Just came across your channel. Where you been all my life. I've been crucifying things on my Blackstone since I bought it. You're changing that. Already have learned so much and you are making it fun for me instead of stressful. People are actually starting to think I can cook.
I’m glad you found me too my friend! I’m sure you do well already but are a little hard on yourself. Keep having fun and feeding folks, they’ll appreciate your kindness! Look forward to seeing you around!
Love it Matthew! I've been thinking a sous vide should be my next toy. A proper grilled cheese is the ultimate comfort sandwich, and one of my favorites. Your versions here are next level... I'm drooling! Excellent work as always sir!
Just my luck, I just winterized my smoker and griddle and grill, and you dropped this. You're mean, yet I'm the one who lives in Flippin illinois. I can't wait till spring to try this. Keep them coming
Best smoked ribs in 1hr 20 minutes. Not hours and hours. Up to 6 racks at once. Orion Cooker with apple wood chips, and one bag of self lighting charcoal. Light the fire on outside the cooker, leave it, come back in 1:20 and pull them!
Great job Matt. I love using a sous vide. Never did ribs though. Gonna have to try it. Gonna cut up a fresh turkey and sous vide that for Thanksgiving. Oh, btw, Maggie is starving. Lol
@@thehungryhussey I am going to cut it apart so I can cook the pieces at the right temperature for the right length of time. Legs/thighs first at higher temp then add breasts at lower temp.
You sound ill, brother. I hope you feel better. I did a 30-hour sous vide top round roast one time. Seared it on a scalding hot cast iron pan. Boy that was the most tender roast ever! I'm going to have to try it with pork ribs now! Great cooks!
Those grilled cheese look fantastic. I will have to try 140F next time, I normally do St. Louis for 24 hours at 152F. Try putting some rub on them before bagging next time, it adds a ton of flavor to the meat.
Might try some rub next time. What's always touted among SV folks is that no other spices will "penetrate" meats, except salt, and it only goes so far. It's worth a try for sure! I like the texture of 140F ribs as it give a pork belly texture, but then you realize it's a rib. Haha.
@@thehungryhussey I will definitely try the 140F next time. I think that the penetration thing is probably true for a larger cut like a 2" think steak that cooks for a short time of a few hours, but ribs are thin enough and are in the bag long enough that I definitely taste a difference between my wife's who likes just some salt and mine with the rub I make. Even with the BBQ sauce I brush them with while I crisp up the exterior on the grill.
Man Hh, I tell ya, I’m IN LOVE with the way you cook bro. And the way you EAT…I can tell you really enjoy the food. All the way from the West Coast, you got me SPRUNG!!!🔥🙏🏾🙏🏾💪🏾👍🏾
I brew beer, hence the name 😂, I have an electric setup that offers great temp control. My friends have been encouraging me to use it for sous vide. You have now given me something to try! Thanks Hussey!
So I could just boil them in the package they come in? I don't have one of those fancy contraptions but I have a pan I could use. I boil my brauts before I put them in the oven and they always turn out great
Don’t want to boil it. These are warmed to a specific temp (140°) and kept that for an extended period of time. To your point I have placed them into the bath in the cryovac.
@@billyrogers8384 , for all seriousness, what do you feel changed? As far as camera presence, just doing more and more videos one becomes more adjusted to talking infront of a camera.
Fantastic Matt! This was a entertaining video and those ribs and grilled cheese looked🔥. State Law as always… Dukes for the Win!. Have a awesome week! Cheers
Little confused on your time and temp. You did 24 hrs in the water bath at 140, pulled out and seasoned for 15 min ish, then smoked for 2 hrs at 225 - 250. When you temped them they were 150 max??? How is that?
To be honest, I never left my Thermapen in one location. The main thing was color first then tenderness. Both were fine so I pulled them. The ribs were already done and for what I knew, tender. The smoker was for color only for the most part.
I gave you a thumbs up because I was entertained. Never heard of such a cooking process nor would I try it. Don't need another device in the kitchen and rarely can I think 24 hours ahead of cooking. Way too much trouble as far as I'm concerned. Just my opinion.
Just came across your channel. Where you been all my life. I've been crucifying things on my Blackstone since I bought it. You're changing that. Already have learned so much and you are making it fun for me instead of stressful. People are actually starting to think I can cook.
I’m glad you found me too my friend! I’m sure you do well already but are a little hard on yourself. Keep having fun and feeding folks, they’ll appreciate your kindness! Look forward to seeing you around!
Have always loved your videos big fan..... But please keep the bloopers coming...... Hussey bloopers are the best and the real side of things!!!
Thanks bud. My plan is to keep bloopers like this , at the end of the episode.
Thumbs up for the Kosmos Q. Great rubs, even better company!
Thanks! I’ve been digging their stuff!
Love it Matthew! I've been thinking a sous vide should be my next toy. A proper grilled cheese is the ultimate comfort sandwich, and one of my favorites. Your versions here are next level... I'm drooling! Excellent work as always sir!
Thank you Matthew! Appreciate you giving it a watch!
Looks good Cousin 😊.. Hello from Gatlinburg TN Smoky Mountains 🐻🌄🍁
Thanks Cousin!
@@thehungryhussey always!!🙏
I REALLY didn’t want to like this. But now I’m going to have to try it. 🤦🏼♂️🤦🏼♂️🤦🏼♂️
Haha... Please give it a try!
Hussley! Those ribs looked tender and flavorful. Good enough to eat.
Thank you Dan!
awesome video ! where can I get those weights for the sandwiches?
Thanks for watching! The weights. They’re here - www.thechefspress.com/
Just my luck, I just winterized my smoker and griddle and grill, and you dropped this. You're mean, yet I'm the one who lives in Flippin illinois. I can't wait till spring to try this. Keep them coming
This could be done in the oven too I’d believe!
I have wrapped them in plastic wrap and aluminum foil and slow cooked them in the oven for a while. Then smoked them on the smoker.
Nice! Can do that too!
My son is a Chef and does use this method on different kinds of meats and they always taste fantastic. Thank you for the awesome lesson.
Oh nice! Where does he work? It is an awesome way to cook and when done correctly, it’s magic.
Best smoked ribs in 1hr 20 minutes. Not hours and hours. Up to 6 racks at once. Orion Cooker with apple wood chips, and one bag of self lighting charcoal. Light the fire on outside the cooker, leave it, come back in 1:20 and pull them!
I have no doubt they’re good. This method is just different spin and they’re good too!
Like the Bloopers and who ever Jacob is does a great job with the camera.
Thank you so much!
I want to buy the sous vide container but can't find your link.
Sorry about that. Must have got the wrong g one. Here’s the link - amzn.to/3QZ6YWY
Looks great
Thanks!☺️
Spareribs are the king of pork ribs.
I typically go with bbs, but I’m getting more and more where I like spares more.
Hilarious and so cool!
Thanks so much for stopping by and watching!!
where did you get the sandwich weights?
These are Chef Presses. Here’s a link to- Chef's Press www.thechefspress.com/
Fire Hussey!!!!!
Thank you my friend!
Great job Matt. I love using a sous vide. Never did ribs though. Gonna have to try it. Gonna cut up a fresh turkey and sous vide that for Thanksgiving. Oh, btw, Maggie is starving. Lol
You doing the whole turkey? I’m intrigued on that!!! I’ve done breast before and it’s great, but never a whole bird.
@@thehungryhussey I am going to cut it apart so I can cook the pieces at the right temperature for the right length of time. Legs/thighs first at higher temp then add breasts at lower temp.
That’s a solid plan to me!
Love ribs, and those look amazing.
These are great ribs too!
Looked good, easy with the camera movements though, I was getting dizzy haha
Haha, sorry about that.
You sound ill, brother. I hope you feel better. I did a 30-hour sous vide top round roast one time. Seared it on a scalding hot cast iron pan. Boy that was the most tender roast ever! I'm going to have to try it with pork ribs now! Great cooks!
Thanks Jeremy. I've been battling something for about 4 weeks now. I'm ready to kick it. Those top rounds are awesome as well!
Those grilled cheese look fantastic. I will have to try 140F next time, I normally do St. Louis for 24 hours at 152F. Try putting some rub on them before bagging next time, it adds a ton of flavor to the meat.
Might try some rub next time. What's always touted among SV folks is that no other spices will "penetrate" meats, except salt, and it only goes so far. It's worth a try for sure! I like the texture of 140F ribs as it give a pork belly texture, but then you realize it's a rib. Haha.
@@thehungryhussey I will definitely try the 140F next time. I think that the penetration thing is probably true for a larger cut like a 2" think steak that cooks for a short time of a few hours, but ribs are thin enough and are in the bag long enough that I definitely taste a difference between my wife's who likes just some salt and mine with the rub I make. Even with the BBQ sauce I brush them with while I crisp up the exterior on the grill.
I see that brother!
Man Hh, I tell ya, I’m IN LOVE with the way you cook bro. And the way you EAT…I can tell you really enjoy the food. All the way from the West Coast, you got me SPRUNG!!!🔥🙏🏾🙏🏾💪🏾👍🏾
Thanks Jeff! Hope you’re well bud!
I'll never understand removing the liquid that helps rub stick and then replacing the liquid again to make the rub stick.
Not sure I understand?
I brew beer, hence the name 😂, I have an electric setup that offers great temp control. My friends have been encouraging me to use it for sous vide. You have now given me something to try! Thanks Hussey!
It’s honestly one of my favorite ways to cook ribs.
So I could just boil them in the package they come in? I don't have one of those fancy contraptions but I have a pan I could use. I boil my brauts before I put them in the oven and they always turn out great
Don’t want to boil it. These are warmed to a specific temp (140°) and kept that for an extended period of time.
To your point I have placed them into the bath in the cryovac.
Oh, I like that egg white tip! Lots of great surprises in this one👍😊
Thanks Bobbi! I’m glad to hear you enjoyed it!
Careful bro. Your gonna lose your southern card. Lol
😂😂😂
😂 I’ve considered myself warned! 😂
If it wasn’t late at night I’d would like to go get ribs and try this they really look good thanks
I like to tinker around with things and this is a great way to do ribs.
I've been watching y'all for a while! What happened to the old HUSSIE?
What do you mean my friend?
You just seem more Hollywood. I still love your vids. Dont get me wrong...But you have changed!?
@@billyrogers8384 , for all seriousness, what do you feel changed?
As far as camera presence, just doing more and more videos one becomes more adjusted to talking infront of a camera.
Fantastic Matt! This was a entertaining video and those ribs and grilled cheese looked🔥. State Law as always… Dukes for the Win!. Have a awesome week! Cheers
Right on! Appreciate the support as always brother!
I looked in your Amazon store for the sandwich weights. I came up empty. Help??
Yeah, he doesn’t sell on Amazon. Here’s the link to his site.
www.thechefspress.com/
Little confused on your time and temp. You did 24 hrs in the water bath at 140, pulled out and seasoned for 15 min ish, then smoked for 2 hrs at 225 - 250. When you temped them they were 150 max??? How is that?
To be honest, I never left my Thermapen in one location. The main thing was color first then tenderness. Both were fine so I pulled them. The ribs were already done and for what I knew, tender. The smoker was for color only for the most part.
#unclestevesshake good stuff Kosmos is delicious too. Interesting combo of cooking. I love the idea, the egg white is brilliant.
It’s interesting for sure, but the texture is unreal. Like pork belly on a stick.
@@thehungryhussey you’ve got me thinking now!
Yes! I like that!
Tasty.
Very!
Could you leave the ribs in the original package?
Yeah, I have done that before as well. I just like to get some of the other juices off and out and re-package.
Good morning, neighbor have a great Sunday.🙏NC
Good to see you brother!
Those ribs look fantastic Hussey. Made me so hungry looking at them. Really liked the taste test. Finger licking good. Have a great day Matt.
They’re so dang good! Thanks for watching!!!
1 camera one man...good food? Kids in the mix???
PROPER PLANNING PREVENTS POOR PREFORMANCE!!
I like that!
You no You can make great ribs in 3 hrs right.
I do. Mind you I didn’t baby sit these at all during the bath. The texture is way different than doing other methods.
No smoke flavor though
Sure there is. They were on the smoker for 2hrs.
He also made a rib grilled cheese sandwich since you missed the entire episode bruh! Lol
Thanks bud.
I gave you a thumbs up because I was entertained. Never heard of such a cooking process nor would I try it. Don't need another device in the kitchen and rarely can I think 24 hours ahead of cooking. Way too much trouble as far as I'm concerned. Just my opinion.
Really don’t care what device you do or don’t need
Glad you were entertained. Sous vide isn’t for everyone, I understand that.
@@thehungryhussey I thought it looked great and I will try this method. Looks fantastic. Well done