Bought some ribeyes on sale at Safeway. Cold smoked with over apple wood for w hours at about 160 degrees. Then rested in the fridge for an hour and vacuum sealed. Cooked in the sous vide for 1 hour at 129 and then seared for about 1 minutes a side on a gas grill at 500. Results were spectacular.
by ayy1985
1 Comment
“Cold smoke” ends at 86 degrees. You smoked it, this wasn’t a cold smoke.