SmokinAl
SMF Hall of Fame Pitmaster
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I lucked out & got another pack of Dino’s from you know who!
The last ones I got were fantastic, but I wanted to try something different this time.
Here is the rack.
I mixed up a marinade with the usual players.
Then into vacuum marinators I had to cut the rack in half to get them to fit.
After 24 hours in the fridge, out of the marinade, a quick rinse & pat dry.
I only used CBP & Canadian steak seasoning.
Here is how they looked after 4 hours at 180 degrees.
It took 6 hours to get to an IT of 150. This is where the fun begins. I have been making pastrami using this method for several years. I pull it out of the smoker at 150. Great color!
Now into a vac bag. I just pulsed the machine to get the air out, but was afraid if I used too much vacuum, maybe one of the bones would poke a hole in the bag.
Here they are after 24 hours at 155 degrees.
And of course the sliced shot!
Dinner is served!
I hate to use the words “This was the best I have ever had”, but in this case it was. The time in the SV, completely changed the texture of the meat. Instead of just pulling apart, it cut like a tenderloin, with the flavor of a ribeye. I’m really having a hard time describing the flavor & texture. You guys are just gonna have to give this a try and find out for yourselves. This was one of the best meals I have had in a while. Thanks for looking folks!
Al
The last ones I got were fantastic, but I wanted to try something different this time.
Here is the rack.
I mixed up a marinade with the usual players.
Then into vacuum marinators I had to cut the rack in half to get them to fit.
After 24 hours in the fridge, out of the marinade, a quick rinse & pat dry.
I only used CBP & Canadian steak seasoning.
Here is how they looked after 4 hours at 180 degrees.
It took 6 hours to get to an IT of 150. This is where the fun begins. I have been making pastrami using this method for several years. I pull it out of the smoker at 150. Great color!
Now into a vac bag. I just pulsed the machine to get the air out, but was afraid if I used too much vacuum, maybe one of the bones would poke a hole in the bag.
Here they are after 24 hours at 155 degrees.
And of course the sliced shot!
Dinner is served!
I hate to use the words “This was the best I have ever had”, but in this case it was. The time in the SV, completely changed the texture of the meat. Instead of just pulling apart, it cut like a tenderloin, with the flavor of a ribeye. I’m really having a hard time describing the flavor & texture. You guys are just gonna have to give this a try and find out for yourselves. This was one of the best meals I have had in a while. Thanks for looking folks!
Al
