2.25 lb. Ribeye with Blue Cheese Compound Butter

[BigBobBQ]

that is a super looking ribeye, and the sprouts look almost as good.

[DerHusker]

Originally Posted by Oakswamper

Very nice!

Thank you Oakswamper.

[DerHusker]

Originally Posted by SoCalWJS

Looks delicious! Thanks for sharing.

Couple of questions:

How long and what temp for the Sous Vide Brussel Sprouts? I need to try that! Technique sounds great!

Did you get a final temp for the internal of the Rib Eye?

Thank you SoCalWSJ.

The Brussels Sprouts were in the Sous Vide for an hour at 130. I'll do it longer and at a higher temp next time as this didn't get me to where I wanted them. I did this as the smaller sprouts are tougher and take longer to start to wilt. As I said I was giving them a head start.


No I didn't get a final I.T. on it. I'm going to guess that it was approximately 133.

[DerHusker]

Originally Posted by LMAJ

Oh my! That looks awesome!

Thank you LMAJ

[DerHusker]

Originally Posted by BigBobBQ

that is a super looking ribeye, and the sprouts look almost as good.

Thank you BobBQ.

[SoCalWJS]

Originally Posted by DerHusker

Thank you SoCalWSJ.

The Brussels Sprouts were in the Sous Vide for an hour at 130. I'll do it longer and at a higher temp next time as this didn't get me to where I wanted them. I did this as the smaller sprouts are tougher and take longer to start to wilt. As I said I was giving them a head start.


No I didn't get a final I.T. on it. I'm going to guess that it was approximately 133.

Thanks!
Been looking at various sous vide recipes for BS this morning and I'm seeing 180 for an hour or so, but they didn't appear to cut theirs in half first and I'm not sure how big of a factor that is.

Trying to figure out a way to do Sous Vide Chicken and SV BS for dinner.

I wonder if I can water bath the BS early and let them sit for awhile while the temp comes down and the chicken takes a bath, they fry them up while I grill the chicken..... not sure if they'd just turn to mush.

[DerHusker]

Originally Posted by SoCalWJS

Thanks!
Been looking at various sous vide recipes for BS this morning and I'm seeing 180 for an hour or so, but they didn't appear to cut theirs in half first and I'm not sure how big of a factor that is.

Trying to figure out a way to do Sous Vide Chicken and SV BS for dinner.

I wonder if I can water bath the BS early and let them sit for awhile while the temp comes down and the chicken takes a bath, they fry them up while I grill the chicken..... not sure if they'd just turn to mush.

That sounds more like what it will take to really get them to cook in the Sous Vide bath. As I said Next time I'll try a much higher temp as what I did really didn't do much.

I cut them in half ti try and cut down the cooking time. The little sprouts are tougher and take longer to soften up. Bigger ones seem to soften up faster, at least that is my experience. I assume that is because they are less dense. See below for size comparison.
Smaller ones.

Bigger ones.

[SoCalWJS]

Originally Posted by DerHusker

That sopunds more like what it will take to really get them to cook in the Sous Vide bath. As I said Next time I'll try a much higher temp as what I did really didn't do much.

I cut them in half ti try and cut down the cooking time. The little sprouts are tougher and take longer to soften up. Bigger ones seem to soften up faster, at least that is my experience. I assume that is because they are less dense. See below for size comparison.
Smaller ones.

Bigger ones.

Makes sense.
Decided to go at 145 for about 2.5 hours since that's the temp I'm doing the Chicken. Hope it works out.

Ahhhhhh - the joys of figuring out new techniques.....

[Zin]

Speechless!