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  #1  
Old 02-24-2014, 04:33 PM
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Default 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...
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Old 02-24-2014, 04:45 PM
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Those steaks look wonderful.. Yes you have me too drooling over that fine piece of cooking equipment!! and the food toooo!!!
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Old 02-24-2014, 04:51 PM
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Old 02-24-2014, 04:56 PM
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I got serious sous vide envy! Very Nice!!!!!
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Old 02-24-2014, 05:04 PM
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Those look great Phil, I'm amazed at how well the new gadget works.
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Old 02-24-2014, 05:36 PM
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"------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.

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Old 02-24-2014, 05:39 PM
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Phil, I need to stop looking at these as I don't have the coin for one of them right now.

However, Excellent Job!
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Old 02-24-2014, 06:38 PM
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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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Old 02-24-2014, 07:02 PM
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Glad it all worked oot! The NY strips look amazing!!!
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Old 02-24-2014, 07:11 PM
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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.
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Old 02-24-2014, 07:14 PM
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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!
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Old 02-24-2014, 07:28 PM
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Besides those ribs looking incredible that steak is outstanding!
Wow do you have us excited to give it a try!
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Old 02-24-2014, 07:32 PM
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Quote:
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!
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Old 02-24-2014, 09:04 PM
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Thats a killer cook all around Phil!
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Old 02-24-2014, 09:58 PM
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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.....
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Old 02-24-2014, 10:17 PM
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DANG
I Thought I'd finally after 5 years made ribs as perrty as yours and then ya kicked me ass again.Now I have a another goal to reach

And as far as that steak goes WOW JUST WOW.
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Old 02-25-2014, 12:39 AM
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Quote:
Originally Posted by HawgHeaven View Post
...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!!

...
A question for you, HH. I'm wondering why you pulled the strips from the SV and put them in the fridge. They won't overcook. Can't be to chill them down so they'd take smoke better; you're just doing a sear on the rear. I'm confused.

Inquiring minds...

Oh, and for the ribbage and steaks. Imma droolin'.
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Old 02-25-2014, 05:29 AM
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great job Hawg...as always!

You're hooked for sure now.....I've been kind of hankering to get into the whole sous vide thing myself. I think it would also be great for doing low-temp pasturization when I'm making pickles....they come out nice and crisp when you can them that way.




might just have to pull the trigger on one of these soon.
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Old 02-25-2014, 05:58 AM
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Quote:
Originally Posted by Ozric View Post
A question for you, HH. I'm wondering why you pulled the strips from the SV and put them in the fridge. They won't overcook. Can't be to chill them down so they'd take smoke better; you're just doing a sear on the rear. I'm confused.

Inquiring minds...

Oh, and for the ribbage and steaks. Imma droolin'.
Thanks everyone!

As it turned oot, I could have left them in the bath. I was gonna do the brussel sprouts in it, so I thought I needed the room... butt decided to cook them in the oven instead. Oh well, it was my first thyme, and the fridge was not needed.
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