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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 02-10-2011, 09:41 AM   #16
Ryan Abood
Got Wood.
Join Date: 01-28-11
Location: Sacramento, CA

If your water temp is 140, it may be too low, I read that collagen starts to melt at 160.. Good post though, thank you.
That is the case for conventional cooking, but according to one of the leaders in sous vide research, Dr. Douglas Baldwin, "This tenderizing is caused by weakening of connective tissue and proteolytic enzymes decreasing myofibrillar tensile strength. Indeed, collagen begins to dissolve into gelatin above 122°F to 131°F (50°C to 55°C) (Neklyudov, 2003; This, 2006)."
That is why you can sous vide a rack of ribs for 72 hours at 135F and have them bite off the bone tender yet cooked to medium rare.

The real question is, did they taste any better than if you would have just smoked them all the way?

Was it worth all the extra time and effort? Or, were you fixing something that wasn't broken?
The end result was not worth the effort. As is the case for most things done for the first time, if i were to try again, I will tweak some things to try to get better result.
UDS Trailer, Weber Smokey Joe, 22.5 Weber Smokey Mountain, Big Green Egg, NB Bandera
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Old 02-10-2011, 12:35 PM   #17
On the road to being a farker
dave32063's Avatar
Join Date: 02-01-10
Location: Columbia Mo

Originally Posted by JONESY View Post
Ohh yum, sous vide, just what we need in BBQ, maybe we all start using micro greens in our platting, and try to foam everything, maybe we break down and reconstruct BBQ sauce, or even better bacon. Can’t wait….

Too funny! But you forgot to mention molecular cooking-the latest craze in modern gastronomy.
PS-I have half a vial of maltodextrin that I won't be using for sale

Just being a little sarcastic. I love learning new techniques that I didn't even know existed and I watch every cooking show out there. ( I saw maltodextrin and molecular cooking on Chopped!) Ryan obviously knows alot more about cooking than I do. I look forward to your next experiment.
Dave WSM 22", Gibson J 185 EC, Sage XP 590
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Old 02-10-2011, 01:50 PM   #18
Found some matches.
Join Date: 12-22-10
Location: Fountain valley, ca.

Wow! Those DO look good.
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MOINK, MOINK sous vide

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