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Dec 24, 2024
8:12
:09
pm
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
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Coug98
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Coug98
Joined
Apr 29, 2007
Last login
Dec 25, 2024
Total posts
21,123 (806 FO)
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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
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