Allows the meat to rest for a couple hours without cooking off below 170 degrees

Sign up, and you can make all message times appear in your timezone. Sign up

Report problem with this ad

Dec 24, 2024
8:12:09pm

Coug98 All-American

Allows the meat to rest for a couple hours without cooking off below 170 degrees

The testing allows the juices to migrate back into the protein and provides a more tender bite

Report problem with this ad

Coug98

Bio page: Coug98
Joined: Apr 29, 2007
Last login: Dec 25, 2024
Total posts: 21,130 (806 FO)

Report problem with this ad

Messages

Author

Time

Prime Rib Experiment was a roaring success. 24 hours in the fridge with kosher

Uno Doctoro

Dec 24, 7:52pm

We had prime rib smoked 8 pounds four -five hours. Super tender and very yummy

karatekid

Dec 24, 7:54pm

How was the fat? That’s the biggest problem I had when I did it sous vide

cougaman

Dec 24, 8:05pm

Outside was good, inside not so much. I cut it off anyway...not my thing

Uno Doctoro

Dec 24, 8:52pm

For a novice what does the cooler do?

Agnostic-alumni

Dec 24, 8:07pm

Keeps the juices and keeps it warm

karatekid

Dec 24, 8:09pm

You want prime rib and brisket to rest to keep in the juice cooler allows it to

karatekid

Dec 24, 8:09pm

Allows the meat to rest for a couple hours without cooking off below 170 degrees

Coug98

Dec 24, 8:12pm

Did you rest it in the sous vide bag? I’m always surprised by how much juice comes out in the bag

Mike Honcho

Dec 24, 8:15pm

I did. I'm doing whatever is easiest.

Uno Doctoro

Dec 24, 8:51pm

Report problem with this ad

Posting on CougarBoard

In order to post, you will need to either sign up or log in.

Report problem with this ad