Quote:
Originally Posted by DJ's left nut
We're doing a 5 bone, 13 lber in the foodsaver pleated bags. Ever look into those?
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Forgot that I posted about this.
It came out pretty well. I set it to 125 and when I pulled it the internal temp was 124. That's a little bit low; gave it some stringiness that I'd rather not have. Remember that a roast cooked sous vide won't climb like a normal roast so it never got higher than the 124.
We put it in a big pizza oven that my father in law got a little...uh...overzealous with the fuel on. The internal temperature of the oven pegged the IR thermometer. The IR thermometer goes up to
1400 degrees. So we don't know how much too high it was, but 'at least 600 degrees too high' is the answer.
And since the oven's a massive stone model, it would've literally taken 8 hours to get the temperature down to managable so we made due with what we had. Every bit of herb in the rib coating just flash scorched but salt is so damn sturdy that it never burned so the flavor was still fine. We were just never able to render the fat on the outside to get the nice crust because the thing would've gone molten if we left it in there for more than the 52 seconds we were able to leave it in before we decided that 'briquette' wasn't a good look.
So the Sous Vide part worked great and the entire roast was the same temperature, it was just a little more to the rare side of medium rare.
Next year we'll try again and set the cooker at about 128 and try to get the full 24 hours in the bath (we only did about 20 this time). I'll also have to convince my father in law that perhaps he doesn't need to load a full cord of wood into his oven this time around...