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Thread: Sous Vide, who's doing it?

  1. #241
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    Used an Anova for the first time on Sunday and I am now a believer!
    I cooked 3 Superstore Angus filets, 126 for 1 hour and then seared on cast iron with butter. They were by far the best filets I have ever had, short of a $75usd one in Vegas over christmas and even then it was a very close second. For seasoning I used olive oil and salt and pepper before the bag, then only seasoned again on the plate.
    Looking forward to my next cook!

  2. #242
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    Not sure what thread this belongs in... but I picked this one cause the smoke ring is basically nonexistent and there for it's not worthy of the BBQ thread

    click for larger version
    » Click image for larger version

    Started with a $10 boneless pork shoulder from Costco

    So rubbed with oil, then dry rub, sealed in food saver bag... marinated in the fridge for 24hrs... then 18hrs at 165 in the bath, then ice bath and fridge.

    Then when the day comes to eat it! Save as much of the meat jello as you can from the bag, dry off the meat well and reapply oil and rub. Indirect BBQ with smoke, 300F grill temp (usually when I smoke these from raw I do 225F) then pull it off once it hits 203F inside. ONLY 2.5hrs for this guy!

    Then this was the magic imho, put the meat jelly in a pot, let it melt, then blast it with a hand blender/immersion blender... it should foam up, scrap off that foam... then with the remaining juices make a BBQ sauce, mustard, vinegar, tomato paste, etc... then when you pull the meat pour this stuff in, save a bit for plating

    This was by far the juiciest, most tender pulled pork I have ate, without being greasy (cause we removed almost all the extra fat with the sous vide and pulling it out of the juice in the form of foam) had a nice crust, didn't waste a ton of fuel BBQing for 14-16hrs... just perfect. Could easily prep a few of these guys and freeze them, and start the BBQ after work and have fresh, awesome pulled pork on a weekday with ease

  3. #243
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    Oh sweet Jesus.



    That sounds and looks absolutely spectacular.

    Damn you.
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  4. #244
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    Didn't grab pics, but did a couple of massive beef short ribs yesterday. They were the meatiest short ribs I've ever seen. Not sure if they were butchered wrong or what, but they had about six inches of meat. I'm used to less.

    I was pretty lazy, so basically just dusted them lightly with montreal spice before the bag, they were in the fridge for a couple of days. Saw so many different cooking options, I ended up with 165F for about 23 hours. I had planned a little lower for about 36 hours, but ended up forgetting to get started, so worked backwards from the time the meal was required.

    After taking them out of the bag, very obvious shrinakge along the bone, and a hell of a lot of juice in the bags. Drained bags, patted dry. Did two minutes per side under the broiler in the oven, than another two minutes with some carolina sauce on it.
    Was still pretty chewy, definitely fully cooked. Came cleanly off the bone. I was really happy with the flavour. Wife was quite unhappy with it. I ate hers. Guess that's a win?
    Quote Originally Posted by killramos View Post
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

  5. #245
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    Originally posted by ercchry
    Not sure what thread this belongs in... but I picked this one cause the smoke ring is basically nonexistent and there for it's not worthy of the BBQ thread
    Could always get some instacure for the faux smoke ring on the next one.
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  6. #246
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    https://anovaculinary.com/easy-homem...=6064688710640

    Tried this recipe this weekend, came out flawless!!!

  7. #247
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    Originally posted by sk8r3124
    https://anovaculinary.com/easy-homem...=6064688710640

    Tried this recipe this weekend, came out flawless!!!
    did you use the same jars? what kind of cooking container did you use? how did you keep the jars from floating? I'd be curious to try this out.

  8. #248
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    Doing some pork ribs this weekend. Anyone have suggested recipes?
    Quote Originally Posted by killramos View Post
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

  9. #249
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    Originally posted by vw_rabbit2.5


    did you use the same jars? what kind of cooking container did you use? how did you keep the jars from floating? I'd be curious to try this out.
    I used the same jars. Got them at superstore. I haven't encountered them floating, I think as long as you fill them up far enough, there won't be enough air to help them float
    Last edited by sk8r3124; 02-01-2017 at 03:04 PM.

  10. #250
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    .
    Last edited by Amysicle; 12-06-2019 at 09:06 PM.

  11. #251
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    This thing is awesome. I've used it almost everyday for BBQ Ribs, shrimp, scallop, steaks etc. Snapped pics of a few of my recent labor intensive ones:

    Brisket
    155 for 30 Hours (Brined for 3 days prior)
    I should have trimmed the fat a tiny bit more, but my family likes it that way
    click for larger version
    » Click image for larger version

    Fried Chicken
    155 for 3 Hours (dark meat) / 1 Hour (white meat)
    click for larger version
    » Click image for larger version

    And finally:

    Cannabutter
    click for larger version
    » Click image for larger version
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  12. #252
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    Originally posted by ExtraSlow
    Doing some pork ribs this weekend. Anyone have suggested recipes?
    Just made some. I just rubbed some salt, garlic powder, pepper and dry onion on the ribs. Let it marinate overnight, then 62C for a full day. Took the juice out and reduced it a bit and mixed with some BBQ sauce. Brushed the ribs with the mix and finished it off in the oven. Yum, just missing the smoky flavour.

  13. #253
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    Originally posted by lilmira


    Yum, just missing the smoky flavour.
    Need some paprika!

  14. #254
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    Yeah, I need to make a batch of dry rub again.

  15. #255
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    Mostly been using the Anova for doing up a batch of chicken breasts. 1 hour 15 mins at 142*.
    Its great because we just leave em in the fridge for the week and can either reheat or a quick sear and slice them up on a salad for a quick dinner/lunch.

    Have done a large roast beef twice, but there was something off about the texture. Felt almost powdery.

    Been wanting to try these:
    https://anovaculinary.com/easy-homem...ide-egg-bites/
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  16. #256
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    Hey Z if you like pork belly give this a try http://www.seriouseats.com/recipes/2...rs-recipe.html

    Made it for Chinese New Years and it was good.

  17. #257
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    Originally posted by ercchry


    Need some paprika!

    Liquid smoke helps a lot too

  18. #258
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    I just discovered this thread and this sounds awesome!

    The GF is strongly opposed to cooking in a plastic bag though...

  19. #259
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    ^^ lots on commercial products come cooked in plastic (look at Starbucks' new eggs) but go foodsaver, I'm a believer now. If not for anything but actual getting a vacuum on the food so it doesn't float

    Originally posted by Brent.ff



    Liquid smoke helps a lot too
    I have a bottle of apple wood... I find it really doesn't do much, would be better off doing a cold smoke before bagging the meat if you want to go that far... or finishing it off with HEAVY smoke on the BBQ (I did my normal amount I'd do for raw meat and even 2.5hrs with the pork shoulder it was very mild)
    Last edited by ercchry; 02-02-2017 at 12:04 PM.

  20. #260
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    oh for sure, if you have a smoker, there is no match. but for us plebeians, the liquid smoke adds a bit of complexity

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