It has been a learning experience for my two helpers and myself, for sure. We all discovered that 12 ounces of marinade is enough to flavor over 40 pounds of meat! Pretty awesome. Also, I discovered a way to make amazing fried chicken to order without having to store raw chicken under my line cooks station and its probably the best fried chicken we ever ate!
Short ribs, well, I shouldn't have to tell you how good they are when you cook them low and slow for two days! No waste, no mess, wow.
During setup, I took a few pictures.
This small 12 ounce bottle was enough marinade to do 40 pounds of chicken legs, very impressive.
Hands-free cryo, nice to have when taking pictures, lol
Almost 50 pounds of short ribs, two cans of this great rub from Williams-Sonoma, seared, cryo'd and they took a 140F water bath for over 48 hours. We almost wept a little when we ate them. They even made their own jus, conveniently, which I mounted with some local butter, yummers.
Carrots that don't suck? Oh yes, I figured out a way and yeah, they were awesome. Maple and local butter glazed. They stayed bright orange and tasted like love. I swear, they were the best damned carrots we ever ate! Again, this small bottle of maple syrup was enough for all of this 25 pound batch of carrot bats. Yes, those are nobs of that local butter I keep yapping about.
We had a blast setting up for this event. We cryo'd almost 100 pounds of protein and over 50 pounds of carrots and local potatoes. That's a lot of bags. We used two vacuum machines and my poor little house model cryo machine kept over heating, lol, which slowed things down a little. Only took about 6 hours to rub, sear, pour, season and suck, lol.
[edit] just got the weather forecast, this demo was canceled until further notice. Sad to say, I was really looking forward to this. Well, I'll keep you posted!
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