Quote:
Originally Posted by BigAsh
last weekend bought a monster 3 lb "Cowboy Rib Eye"...Gotta admit I'm a sucker for things that look cool!...Salt/Pepper/coffee rub for a dry brine about 2 hours...bagged (bone didn't puncture...whew!)....bath at 129 for 2.5 hours (next time I'l go 132 for a bit longer with anything this thick)...add'l finishing rub then onto hot grill grates....plated with roasted garlic baby potatoes, mushrooms, salad and roasted shrimp..."Twas good
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Looks great! I understand the desire for a bit higher temp. I've noticed that some stuff comes out a bit odd from a texture standpoint with Sous Vide, even if it's technically cooked at the right temp.
For the bone, whenever I'm worried about that I put a couple layers of foil on the "pokey" part.