Sous vide

pnoon · 07-12-2017, 09:18 AM

Trying my first long sous vide cook.

London Broil w/s&p and Kona Coffee BBQ rub. Just spent 60 minutes on the smoker. About to be bagged for sous vide - 133 for 7-8 hours.

Plan to finish with butter in a cast iron skillet.

I’ll try and remember to take pics when served.

pnoon · 07-12-2017, 09:43 PM

Quote:

Originally Posted by pnoon

Trying my first long sous vide cook.

London Broil w/s&p and Kona Coffee BBQ rub. Just spent 60 minutes on the smoker. About to be bagged for sous vide - 133 for 7-8 hours.

Plan to finish with butter in a cast iron skillet.

I’ll try and remember to take pics when served.

OMG. Beef was outstanding.

BigAsh · 07-13-2017, 10:36 AM

Quote:

Originally Posted by pnoon

OMG. Beef was outstanding.

Yep...preceded by a "few olives" I bet that didn't suck!...Nicely done!! Was the timing of 7.5 spot on, or more/less time, next "time"?

pnoon · 07-13-2017, 11:27 AM

Quote:

Originally Posted by BigAsh

Yep...preceded by a "few olives" I bet that didn't suck!...Nicely done!! Was the timing of 7.5 spot on, or more/less time, next "time"?

No olives. A couple of Manhattans, though.

7.5 hours at 133 was perfect, IMO.

BigAsh · 07-13-2017, 12:17 PM

Quote:

Originally Posted by pnoon

No olives. A couple of Manhattans, though.

7.5 hours at 133 was perfect, IMO.

Man, when I grow up...

pnoon · 07-13-2017, 12:40 PM

Quote:

Originally Posted by BigAsh

Man, when I grow up...

Who the hell said I grew up?!?!?!?!

Tio Gato · 07-13-2017, 01:14 PM

Peter, that looks so great I wanna use swear words! Nicely done.

T.G · 07-17-2017, 07:46 PM

Quote:

Originally Posted by pnoon

Trying my first long sous vide cook.

London Broil w/s&p and Kona Coffee BBQ rub. Just spent 60 minutes on the smoker. About to be bagged for sous vide - 133 for 7-8 hours.

Plan to finish with butter in a cast iron skillet.

I’ll try and remember to take pics when served.

Borrowed this idea for a lamb sirloin roast over the weekend (the thing being that they are both very lean cuts with little intramuscular fat). Small cut, like 2/3 lb, about 1 hour or so hot smoked at 170F on the pellet grill, then bagged and SV at 134 for 4-5 hours. Same butter/cast iron finish. Came out quite good.

Just now noticing that you also used a coffee rub, FROM HAWAII. Too funny. I used Pele's Smokey Coffee rub from Aloha Seasonings.

07-12-2017, 09:18 AM	#1
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: Sous vide Trying my first long sous vide cook. London Broil w/s&p and Kona Coffee BBQ rub. Just spent 60 minutes on the smoker. About to be bagged for sous vide - 133 for 7-8 hours. Plan to finish with butter in a cast iron skillet. I’ll try and remember to take pics when served. __________________ Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden

07-13-2017, 01:14 PM	#7
Tio Gato Uncle Kitty Join Date: Oct 2008 First Name: Jeff Location: Casa Grande, AZ Posts: 2,079 Trading: (11)	Re: Sous vide Peter, that looks so great I wanna use swear words! Nicely done. __________________ "You stink like cigars Uncle Kitty!" Said my Boo age 3. "Kid, take care of your family and the hell with anyone else" My Grandpa Bubba.