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side-ribs-cooked.jpg
- gerk
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- Album: Side Ribs Ahoy! w/QView
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Side Ribs Ahoy! w/QView
Just foiled and sauced them (I did a variation on ChefJimmy's foil sauce, thanks for that one! -- I used blue agave instead of honey or corn syrup). Bend test looking good ... I think these will be winners! -
Side Ribs Ahoy! w/QView
- gerk
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Side Ribs Ahoy! w/QView
These already smell amazing and all that's been done so far is an overnight marinade with the dry rub I made ... looking forward to this one today. I'm going to try a 2-1.5-1 sort of approach for them (I was going to try what Disco did yesterday but I think I want to try this sort of approach... -
side-ribs-prepped.jpg
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An Experiment With Side Ribs
Thanks for the thermometer tips and today I'm diving into 4 racks of side ribs myself :) -
"Sous Vide" Discussion
Glad to add to the vast fountain of knowledge here! Hope it helps out some people. If it hasn't been mentioned here in this thread before this guy really knows his stuff in terms of the mechanics of it all (which is super helpful if you were w "why" kid like me) :D...- gerk
- Post #91
- Forum: Sous Vide Cooking
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"Sous Vide" Discussion
They also freeze and reheat really nicely. To reheat from frozen just drop them into the sous video for about 30-40 minutes at just about any temp (below 180F so you don't cook them again). That makes them easy to add on to just about any other sous vide cook you might have going on for a...- gerk
- Post #88
- Forum: Sous Vide Cooking
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"Sous Vide" Discussion
Fresh tomatoes (hothouse are just not the same), peel them and remove the end core (easy to do if you cut an X in the bottom of them and then heat with a torch/open flame). Put in sous vide bag with a few tbsp of evoo and fresh herbs -- I like basil and oregano personally but lots of options...- gerk
- Post #87
- Forum: Sous Vide Cooking
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"Sous Vide" Discussion
- gerk
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"Sous Vide" Discussion
Here's something I just loooooove to do in the sous vide, Tomato Confit.- gerk
- Post #85
- Forum: Sous Vide Cooking
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tomatoes-confit.jpeg
- gerk
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- Album: "Sous Vide" Discussion
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First Smoke - Pork Tenderloin
Incidentally I didn't end up doing much of a sear on it, it really didn't need it as the crust turned out great. Next time around gonna try some brown sugar in my rub and probably brine it first (and don't add much salt for the rub). Thanks for the pointers folks. I think tomorrow I might... -
First Smoke - Pork Tenderloin
And success! Not the best I've ever done with pork tenderloin, but very happy for my first smoke :) Hit my target temp, nice and juicy and suuuuuper tender. Very happy with the crust too! -
pork-tenderloin-sliced.jpg
- gerk
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- Album: First Smoke - Pork Tenderloin
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pork-tenderloin-done.jpg
- gerk
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- Album: First Smoke - Pork Tenderloin
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First Smoke - Pork Tenderloin
Thanks folks. I'm not a newbie when it comes to meat, just smoking it :) Have done lots of grilling, oven, stove top, sous vide, etc. Congrats on moving the wife in the right direction :) My wife is slowly coming around as well, she is ok with it being at least pink now so we're moving in...
