Thursday, June 9, 2011
Tuesday, June 7, 2011
Sucking the air out.
After smoking the vacuum seal. Pre smoke rub was dried lemon peel, fennel seeds, dried garlic, granulated onion & kosher salt. Then into water oven for 48 hours at 160.
Forecast today, no rain slightly smokey
Finally a rain free day, cold smoking a Boston butt for a 48 hour sous vide bath.
Monday, June 6, 2011
Wednesday, June 1, 2011
Love the Sous Vide Oven Gives me time to think of a sauce
Just put in some beef short ribs in my Sous Vide Supreme, they'll be ready in 72 hours. So that will give me some time to think of a sauce and the sides to go with the rich meaty and beefy cuts that will be ready on Friday evening.
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