Boatboy24
No longer a newbie, but still clueless.
89.9 degrees IT on my Thermapen. An hour and 40 minutes in.
What's for Dinner?
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Got caught up at work (also an unexpected trip back home to pick up my youngest daughter from school, then head back to work (1:10 round trip) didn't help matters), but did get some ribs on the grill. Ran a bit hot but wrapped early. I think they tasted like bacon, so good in my book! Used some pecan wood for flavoring.
Boatboy24
No longer a newbie, but still clueless.
OK, a few final pics. Turned out really well. My kids, who don't normally touch steak, went in for seconds. Did a little spaghetti tossed with EVOO, black pepper and parmesan, and some roasted broccoli.
And since the kids won't be able to do this with their cousins on this COVID Christmas, they decided to do it on their own tonight:
And since the kids won't be able to do this with their cousins on this COVID Christmas, they decided to do it on their own tonight:
Actually, yeah, mine is just a rib roast, too. Like many, I get lazy and conflate the two.
Thanks for the deets. Sounds really, really good. Mine will be for the 25th, so maybe I should get the seasonings on there tomorrow!
A little extra for Christmas morning! Well-spiced pork pie.
GreenEnvy22
Senior Member
had some Taylor fladgate port among with it.
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Boatboy24
No longer a newbie, but still clueless.
Feast of the 7 chickens (Parm).
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Waiting on the sidelines, ready to go ........
Served at 128° with stovetop roasted carrot, baked tater and salad w/ blue cheese dressing.
Boatboy24
No longer a newbie, but still clueless.
Breaking Down a Whole Turkey
Pan Roasted Turkey Breast Recipe
How to Make Turkey Gravy | Professional Chef. Proper Technique.
Costco had Distel heirloom turkeys for 30% off, so I broke down a turkey according to these YouTube videos. OH YUM.
I have never dry brined meat. This was delicious
We turned the leg quarters into ham with a pink curing salt brine and a quick smoke. People literally thought it was pork.
Pan Roasted Turkey Breast Recipe
How to Make Turkey Gravy | Professional Chef. Proper Technique.
Costco had Distel heirloom turkeys for 30% off, so I broke down a turkey according to these YouTube videos. OH YUM.
I have never dry brined meat. This was delicious
We turned the leg quarters into ham with a pink curing salt brine and a quick smoke. People literally thought it was pork.
Boatboy24
No longer a newbie, but still clueless.
Yeah, definitely doing this one again.
Looks really delicious. Being relatively new to cooking I think I'll get a little more practice before trying such an expensive cut of meat. I do have to get a sous vide though.
Man, that looks delicious!!! What sous vide device do you have? Do you recommend it??
Boatboy24
No longer a newbie, but still clueless.
I have one of the original Anova units. Works great.
Decisions decisions.........
Got one of these for Xmas!
Got one of these for Xmas!
Thanks! I think it's time for me to look into one of those. Everything looks so good cooked that way.
Boatboy24
No longer a newbie, but still clueless.
They are on sale now.
This was Christmas dinner, so a day late:
Roasted artichokes (lemon, EVOO); sweet potatoes and butter; roasted lima beans with garlic, manzanilla olives, and thyme; a rib roast, which I marinated overnight in a persillade (EVOO, garlic, parsley, thyme) with slivers of garlic embedded in the roast. I did a reverse sear on this, cooking for a few hours at ~225F. I pulled it at ~120F internal temperature, and let it sit for an hour or so. After cooking the rest of the meal, I then cranked the oven up to 550F, and seared it for 10 minutes. Truth be told, the slices I cut off for our dinner was a little underdone, closer to rare than to medium rare. The funny thing is that the rest of the roast turned out essentially perfect. I guess I should have let the seared roast rest yet again. Oh well, it was still PDG.
Washed down with a cheap Amarone from WTSO. No one complained.
Roasted artichokes (lemon, EVOO); sweet potatoes and butter; roasted lima beans with garlic, manzanilla olives, and thyme; a rib roast, which I marinated overnight in a persillade (EVOO, garlic, parsley, thyme) with slivers of garlic embedded in the roast. I did a reverse sear on this, cooking for a few hours at ~225F. I pulled it at ~120F internal temperature, and let it sit for an hour or so. After cooking the rest of the meal, I then cranked the oven up to 550F, and seared it for 10 minutes. Truth be told, the slices I cut off for our dinner was a little underdone, closer to rare than to medium rare. The funny thing is that the rest of the roast turned out essentially perfect. I guess I should have let the seared roast rest yet again. Oh well, it was still PDG.
Washed down with a cheap Amarone from WTSO. No one complained.
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Boatboy24
No longer a newbie, but still clueless.
Interesting you mention that. I've seen similar comments on The Virtual Weber Bullet and that was my feeling on my two roasts this week as well. Yesterday was only the 2nd time I'd gone Sous Vide with a tenderloin roast and Wed was the first time I ever did a rib roast (that wasn't Sous Vide, but was done low-n-slow with a sear to finish). Normally, when going SV with steaks, I hold at 131F, then sear. I think with a full roast, a few extra degrees might be needed. I'll experiment at some point - maybe in the next few days if I can find a good deal.
I saw another Juliet Amarone on WTSO today (didn't catch the year), but didn't get there in time to buy.
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