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cazzy

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  • Re: 'Twas the night before christmas and... wtf brisket, heeeelp.

    No worries!  Oven have warming feature or can it be set to 145-170.  If so, let it cool for 30 minutes and toss it in.  I've held briskets for 10-12 hours in the warmer and they've been perfect.  
  • Re: Prime Rib How-To:

    I didn't think you were supposed to SV thick cuts of meat like a roast?

    Right now I've got this 14.5lb prime rib roast waiting in cryovac for Christmas day. My plan is to open it up tonight or sometime Saturday, rub it with kosher salt, and let it dry out in the fridge for a day. On Sunday, rub it with something simple like Montreal Steak Seasoning and let it come to room temp for an hour or so before throwing it on the XL at 225 with one chunk of post oak. Once at 115-120 internal, I plan to FTC it for the 30min ride to our Christmas gathering, pop it into a 450 oven to sear, then slice n serve.

    I want it Med Rare, evenly cooked with some outside sear, and I need it hot when I go to serve 8-10 adults. Does this sound like a good game plan?
    FTC can intensify the carry over so make sure to let it come back down before you wrap it.  I'm doing the same for the most part, except I'm not searing it.  In your case, your crust will soften in the foil, so searing makes sense. 
  • Re: Prime Rib How-To:

    DMW said:
    I'm not going to risk it. It's going in the trash. So with that said... I'll buy another one tomorrow and SV it at 131° for 3 hours before searing. Would that be long enough SV to get a thawed 7 lb. prime rib to 131° at the center?
    Don't trash it. Bump it to 131* for an hour or so and then pull it and toss it in the fridge like @cazzy said.
    Exactly, don't toss it!

    True...Set it for a safe temp for a hour or two to pasteurize it, then drop it into an ice bath and refrigerate it.  You'll be good to go for tomorrow with very lil work to do.
  • Re: Prime Rib How-To:

    DMW said:
    Put my 7 lb. prime rib in the sous vide bath at 125.6° an hour ago. So it'll be seared around 8 pm tomorrow night before slicing. No idea why 125.6° but it's what my Anova sous vide app that operates my device said to use. Before closing the bag I added salt, pepper, worcestershire and fresh rosemary.
    @egghead_bubba - You don't want to exceed 4 hours below 130F.  So the recipe would be 125.6F for 4 hours then sear and eat.
    That's odd, the recipe stated 24 hours at that temp. It's been going since 2 PM today. Guess I should bump the temp up to 131°. Whatcha think?
    What recipe are you following? I would bump.
    Here's the recipe... so do you think bumping it to 131° until I sear it tomorrow night around 7 PM will be okay?

    Most of the comments are questioning the safety of the recipe.  

    Personally, I would take it off in the morning (or even now) and toss in the fridge.  This will allow you to achieve an even better sear without fear of overcooking. NOLA taught me this trick and I've done it with everything from short ribs to poultry breasts.
  • Re: FYI: RTIC Rotomolded Coolers on sale

    I have the 40 softside RTC.  Great cooler.  Zipper can be a beotch unless you lubricate it periodically.  It actually came with some zipper lube (made in KY I imagine).
    I was going back and forth between the 20 and 30 for road trips.  I almost bought both of them, but I ended up just getting the 20.  Since we're always fighting for space, I figured the smaller footprint was the way to go.  The 30 isn't much bigger than the 20 (1" wider and 1.5" more depth), so I think the 40 will be the way to go if we need another one.  I expected the zipper to suck, but I'm glad Mr. Cooking Nurse's lube makes it a lil easier.
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