When it comes to keeping your slow-smoked meats and perfectly prepped sides at their prime, CVap has your back (and your brisket)! Whether you’re a pitmaster running a BBQ joint or catering a big event, a CVap BBQ holding cabinet is your not-so-secret weapon for locking in that juicy texture, spot-on temperature, and smoky flavor. […]
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Beef short ribs are, by definition, any section of beef ribs. After all, whole beef ribs are quite long. Consequently, it’s customary to cut them into smaller sections. https://youtu.be/1RA7bLdR7RQ We chose two different short rib types; back ribs, and chuck ribs. Further, we used some of the fine products from our friends at Bourbon Barrel Foods to
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As the weather heats up, many folks begin daydreaming about barbecue. But not just any barbecue,…sous vide barbecue. May is National BBQ Month – an entire month focusing on the delicious ways we’ve discovered to make proteins their savory, smoky best. Barbecue has been a frequent topic in our blogs, for a couple of reasons.
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Clearly, barbecue is very hot right now! We follow two websites for great information about BBQ and food techniques. Undoubtedly, the best resource for BBQ is Amazing Ribs. Likewise, for technique (especially sous vide), it’s Chef Steps. While browsing Chef Steps we found a method for “Apartment Ribs.” Basically, the ribs are salted, bagged, and
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Since 1969 Winston Foodservice has manufactured the best commercial foodservice equipment in the industry. Winston’s CVap® and Collectramatic® equipment are known for producing precise, repeatable results in kitchens worldwide. From schools to chains, to healthcare, to fine dining; you’ll find us wherever good food is served.
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