j biesinger
TVWBB Platinum Member
We were hosting a post-holiday, holiday party for some relatives that had been out of town. The goal was: simple and easy.
Early in the day I fired up the sv tank to 130*. The EOR were seasoned and browned. Pre-browning is suppose to facilitate browning later, and it also pasteurizes the surface (surface bacteria can multiple in the warm bath creating sour flavors). I'm debating the merits of pre-browning, but its easy and doesn't seem to have any drawbacks.
While the EOR were in the tank it allowed me to work with the fire. I got the grill started with charcoal but was adding sticks of cherry for the last hour or so before searing. When it was go time, there was a nice bed of cherry coals to sear the EOR over.
The meat was seasoned again with a paste of salt, pepper, garlic, thyme, and evoo. The meat is moist when it comes out of the bag (even after toweling it off, so it helps to use the oil to get the seasoning to stick. Even still, I lost a lot of the paste to the grate.
The finished roasts were insanely juicy. I sliced the first one without much of a rest and it gave off a ton of liquid. I didn't slice into the second one until people were ready for a second helping, and that one was even juicier, soaking the towel I had under the cutting board!
Before the holidays, I bought a large piece of horseradish root. I've been slowly grating it down, getting a lot of mileage out of it over some recent dinners. I've been sort of following Alton's horseradish cream sauce recipe. I use way more horseradish and up the mustard and vinegar as well. I love it, there's no comparison to fresh horseradish.
Keep in mind that I'm still feeling out sv. I went the sv route here because of my success with a xmas day rib roast. So what were the advantages?
1)the meat was perfectly cooked
2)I could focus on creating a nice searing fire
3)I controlled when the roasts were done. they can't over cook in the tank, so I take them out 30 min before service and finish them off
disadvantages?
1)you spent a couple extra bucks on bags
2)the crust is relatively thin
3)rubbing the meat down was a bit messy since it occurred after a few beers deep into the party
Early in the day I fired up the sv tank to 130*. The EOR were seasoned and browned. Pre-browning is suppose to facilitate browning later, and it also pasteurizes the surface (surface bacteria can multiple in the warm bath creating sour flavors). I'm debating the merits of pre-browning, but its easy and doesn't seem to have any drawbacks.
While the EOR were in the tank it allowed me to work with the fire. I got the grill started with charcoal but was adding sticks of cherry for the last hour or so before searing. When it was go time, there was a nice bed of cherry coals to sear the EOR over.
The meat was seasoned again with a paste of salt, pepper, garlic, thyme, and evoo. The meat is moist when it comes out of the bag (even after toweling it off, so it helps to use the oil to get the seasoning to stick. Even still, I lost a lot of the paste to the grate.
The finished roasts were insanely juicy. I sliced the first one without much of a rest and it gave off a ton of liquid. I didn't slice into the second one until people were ready for a second helping, and that one was even juicier, soaking the towel I had under the cutting board!
Before the holidays, I bought a large piece of horseradish root. I've been slowly grating it down, getting a lot of mileage out of it over some recent dinners. I've been sort of following Alton's horseradish cream sauce recipe. I use way more horseradish and up the mustard and vinegar as well. I love it, there's no comparison to fresh horseradish.
Keep in mind that I'm still feeling out sv. I went the sv route here because of my success with a xmas day rib roast. So what were the advantages?
1)the meat was perfectly cooked
2)I could focus on creating a nice searing fire
3)I controlled when the roasts were done. they can't over cook in the tank, so I take them out 30 min before service and finish them off
disadvantages?
1)you spent a couple extra bucks on bags
2)the crust is relatively thin
3)rubbing the meat down was a bit messy since it occurred after a few beers deep into the party
