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Found 8 results

  1. This was 12 hour prime rib Sous Vide seasoned with prime rib rub from traeger with added garlic and added rosemary. Seared on the KJ Junior at nuclear, these are the results. Thanks
  2. This was just me and the SWMBO so I decided to cook a nice Sunday dinner. Yesterday I picked up a meaty rack of spare ribs and hit them with some Tango Spices :Hot to Trot". The rub have some heat but it is balanced with some tasty flavors. Big thumb's up to Tango Joe! I lit my Akorn Jr and got it set for a ultra low and slow-- ran ~190 with some peach wood. I just wanted to get some some on the ribs so after two hours I pulled them to cool. Then I sealed the rack and cranked up the Anova. The ribs cooked in the bath for 20 hours at 150F. This afternoon I lit my KJ Classic and set it up for some two zone cooking. Heated the rack indirect, applied some ghost pepper sauce and firmed-up the sauce before throwing them over the open flame to give them a bit of char. Next time I will try the SV at 155F to render out more of the fat but the ribs as is were very tender and unreal moist. I always forget to take pics but I did manage to get a snap of a few of the ribs.
  3. These were cooked for 55 min and then seared at 650 on the Joe Jr. Wow. My other pics of the water bath and the searing on the Junior won't load but the money's got will so there you have it.
  4. Santa brought a anova sois vide and finally had a chance to break it in. Cooked some beef tenderloin steaks. Seasoned with salt,pepper,garlic,shallot and a pat of butter inside zip lock for a 2 hour bath at 130. Pulled and finished in hot black iron skillet. Took juice from bags and a little more butter and made sauce to drizzle on top. I am very pleased with first cook. The next time I will finish steaks on the joe.
  5. Santa brought a anova sois vide and finally had a chance to break it in. Cooked some beef tenderloin steaks. Seasoned with salt, pepper, garlic, shallot and a pat of butter inside zip lock for a 2 hour bath at 130. Pulled and finished in hot black iron skillet. Took juice from bags and a little more butter and made sauce to drizzle on top. I am very pleased with first cook. The next time I will finish steaks on the joe.
  6. These thighs were cooked yesterday and seared on the Kamado Joe Classic. They were seasoned and cooked for four hours and literally came apart off the bone and were super juicy. The sear on the cast iron insert is second to none and the crust was just awesome!
  7. Mother's day discount on the WiFi version of the Anova Sous Vide circulator. Code: LoveMomWiFi
  8. Yesterday I started the de-brining soak on 3 brisket flats which be used to make two classically produced hunks of Pastrami. The remaining hunk was actually in two pieces in the package. The third piece will be cooked via Sous Vide (vacuum sealed and slow cooked in a temperature controlled water bath). Part of the purpose of this test is to determine differences in texture which is seen via these two methods. The classical Coriander-based rub has been prepared, and will be liberally applied to all the pieces and the vacuum sealed. The Sous Vide piece will be put in the heated bath tonight, and the other two pieces will be put on the Big Joe tomorrow. The meat has been in the de-brining bath for about 10 hours, with the water exchanged at 6 hours. The de-brining bath was kept at a constant 33 degrees via the addition of ice.
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