Sous Vide
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Blended 2 eggs and a little milk with 4 jalapeno slices, salt, pepper, crushed red pepper... Added a slice of butter to jars before sealing... About 30 minutes from pulling.
Have St. Louis beef ribs in, going for 24 hour immersion at 150F, then 30 minutes or so in Orion with either hickory or mesquite chips.
Prepped with a little French's yellow mustard (to hold seasonings), Onion, Garlic Powders, Sea salt & pepper.
Plan on adding BBQ sauce before Orion...
Prepped with a little French's yellow mustard (to hold seasonings), Onion, Garlic Powders, Sea salt & pepper.
Plan on adding BBQ sauce before Orion...
Very good. I think I'll go get some spare or St Louis ribs and 24 hour them today.
My rub, though. And I'm not fond of sauce. Too sweet.
I wonder if this will please or displeased when she gets home.
But we are hosting a party next Saturday. This might be an addition. I'm serving pulled pork. I was considering seafood boil too. Maybe just ribs, dawgs and PP.
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My rub, though. And I'm not fond of sauce. Too sweet.
I wonder if this will please or displeased when she gets home.
But we are hosting a party next Saturday. This might be an addition. I'm serving pulled pork. I was considering seafood boil too. Maybe just ribs, dawgs and PP.
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Yesterday afternoon cook, fall off the bone tender, good smoke & BBQ flavor.
St. Louis beef ribs 24 hour immersion at 150F
Prepped with a little French's yellow mustard (to hold seasonings),
Light amount of Onion & Garlic Powder
Himalayan coarse salt, black & red pepper
Kraft's Hickory Smoke BBQ sauce
30 minutes in Orion with mesquite chips.
St. Louis beef ribs 24 hour immersion at 150F
Prepped with a little French's yellow mustard (to hold seasonings),
Light amount of Onion & Garlic Powder
Himalayan coarse salt, black & red pepper
Kraft's Hickory Smoke BBQ sauce
30 minutes in Orion with mesquite chips.
Cooked a beef rack of ribs 20 hours in Sous vide, :20 minutes in Orion with mesquite chips.
Not bad, but I think I'll stick with pork for ribs, tougher....
Not bad, but I think I'll stick with pork for ribs, tougher....
Well, I think we're going to try to make the yogurt tonight. Trying to pick a flavor.
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Haven't tried yogurt, have St. Louis ribs in Orion after 25 hours at 150F, salt, pepper & spicy mustard... now with mesquite BBQ sauce.
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St. Louis ribs
Spicy Brown Mustard, Himalayan salt, pepper, Lo- Salt (potash), garlic & onion powder
15 hours immersion at 155F
Pulled and coated with Krafts mesquite smoke BBQ sauce
In Orion now, will pull in 10 minutes (40 minutes from ignition)
Whole chicken, brined for 20 hours in Himalayan coarse salt & Lo-salt
Immersion till I pull the ribs at 145F, then will coat with butter and finish in Orion for 45 minutes or so(will put probe in to monitor temp)
Edit: used 60/35/5 mix of Hickory/Pecan/Mesquite Chips
Spicy Brown Mustard, Himalayan salt, pepper, Lo- Salt (potash), garlic & onion powder
15 hours immersion at 155F
Pulled and coated with Krafts mesquite smoke BBQ sauce
In Orion now, will pull in 10 minutes (40 minutes from ignition)
Whole chicken, brined for 20 hours in Himalayan coarse salt & Lo-salt
Immersion till I pull the ribs at 145F, then will coat with butter and finish in Orion for 45 minutes or so(will put probe in to monitor temp)
Edit: used 60/35/5 mix of Hickory/Pecan/Mesquite Chips
Last edited:
Thinking about it, grating lets the potato absorb more of the butter, salt, pepper or whatever else you add to it giving more flavor. (bacon bits, sausage come to mind with, sour cream, chives after)
What type of potatoes? Idaho, Yukon Gold, Red, etc.
I'll have to wing the amounts.
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