Post by: Whitpirate on December 23, 2016, 10:13:58 PM
Both proteins are locally-grown, grass-fed.
Lamb is 5.2lbs boneless and wrapped.
Rib Roast is 6.8lbs trussed. Choice not prime grade (hence the 24 hour cook.)
I'm going to photo-blog it in comments and eventually have it all here in one TL/DR what time is dinner post.
Seasoning is all salt, garlic, rosemary and some Montreal seasoning in the bag with olive oil and butter. I will be using a whipped egg white foam to put a heavy seasoned crust on it in a 475 degree oven about 20 minutes before starting to plate.
Step One: Sear on medium high heat with a good amount of olive oil about 3-4 min a side.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20161224%2F62bed52146d48409580673a1dae26cb2.jpg&hash=e24d31e270a4cdfed6f142521d6efa951ac08c7b)
Step Two: Rotate and get all sides to a golden brown.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20161224%2F510c9e5eec9a14eec3c65d5b84bcb4ff.jpg&hash=04cf24d1f24a58a27c9504ca38cecb5e8d9ebd6b)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20161224%2F29aa98babe6a2000e71f3e6c8c31fd02.jpg&hash=87fb76f4f9f3127072463bd07da2b2ce07ac13ae)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20161224%2Fa2d324528d660a3b0bcc2d72e65e3559.jpg&hash=6c9ce46d70e3e4871acdd0ff389ccd2dd2971def)
Step Three: Toss herbs and garlic (I clipped ends and left skins on, along with a good pat of butter. Get them hot but try not to burn. (Burner off).
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20161224%2F09a6a26de489d14151ba2d8e6440c1b6.jpg&hash=210dc62e58acd54b4d5ad031957522139c693229)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20161224%2F5056db49113b8bcf50bb8fe129324af7.jpg&hash=8ff000a14be38caf25cb2024576087210190620d)
Step 4: Bag and seal if you have a vacuum sealer (I love my VP215) and make sure it is sealed well. You can use a Ziploc as well to about 148 degrees.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20161224%2F4ee0d6ab7850ccf99fea8072935efe52.jpg&hash=9e3eedea2fed5de1350793fc03f3251c403d480f)
Step 5: Your sous vide water should be at temperature before you put your protein in. I'm setting mine to 131 degrees.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20161224%2Fb467b5fdc696888143465542c3ef38ae.jpg&hash=8433380c4936e3943a52e44e7b60aea3144426fa)
Step 6: Place food so bag is covered. Use a weight of necessary to hold down (I will rotate bag every 8 hours.)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20161224%2Fd5e75bc21f241a4b5a87ffaa39003324.jpg&hash=1a5bbbed57db3ab82197519215a2f211763c2473)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20161224%2Fdd667d0b1b9a605d3176b6afcd4f6bd0.jpg&hash=b8e4c941b57ef9e6532e03a01546203c6cafe0e3)
Step 7: Start timer, clean kitchen and have a beverage.
8. Remove from bags. Allow to rest while you work on the au jous.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20161225%2F4780270f4d29215e06e4129e6ee76f50.jpg&hash=5283164cb873fcad277662380fb4c0a22352393e)
8. Reduce bag contents to mostly dry, then de-glaze with some wine, add stock, then strain and season.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20161225%2F61c93538ec5d7ac89936d8dd9052b6ef.jpg&hash=fde5cfccf065f06ba05009f26629e766ade20945)
9. Whip two to three egg whites into a soft foam that looks like shaving cream.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20161225%2F21efa58623c8840da8ad007149f13334.jpg&hash=df08be9406720a48e556c7fbae5005f1e72289cf)
10. Coat the roast liberally and season with your favorite rub.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20161225%2F6c82d8b14808d5b9a1f34bfeeb20c973.jpg&hash=be98713a82a00ecfdcc0ce03928a7d617def8386)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20161225%2F5f6a0b3eca688879f89e572332be3f0d.jpg&hash=d41d5f62c8382c8fbc446927465cde6df035c7cf)
11. Put in a 475 degrees oven for 10-20 minutes until golden brown.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20161225%2Fd564106a488093701777d94195eb3876.jpg&hash=29ec23eac2b4514958362c125cfa3fae5e72d87d)
12. Remove and slice and serve.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20161225%2F8bdea36da937e56d9ffbbafa36c7ae7c.jpg&hash=5687d52380d275a70a617cbb3fe3d1ef5d98cc44)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20161225%2F863dfb2fac110601cc616a4127e9e21a.jpg&hash=c16387169cfd4cb96bfb600488acfc3045265609)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20161225%2Fdad507d05964f5860f99d38bff4476fd.jpg&hash=4df68e9de0b0b44bda988521e87651e8789b8a0c)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fuploads.tapatalk-cdn.com%2F20161225%2F0c523c77cacdc7994b59d28afabb0954.jpg&hash=bf67bd1090d2c9f60ecc0efef391f7250c5f5bc8)
Merry Christmas.
Commence with picture bomb.
Post by: The Weazle on December 23, 2016, 11:52:54 PM
:drool:
Post by: jackelope on December 24, 2016, 08:22:16 AM
Post by: rtspring on December 24, 2016, 09:26:38 AM
GETSUM
Post by: Whitpirate on December 24, 2016, 07:54:01 PM
Post by: huntandjeep on December 25, 2016, 12:40:54 PM
Post by: JimmyHoffa on December 25, 2016, 12:50:26 PM
Post by: MtnMuley on December 25, 2016, 01:28:08 PM
Post by: JODakota on December 25, 2016, 02:13:50 PM
Post by: Whitpirate on December 26, 2016, 09:02:34 AM
Post by: quadrafire on December 27, 2016, 05:46:00 PM
Post by: sled on December 27, 2016, 05:57:53 PM