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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-11-2013, 04:25 PM   #1
Blah64
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Default Chuck Short Ribs: Low & Sloooooow (66 hours)

Seasoned only with Salt & Pepper, cooked at 133°F for 66 hours [Sous-Vide].

Probably the best piece of meat I have ever eaten. So moist & flavorful at medium-rare. So tender that you don't need a knife, and if you grab onto the bone and put some effort into it, you can slide it out. Yet it is not mushy and actually holds together, such that it isn't 'pulled' or 'shredded' beef and the bone stays in there to be eaten like a rib.

I didn't take a picture of it, but before I slid the bone out, I actually took a bite out of it. The bite came off easily, but the meat stayed on the bone to form a perfect bite mark.

Just... wow... amazing... (my first time making these and I am shocked how delicious they are)

Before cutting into individual ribs:



After cutting a rib off:


After sliding the bone out for fun:


After eating some of it:
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Unread 08-11-2013, 04:31 PM   #2
Jayblefty
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Did you Sous Vide them?
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Originally Posted by cathy L........I just grab my fatties and yank them out.
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Unread 08-11-2013, 04:32 PM   #3
Blah64
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Oh. Yeah. Sous-Vide. Added that note to original post.
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Unread 08-11-2013, 04:37 PM   #4
HeSmellsLikeSmoke
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How did you get that light char?

At my age, I don't even buy green bananas. Not sure if I can plan that far ahead.
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Unread 08-11-2013, 04:39 PM   #5
Blah64
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Just took a blowtorch to it for a bit.
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Unread 08-11-2013, 05:03 PM   #6
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Very interesting. Short rib is my favorite cut of beef these days and I'm sure that tasted great. I haven't seen anything but smoked or grilled meat in a very long time so I gotta admit it took me a minute to get used to color in the pix! Just curious - how did you decide on 66 hours?
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Unread 08-11-2013, 05:15 PM   #7
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My understanding is that 48 hours is used for being cooked to 'medium', so going even lower requires more time.

72 hours is commonly used, and probably would have been fine if I went the full 72 hours, but I got impatient and wanted to eat! Thus, they were pulled out after 66 hours.
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Unread 08-11-2013, 05:24 PM   #8
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Very nice! Makes me think of how good that would be on a pressed cuban type sammy with beef instead of pork.
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Unread 08-11-2013, 06:04 PM   #9
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Sous-Vide = Steamed? I like knocking ribs out in 4-5 hrs myself......
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Unread 08-11-2013, 06:12 PM   #10
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Love my Sous Vide machine (when I have time) but I always like to put a crust on it with the Egg or a butane kitchen torch. Egg is hotter, faster and more fun.
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Unread 08-12-2013, 12:21 PM   #11
luke duke
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Quote:
Originally Posted by SmittyJonz View Post
Sous-Vide = Steamed? I like knocking ribs out in 4-5 hrs myself......
http://bit.ly/13T4z2a
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Unread 08-12-2013, 12:32 PM   #12
YetiDave
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I'm curious to try sous-vide, but I can't help bu think that the resulting product, whilst tender, would be very bland in comparison to other cooking techniques
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Unread 08-12-2013, 12:43 PM   #13
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I didn't see sous vide at first, couldn't imagine how you cooked for that long. Sous vide is just another technique, the flavor is what you make it.
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Unread 08-12-2013, 01:19 PM   #14
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Oh sure you can season it just the same, but that Maillard reaction wouldn't be there without extensive searing, which I'd imagine would cook the meat to such an extent to defy the point of sous vide
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Unread 08-12-2013, 01:56 PM   #15
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There are ways, such as using a plancha, or a infrared broiler that allows for carmelelization or charring, that can be done. To he honest though, meat does not need the Maillard Reaction to taste good.
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