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CVap Sous Vide Barbecue, Sort Of!

Removing Bagless

As the weather heats up, many folks begin daydreaming about barbecue. But not just any barbecue,…sous vide barbecue. May is National BBQ Month – an entire month focusing on the delicious ways we’ve discovered to make proteins their savory, smoky best.

Barbecue has been a frequent topic in our blogs, for a couple of reasons. First (obviously) is that barbecue is freakin’ delicious. But another huge reason is how perfect CVap® Staging technology is at bringing the lip-smacking best out of barbecued meats and veggies. I’m amazed (but not surprised) at just how many calls we get at Winston asking about how to prepare a barbecue in CVap. (For a quick, quirky video about CVap® Staging and sous vide, click here).

Sous Vide Barbecue or Smoked

CVap technology positively impacts your BBQ recipes in many ways. Cook amazingly tender briskets in a CVap Cook & Hold. Add a Winston Smoker Box to your CVap Holding Cabinet to smoke bodacious Boston butts in a CVap holding cabinet. You can even Sous-Vide-Que your ribs using the method outlined on the Amazing ribs website.

In our most recent BBQ test, we prepared baby back ribs using two different methods of “sous vide” – bagged and bagless, simultaneously in the same unit, our new CVap RTV5-05 Retherm Oven.

Rubbed Ribs

Ingredients

 

Procedure

  1. Remove membrane from ribs and rinse.
  2. Rub mustard on all sides of the ribs.
  3. Liberally sprinkle Memphis Dust on all sides of ribs.
  4. Weigh each slab of ribs.
  5.  
ribs smoked precook bgy

Smoking and Sealing

First, smoke the ribs in preheated CVap Holding Cabinet to 170°F food temp and 170°F air with smoker box set for two hours. In this case, we used hickory chips.

Next, vacuum seal three slabs of ribs in a vacuum sealer, using high temp bags.

Then, allow ribs to rest in the refrigerator for a minimum of six hours.

rib-in-smoker
Ribs-done-Bagless-close-feature
  1. Preheat CVap RTV5-05UV to 190°F water temperature and 240°F air temperature.
  2. Place prepared ribs into oven and cook until ribs reach 203°F.
  3. Remove ribs and weigh for yield.
  4. If preferred, place on grill and crisp, then finish with another dusting of Memphis Dust.
 
 Weight InWeight OutYieldTime to End PointEnd Point
Vacuum Sealed3.607 kg3.207 kg88%2 hours, 23 mins203.1°F
Bagless3.087 kg2.657 kg86%3 hours, 10 mins201.7°F

Observations

  1. Ribs that were vacuum-sealed in the traditional sous vide style cooked more quickly and had a slightly higher yield.
  2. Both ribs were highly acceptable relative to taste, tenderness, and juiciness.
  3. Ribs cooked in the bag were slightly more tender; ribs cooked bagless were slightly more toothsome.
  4. The ribs cooked in the bag had a less-defined outer bark and more of a wet finish.
  5. Ribs cooked bagless in CVap had better bark and a more defined rub taste.
ribs-done-bagless
Soon, we plan to attempt to duplicate Amazing Ribs Sous vide Que. CVap® Staging is a revolutionary process that brings food to a precise temperature and keeps it there, for a quick finish on a grill, griddle, or fryer. Traditionally slow foods can be served in a flash. Think sous vide, but don’t think you have to use the bags if you don’t want. It’s your call!

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