MacKenzie Posted June 19, 2016 Report Posted June 19, 2016 (edited) Chicken is so great done on the rotisserie I thought I'd do a couple of slabs of ribs even though I don't have the correct basket for that. They are in the grill @240F. Yesterday I sprinkled the ribs with granulated garlic, black pepper, and cayenne pepper. Vacuum sealed and left overnight in the fridge. Ready after 4.5 hours. Cut into the smaller slab. The more meaty slab- Plated with some SV potato salad. Those are the first of the radish for this season and last year's peas. The ribs were perfectly seasoned for my liking and I would definitely use the rotisserie method again. Edited June 19, 2016 by MacKenzie 3
CeramicChef Posted June 19, 2016 Report Posted June 19, 2016 @MacKenzie - dang, just DANG! What a great set of money shots! I just finished eating and now I'm starving! All the congrats and kudos in the world to you on this cook!
tony b Posted June 20, 2016 Report Posted June 20, 2016 Plating shots are just stunning! You should seriously go Pro. You're that damned good, girl!
MacKenzie Posted June 20, 2016 Author Report Posted June 20, 2016 Thanks everyone, I'm feeling the love.
dstr8 Posted June 20, 2016 Report Posted June 20, 2016 (edited) Well done Mack! I need to get my rotisserie unboxed and spinning again! Your SV potato salad looks great! Care to share your recipe? Edited June 20, 2016 by dstr8
Aussie Ora Posted June 20, 2016 Report Posted June 20, 2016 They look teriffic heaps of meat on them nicely love rotisseries Outback Kamado Bar and Grill ♨
tinyfish Posted June 20, 2016 Report Posted June 20, 2016 Great idea using the rotisserie for the ribs. The money shots are stunning.
MacKenzie Posted June 20, 2016 Author Report Posted June 20, 2016 Thanks, guys. It was a fun cook. @dstr8, I will post what I did for the salad later today.:) 1
bosco Posted June 20, 2016 Report Posted June 20, 2016 just when I thought things couldn't be any sexier...
MacKenzie Posted June 20, 2016 Author Report Posted June 20, 2016 (edited) @ dstr8, Potato Salad - Dice the potatoes, sprinkle with granulated garlic, cayenne pepper, and freshly ground black pepper. Spread in single layer and vacuum seal. SV @ 185F for 75-90 mins, depends upon how thick the cubes are. Test by squeezing one of the cube to see if it is soft. Remove when done and immediately put into very cold water of even better an ice bath. Add dressing to suit and I added a little seed style mustard, sliced fresh radish from my garden, chopped chives, diced onion, diced boiled egg that was not used for egg slices, and some cooked peas. You will find the texture of the salad different than normally boiled potatoes, but in a good way, they don't mush up. Now I'm hungry Edited June 20, 2016 by MacKenzie 2
MacKenzie Posted June 20, 2016 Author Report Posted June 20, 2016 (edited) 18 minutes ago, dstr8 said: Thank you MacKenzie! Will try soon! @ dstr8, you are very welcome and it just occurred to me that I probably sprinkled the diced potatoes with cayenne pepper before I put them in the sous vide bath. Edited June 20, 2016 by MacKenzie 1
skreef Posted June 26, 2016 Report Posted June 26, 2016 Them Ribs look off the chain... And i love potato salad but ckreef dont care for it so i have been doing without... Oneday ill make me some.. Mrs. Reef's Bistro
