Some elite roasts coming in today!

This looks solid I need to do one of these next year.


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Looks perfect goose!


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I'm thankful for today's contributions to this thread.

Don't let it. All around amazing results today gentlemen.

malice,



looks to be a touch more gray band (still negligible) than mine, but yours appears about 3-5 degrees cooler in the center, which i consider optimal for prime rib. really beautiful stuff. especially considering that you were threading your way through hostile idiots with their own ideas, well done m8

so i wanted to point out a couple things for anybody who is considering a holiday roast and is a bit unclear about some of the particulars like i was-

1) the seriouseats technique that el D subscribes to and has demonstrated before itt is legit AF, i did 225 in the oven for a 3 lb boneless straight out of the refrigerator and it took about 2 hrs 20 mins to get the center up to about 118

2) i was surprised that the core temp stabilized at only about 124 some 30ish minutes later- i was expecting at least a 10 degree increase. i used to think that the internal temperature increase during resting would be directly correlated with the size of the cut, but i think this cook definitely debunked that theory.

3) i did my final sear on a grate over a sparks chimney, rolling/flipping that thing around constantly and perpetually on the verge of burning the **** out of myself from all the dripping fat and flares. it was SUPER FAST (like 2-3 mins maybe? and i spent a good amount of that time targeting the top fat section without burning the adjacent areas to a crisp because it had peeled back and exposed a soft layer of fat underneath, you can see in the first seared picture), and all in all it only caused the core temp to rise another 1-2 degrees.

if you finish it in an oven at 550/broil for like 8-15 mins, there definitely will be a touch more gray band and i have to assume the core temp is gonna rise a few degrees more than what i experienced, because 1) it's in an oven at 550 for an extended period of time, literally continuing to cook during the sear, and 2) the exterior of the meat will get so hot after sitting at broil temp for so long that the exterior takes longer to cool when you pull it out and it acts as an insulating shell that continues to heat up the center for that much longer.

i probed it in like 3 diff spots 10 mins after it came off the chimney and it was going up and down between 126.1 and 126.4- in hindsight i think that's perfect, but i threw it in the smoker @ 250 for about 5-10 mins because i was shooting for 130 and the temp came up to a shade over 129 before i cut into it. still medium rare, but just barely. think that was a mistake at the end, but whatever.

this +1

and wtf is up with restaurants salting the living crap of everything they serve. In my old age I guess I've grown overly sensitive to a 1/2" layer of salt and seasoning on my meat.

Would love to hear more on this

^ +1

It has been my experience too that oven 550/broil will result in more gray band and higher core. A 2 or 3 rib roast I simply sear in my cast iron pan.

PSA - ANOVA Bluetooth model currently 1/3 off...

https://anovaculinary.com/anova-precision-cooker/

Thanks. Also, if anyone sees any steak related Black Friday deals, please share. For example I'm looking for a decent vacuum food dealer to use in sous vide and so I can buy/cut up/freeze meat in bulk. Let me know if anyone sees any.

Rep,

I think I'm gonna pull my New Years roast at 115 and aim for 125-127 final.

Starting to plan for my Christmas NY strip roast. I think it weighs 4-5 lb that I cut from that whole loin. Right now I'm inclined to SV at 125 for 3 hours and sear in the cast iron after. Worked really well with those quasi-roast porterhouses I've posted here, unless someone sees a clear benefit to doing low and slow in the oven.

^apparently this is some not-quite-A5 wagyu ribeye cap that i can supposedly acquire for $35/lb through some connections at a meat and fish market in charlotte...i've been trying to price out a few different types of fish and we're trying to mix it with some stuff that's already in stock in order to minimize the shipping charges from the special ordered seafood

Big: 3 hours sounds way too short. Just took a quick look on the internets, and seeing a lot of 6-10hr recs for roasts.

rep: I would buy all the pounds I could of that for $35/lb!

Omg can't wait for this TR!

thanks for posting this....happy to save $50

not sure what level of vac sealer you're looking for, but foodsaver and vacmaster both have black friday/cyber monday deals going right now at their company sites

www.foodsaver.com/deals/
www.vacmasterfresh.com/holiday/

Just pulled the trigger on this lightning deal on Amazon. INLIFE K8 Vacuum fresh sealer regular $150 now $45.59 for the next few minutes. Gogogogo if anyone is interested:

https://www.amazon.com/INLIFE-K8-Aut...od+saver&psc=1

This deal turned out to be available in Australia as well, and it was $A149 ($US110) with free shipping. Grabbed one, thanks for the heads up.

Does sous vide require any special kind of vacuum sealing, or will anything do?

Some use vacuum sealers if you want to do a bunch of steaks at once (and want to use more bucket space). But most of us just use plain old ziplock bags and the water displacement method (gradually lower the an open bag into the water, slowly sealing it right near the surface so the water pushes out excess air)

Yeah I was thinking about freezing pieces of meat vacuum-sealed. I'll see how I go just ziplocking though.

So far two of my FB friends have bought Anovas based on my recommendation

Last Black Friday deal I pulled the trigger on is the thermaworks Thermapen MK4 instant read thermometer. $80 (20% off) for basically the GOAT instant read thermometer. I have a leave in probe but I want maximum accuracy heading into roast season:

http://www.thermoworks.com/Thermapen-Mk4

Had a thermapen for awhile now and confirmed best in the game for roasts/BBQ...was literally laughing out loud at my brother in law with a brand new temperature gauge that took about two minutes to stabilize and who knows how accurate it was. 2 seconds with the thermapen and boom

Saw some crazy stuff on their website that 3rd party sellers like Amazon and eBay are marking them up double--I looked and it was confirmed true. Thermapens going for $150 on Amazon Prime. If anyone ITT is interested definitely order directly from the company.