SV beef ribs and other stuff...

caliking · May 2017

We were celebrating a bunch of things this weekend... Mother's Day, my birthday, my sister's birthday (next weekend actually) and my BIL's birthday (3 weeks back) .

Some wings on the large yesterday. Rubbed with DP Tsunami Spin. Tossed in cornstarch. On the large for about an hour or so at 400ish. Tossed in hot bulgogi marinade, with added chili garlic paste. Back on the egg to set the sauce. Turned out a bit salty, but still good.

And some homemade boudain blanc courtesy of @pigfisher. These were farkin fabulous.

Got 2 racks of prime beef ribs from Costco. SV for 147F x 36 hrs. Refrigerated for a few hours , then smoked on the large for 2 hrs at 300F. Best beef ribs I've ever made.

Almost forgot about the asparagus. Wrapped

with pancetta (from our Charcutapalooza in January). Dusted with DP Pineapple Head.

Went out for brunch in the morning and somehow still had room for the ribs later on. We ate well this weekend

Legume · May 2017

Damn, tons of goodness going on there. All of it looks great, nice weekend I'd say.

SciAggie · May 2017

It all looks good - the wings look spectacular.

Foghorn · May 2017

I'm just glad you didn't bring your wing A game to Salado. Those look outstanding.

JohnInCarolina · May 2017

Interesting that there's still plenty of fat on that beef rib, even after 36 hrs in the tub!

EggObsessed · May 2017

Goodness....pure goodness!! Way to knock it outta the park, @caliking! Will you and your family be in Spring this weekend?

thetrim · May 2017

All cooks look great!

caliking · May 2017

Legume said:

Damn, tons of goodness going on there. All of it looks great, nice weekend I'd say.

Thanks. It was a fun weekend with family and good grub. Definitely a great way to spend a birthday

caliking · May 2017

SciAggie said:

It all looks good - the wings look spectacular.

Foghorn said:

I'm just glad you didn't bring your wing A game to Salado. Those look outstanding.

Thanks.

The sting of defeat has become gangrenous, Dan. These are the wings that i had initially planned to throw down at the wing-off, but made a last minute (bad) call and tried something new. That'll teach me.

You better watch your six next year...

caliking · May 2017

JohnInCarolina said:

Interesting that there's still plenty of fat on that beef rib, even after 36 hrs in the tub!

I would have preferred to trim the big gobs of fat off the racks, then SV. But these came in a pair, cryovac'ed, so I was lazy and just threw them in as they were.

Texture and flavor were spot on though, so I may not change the temp or time in the future.

caliking · May 2017

EggObsessed said:

Goodness....pure goodness!! Way to knock it outta the park, @caliking! Will you and your family be in Spring this weekend?

Thanks, Kelley

Yep, we'll be up there. With bells on!

Photo Egg · May 2017

caliking said:

EggObsessed said:

Goodness....pure goodness!! Way to knock it outta the park, @caliking! Will you and your family be in Spring this weekend?

Thanks, Kelley Yep, we'll be up there. With bells on!

So ready for Spring Fest...well, not ready, but anxious. We will be driving up early Saturday morning. Have a photo shoot Friday so no prep time this year.
Might fall back on cinnamon rolls and cookies with Blue Bell ice-cream.

caliking · May 2017

Photo Egg said:

caliking said:

EggObsessed said:

Goodness....pure goodness!! Way to knock it outta the park, @caliking! Will you and your family be in Spring this weekend?

Thanks, Kelley Yep, we'll be up there. With bells on!

So ready for Spring Fest...well, not ready, but anxious. We will be driving up early Saturday morning. Have a photo shoot Friday so no prep time this year.
Might fall back on cinnamon rolls and cookies with Blue Bell ice-cream.

I'll try and set up close to you

Bring a watermelon again, please. Honestly, it was so refreshing after a hot day. Its one of the "cooks" from last year which stands out in my memory!

Canugghead · May 2017

Happy Birthday, belated birthday, early birthday! Wings look like deep fried, yum! Beef ribs and pig wrapped asparagus look delish too. I did sv bb ribs recently 18h @ 147, then smoked, came out real nice but I could still taste 'boiled' texture in the centre

Yours look gorgeous, that blob of fat probably helped lubricate during the smoke.

bgebrent · May 2017

Great looking grub brother! It all looks delicious. Happy birthday.

caliking · May 2017

Canugghead said:

Happy Birthday, belated birthday, early birthday! Wings look like deep fried, yum! Beef ribs and pig wrapped asparagus look delish too. I did sv bb ribs recently 18h @ 147, then smoked, came out real nice but I could still taste 'boiled' texture in the centre

Thanks, Gary

I tried SV babybacks per @JohnInCarolina 's protocol (can't remember how long they were in the tub, but he may chime in) and they were pretty good. Tossing them in the refrigerator for a few hrs before smoking them was key, IMO. Then heavy on the smoke for the next step.

I also feel that that SV spare ribs turn out better because of the higher fat content, but I haven't done a side-by-side comparison.

JohnInCarolina · May 2017

caliking said:

Canugghead said:

Happy Birthday, belated birthday, early birthday! Wings look like deep fried, yum! Beef ribs and pig wrapped asparagus look delish too. I did sv bb ribs recently 18h @ 147, then smoked, came out real nice but I could still taste 'boiled' texture in the centre

Thanks, Gary

I tried SV babybacks per @JohnInCarolina 's protocol (can't remember how long they were in the tub, but he may chime in) and they were pretty good. Tossing them in the refrigerator for a few hrs before smoking them was key, IMO. Then heavy on the smoke for the next step.

I also feel that that SV spare ribs turn out better because of the higher fat content, but I haven't done a side-by-side comparison.

18h at 147 is how long I go. The texture is different from what you get with a straight smoke, no question. I just like it because the results are so consistent and very good, but it's not for everyone.

Canugghead · May 2017

Ashish, I edited above with this extra comment: Yours look gorgeous, that blob of fat probably helped lubricate during the smoke.

I iced down the bb overnight before the smoke. Did bb again yesterday the lo n slo 5-hr way, family prefers it over sv. OTOH they love sv brisket may be because I screw up brisket w/o sv!

texaswig · May 2017

Looks awesome . Nice work. I need to find me some of those beef ribs to cook.

Photo Egg · May 2017

caliking said:

Photo Egg said:

caliking said:

EggObsessed said:

Goodness....pure goodness!! Way to knock it outta the park, @caliking! Will you and your family be in Spring this weekend?

Thanks, Kelley Yep, we'll be up there. With bells on!

So ready for Spring Fest...well, not ready, but anxious. We will be driving up early Saturday morning. Have a photo shoot Friday so no prep time this year.
Might fall back on cinnamon rolls and cookies with Blue Bell ice-cream.

I'll try and set up close to you

Bring a watermelon again, please. Honestly, it was so refreshing after a hot day. Its one of the "cooks" from last year which stands out in my memory!

Yes, I even enjoyed the watermelon. It's also on my list. The Boy Scouts who did so much to help us last year also enjoyed it.

Foghorn · May 2017

caliking said:

SciAggie said:

It all looks good - the wings look spectacular.

Foghorn said:

I'm just glad you didn't bring your wing A game to Salado. Those look outstanding.

Thanks.

The sting of defeat has become gangrenous, Dan. These are the wings that i had initially planned to throw down at the wing-off, but made a last minute (bad) call and tried something new. That'll teach me.

You better watch your six next year...

I may just retire undefeated and sit back with @20stone and enjoy your wings and those of any challengers. All the while mumbling about how standards have fallen since last year.

The Cen-Tex Smoker · May 2017

and I'm off to Costco. Been wanting to do beef ribs again. I'm doing one bbq style and the other SV . slice thin and sear with fish caramel sauce like Uchiko. Did this a few years back and have been dying to try it again. We ate there again last week and had it again. So freaking good. They use wagyu but I've done it with good choice and it was awesome.

caliking · May 2017

The Cen-Tex Smoker said:

and I'm off to Costco. Been wanting to do beef ribs again. I'm doing one bbq style and the other SV . slice thin and sear with fish caramel sauce like Uchiko. Did this a few years back and have been dying to try it again. We ate there again last week and had it again. So freaking good. They use wagyu but I've done it with good choice and it was awesome.

I believe you're the one that turned me on to Costco as a source for prime beef ribs. And that fish caramel sauce at Uchi here is frikkin fabulous. I'll have to try that. Didn't you post a fish caramel sauce recipe some time back?

Eggdicted_Dawgfan · May 2017

Your guest always eat like kings!

caliking · May 2017

Canugghead said:

Ashish, I edited above with this extra comment: Yours look gorgeous, that blob of fat probably helped lubricate during the smoke.

I iced down the bb overnight before the smoke. Did bb again yesterday the lo n slo 5-hr way, family prefers it over sv. OTOH they love sv brisket may be because I screw up brisket w/o sv!

You have many many more innings in the marriage game to know that you have to do WHATEVER YOUR FAMILY WANTS!!

The convenience and consistent results of the SV--> BGE method are worth something. Makes it easy to throw down a great meal with less effort IMO.

The Cen-Tex Smoker · May 2017

caliking said:

The Cen-Tex Smoker said:

and I'm off to Costco. Been wanting to do beef ribs again. I'm doing one bbq style and the other SV . slice thin and sear with fish caramel sauce like Uchiko. Did this a few years back and have been dying to try it again. We ate there again last week and had it again. So freaking good. They use wagyu but I've done it with good choice and it was awesome.

I believe you're the one that turned me on to Costco as a source for prime beef ribs. And that fish caramel sauce at Uchi here is frikkin fabulous. I'll have to try that. Didn't you post a fish caramel sauce recipe some time back?

I did. It's on here.

Dyal_SC · May 2017

Looks scrumptious, @caliking! Nice job.

caliking · May 2017

The Cen-Tex Smoker said:
I did. It's on here.

found it. putting it here so i can find it easily. And so I remember to make it.

http://eggheadforum.com/discussion/1164017/fish-caramel-sauce-from-uchiko-austin

caliking · May 2017

Eggdicted_Dawgfan said:

Your guest always eat like kings!

Its the only reason they come to visit

caliking · May 2017

@texaswig - i could get them from Kroger before I found out about the prime beef ribs at Costco. You have to ask for them at the meat counter. I think HEB had them too, but they wouldn't break open a cryopac - you had to buy 4 racks at a time.

BUFFALOMOOSE · May 2017

For what its worth a buddy of mine in Tampa went to Master Purveyors and ordered a sirloin tip which came cryovaced and was talking with one of the owners about sou vidding the tip. He was going to do it in the same bag that it was packaged in. The owner said not to because of the petroleum that is in the plastic and the hot water and the reaction between the 2.

SV beef ribs and other stuff...

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