Son is going to stay away scout camp tomorrow, the institution food ain’t the best. I asked what he wanted. Steak! These two got some of this then into the hot tub they will get finished over charcoal.
I posted a while back about a SV brisket flat. I smoked it then SV (forget temp/time). Turned out on the dry side but had good smoked flavour. Made sandwiches and will use the rest in a chili or something.
Quick story…. We picked up a frozen turkey breast before Thanksgiving because use our niece and nephews were a bit under the weather and weren’t sure if the family gathering would happen. Good news, it did. So we decided to cook this for us and my in-laws on New Year’s day. Just before opening, we realized it was boneless! Original plan was to cook it in the oven with some celery, carrots and onions. Boneless changed that plan! So it ended up in the Sous Vide. It came out amazing!
My wife picked up a small ribeye roast that was on sale. I S&P’d it, vac packed it and threw it in the freezer. Put in SV for 8hrs @ 132. Finished it off in cast iron and got a great crust. Looked great in the end, but not as tender as I’d like.
I have been short ribs going since Sunday morning at 140*. They'll be ready for dinner tonight after close to 60 hours cooking. I bagged them with a red wine/balsamic reduction w garlic and onion. I'll post pics tonight if I remember lol.
