shorties ..... sous vide Q.

[The Aussie Mud Crab]

hey there.

i have done beef ribs the trad way, with and without using the crutch, and sous vide then smoke.

i am thinking ...... this time i will smokeboost them for 5hrs, vacpac them let them chill in the fridge for a day or two
then sous vide them for 18hrs on 160f.

just because.

so, what do ya rekken? should i give it a go?

 

[bbqking]

Go for it….pics or it didn’t happen…

 

[JpsBBQ]

I do think smoking up front will improve the smoke profile. Smoke adheres best to cold wet meat. Looking forward to it.

 

[MackeyC34]

I've been anxious to try the sous vide feature on my InstantPot so this is a definite 'try' for me!

 

[bbqking]

I also have wondered how well the instant pot, sous vid works.

 

[The Aussie Mud Crab]

trimmed of fat and top silver skin.
dalmatian rub
binder is homemade chili/strawberry sauce.

into the 6 for 3.5hrs on smoke boost. will spritz hourly

 

[JpsBBQ]

Nice! Hope to see a money shot or two.

Enjoy!

 

[Bruno]

Seems like a good idea to me. Looking forward to seeing how it goes.

 

[The Aussie Mud Crab]

phase 2

took on some nice smoke.
3.5hrs on smoke boost.

bagged and ready for phase 3.
gunna do 170f and not 160f for 18 >>> 24hrs
dunno ... i think that higher heat might work better.
or not.

as said in the northern territory
..... you'll ever, never know ..... if you never never go .

a play on the NT outback. " never never land".

 

[The Aussie Mud Crab]

in the bath.

 

[Bruno]

I’m hungry

 

[The Aussie Mud Crab]

hmm ....... well
mixed results, the smaller rack could have maybe 10 >>> 12hrs max in the bath. somewhat dry.
the larger ones were good, not great but good. juicy but still a little tough on the bite.

did not take photos of last night's meal, sorry i was watching gold coast ( surfers paradise QLD ) super cars race and had a few too many brews and, i forgot.

anyhow , i have a photo of cold ribs, and my brisket chili. which is being low and slowed @ 250f.
this will probably be the best part of the experiment.

i will try again. but not for quite a while. i am going to use the 6 for what it was bought for.

thanks for following

kevin

 

[JpsBBQ]

hmm ....... well
mixed results, the smaller rack could have maybe 10 >>> 12hrs max in the bath. somewhat dry.
the larger ones were good, not great but good. juicy but still a little tough on the bite.

did not take photos of last night's meal, sorry i was watching gold coast ( surfers paradise QLD ) super cars race and had a few too many brews and, i forgot.

anyhow , i have a photo of cold ribs, and my brisket chili. which is being low and slowed @ 250f.
this will probably be the best part of the experiment.

i will try again. but not for quite a while. i am going to use the 6 for what it was bought for.

thanks for following

kevin

The entire texture looks off based upon the photo. Maybe not the best item for sous vide?

 

[bbqking]

I love experimenting…it help hone the craft….we learn that way. I would at least taste it. Great job.

 

[Barkley]

Love love love sous vide cooking, but I've heard that cooking and heat post smoke removes part of the smoke. Is this true?