Gotta make some more pig ghosts! This time we are making sous vide St. Louis ribs, after getting suggestions from strangers on the internet!
Mashed potato recipe from Sous Vide Everything:
3 Potatoes
1/2 stick of butter
1/2 cream cheese bar
2 tsp salt
1/2 cup whole milk
Anova Precision Cooker: http://amzn.to/2FHXMDl
Killer Hogs Rub: https://amzn.to/2H0OZc9
The Slow 'N Sear: http://amzn.to/2DxHure
Weber Kettle Limited Edition Red: http://amzn.to/2CW49fP
Production Equipment Used
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Rode VideoMicro (great shotgun mic): http://amzn.to/2H4AILWj
Nikon d850 (camera used for b-roll): http://amzn.to/2EhEc00
Panasonic GH4 (camera used for BoxMac): http://amzn.to/2H0gTFw
Tamron 45mm 1.8 (My favorite full frame lens): http://amzn.to/2EUMk3s
Sigma 18-35mm (My favorite crop lens): http://amzn.to/2C8VyGg
h2n sound recorder(voice over): http://amzn.to/2DBjdzM
Channel crushes:
Malcolm Reed
https://www.youtube.com/user/howtobbqright
Sous Vide Everything
https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw
More EJ cooking vids: https://www.youtube.com/playlist?list=PLmqeFKoBmT0LuybWUOq2kLhqI-9h5Lh5U
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