Eating large this weekend
 

Xmas eve started with Sous vide Pork Chops, Sauerkraut, Red Cabbage and German potato salad washed down with a bottle of Sea Smoke Pinot Noir.
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Xmas dinner was Standing Prime Rib Toast cooked slowly then seared with Mushrooms, Mashed potatoes and Brussels sprouts washed down with a 2010 Two Hands Ares Shiraz.

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Yumm! Christmas Eve dinner. That looks FABULOUS!

Sous vide followed by a char on a super hot fire is fantastic for pork roast or chops.

What temperature did you use and how many hours did you cook it?


The prime rib looks like a nice low final temperature around 125 degF ?????

What temp was the oven set for the prime rib and how long did it cook?

Did you or the butcher cut off the bones and re-tie it to the rest of the roast?

Please tell us!

Hey Gary,

We did the 1 1/2” Pork Chops for 3 hours at 140F followed by searing in veggie oil, butter, shallots and garlic in a very hot cast iron skillet on the stove for about 45 seconds on each side and a little less around the edges. I think I would leave them in for 4 1/2 hours if I did them again to get them more tender.

I had the butcher cut the rib roast and tie it up for us. We did it in an oven at 200F for 3 1/2 hours which was 120F internal temperature. It rested for almost 60 then was seared in the oven at 500F for ~10 minutes. I actually watch it until the fat on the surface starts to sizzle and bubble. Then I know we have a good sear. With the carryover, it should have gotten to about 125F internal temp which is medium rare.

Both of these recipes are from Kenji López-Alt. The food scientist. As a former scientist (Chemist), I love his approach to cooking.

That looks terrible! JK, its all I could do to keep from :drool: on my keyboard!

Looks delicious! I have yet to get a Sous Vide, but plan to very soon (along with a Kamado Joe). And Sea Smoke is my favorite Pinot Noir! Well done!

We also had Salmon a few nights ago using the Sous vide machine. It was like butter cooked to 120F for 49 minutes. Not sure that was my favorite but need to experiment more with the seasoning.

Ok so...I’m ready to shed about 40 people over here every year and just show up over at your house alone! Bravo, sir!

My door is always open and I don’t carry when I answer it - but could. ;)

LMAO! I’ll PM first.

Ha! You are welcome.