Sous Vide???

Discussion in 'The Good Life' started by Terry, Jul 9, 2021.

  1. battle.munky

    battle.munky Has the menthol.munky on his back!

    This goes without saying, but we're gonna need pics coming off the smoker in order to believe this. Sounds amazing already!
     
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  2. jluc

    jluc smelling pretty

    Will do. Still thirteen hours in the sous vide then they'll get iced until it's time to put them on the smoker.

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  3. jluc

    jluc smelling pretty

    Ribs are patted dry and re-rubbed waiting for the smoker to heat up. Yes there's another thin coat of mustard applied. I haven't found anything better for rub adhesion. Just something I picked up from BBQ Pitmasters.

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  4. jluc

    jluc smelling pretty

    Holding solid at 255° and not even a wisp of smoke. Beautiful! [​IMG]

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  5. jluc

    jluc smelling pretty

    And done.
    Near perfect and delicious. Borderline too tender. Nearly fall off the bone and fall off the bone isn't what I'm looking for in a spare rib. Maybe a little less time on the smoker the next go around. Served with fauxtato salad on the side.

    [​IMG][​IMG]

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  6. Edison Carter

    Edison Carter Goo-bloomin' Stankster

    Nicely done. Thanks for sharing the technique.
     
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  7. jluc

    jluc smelling pretty

    Thanks, Bill.

    I saw some fellas on YouTube doctor up their store bought BBQ sauce with garlic and lime juice. Made a world of difference in the G. Hughes sugar free sauce. Killed the imitation sugar taste.

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  8. Edison Carter

    Edison Carter Goo-bloomin' Stankster

    I do like G. Hughes.

    Many BBQ sauces are doctoring up something else. I took a class from a guy that was known to win competitions with doctored up Sweet Baby Ray’s.
     
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  9. BBS

    BBS Well-Known Member

    Did bacon wrapped filet mignon steaks the other day.

    I tenderize the steaks with a skewer and use only salt and pepper to season. Let sit a minimum an hour per inch of thickness of the steak(s) to tenderize further with the salt. Wrap the steaks with 1 to 2 pieces of home made bacon depending the size and tie with cooking twine. I've also done them with a slice of onion in the bag before. Cook at 131 F for 2 hours then remove the bacon and finish the steaks with a pan sear before rewrapping the bacon and eat.
     
    Last edited: Aug 9, 2021
  10. jluc

    jluc smelling pretty

    Pork chops at 140° for 3.5 hours from frozen. Cast iron sear. Seasoned with good old salt and pepper.

    [​IMG]

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  11. battle.munky

    battle.munky Has the menthol.munky on his back!

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  12. jluc

    jluc smelling pretty



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  13. jluc

    jluc smelling pretty

    Beef short ribs from sous vide to smoker...

    [​IMG]

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  14. battle.munky

    battle.munky Has the menthol.munky on his back!

    Oh man...that looks ridiculously good.
     
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  15. jluc

    jluc smelling pretty

    They were wonderful.

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  16. jluc

    jluc smelling pretty

    Another go at sous vide spare ribs. 36ish hours at 145°, chilled then an hour and a half on the smoker. Perfection!

    [​IMG]

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  17. PLANofMAN

    PLANofMAN Eccentric Razor Collector

    Article Team
    IMG_1630282147659.JPEG
    I've had a Sous Vide for a while, but stopped in at Costco today and saw this lovely little thing. The Anova immersion circulator is MSRP 199.99 and the 16L container is another 79.99, they are bundled together at Costco for 199.99 USD. It's a good deal if you are wanting a high quality premium sous vide device and want a dedicated container to use with it.

    My other sous vide immersion circulator is made by Instant Pot.
     
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  18. jluc

    jluc smelling pretty

    Having more than one precision cooker comes in handy. I've had both mine going on several occasions. One doing a long cook while the other is making that nights dinner. I've done steaks at different doneness to please everyone. Today I'm doing chicken breasts and thighs. Breasts at 145° and the thighs at 165°. I bet I could find a use for a third one. Maybe time for a Costco run.

    [​IMG]

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  19. jluc

    jluc smelling pretty

    Tri-tip in the sous vide at 130° for 5ish hours from frozen. Chilled then smoked for 45 minutes. Quick sear with the Su-V Gun to finish. Fantastic!

    [​IMG]

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  20. b1hart

    b1hart Speed Racer

    093E2B65-C17D-44F2-AF7B-5345F3F36B0E.gif

    Cool cutting board too!
     

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