I've been smoking a lot of meat, BBQing, etc. I love cooking, especially for friends and family, and occasionally for the folks at work, too. Here's what I brought to work the other night:
It got clobbered and every bite was devoured. I was a little nervous, because it rested in the cooler for a few hours before I got to work, but it turned out it was still great and everyone went nuts over it. Made me happy to make others happy.
So now, the new chapter starts here:
This is the Joule sous vide cooker. I've been contemplating taking the plunge for a while, and I finally did it. So my first major sous vide project starts tomorrow, and here's what I'm starting with:
Some NY strips
Some ribeyes, about 16-20 oz each
And the final product, all prepped and ready for tomorrow's cook. All vacuum packed after seasoning with kosher salt, some fresh cracked black pepper, fresh pressed garlic and fresh rosemary.
I'm not making ALL of those tomorrow... probably about 1/3 of them or maybe 1/2, depending on who all shows up. The problem with sous vide is, you gotta have a head count pretty early, 'cause it takes a while to get it all right.
The plan for tomorrow, though, is sous vide, chill, then remove from vacuum and smoke to 115*F, then sear on a blazing hot grill for a minute or less on each side just to get a good crust. Half will be medium well (blech!), and half medium rare, except for the elderly neighbor lady's, who likes hers blue rare. Yikes!
Anyways, so that's the plan. Got several sides to make up, as well, so I'll probably post some pics of the whole setup throughout the day and hopefully will have enough time to take some pics of the finished products as we're cutting into them.
Wish me luck!
It got clobbered and every bite was devoured. I was a little nervous, because it rested in the cooler for a few hours before I got to work, but it turned out it was still great and everyone went nuts over it. Made me happy to make others happy.
So now, the new chapter starts here:
This is the Joule sous vide cooker. I've been contemplating taking the plunge for a while, and I finally did it. So my first major sous vide project starts tomorrow, and here's what I'm starting with:
Some NY strips
Some ribeyes, about 16-20 oz each
And the final product, all prepped and ready for tomorrow's cook. All vacuum packed after seasoning with kosher salt, some fresh cracked black pepper, fresh pressed garlic and fresh rosemary.
I'm not making ALL of those tomorrow... probably about 1/3 of them or maybe 1/2, depending on who all shows up. The problem with sous vide is, you gotta have a head count pretty early, 'cause it takes a while to get it all right.
The plan for tomorrow, though, is sous vide, chill, then remove from vacuum and smoke to 115*F, then sear on a blazing hot grill for a minute or less on each side just to get a good crust. Half will be medium well (blech!), and half medium rare, except for the elderly neighbor lady's, who likes hers blue rare. Yikes!
Anyways, so that's the plan. Got several sides to make up, as well, so I'll probably post some pics of the whole setup throughout the day and hopefully will have enough time to take some pics of the finished products as we're cutting into them.
Wish me luck!