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: Sous-B-Q
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...
Sous Vide: Seasoning, Searing, Coating and Crusting 2022
Why are we here? Sous vide does things that traditional forms of cooking cannot. But enthusiasts...
Sous Vide: Sous-B-Q Meatloaf
What mind? Meat loaf isn’t usually the first thing that comes to people’s minds when...
Sous Vide: Sous-B-Q Pulled/Shredded Beef Top Round
When the top is the same as the inside This mode of preparation specifies the use of beef...
The Sous-B-Q Clubhouse Sandwich
Tripping the sandwich fantastic Here’s the line, here’s the sand What is the...
Sous Vide Principles: Sous-B-Q Chicken Breasts “Noridashitaki”
Pick a cool and breezy chicken breast and drive to Buffalo It’s not an experiment....
Sous Vide: Beef Tri-tip Roast–Sous-B-Q
“You can do this!” BBQ aficionados and pitmasters alike have always been tolerant of a...
Sous Vide: Post Process Seasonings and Rubs
There are a number of Facebook groups on sous vide now. Many of them are pretty good places to...
Sous Vide: Smoked Beef Brisket 2020 with a side of burgers
There’s certainly no shortage of recipes for beef brisket on the internet and elsewhere. For...
Sous Vide Beef Brisket Flat, Sous-B-Q™ Style
The point and the flat of it. No cut seems to have cultivated so much interest among sous vide...
Sous Vide Steak Sauce, BBQ Baste, and Overall Table Condiment
Wait, isn’t B-2 some kind of airplane? I liked to call this sauce B-2 for short, when I...
