Think you only have time for hamburgers and hot dogs? Why not tackle something a little more interesting like barbecue beef ribs? Substantial cuts of meat like this can be cooked days in advance of your event and reheated without a loss of quality on the grill or smoker.
Method – Cook 16 hours x 158ºF / 70ºC. Chill to 41ºF / 5ºC after cooking. Reheat on the grill or smoker to and internal core temperature of 154.4ºF / 68ºC.
Tools used in this video:
Chef Series Sous Vide Immersion Circulator – http://bit.ly/ChefSeriesIC
300 Series Chamber Vacuum Sealer – @esVS
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Original of the video here
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