A Vacuum-Packed World Cup Opener!

So the World Cup is about to start. Thursday, June 12 is the opening game. We here at Vacuum-Packer.com, being a very international group and avid futbol fans, will be having an Opening Day bash.

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The idea is to have a sort of Pot-Luck, where co-workers each bring in a little something to eat or drink for the group to share. One person may bring the soft drinks, somebody else a baked casserole of some sort – these things usually are not very good, culinary-wise. So I have decided to take it upon myself to try and elevate the food at this inter-office shindig by cooking something sous vide.

I am still working out what that might be, but I would like it to reflect a little bit of my preference in teams, and this is where I am a little torn.

Do I route-route-route for the home team, USA? Stay true to my Spanish/Mexican heritage, and to my time spent in Mexico? Perhaps I show some solidarity to the Clock Work Orange team of The Netherlands in support of our very good friends from Henkelman.

Maybe I sous vide ribs; finish them on the grill with BBQ sauce (U.S.A.!, U.S.A.!).

Add some quesadillas, corn and chistorra to the grill (Si Se Puede! Si Se Puede!)

We must quench our thirst…a cold Dutch brew…Heineken sounds “goed” (Wij houden van Oranje!)

From the ribs I would remove as much fat as possible and cut them into manageable size racks, vacuum pack them in the Boxer 35 Chamber Vacuum Sealer, after seasoning with my special blend.

Since they are pork ribs, we will cook them using our Pearl Fusionchef Immersion Circulator at 143ºF (61.5ºC) for 48 hours, to make sure they are tender and juicy. Due to the forgiving nature of sous vide and the cooking time associated with it, the ribs will be in the water bath ready when we are. Once the hunger grows to a growl, we will finish them on the grill.

I usually do a quick sear on both sides, then brush a thin layer of BBQ sauce on one side, through it back on the hot grill – sauce side down. Sauce the other side and flip…and repeat. I do this maybe four times. I am no chef, but I think it gives the ribs a very nice BBQ and char-broiled flavor, and I must say, very good.

Ahhhh…grilling some perfectly cooked BBQ ribs, drinking a cold Heineken under the warm Florida sun, with friends, in observance of the world’s favorite sporting event…you tell me a better a way to spend a Thursday afternoon.

Cheers! Salud! Proost!

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