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I'm gonna be cold smoking a bone in ribeye today over mesquite.  Gonna smoke it for 2 hours see how that goes SV flavour wise   I like this whole experiment with new toys :D

Grats to Key and good entry too hot stuff   Sausage party!  

It's Monday here. I'm at work. I can make the meal tonight but not for the TD deadline :( . I was busy Saturday do couldn't make them then.

South Carolina flavor inspired sausages     Rough cubed with the the dry rub.   1 Tbs Brown sugar 1 Tbs Paprika 2 tsp fine ground sea salt 1 tsp garlic powder 2 tsp onion powder 2 tsp cayenne powder     First grind     Mixed with 4 cups apple juice 1/4 cup apple cider vinegar 1/8 c dried fine...

Well, seeing as the French invented sous vide I can see why The TB wouldn't like to dirty his keyboard by typing out the hated skirt wearing froggy speak :D

Scrambled eggs with bacon, sharp cheddar, scotch bonnet sauce and rocket (aragula) on a turkish roll   Pre sauce     Post sauce  

Bone in ribeye.  On sale too which is a bonus.  Crap marbling by my standards though.   Pre sear.  One minute per side in smoking hot rendered beef fat from the steak itself.     Sous Vide at 54.5 C for 1 hour.  Light rest for 2 minutes then dry rubbed with a basic chilli/salt spice rub.    ...

If you have a look on the steak thread for my last one you'll see edge to edge medium rare with no gradations. Mine was sear straight from the refrigerator into smoking hot oil for one minute per side and seared the edges then it went straight back in the fridge for 10 minutes then vac bagged...

Jump on in Tinnie, the waters just whatever temp you like :)

48 hours later...Phew!  Never cooked anything that long before.  End of the cook.  Was actually 51 hours at the end just cause I didn't want dinner at 3.00 pm.   63 C for 51 hours.  I was worried before opening the bag that things could have gone wrong, things like not pasteurised, flavours...

I saw that one a few days ago.  I've got a plan in mind for producing light smoke for the drum smoker.  I want to be able to cold smoke for up to 10 hours.   Instead of the vacuum, I was going with a low speed impeller and a bigger smoke chamber and aluminium tubing.  Just gotta get my lazy ass...

I'm looking forward to doing some of my favourite tasting cuts of meats in sous vides at temps and times I never thought possible.   Fillet?  Tender for those who can't cook it any other way.  Boring otherwise.   Chuck?  Super tasting cut!  Slow cooked, can't be beat.  Grind that into patties! ...

Dinner...   In two days time.     Browned off first     Curry paste mixed with a tin of diced tomatoes.  Major PITA to vac bag this.  Semi froze it first then made an extra large bag, folded the top over 3 times to make a clean hem and then vac sealed it holding the machine with the bag...

Dry aged bone in scotch fillet (ribeye) with baby spinach, potatoes anna and cream mushroom sauce   Medium rare edge to edge  

I had to google collards, so not much chance of that Chris lol!  We don't get them here, or if we do I have never seen them.   I brought some baby spinach, so green stuff is on tonights menu.  Gonna roll with potatoes anna, and a cream, ham and mushroom sauce.

Nice looking plate bierz.  Do you remember the details for the cook with the octopus?  Seafood and sous vide is going to be an exciting discovery.  After I'm done with eggs and steak lol.  Might be years away...   And speaking of steak, this is tonight's dinner.   Started with a bone in scotch...

I like my meat dirty and jerked mon           :shocked:

Jerked pork belly with mint peas and rice.   750g pork belly, 1/2 Tbs Walkerswood hot jerk paste. Sous vide 68C for 18 hours. Looks like it's still vac bagged here lol.  Added another 1/2 Tbs jerk paste before being finished on a very hot CI grill   Simply plated up     I don't really need a...

LDPE wrapped eggs...

Nope.  I think by then it's too late for whatever chemical reaction has taken place between the albumen and the shell.  There is at this point no scientific understanding of how to stop the very outer layer of white sticking to the shell.   Some go pre boil, ice bath, sous vide.  Some go sous...