Monday June 26, 2017

NEW YORK NEW YORK – I spent today preparing baby back ribs for cooking sous vide (they will be finished on a Green Egg in Connecticut on Thursday). The first steps are to remove the membrane, apply a rub to impart BBQ flavor, and vacuum pack the ribs to let them “marinate” in the fridge for 24 hours – the but also acts as a dry brine.

Day 2,811 of one photograph every day for the rest of my life.

Sous Vide ribs step 1
Sous Vide Ribs step 2
Sous vide ribs step 3

On this day seven years ago (day 253): Hacienda Zuleta Ecuador

Hacienda Zuleta Ecuador