I think the odor molecules may be small enough to fit through the plastic molecules. Bigger water molecules don't get in much. I had one rack double bagged because I wasn't happy with the first bag seal. The other two were single bagged.
I had to lift the lid and sniff right above the ribs to smell them. Once I opened the bags, the whole kitchen smelled good.
The charcoal grill sear worked great. I will be using that small grill more in the future rather than using my gas Weber (not enough flame to sear) or cast iron pans (only work well with flat foods).
I loaded up the baby Weber, charcoal grill with a lot of charcoal so the ribs were right above very high heat. Only took a minute or so per side and less than that for the sauce. Don't walk away from them or they will burn. The charcoal sear gave the ribs that real, grilled flavor. I tried a piece right after the sous vide and it was too bland so they need to be seared. Charcoal sear fixed that.
I have ribs left over and a delicious single muscle ham so it's a toss up what I'm going to eat for a snack tonight. I'm impressed with the more expensive single muscle ham that I got at Sam's. Less than 2% water or other additives and great, not too salty, ham taste. Worth the extra $$. I think it was like $14 for a 3 lb. ham. All meat since you don't have the connective fat/tissue and tons of added salt/water you get with cheaper hams.
I had to lift the lid and sniff right above the ribs to smell them. Once I opened the bags, the whole kitchen smelled good.
The charcoal grill sear worked great. I will be using that small grill more in the future rather than using my gas Weber (not enough flame to sear) or cast iron pans (only work well with flat foods).
I loaded up the baby Weber, charcoal grill with a lot of charcoal so the ribs were right above very high heat. Only took a minute or so per side and less than that for the sauce. Don't walk away from them or they will burn. The charcoal sear gave the ribs that real, grilled flavor. I tried a piece right after the sous vide and it was too bland so they need to be seared. Charcoal sear fixed that.
I have ribs left over and a delicious single muscle ham so it's a toss up what I'm going to eat for a snack tonight. I'm impressed with the more expensive single muscle ham that I got at Sam's. Less than 2% water or other additives and great, not too salty, ham taste. Worth the extra $$. I think it was like $14 for a 3 lb. ham. All meat since you don't have the connective fat/tissue and tons of added salt/water you get with cheaper hams.
