Crowd Cow Beef Short Ribs Sous Vide & Smoked on Kamado Joe Classic 2
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- čas přidán 8. 09. 2024
- Check out these awesome beef short ribs from Crowd Cow we cooked sous vide at 134f for 48 hours, and them tossed them on the Kamado Joe Classic 2 for some oak smoke! These turned out Fantastic! Using Sous vide allows you to make these tender and juicy and keep them medium rare!
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#sousvideque #fireandwatercooking #sousvidebarbecue
I'm with you Darrin, I know grass fed beef is the trend, and I've tried it many, many times, but grain finished is still my favorite.
yeah, we used to get half a steer grass fed from a co-op, but never really liked it.. so much tougher and lacked flavor.. pasture raised and grain finished is best, and "grain finished" with this meat is done with real grains that are growing in the pasture, not processed feed like the huge Commercial AG Farms..
I smoked mine first for 2 hours then 24 hours in the sous vide at 165. I've found they taste better and it still has that awesome color from the smoke.
Sounds great! personal preference is essential in cooking for everyone.. I have cooked them many different ways and found for me I like to sous vide 1st, chill, and smoked after as I find they produce a better bark and smoke flavor. But to each his own.. there is no wrong answer..
Nice Ribs sooner or later I'm going to make the dive into the hot tub.
It does not replace traditional BBQ, but it can surely do some things that BBQ alone cant..
I've been thinking about beef short ribs for weeks. I was going to do them straight on my smoker but haven't had time yet. I even asked the butcher about it when I was buying meat for my next episode, but didn't end up getting it. Now you're just playing with me haha
one of my favorite things to sous vide as I can make them medium rare and tender!
Severe pelvic tilt .. need to do some exercises to correct that
Thanks for watching Ken Lei! make sure you like this video, subscribe to the channel, and hit the "Bell" for notifications!
I smoke meat at least twice a week and looking to mingle it with sous vide. My question before starting sous vide + smoking is if the connective tissues break down and turn into gelatin during sous vide since the cooking temp is to 134 F? Sorry it sounds like a newbie question lol
Yes.. time is the factor when cooking at these temps.. the water also is a much more efficient heat transfer than air so that also helps