Beef ribs are f***ing legit. (Sorry, I know there's been a few of these recently but others asked to see) 48 hours @ 62c/144f. The only meat I've ever eaten that topped this was A5 Wagyu in one of the Australia's best restaurants5yr ⋅ Ball_Snot ⋅ r/sousvide
I snatched this a few weeks back on my way to work. Been meaning to post.6yr ⋅ Ball_Snot ⋅ r/melbourne
My folks, married Valentine's Day 1969 in Melbourne, Australia. Would have been 50 years next year but Mum passed just before Xmas.5yr ⋅ Ball_Snot ⋅ r/OldSchoolCool
I'm 46, have a two year old, a demanding wife and I'm professionally employed. I'm happy I've gotten this far. 4*28 + 38g all Ni80. 0.11 ohms a pair.6yr ⋅ Ball_Snot ⋅ r/Coilporn
And Australian culturally appropriating American food (Kenji's indoor smoked brisket - more in the comments)5yr ⋅ Ball_Snot ⋅ r/sousvide
On the bathroom wall of the Post Office Hotel in Ulan NSW (was a few years back though, just stumbled on the pic again)5yr ⋅ Ball_Snot ⋅ r/australia
Did this a couple of weeks ago. Lobster tail and prawns with saffron beurre blanc sauce. 62°C for 30 minutes. Link to recipe in comments.5yr ⋅ Ball_Snot ⋅ r/sousvide
Help an Aussie serve Kenji's indoor smoked brisket. I have two days to prepare.5yr ⋅ Ball_Snot ⋅ r/sousvide
