Brad Benski
TVWBB Super Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by NickB:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Sous Vide </div></BLOCKQUOTE>
I just googled this. I had never heard of it. Just when you think you are getting "cooking" under your belt, along comes an entire method you have never hear of. Pretty cool stuff. If anyone is interested, here is a link: http://en.wikipedia.org/wiki/Sous-vide
And Walter, good call on the location of the probe. I did not even think of the ill effects of placing it too close to the edge. Would not right in the center of the top grate be the best location?
NickB </div></BLOCKQUOTE>
Actually if you do some research (from about 3 years ago I believe) the idea of boiling the Bags in water came up in reheating the HH Brisket. Kevin Kruger and Bryan S are big proponents of keeping the FS bag sealed and reheating in the boiling water bath.
For just reheating you could go as short as 20 mins. I suggested more since the indication was given that more cooking is required to finish the ribs.
Know what you mean about the looking in the Freezer and thinking happy thoughts
Brad.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Sous Vide </div></BLOCKQUOTE>
I just googled this. I had never heard of it. Just when you think you are getting "cooking" under your belt, along comes an entire method you have never hear of. Pretty cool stuff. If anyone is interested, here is a link: http://en.wikipedia.org/wiki/Sous-vide
And Walter, good call on the location of the probe. I did not even think of the ill effects of placing it too close to the edge. Would not right in the center of the top grate be the best location?
NickB </div></BLOCKQUOTE>
Actually if you do some research (from about 3 years ago I believe) the idea of boiling the Bags in water came up in reheating the HH Brisket. Kevin Kruger and Bryan S are big proponents of keeping the FS bag sealed and reheating in the boiling water bath.
For just reheating you could go as short as 20 mins. I suggested more since the indication was given that more cooking is required to finish the ribs.
Know what you mean about the looking in the Freezer and thinking happy thoughts
Brad.