another sous vide experiment

[Ron]

I've been considering doing this process on some Elk steaks.

[TUCO]

Oh yeah...fork tender. When I do my steaks for 70 minutes and then flash sear them on hot mesquite coals you can literally cut them with your fork. That's how all the upper scale steak houses cook theirs.

I see, sounds like you get the same results from the sous vide process in a day or so as you would if you let them dry age in cold storage for a week or two. Looks like a great method for all types of cuts of meat…..

[Landrover]

What time is it set to detonate?

Soda just came out my nose!!! LOL!!!

[cosmiccowboy]

LOL...guess at first glance it kinda does look like a bomb...

[chief262]

I can see a hindquarter in a hot tub coming. Keep us posted on the results.

[cosmiccowboy]

Oh WOW.

This was freaking amazing.

30 hour soak at 131F then ice bath, then fridge for a few days, then unpacked from the shrink wrap and dry rubbed and smoked for about 4 hours at 215F till interior temp got back to 130F.

pulled it right out of the smoker and served it. by buddies couldn't believe how good it was and raved about it. Really had a great beefy taste, great texture, good bark...perfect medium rare all the way through of a thick 4-5" cheap cut of roast.

I'm calling it a total success that I fully intend to do again. The platter is about three feet long and 18: wide and thats german fried cabbage on the other end. 5 guys completely wiped it out and I just washed an empty platter.

The presentation:


Close up of the roast sliced in half:


Dessert


Cooked dinner for them and then took their money...

[cosmiccowboy]

Interestingly enough, a couple of the guys said they liked it better than prime rib because of the texture...it still had a muscle fiber (but tender) chew/mouthfeel instead of feeling kind of mushy like a prime rib.

[Burnadell]

Nice! Gonna have to try this!

[bearintex]

Ever tried a brisket?

[txsteele]

Ever tried a brisket?

This^^^^

[cosmiccowboy]

Ever tried a brisket?

Yeah.

I did one for 48 hours @ 134 and then flash seared it. It was very good but just weird. It was medium rare pink all the way through and tender but the fat didn't render. On briskets I still prefer a low and slow smoke at 215F till they hit 190-195 and then wrap with a towel and throw in the ice chest. Makes all the fat render and adds a lot of levels of flavor to the meat.

[cosmiccowboy]

ttt

had a lot of requests for follow up on results.

[agvet2004]

Re: another sous vide experiment

That looks awesome CC! I was wondering how it turned out. I am hoping to put together the temp control unit per your instructions over the next couple weeks and give this a shot.

[cosmiccowboy]

Looks like someone is now producing something similar...

http://www.ebay.com/itm/Temperature-...item2eb398c607

[cosmiccowboy]

ttt for the interest. This rocks.