Dry Aged Beef Rib Eye, Part 3–Smoked Prime Rib
This is the third installment in a four part series on aged, bone-in beef rib eye using the UMAi...
Category: Meat
Sous Vide: Dry Aged Beef Rib Eye, Part 2. Prime Rib for one?
Single people gain edge In Part 1, we described the 45 day dry aging process facilitated by UMAi...
The Three Brisketeers: Sous Vide+Hot Smoke=The Sous-B-Q™ Solution
Out with the old Tenderizing tough meat requires the conversion of collagenous protein to...
Capicola: Cured, Air Dried Pork Shoulder
No ifs, ands, but BUTTS There is a common misconception that a pork butt comes from the rear end...
Sous Vide: Duck leg confit with port wine cabbage
It’s all about results
Bresaola: cured, air dried beef eye of round
home curing has never been so easy
Sous Vide: Turkey, the Dark Side
Come to the dark side. Of turkey, that is…
THE AUTUMNAL Sous Vide ARTISAN: Corned (cured) PORK SPARE RIBS
There’s more to pork spareribs than backyard bbq
Sous Vide: Beef Chuck Roast with Mushroom Sauce
This beef dish will put you in the pink
Sous Vide: Beef Chuck Roast with Pan Roasted Vegetables
Above: Lipavi C15 container, N15 polycarbonate rack. Lipavi C15L lid. Serves 4-6Level of...
Sous Vide: Beef Rib Eye “Alternate Destinations”
There’s a lot to love about beef rib eye.
