1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

PRIME RIB, SMOKED, SOUS VIDE, & TORCHED, AN EXPERIMENT

Discussion in 'Sous Vide Cooking' started by SmokinAl, Mar 4, 2017.

  1. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I had a couple of PR's in the freezer & have been wanting to SV one.

    But I wanted to get a smokey flavor & a crust on the outside.

    I also wanted to have it be fork tender.

    Well this experiment was a success.

    I started with a 2 bone Angus Choice PR cut from the chuck end.

    Here we go:


    I coated the roast with A-1, and dusted it with Montreal steak seasoning.


    Wrapped it up in plastic wrap for an overnight trip to the fridge.


    I am using the WSM for this smoke because I have some errands to run, and want to get a swim in while the PR is smoking.

    Put about 12 briquettes in the chimney.


    Then onto the side burner on the gas grill to get them started.


    I put a couple of splits in the WSM with some lump down the middle.


    I have lava rock in my water pan, with no water in it for today.


    I put the hot coals on one end & want to run the smoker at a pretty low temp, around 210.


    I have the roast in a pan with onion, garlic, & French onion soup. 

    The roast is just sitting on the bones.


    I'm using my BBQ Guru to control the pit temp, & my Fireboard to double check the pit temp & monitor the meat temp.


    Here I am at the pool, ready to swim some laps & catch a few rays.

    I have my phone with me to monitor the pit & meat temps.


    Swim is all done, just hanging out now. Judy is out there exercising with her friends.


    OK it took about 3 1/2 hours to get the IT to 120.


    I put the PR in a vac bag with all the pan veggies & juice, and vacuumed it up.


    Into the SV set at 131 for 24 hours. This is where the experiment comes into play.

    After reading several different recipes, they all recommended between 5-10 hours cook time.

    I wanted to see if I left it in longer, if it would just melt in your mouth.


    24 hours later, it's ready to come out of the bag.


    I knew when I picked it up it was going to be very tender.


    We dumped all the stuff out of the bag into a pot.


    Then boiled it down a little & added some red wine.


    Strained it.


    Back into the pot with a pat of butter.


    Next step is to put a crust on the roast.


    I've tried a CI pan & a hot grill before & wanted to try a propane torch this time.


    In my opinion this is the best way to do it. I got a much better result, i.e. crispy fat & blackened flavor.

    Without further cooking the meat at all.


    I already took 1 slice & 1 bone off the board for my plate, but you can see every piece is cooked the same.


    Got a bone, a nice slice & some Au Jus with a couple of onion rings for dinner.


    Neither Judy or I used a knife to cut any piece of this meat. It cut easily with a fork.


    I know that there are some of you guys who are a little skeptical about SV.

    And I have to admit that everything I have used it for hasn't always come out as expected.

    However this is the best PR Judy or I have ever eaten. I think this is just a learning experience just like learning how to smoke was.

    The book said 5-10 hours & sear it & eat it.

    I smoked it for 3+ hours, SV'd it for 24 hours, & put a crust on it with a blow torch.

    A lot of my experiments don't turn out very well, but I really killed it with this one!

    Al
     
    BKING!, DrewJ, turick and 18 others like this.
  2. crazymoon

    crazymoon Smoking Guru OTBS Member SMF Premier Member

    SA, That PR looks awesome, nice experiment  with excellent results ! points
     
  3. tripleq

    tripleq Smoking Fanatic

    Thanks Al, Im drooling so much, my office is a slip and fall hazard.  
     
  4. pc farmer

    pc farmer Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That looks perfect Al. 

    Always gotta experiment.   

    POINTS for this cook.

    Well done sir.
     
  5. b-one

    b-one Smoking Guru OTBS Member

    Looks great,good thing you kept one of the WSM's!
     
  6. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    That looks killer Al, after seeing that sliced rib you may have just convinced me to consider a SV
     
  7. worktogthr

    worktogthr Master of the Pit OTBS Member SMF Premier Member

    Wow Al! This is a great experiment and one that I would love to try! I am assuming from what you posted that the ribs were equally as tender. If that's the case I am excited to try this because I barely ever go low and slow with a bone in prime rib because the ribs are unpleasant to eat at that final IT while cooking that way. Points all the way for this one!
     
  8. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thank you CR!

    Al
    Ha Ha!

    Thanks Buddy!

    Al
    Thank you so much Adam!

    Al
    Thanks B!

    Yea the old WSM sure came in handy for this!

    Al
    Thanks Dan!

    The SV is pretty inexpensive & it has been a lot of fun to play with.

    It's going to take a while until I get good at it though.

    Al
    Thanks Richie!

    Yes your right about the ribs, they were equally as tender & juicy!

    Al
     
  9. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    It looks fabulous.. great job

    As always!!!
     
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Very nice! I got to get a SV circulator...JJ
     
  11. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Fellas!

    Al
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty Al!
     
  13. Bearcarver

    Bearcarver Smoking Guru OTBS Member

    Looks Awesome, Al !![​IMG]

    Mighty Tasty![​IMG]

    I wish you would do something that needs to be Sous Vide, and give us a report, like an Eye Round, or a Bottom Round.

    I can do the same thing with a Prime Rib, by just using my MES 40, but I can't make an Eye Round fork tender, like they say a Sous Vide can do.

    Please get an Eye Round & do a report just like you did this one. If that comes out as Tender as a Prime Rib (or even close), I'll get one of these myself![​IMG]

    Points

    Bear
     
  14. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Unless someone beats me to it, I have an eye round planned for later this week.
     
  15. Looks awesome, Al. 

    [​IMG]
     
  16. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Case!

    Al
    Thanks Bear!

    It looks like Case has you covered.

    Al
    Looking forward to seeing the result. I've heard 3 days for a round roast.

    Al
    Thanks Buddy!

    Al
     
  17. Bearcarver

    Bearcarver Smoking Guru OTBS Member

    Great !!![​IMG]

    A Step by Step, Like Al's, Please.[​IMG]

    And Don't let me miss it---I miss entirely too many!!

    Thanks,

    Bear
     
  18. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I'm looking forward to seeing it too!

    Al
     
  19. hardcookin

    hardcookin Master of the Pit OTBS Member

    Al
    it looks fantastic!! Thumbs Up
     
  20. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Doug!

    I appreciate it!

    Al