FeChef

Would that not be safe to consume? Most vinegar's are 5%. Although if you blend it with olive oil and matodextrin it would probablymake a good oil & vinegar powder. What color is it?

Use ziplock bags. Dollar tree sells a brand that works very well. I have not had one leak yet and comes 16 in a box for a dollar.

In my opinion i think a thick filet only benifits SV when you are looking for a steak that is extremely tender and finished off with with a torch just to add some color not a crust. Then served in with a wine reduction sauce. If you want a filet done like in a steak house its best done on a searing grill for a few minutes then finished off on low or with indirect heat till it reaches 130F then wrapped in foil and rested for 5 minutes. During those 5 minutes the juices will surface and you will have a perfectly medium rare done steak with no grey outer ring. The filet will have a more meaty taste and texture this way aswell.

Ive experienced what you described and it all came down to using low grade meat. The way i figured it out was i had cooked two top round roasts medium rare for pit beef sammies. They were both cooked at the same time and were relatively the same size. One i had bought the same day, and the other the day before. One was choice grade and the other was on sale at a different store and was probably lower grade select. Needless to say one turned out nice and deep pink, tender and juicy and the other came out light pink almost white. And was a bit tough and dry.

Its basicly how i do my smoked briskets aside from not being corned and a different rub altogether. But the temp and timing SV works great, and the temp you smoke @ doesnt dry it out. But I use a cold smoke generator and an electric smoker to keep a low temp/smoke flow. Works great for smoking beef jerky @ 140-150F

CB pastrami is one of the times you really need to soak overnight with a few fresh water changes. I wouldnt smoke or use liquid smoke pre SV though. Your house will stick to high hell. I would SV @ 135F for 16 hours and smoke in a smoker for 4-6 hours @ 175F till it reaches 155F. Chill overnight and slice thin for some damn good ruebens.

My grandmother always used mayo on her turkeys and told me it helped in browning the skin and also helped spices stick better then just oil. I always use it on my turkeys,chickens, and beef roasts. You can use it on briskets instead of mustard too.

Brine overnight.( 12 hours ) Rotisserie at high heat (375F or higher) for 15 min per pound. Average 5-6/lb for 1-1/2 hours. You can also cold smoke before rotisserie for 1-2 hours with apple wood if you have a cold smoker. Its the best way to do smoked chickens . For seasoning i use Mcormick rotisserie chicken seasoning. I rub the skin with canola mayo before adding the rotisserie chicken seasoning.

I decided i dont want to eat it mainly because theres no MSG in them, and me loves me some MSG in my chicken via brine or breading. Just like KFC FTW!

Rotuts, Im most likely not going to have pics. When I have 10+ people around, I dont make a habit of taking pictures of food. Especially if im not sure how "good" something will turn out. If you knew my family you would understand. As for the roast, I am going to pre sear with the blow torch before sous vide to add color, and kill any bacteria that could be present. I personally feel it adds flavor aswell. I am going to pat dry with paper towels and use a rub before adding to the rotisserie. Its basicly a light coat of mayo (canola) and tones signature beef seasoning. It adds great flavor to the crust. And ive already removed the battery from the kitchen smoke detector long ago.

I would sous vide overnight and then go directly into the rotis as hot as you can get it for whatever time it takes to get the crust you want. 15-20 minutes should do the trick. Have the torch handy to touch up any areas that don't get as crusty as you want. When I do momofuku short ribs I sous vide them for 48 hours and then dry them off and deep fry them for 2 or 3 minutes. They get a fantastic dark brown crust and are perfectly medium rare all the way through. I think thats the route im leaning toward. I liked the idea of having it ready in advance, but if bringing it back to serving temp is going to be "iffy" then I will just pull it out of the sous vide at the target temp and quickly sear it on the rotisserie for 15-30 and hope for the best. Atleast i know its where it needs to be. Im thinking also that there will be a slight drop in temp from going from bag to spit so may give me some extra time on the searing. BTW, I had very bad results doing short ribs,always come out dry and mushy sawdust texture, even at 132F. But chuck roasts @ 24 hours always come out great.

Well im getting alot of conflicting ideas on how to approach this and get a nice crust using a rotisserie. So what is it? Should i sous vide the night before and go straight into the rotisserie @400F for 20 min till i get a nice crust? Or should i sous vide a day earlier and chill, then retherm in rotisserie to 125F?

Well, Im not sure what you mean. If your saying 400 is too high, I can use the PID controlled one i have for a lower temp. If your saying 400 is too low to get a crust before the center reaches 125F then i could as you mentioned before, use the blow torch to assist in crust development. Im really not sure where you were going with this post. I have in the past done a rib roast sous vide, then straight to a regular oven for i believe 20 minutes @450F and there was a decent crust with very little "grey outer rim". But It just didnt have that nice rotisserie flavored crust that i want. Easter is comming up fast and the rib roast has been fully thawed and i need to have a plan in place asap so any help on what would be the best approach going sous vide first, then rotisserie would be greatly appreciated.

So Im definetly going to sous vide for 12 hours @ 135F and chill in the fridge till easter morning. If i rotisserie at high heat from fridge temp (35-38F) How long should it take to get the center up to 125F? I think the rotisserie gets between 375-400F and the rib roast will be deboned and is roughly 5-6 inches thick and without the bone im guessing 4-5 inches.

You do realize that being not too fatty is a bad thing? I understand if you are on a diet or allergic to fat, but when it comes to brisket, or CB you want that fat while cooking. Im not saying eat the fat, just let in on while its cooking and trim it off when its done, right before slicing. It practically falls off after 24 hours of cooking.

You should not have grinded the pickling spice. I always leave the spices whole and only use 1-2 tsp per bag.

I suppose because you used point cut it was a bit harder to slice thin then flat cut. I would have left the fat on while cooking and trimmed it off after. Instead of reducing the temp, maybe reduce the time to 20 hours for point cuts. I think also that all these store bought CB use meat tenderizers and some may use more then others so they break down faster then others.

I came into this thread expecting to read about dishes with rice. Are my eyes decieving me or is there no mention of rice in any of these posts? Ah, I just noticed the 4th post.

I wanted to sous vide first to get a more tender end result since the cut is somewhat on the low end side being at best barely legal to be called choice grade. I got it for a good price otherwise i would have took it back to the butcher. That said, i dont know what temp i would rotisserie it to have it done by 1pm for easter. I dont believe i would get a tender final product if i completely cooked it in the rotisserie for under 7 hours if i started it at 6am. I would have to start it the night before at the latest 12 at night.

I like the idea of cooking a few days earlier to 130F then quickly chilling in an ice water bath. But would i retherm it back in the sous vide to 125F? or retherm directly in the rottiserie to the target temp of 135F? It seems in that case why not just sous vide to 130F and let it drop 10 degrees before putting it into the rottiserie to climb up to 135F and build a crust.I was originally thinking to retherm it completely in the rotisserie to a target internal temp of 120-125. I would actually get the rotisserie going on the hot side, rather than keeping it cool, which will help get a nice crust, but remember, you just need to warm up the center, as it's already been cooked to 130. Also, according to MC, the showtime rotisserie is more like an oven than a true rotisserie - because the door keeps in heat... maybe you could keep the door open to keep it cooler around the meat while the one side (rotating) gets continually blasted with the infrared?I think im going to try sous vide to 135F a day in advance then quickly chill. Then like you suggested, retherm it to 125F in the sous vide the morning of and finish it in the rotiserie at high heat untill it develops a nice crust with rotuts suggestion of using the blow torch to help speed the crust development. I just hope im right on the time. Im thinking 15 minutes at high heat in the rotisserie to get a nice crust with little over-cooking. But im open to more suggestions.

Its a showtime rotisserie that i modified to be controlled by a PID controller. The probe is located at the top toward the front away from the heating element that is located in the rear. It works really good at maintaining low temps between 150-250F. I havent tested it at higher temps since i have another rotisserie just for high temp cooking like chickens and turkeys.

I do use a blow torch alot but the crust and flavor from a blow torch just doesnt come close to the flavor and crust you get from a rottiserie. ....Oh i see, your saying hit it with the torch while on the rottiserie. Good idea, but my blow torch might kill the heating element and warp the inside of the rottiserie if not careful. It gets rediculously hot!

I like the idea of cooking a few days earlier to 130F then quickly chilling in an ice water bath. But would i retherm it back in the sous vide to 125F? or retherm directly in the rottiserie to the target temp of 135F? It seems in that case why not just sous vide to 130F and let it drop 10 degrees before putting it into the rottiserie to climb up to 135F and build a crust.

135F would be the absolute max i could choke down as the final temp. So that would be 5 degree climb in the rottiserie. Not sure what temp i would need to set the rottiserie at to climb 5 degrees. I would want atleast 1-2 hours to develop a crust. I have some guests that like there beef barely pink so 135F seems to be the middle ground.

I have a select/choice grade rib roast im planning to make for easter. I have sous vide rib roasts and chuck roasts before but they were alot smaller and this one is a bit larger (6 bone). I do have a PID controlled rottiserie as well but because this rib roast is on the low choice grade, Im thinking it may benefit from a longer sous vide cook. I was thinking how safe would it be to cook sous vide for 12 hours and finish off in the rottiserie for another 6 hours but not sure what temp to reach in the sous vide and then what temp to set the PID rottiserie? Anyone ever try anything like this, or have any opinions on the matter?