OT: hopefully you guys have mercy...OT

RRP

first time with a 3.3 pound corned beef swimming sous vide for 48 hours at 145. 

Ozzie_Isaac

Looking forward to the finish!

johnnyp

Man, From the title I thought for sure we were going to get more shorts pictures  

RRP

johnnyp said:

Man, From the title I thought for sure we were going to get more shorts pictures  

Sorry to disappoint you. That old picture was taken when I won those steak grilling contests for 2 years in a row leaving me with $1,000 in my pocket plus two large BGEs which I donated to Easter Seals for their annual silent auctions. 

The Cen-Tex Smoker

RRP said:

johnnyp said:

Man, From the title I thought for sure we were going to get more shorts pictures  

Sorry to disappoint you. That old picture was taken when I won those steak grilling contests for 2 years in a row leaving me with $1,000 in my pocket plus two large BGEs which I donated to Easter Seals for their annual silent auctions. 

I hope your wife was there with a purse cuz there was no way you were fitting $1000 cash in the pockets of those 5" denim grape smugglers  

I kid, Ron! I have some very unfortunate pics floating around with 1980's era shorts that I hope do not get out on this forum or any other. 

nolaegghead

Ron, after 24 hours, pull out the bag (or meat if you just have it swimming in water) and check the tenderness.  You can pull when it's tender enough before committing to your time schedule.  You can't uncook it, but you can squeeze it and tell how tender it is at any time in the process.

caliking

The Cen-Tex Smoker said:

RRP said:

johnnyp said:

Man, From the title I thought for sure we were going to get more shorts pictures  

Sorry to disappoint you. That old picture was taken when I won those steak grilling contests for 2 years in a row leaving me with $1,000 in my pocket plus two large BGEs which I donated to Easter Seals for their annual silent auctions. 

I hope your wife was there with a purse cuz there was no way you were fitting $1000 cash in the pockets of those 5" denim grape smugglers  

I kid, Ron! I have some very unfortunate pics floating around with 1980's era shorts that I hope do not get out on this forum or any other. 

I would pay money for those pictures if you're rockin' a mullet too! 

The Cen-Tex Smoker

caliking said:

The Cen-Tex Smoker said:

RRP said:

johnnyp said:

Man, From the title I thought for sure we were going to get more shorts pictures  

Sorry to disappoint you. That old picture was taken when I won those steak grilling contests for 2 years in a row leaving me with $1,000 in my pocket plus two large BGEs which I donated to Easter Seals for their annual silent auctions. 

I hope your wife was there with a purse cuz there was no way you were fitting $1000 cash in the pockets of those 5" denim grape smugglers  

I kid, Ron! I have some very unfortunate pics floating around with 1980's era shorts that I hope do not get out on this forum or any other. 

I would pay money for those pictures if you're rockin' a mullet too! 

I had a fairly sweet mullet for about 2 years from 87-89-ish. 

RRP

nolaegghead said:

Ron, after 24 hours, pull out the bag (or meat if you just have it swimming in water) and check the tenderness.  You can pull when it's tender enough before committing to your time schedule.  You can't uncook it, but you can squeeze it and tell how tender it is at any time in the process.

Thanks. Will do. It is sealed tight in a FS bag. Are you saying my temperature is too high or I'm going too long? I checked 8 or 9 sites for recipes and the consensus was this 134º for 48 hours.

Why the h3ll I posted 145 last night is beyond me!

nolaegghead

134 for 48 hours sounds fine

GregW

Good luck and please provide details on the corned beef. Did you brine it yourself? or is it the kind that can be bought already brined?

RRP

GregW said:

Good luck and please provide details on the corned beef. Did you brine it yourself? or is it the kind that can be bought already brined?

I took the easy way out like I have for several years and always have had great luck. At this time of the year Kroger sells a packaged corned beef. Mine this year was 3.3 pounds for only $9.66. The brisket chunk is partially afloat in "juices" plus there is a small envelop of spices you add. Over the years I have followed the simple cooking instructions on the package and also one year cooked one in a pressure cooker. This is my first time you using sous vide. The recipe claims this will be moist and tasty! BTW I hope you caught that my post last night was in error. I'm going 48 hours at 134 not 145.

Tomorrow night I'm trying a new recipe for the cabbage, but I'm still fixing a simple blasmic reduction sauce that we love drizzled on the cabbage before laying the succulent corned beef on top. 

RRP

I meant to add this...3.3 pounds for the two of us means a lot of left over. We always have a second meal in a few days, but after that I slice the rest thin and then freeze packages in Food Saver bags for use making terrific Reuben sandwiches. There is no waste!