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Cross-posting from the dinner thread. Short ribs, cooked in the puddle machine at 145 for 24 hours, seared and glazed with a coffee balsamic reduction. Balsamic sprouts, and lemon, thyme, white whine smashed peewee potatoes. Definitely the best batch so far. I actually like 24 hours better than 72. The meat is still plenty tender, but not at all mushy. It's like a perfectly cooked ribeye. 
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Nov 4, 2013 05:25
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| # ¿ Apr 29, 2024 08:22 |
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I've got a beautiful flank steak in the puddle at 131 right now for fajitas tonight. Going to toss it on the grill after chilling it down a little bit, and am looking for ideas for a glaze of some sort. Was thinking just a little canola oil, lime juice, salt and pepper. Anything else? Maybe a little bit of honey, or would that be too likely to burn really quickly on the super hot grill?
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May 6, 2014 16:02
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Flank steak at 131 for 24 hours, glazed and then grilled over ultra hot lump charcoal. Might be the best thing that I have had come out of my SVS. Unbelievably good. Texture was firm enough to be substantial, but easily gave to the pressure of teeth, so no gnawing or tearing trying to get a bite of fajita, all while obscenely juicy. Served with fresh cilantro, lime, queso fresco, chipotle crema, grilled peppers/onions, and lots of beer out on the patio. Hell of a great way to spend a an evening. Picked up some skirt steak yesterday to give it the same treatment and see how it goes.
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May 8, 2014 15:00
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If you cubed them up after cooking them already in the SV, then cooked them long enough to brown the cubes, they will have been pretty thoroughly overcooked.
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Jun 1, 2014 22:35
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