Nick87
Well-known member
Hyvee or Kroger? By chance?
Plate ‘em up
- Thread starter Emerica8212
- Start date
Kroger. Johnsonville, believe it or not. Should have bought more than one package.
Nick87
Well-known member
Sounds good. I was hoping you'd say hyvee. We don't shop there much. They have or used to have a green onion brat that was awesome
two favorite flavors - I'm gonna have to find some of them
np307
Well-known member
This is part 1 since this cook will take so long, but I figured I'd give context. Our church takes a men's fishing trip to OBX every year, I've been heading it up for a few years now and we've turned the Friday night of the trip into a nice dinner for everyone. Last year we did some double cut NY strips, I cooked them sous vide and then finished them on the grill.
I didn't want to get stuck with always doing steak (not that there's anything wrong there, I just wanted a chance to do some other stuff) so this year I decided to try doing a full length bone-in short rib. Sous vide really is the only way to do a meal like this for this many people without giving up a whole day to cooking, so I'm doing a test run. 160f for 48 hours is what I'm shooting for. I packed some carrots with them, planning on serving over parmesan grits with a red wine sauce. I'll update in a couple days.
I didn't want to get stuck with always doing steak (not that there's anything wrong there, I just wanted a chance to do some other stuff) so this year I decided to try doing a full length bone-in short rib. Sous vide really is the only way to do a meal like this for this many people without giving up a whole day to cooking, so I'm doing a test run. 160f for 48 hours is what I'm shooting for. I packed some carrots with them, planning on serving over parmesan grits with a red wine sauce. I'll update in a couple days.
np307
Well-known member
Well, things didn't go exactly to plan but that's why I wanted to test this. One of the problems with cooking bone-in meat with an immersion circulator is that the bones will release air and cause the bag to puff up. I knew this was a possibility so I checked on the short ribs at the 12 hour mark. Sure enough, the bag had inflated so I pulled them and cut the bag open to re-seal. Unfortunately, my little vac sealer wasn't strong enough to pull a vacuum with the plastic hot and wet, so I just resealed and then immediately chilled them down. I re-started the cook today like a traditional braise. The final result:
Served over parmesan grits with a red wine and mushroom gravy, garnished with gremolata. It all tasted great. As you can see, it the bone didn't make it to the plate. That actually helps in the long run because sous vide is waaaay easier to make this many portions with, so I'll debone and cook the short rib that way and then finish it in the gravy.
WildWill
Well-known member
Dinner with a view.
shannerdrake
Well-known member
Dave, those are killer. Tell me more.
I like how Dave rocks the HT China. mtmuley
Why, they're just plain old blueberry pancakes with squeeze butter, syrup and more blueberries in between each layer. More on top, of course!
Beats worshin' dishes!
Devilscrown
Well-known member
One of my absolute favorites
JohnCushman
Well-known member
Dinner was nothing great to look at, but it was yummy.....moose burger, lots of garlic and onions and peppers and mushrooms all drowned in brown gravy mixed up with egg noodles. Nice easy quick meal.
