bearcarver) said he did his CSR's at 150 degrees with no time in the smoker, so that should be a good temp to try next time. Once I get the juicyness factor down, these will be an over the top meal for any family Q.
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