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Sous vide Prime Rib, it's what was for Thanksgiving
I agree the vacuum sealer is preferable for most cooks, but I don't own one large enough for this hunk-o-cow, so the turkey brining bag was a good alternative. It was large enough, tough, and food-safe. I kept the zipper out of the water to reduce the potential of leakage at the zipper. -
Sous vide Prime Rib, it's what was for Thanksgiving
As we had only an outside hose bib to fill the ice chest from, yeah, it took hours to go from ~55* to 134* -
Sous vide Prime Rib, it's what was for Thanksgiving
The Anova came recommended by a "foodie" friend. It's one of the original immersion units and has a solid reputation. As far a storage goes, it's only a little larger than a rolling pin, so it really doesn't take much room. :cool: -
Sous vide Prime Rib, it's what was for Thanksgiving
Thanks Al, I hope I haven't "peaked early". :D -
First attempt at an ABT rack
True to form, the second one took less than half the time to build that the first did. I didn't bother taking any pics of the second, as it looks darn near identical to the first. With just the wife and I to cook for, a couple of 20 place racks should be plenty, unless the extended family gets...- un4gvn1
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- Forum: ABT's and all things Appetizers
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Tried smoking salmon... grilled instead
How do you keep it hidden long enough to wick for several days? My wife keeps finding anything I stash... -
First attempt at an ABT rack
Just got finished with this, pretty pleased with how well it came out, so gonna make at least one more. With a max capacity of 20, we all know it's not gonna make enough of 'em! :D The large holes are 1 1/16" (the largest the ironworker at work can punch) the small holes are 7/16" for smoke...- un4gvn1
- Thread
- abt abt rack rack
- Replies: 6
- Forum: ABT's and all things Appetizers
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Sous vide Prime Rib, it's what was for Thanksgiving
This is a write-up I posted over in the BBQ (etc) section on Jeepforum of a cook I did for Thanksgiving last year. I did another for Christmas for the other side of the family. Both were very well received. I've simply copy-n-pasted the post and repaired one image link. Sorry if this is any... -
Been lurking for a while, time to participate
Been smoking various things (meat, fish, cheese, cream cheese, butter... ) for a few years now, got introduced to Sous Vide about two years ago now. These two techniques probably account for 50% of our cooking at home, with the Traeger picking up another 25% or so. I've got a write-up I posted...
