Shelby

No, I didn't get any "corned" flavor. Only BBQ and smoke. The meat was very tender....not to where the bone would pull out, but tender. (Yes, I've done pork ribs in the IP...also very good)

Well, I held off for 48 hour beef ribs....they were probably more like 52 hour by the time we ate (after watching my AWESOME Broncos make it to the SUPERBOWL!!!!!) Another hit. SO good. For what it's worth, I was trying for 131F but my circulator kept flipping back and forth to 130F so I went up to 132F. I do want to try the 72 hour ones, too, but I don't know if I can keep my hands off the 48 hour ones lol. I had Ronnie throw them on the electric smoker for about an hour and then I seasoned them with a rub that Santa brought it (typical beef rub). I keep reading where people don't like to season their meat before SV'ing, but I haven't hit that point yet. Here they are just out of the smoker (nice smokey smell) Seasoned and bagged Done

48 hour SV beef ribs, mac and cheese and spinach

I do live near some railroad tracks.......

*Readying for a large influx of water to be coming in the mail*

I want to throw myself in that pile of snow and roll around. So fluffy and pretty. I'm JEALOUS.

@kayb Well, you obviously were seriously ready to chop the crap outta some stuff

That looks so good, Kim and I am exactly the same way regarding appetite. The longer I go without eating, the less hungry. Give me bacon in the morning and I will graze all day lol.

Boy, beef short rib times/temps are all over the place I'm on part 7 of the massive SV topic and have noted the following that people have used: 150F-36 hrs 131F-24 hrs 135F-48 hrs 141F-72 hrs I started some last night. I have them at 131F. Trying to decide whether to eat them tonight.....or let them go until tomorrow night.....or let them go until Monday night...... Help?

Salads, hot wings and fries

As someone who went without power for 12 days, along with getting every stitch of laundry done, vacuum the floor, get all your candles out, get batteries in the flashlights, get all your big, snuggly blankets down and for sure have a lot of alcohol on hand . I have a gas stove so I could use my burners to cook and warm up the kitchen.....lots of wine helped, too lol.

More info on the newbie SV thread

I found some venison steaks from 2013 in the freezer--yes they were buried. Anyway, I decided to thaw and SV them. I know now why they were buried....they were cut kind of thin in order to make chicken fried venison. I decided to forge ahead and use them. Again, we raved about the SV way of cooking. Since they were so thin and I knew that I would be searing them after the water batch, I used a temp. of 120F (we like them rare) and did them for about an hour and half. Good stuff. PS. The cut was the end of the backstrap.

Spinach salad, oysters and SV venison steaks

I don't do mine in the shell, I butter silicone cupcake holders, crack the egg and away we go.

I push the steam button, make the time 3 mins. and quick release. Mine turn out just like you want them. Whites are set, yolk runny.

You guys are making me feel terribly disorganized. Stop it.

Not sad to see Angelina go. Yeah, how could she miss putting the food on the plates? Wesley kind of grew on me so I was sorry to see him go.....but I think that was his butt that we had to see (no more of that please). Yay for Karen! Super glad Isaac didn't go. I think he's a good chef and he's funny as hell.

I'd say there was a bit more fat than what I started with. However, wild geese have significantly less fat. I couldn't really say if they taste different because I don't think I've had non-wild goose before...... Thanks for the tip on reheating. I didn't worry about it in this instance because for these legs I think you could SV them for days and they would still be good.

Thank you. I have read about that.....I took a chance, I'm sure...but it was very late at night and I was tired.

So, we had the SV wild Canadian goose legs last night for dinner. I wouldn't have thought in 10 million years I'd have EVER eaten a wild goose leg for dinner and enjoyed it. Ronnie and I couldn't stop raving about them. They were like the most tender chicken leg you've ever had (and that is a HUGE compliment for a goose leg). If only the hunters and hunting guides would start doing this. The guides would be talked about for years if they made goose taste like this. I just can't believe how good these things are. Dry brined in the "sweet" brine mentioned above over night. Rinsed. Vac packed with a good dollop of pork lard. Into the bath at 179F for 11 hours. I then took them out and threw them in the fridge. A couple hours before dinner yesterday I put them back in at 179F to heat them up again. So they went for a total of about 13 hours. I wish I could give everyone a bite. So tender. Yes. I'm a raving lunatic now. I want to shout it from the mountain tops lol.

Liuzhou, I'm craving spicy food. Your stuffed peppers look good. Franci, I always drool over your pasta. SV wild Canadian goose legs, taters, stewed tomatoes and stuffing.

I'm only in 2008 in my reading of the SV threads and I've seen smoking pork ribs before SV'ing, but not beef short ribs. Would beef short ribs be good if I threw them in the smoker for like 15 mins before SV or is that a dumb idea?

I've gone back to the very first sous vide thread started in 2004 and am reading from the beginning. Yes, it's a lot to go through. I'm doing it in-between chores etc. I'm so very glad I'm doing this--I've learned a LOT. I had no idea that sous vide cooking had been going for as long as it has. Also, I'm not feeling nearly as "intimidated" by sous vide. People were using zip locks and a pot on the stove and having great success so I figure I can do it too with my circulator I'm keeping a notebook with tips and tricks that I learn along the way and, most importantly, I'm writing down the successful temps. and times that I'm running across (paying special attention to anything NathanM posts).

I thought you were eating a Frito.