This looks totally delicious.Great minds think alike. Beef Short Ribs. Lol.
Started with dry rub: kosher salt, black pepper, granulated garlic,granulated onion.
Smoked with apple wood. 3 hours giving apple juice/vinegar baste every 45 min
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Put in pot with mirepoix. Wine and beef stock. Cooked 4 more hours.
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Served with Burgundy gravy, Boursin mashed potatoes, and ginger ale glazed carrots.
I had too much ch going on to post a staged photo, so here is how it came:
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It was incredible.
Followed up with nice dessert/digestif
New Orleans Cold Brew Martini and mini eclairs
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So simple, so tasty. Took a package of store bought corned beef. Rinsed it off, let it soak in cold water for about an hour to get some of the excess salt out. Meanwhile, brought the sous vide up to 165F. Drained and dried the hunk of brisket, sprinkled the contents of the seasoning packet on it. Into the hot tub for 24 hours.
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Moist, tender, tasty and so little work involved.
Back when I would frequent various BBQ forums, getting chicken skin "just right" was always a popular topic. It isn't that easy.