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Posted on 5/15/14 at 5:21 pm to dpd901
quote:
How long do you think it's going to take for the internal temp to get above 140? Because in my humble opinion, this seems like you're asking for a good case of food poisoning. Depending on which bacterium are present, you are giving them ample time in the "danger zone" to develop toxins that are going to be present regardless of how long it stays above 140 or regardless of how high the heat gets when you finish them on the grill.
Douglas Baldwin's site on sous vide cooking
If you click the link and have the time to read it, you will have all of your concerns addressed.
Those ribs will be perfectly safe to eat.
Posted on 5/15/14 at 5:50 pm to hungryone
quote:I've been doing a lot of reading on "turbo smoking". Most say there is little to no difference between it and "low n slow". I plan on doing my next butt roast and ribs this method.
I do turbo ribs on the BGE, 2-3 hrs start to finish. Like dis: LINK
Posted on 5/15/14 at 9:12 pm to Degas
I propose the next time you do a thread like this to finish the experiment then post all.
The waiting is killing me.
The waiting is killing me.
Posted on 5/15/14 at 10:23 pm to dpd901
Hmm interesting proposition. Does the vacuum eliminate the worry of the bacteria or is the prolonged period of time below 140 degrees a real issue?
Posted on 5/16/14 at 1:13 am to Degas
48 hours is up and the grill is lit. My portion of ribs is still in the bag which looks like this...
It's hard to see by the still pic, but these babies literally poached in their own fat, along with my rub.
Safe zone was mentioned earlier, and this next step is very important if you're going to try sous vide, and that is to immerse what's headed to the fridge or freezer in an ice water bath. Again, as with cooking, it's the power of water convection to plunge the internal temp down as quickly as possible. You can't simply toss anything out of the bath directly into the fridge or freezer because the inner temp won't chill fast enough. The food should sit fully immersed in the ice bath for an hour, more if it's thick.
Another beer is consumed as I wait for the grill. Corn on the cob is soaking as are apple wood chips. The anticipation is killing me.
It's hard to see by the still pic, but these babies literally poached in their own fat, along with my rub.
Safe zone was mentioned earlier, and this next step is very important if you're going to try sous vide, and that is to immerse what's headed to the fridge or freezer in an ice water bath. Again, as with cooking, it's the power of water convection to plunge the internal temp down as quickly as possible. You can't simply toss anything out of the bath directly into the fridge or freezer because the inner temp won't chill fast enough. The food should sit fully immersed in the ice bath for an hour, more if it's thick.
Another beer is consumed as I wait for the grill. Corn on the cob is soaking as are apple wood chips. The anticipation is killing me.
This post was edited on 5/16/14 at 1:16 am
Posted on 5/16/14 at 1:28 am to Degas
Pics of them on the grill!
Ribs are my weakness.
Nice job on the Foodsaver btw. I need to use mine.
Ribs are my weakness.
Nice job on the Foodsaver btw. I need to use mine.
Posted on 5/16/14 at 1:34 am to la_birdman
Patience grasshopper. 
The coals are almost ready.
The coals are almost ready.
Posted on 5/16/14 at 1:39 am to Degas
Posted on 5/16/14 at 1:42 am to la_birdman
Out of the bag
and onto the grill
and onto the grill
Posted on 5/16/14 at 1:55 am to Deactived
No, I'm grilling AND drinking.
Posted on 5/16/14 at 1:59 am to Degas
Haha awesome.
Never knew a different method of cooking some ribs could cause such a stir.
How long you keeping them on the grill?
Never knew a different method of cooking some ribs could cause such a stir.
How long you keeping them on the grill?
Posted on 5/16/14 at 2:02 am to Deactived
Haven't really paid attention. I just wanted to get some smoke on them, dry them out a touch and...(purists, cover your ears)...caramelize the sauce I've added.
I actually anticipated more uprising by posting this method, perhaps even a ban. Maybe my addition of sauce will put it over the edge.
I actually anticipated more uprising by posting this method, perhaps even a ban. Maybe my addition of sauce will put it over the edge.
This post was edited on 5/16/14 at 2:07 am
Posted on 5/16/14 at 2:18 am to Degas
Just off the grill...
Fork shot for my man MD
Fork shot for my man MD
Posted on 5/16/14 at 2:19 am to Degas
I gotcha. I've eaten some ribs this weekend for mothers day and this thread has me probably going to the store and doing a bunch this weekend.
Sauce???? Awww shite that's borderline seasoning the crawfish post boil
Supposed to be dirty hand shot
Sauce???? Awww shite that's borderline seasoning the crawfish post boil
Supposed to be dirty hand shot
This post was edited on 5/16/14 at 2:28 am
Posted on 5/16/14 at 4:03 am to Degas
Excellent Degas. Just as I expected they would be. Nice looking fork shot too.
Your belly is full. Your mouth is happy and ribs are in the freezer for another day. Sounds like a successful project to me. Thanks for the post. Good looking ribs.
Your belly is full. Your mouth is happy and ribs are in the freezer for another day. Sounds like a successful project to me. Thanks for the post. Good looking ribs.
This post was edited on 5/16/14 at 4:06 am
Posted on 5/16/14 at 7:55 am to Degas
So how were they? They look pretty solid.
Posted on 5/16/14 at 8:06 am to Degas
This method looks like more work IMO.
Posted on 5/16/14 at 8:08 am to kennypowers816
They do look awesome. The sight of those with no smoke flav is hurting my feelings though.
I'd have to had injected some liquid smoke, as sinful as that may be.
I'd have to had injected some liquid smoke, as sinful as that may be.
This post was edited on 5/16/14 at 8:09 am
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