Baby Back Ribs and Sous Vide New York Strip Steaks

[minnbill]

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.

[Ozric]

...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'.

[Hoser]

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.

[HawgHeaven]

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.

[curious aardvark]

you can overcook stuff in a sous vide bath.

Well, not over cook as such but holding at temp for a prolonged period will result in protein and muscle fibre breakdown and mushy meat.

That steak looks pretty perfect.

The fridge move was actually correct

Think about it, you've got the meat at the perfect stage, then you cook it fast and hot for a few minutes, that's still going to have an effect on the interior.
The colder the meat when you put it on the grill, the less you'll change the stage you've already cooked it too.
You want to bring the interior back to the finish point while the outside sears, you don't want to start at the end temp and go up

As an example - heston blumenthal did a program last year where he precooked a huge frankenstein beef joint.
Then finished it off with a fast sear, but kept the interior cold with liquid nitrogen. - Yes overkill. But illustrates the point. :-)

for the beef

And the ribs weren't half bad either

[HawgHeaven]

you can overcook stuff in a sous vide bath.

Well, not over cook as such but holding at temp for a prolonged period will result in protein and muscle fibre breakdown and mushy meat.

That steak looks pretty perfect.

The fridge move was actually correct

Think about it, you've got the meat at the perfect stage, then you cook it fast and hot for a few minutes, that's still going to have an effect on the interior.
The colder the meat when you put it on the grill, the less you'll change the stage you've already cooked it too.
You want to bring the interior back to the finish point while the outside sears, you don't want to start at the end temp and go up

As an example - heston blumenthal did a program last year where he precooked a huge frankenstein beef joint.
Then finished it off with a fast sear, but kept the interior cold with liquid nitrogen. - Yes overkill. But illustrates the point. :-)

for the beef

And the ribs weren't half bad either

Thanks Alex! I did read that some folks refrigerate the meat after the bath... That's good information! No matter what, it all turned out very good!

[Bassman]

Seems I get a little jealous every time you post a cook, Phil. Everything looks perfect and that new machine is great! I can imagine doing a whole prime rib in it.

[sweet_magnolia]

Wonderful job, Phil! Those ribs sure are pretty and that steak looks perfect! I am going to have to think about this sous vide thing...but I want a rotisserie first!

[Ozric]

...You want to bring the interior back to the finish point while the outside sears, you don't want to start at the end temp and go up

Ah, I see your point. Excellent way of dealing with the situation. I had assumed that one would use the SV to get the steak to 10° BELOW the desired finish IT, and that searing and resting would bring it up to the proper finish temp. I like your way better!

[BIGGLOPEZ]

Very nice Phil, Great cook all the way around. Now you got me craving ribs and steak...

[HawgHeaven]

Seems I get a little jealous every time you post a cook, Phil. Everything looks perfect and that new machine is great! I can imagine doing a whole prime rib in it.

Thanks Keith! Don't get jealous... Mongo just a pawn in game of life...

Wonderful job, Phil! Those ribs sure are pretty and that steak looks perfect! I am going to have to think about this sous vide thing...but I want a rotisserie first!

Thanks Becky! Get the rotiss first... you'll love it!

Ah, I see your point. Excellent way of dealing with the situation. I had assumed that one would use the SV to get the steak to 10° BELOW the desired finish IT, and that searing and resting would bring it up to the proper finish temp. I like your way better!

My thoughts were to sear them right from the bath, which is why I only took it to 128, figuring I'd get it to 134-ish after the sear. Then the brain fart happened, which turned out to be beneficial. What Alex says makes sense.

Very nice Phil, Great cook all the way around. Now you got me craving ribs and steak...

Thanks Gilbert! I really had a great day of cooking and relaxing... I needed that!

[dirtsailor2003]

Great looking ribs! That boiled steak looks tasty too!

[HawgHeaven]

Great looking ribs! That boiled steak looks tasty too!

Thanks! Not a boiled steak tho... I have me standards...

[Otis857]

Man those NY strips look great, Phil!! I came in late on the Sous Vide discussion, but after seeing those NY's Im going to look it up! Oh, and I'd hit them ribs any day too!

Well done as always, but gotta give some Sous Vide for upping your game yet again!

[Richtee]

Wow... Ya know..I been doing physical therapy for carpal tunnel and other issues..but thay have this cast machine... a water bath with a temp knob...seems to go from 100 to 185... hmmmm