BingerFang
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If you don’t know, now ya know!
If ya don't know, there is a thread about 16 pages long, now ya know!
So my wife tells me I’m not supposed to drink water from a plastic bottle that got hot while sitting in my car....
But it’s ok to encapsulate my food in plastic and let it sit in way hotter water...
Way too confusing for me....
I agree Neil. No thanks to a boiled steak. LOL.So my wife tells me I’m not supposed to drink water from a plastic bottle that got hot while sitting in my car....
But it’s ok to encapsulate my food in plastic and let it sit in way hotter water...
Way too confusing for me....
It's nothing near being boiled. The water temp raises the temp of the meat and breaks down the protein. The water never touches the meat which is in a sealed bag. A constant temperature is maintained and that is the key to the process.I agree Neil. No thanks to a boiled steak. LOL.
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I was joking. I know it isn't directly boiled in water, and that it is grilled before serving. It looks interesting. I will try it one of these days.It's nothing near being boiled. The water temp raises the temp of the meat and breaks down the protein. The water never touches the meat which is in a sealed bag. A constant temperature is maintained and that is the key to the process.
After a steak is maintained at a tem[p of say 115 to 120 for several hours or more, it is removed and then grilled to get the char you are used to.....Not even remotely resembling something that is openly boiled @ 212.
I gotta introduce you to my friend.... get her smokin hot and just a quick blast on each side.
What a horrible test. They overcooked the SV cut and wondered why people werent "overwhelmed" with it over the traditional steak? Kathleen should probably say out of the kitchen.Sous vide cooking is awesome but it's not always best for everything. We use it primarily for chicken and pork - best you'll likely be able to make yourself - most tender, juicy and delicious.
As for steak the jury is still out... http://cookfearless.com/sous-vide-vs-grilled-steak/
Too much work. A searzall is well worth the investment.
Throw some mayo on the protein, Sear it, done
Paring Sous Vide with a Smoker is where I have found the most benefits.
48 hour brisket bath then smoked. Sublime.
What temp do you sous vide the brisket?Paring Sous Vide with a Smoker is where I have found the most benefits.
48 hour brisket bath then smoked. Sublime.
Recipe please [emoji106]
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I sous vida picnics and pork shoulders every time I make pulled pork these days. Overnight for 24, then in the oven at 500 long enough to get a nice sear, then braise at 220 for 2-3 hours. Rest it and pulls easy.Salt, pepper, garlic,
155 for 36 hours (can go up to 48). Shock it in an ice bath when done and put in fridge for up to 4 days until ready to smoke. When smoking fire up smoker to 225 and heat it up for 2 hours. Its cheating its so good.
Same thing for pulled pork (24 hours)
Pork Ribs (12-18 hours) I have a killer recipe for left over pork rib meat grilled cheese sandwich if that does anything for you.
Salt, pepper, garlic,
155 for 36 hours (can go up to 48). Shock it in an ice bath when done and put in fridge for up to 4 days until ready to smoke. When smoking fire up smoker to 225 and heat it up for 2 hours. Its cheating its so good.
Same thing for pulled pork (24 hours)
Pork Ribs (12-18 hours) I have a killer recipe for left over pork rib meat grilled cheese sandwich if that does anything for you.
Did you finish it on a hot grill? To me that is the key. Gotta get a char.ive had a ribeye prepared with this method, i didnt care for it. i think it would be great for other cuts (filet for example) and other meats.
I did a select prime rib for my SiL and it came out extremely tender and juicy. You get the sear with a 500 deg oven for 15-20 minutes. The cook until internal temp is 120-5. Rare to med rare on endsI like the smoke flavor the wood charcoal provides on the green egg. While tender it’s missing that extra something when I do the SV method.
i do ribeyes 4 inch thick now. For family of 4. Salt pepper garlic. Sear for 4-5 minutes per side then turn the heat off and let it bake on the egg till rare. Best method ever.
Did you finish it on a hot grill? To me that is the key. Gotta get a char.
Fillets are to lean to really make much difference. Skirt steak for fajitas is outstanding. 18-24 @ 120, 5 minutes on hot grill to char, and cuts with a fork, juicy and tender as hell
I have a killer recipe for left over pork rib meat grilled cheese sandwich if that does anything for you.
Could be a number of things. Too long with a marinade is not good. I do not even season the meat until after it's removed and goes to the grill with steaks. A choice or prime cut needs no marinade and no more seasoning than salt and pepper in my opinion. All the sous vida is intended to do is break down the proteins which tenderizes the cut as proper aging does. It can improve a lesser cut, but to me does little for properly aged better cut.i didnt cook it, someone that uses that technique all the time cooked em, and yes it was seared on a hot grill. i didnt care for it.
Yes please [emoji106]
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but but but....what about the bark? Thats the ONLY reason I brisket.
That was my first steak Sous Vide style, definitely need to work on the searing part. It looks like the Searzall is sold out until March, so I'll just buy the torch and try it that way for the time being.
I was amazed the way the steak came out, going to try chicken next.
2-3 hours will give you a bark. lower the temp and go 4 hours if you need more.
Oh there's no way 4 hours is going to recreate 14 worth of bark. However 4 hours will give you a nice smoke ring and enough bark to satisfy most tastes.i'm willing to give it a try, for science reasons, but I have my doubts.
I normally rock mine for 14 or so hours using real hardwood smoke, I cant imagine 2-3 hrs is going to give me that level of bark.
Ok so I Sous Vide and Smoked the Ribs, then set out to make an epic sando from farmer's market ingredients.
Take sourdough, and cut a couple of slices off. Melt some butter in a bowl and dunk one side of the bread into the butter.
Whip up some Garlic Aioli using Mayo, lemon, garlic, salt and pepper (or something similar)
50grams of white cheddar and 50g of sharp orange cheddar shredded
Dill pickle chips and pickled red onion
mustard.
debone and dice the rib meat.
Assemble all ingredients , mustard on one bread and the aioli on the other (opposite the buttered sides) and put over medium heat in a pan. Flip occasionally to get a even dark brown and use a sandwich press.
This was sublime. Seriously.
Oh there's no way 4 hours is going to recreate 14 worth of bark. However 4 hours will give you a nice smoke ring and enough bark to satisfy most tastes.
Sous vide brisket for 36 hours breaks down the meat like a 14 hour cook would on a traditional smoker so after the sous vide you are just heating it up and imparting a smoke flavor. Bark will vary . SV brisket is so juicy though it may change the way you think of brisket.
Makes sense. This might be a good method for camp trips. I can knock out the sous vide while on the water or bikes, and come back and just do 3 hr smoke on the Weber really quick to wake it up. I could be down for that, solid idea.
Sounds good!! How long do you SV the ribs? I usually do the 3-2-1 method on the smoker, how do they compare ?
Bingo. To me it's a tenderizing method that makes the end result more of a no fail. Plus a great way to get the best out of otherwise tough cuts, which was why long smoking and braising methods have always been used.ribs are 12-18 hours depending on temp. The 321 is basically a braising method so the SV will make them more tender and utilizing the ice bath you can store them at a later date to heat up or smoke.
I've SV for a few years now and the biggest "wow" factor i have found is marrying the SV with smokers.
Ribeye Cap. The king of steaks.
I use mine for Tri-Tip all the time and it’s good but just not quite as good as cooking it over Red Oak. Santa Maria style. I’ve tried to sear it over oak after Sous Vide and there just is not enough time for the smoke to get into it deep enough.View attachment 840193 Tri-tip came out perfect tonight.
Same color as GRADS VJ. Brown on the outside, pink on the inside.