Well, I put some short ribs in the Sous Vide on Thursday morning at 132 degrees. I pulled them off tonight along with a ribeye that I put in this morning. The food was very good as usual but I have to admit though, as good as the short ribs were, I prefer them braised. They have more flavor and they are fall apart tender. These were fork tender at med rare which was pretty cool but I still prefer them braised. We did a red wine reduction and I finished them on the coals in the egg which added a ton of smoke flavor which I really enjoyed. The steak was awesome and it's really the best way I know of to do a steak for perfect results. It's almost not fair how easy it is and how perfect they turn out.
We did Dizzy Pig Pineapple Head grilled pineapple with vanilla ice cream for dessert. Awesome!
Pic 1) The ribs and steak right out of the Sous Vide (132 degrees from tip to tail)
Pic 2) Steak on the egg for 1 minute per side
Pic 3) Short Ribs on the egg for 1 minute (Unreal how smoky these got in 1 minute- no added wood, lump only)
Pic 4) Plated short ribs with red wine reduction and mashed potatoes
Pic 5) Money Shot- med rare and for tender
Pic 6) Pineapple on the egg
Pic 7) Plated with Ice Cream
Pic 8) Time for a new gasket
Have a good week every one. Catch up soon
Keeping it Weird in the ATX
2 Large BGE
1 MiniMax BGE
1 Karubecue C60 (aka-"The Dishwasher")
More accessories than TFJ knows about and one more purchase from mandatory counciling