Sous Vide Tuesday

16Adams · 08-20-2019, 07:55 PM

Bavette And Beef Shortribs slathered with Coleman Mustard, Better Than Bullion and rubbed with Naturiffic Q Salt. Into the Sous Vide overnight

Big George's BBQ · 08-21-2019, 09:06 AM

I like where this is going

JGarvey · 08-21-2019, 10:07 AM

This can only mean good things to come..

Mike Twangzer · 08-21-2019, 10:23 AM

Overnight ?????? Like almost 12hrs or ???? at what temp ?

cowgirl · 08-21-2019, 10:45 AM

Looking good!

16Adams · 08-21-2019, 10:47 AM

Quote:

Originally Posted by Mike Twangzer

Overnight ?????? Like almost 12hrs or ???? at what temp ?

140*

Plan to thin slice flank and pull rib meat and make a grilled cheese with Ezekiel English Muffin

Suggestions-Tips Critique welcome

16Adams · 08-21-2019, 11:23 AM

15 hours Sous Vide at 140*. Now into SOB for hickory/mesquite

16Adams · 08-21-2019, 01:53 PM

Ended putting the beef ribs and bavette on Udon Noodles and Veggies Fromm Chop Chop. Added Sriracha and Oyster Sauce.
Sam Adams Octoberfest🍺

The End

Big George's BBQ · 08-21-2019, 02:06 PM

What temp did you run the grill and for how long
Its not the End Its Amen

16Adams · 08-21-2019, 02:08 PM

2 hours 250* is really close

Big George's BBQ · 08-21-2019, 02:09 PM

That looks fantastic

16Adams · 08-21-2019, 02:11 PM

If you like fork tender.......

KClandcruiser · 08-21-2019, 03:27 PM

I'm impressed with the color and smoke ring with only 2 hours in the SOB. That's one tasty looking meal!

16Adams · 08-21-2019, 05:04 PM

Quote:

Originally Posted by KClandcruiser

I'm impressed with the color and smoke ring with only 2 hours in the SOB. That's one tasty looking meal!

Thank You
I was actually wondering if it had a smoke ring leaving Sous Vide.

SirPorkaLot · 08-25-2019, 11:04 AM

Yum!!!

08-20-2019, 07:55 PM	#1
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Sous Vide Tuesday Bavette And Beef Shortribs slathered with Coleman Mustard, Better Than Bullion and rubbed with Naturiffic Q Salt. Into the Sous Vide overnight __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top Last edited by 16Adams; 09-23-2019 at 08:50 PM..

08-21-2019, 09:06 AM	#2
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	I like where this is going __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

08-21-2019, 10:07 AM	#3
JGarvey On the road to being a farker Join Date: 12-12-18 Location: York, PA Name/Nickname : Jason	This can only mean good things to come.. __________________ 18.5” WSM, 26” Kettle, Weber Spirit, PBC, MAK 2*, SF 24x36.

08-21-2019, 10:45 AM	#5
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looking good! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

08-21-2019, 11:23 AM	#7
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	15 hours Sous Vide at 140. Now into SOB for hickory/mesquite __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top Last edited by 16Adams; 09-23-2019 at 08:50 PM..*

08-21-2019, 10:23 AM	#4
Mike Twangzer is Blowin Smoke! Join Date: 06-20-14 Location: Driftwood, Texas	Overnight ?????? Like almost 12hrs or ???? at what temp ?

08-21-2019, 01:53 PM	#8
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Ended putting the beef ribs and bavette on Udon Noodles and Veggies Fromm Chop Chop. Added Sriracha and Oyster Sauce. Sam Adams Octoberfest🍺 The End __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top Last edited by 16Adams; 09-23-2019 at 08:50 PM..

08-21-2019, 02:06 PM	#9
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	What temp did you run the grill and for how long Its not the End Its Amen __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

08-21-2019, 02:08 PM	#10
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	2 hours 250* is really close __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top

08-21-2019, 02:09 PM	#11
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	That looks fantastic __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

08-21-2019, 02:11 PM	#12
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	If you like fork tender....... __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top Last edited by 16Adams; 09-23-2019 at 08:50 PM..

08-21-2019, 03:27 PM	#13
KClandcruiser is one Smokin' Farker Join Date: 02-28-18 Location: KCMO Name/Nickname : Erik	I'm impressed with the color and smoke ring with only 2 hours in the SOB. That's one tasty looking meal! __________________ UDS, Weber 22", 500 gallon offset

08-25-2019, 11:04 AM	#15
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	Yum!!! __________________ John