Quote:
Originally Posted by vash
PIA.
Playing prime rib “chicken”. Seeing what blinks first. Hehe
Guest coming to eat @2:00. Trying to hit the rare/med rare temp at the right time is damn near impossible.
I got cheese and stuff for pre snack chatter in case it runs late. If it gets done early. Krap. I still need to make the Jus.
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That's what I love about using a suis vide circulator. Everyone was running late Christmas day getting the gifts distributed so we ate 45 minutes late. Didn't matter since the sv machine was keeping it at the correct temp. Toss on the grill to smoke it and then get the crust on it and you are done. We do ribs for 48 hours and then finish on the smoker for a couple hours which is plenty of time for the "smoked" flavor. You can also do the Alton Brown method of making your own liquid smoke and using that in the bag when you suis vide, but you still have to grill or smoke it so the outside is the proper moisture level and texture so we just finish in the smoker.