Sous Vide, who's doing it?

[speedog]

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Attachment 81266

Fake BBQ!

1.5hrs@147F with dry rub on chicken

Ice bath
Pat dry, reapply rub
275F in toaster oven for 20min (bonus points for taking a torch to a chunk of smoking wood and leaving it on the rack beside chicken, for a hint of smoke)
Take bag juice, mix 50/50 with favourite BBQ sauce, warm on stove
Crank toaster oven, remove chicken
Dip chicken in sauce
Put back in oven for 5min
Eat

Real bbq would take less time, no?

[ercchry]

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Real bbq would take less time, no?

REAL BBQ? Time wise... probably similar, effort wise? Muuuch longer, plus my bbq is a little buried in ice and snow, while my kitchen still stays snow free!

All my proteins are prepackaged and seasoned, so I just plop it in the water, come back a couple hours later and do the rest. Which is like 5-8min of effort

My definition of REAL bbq... this took waaaaaay longer to prep and cook

[ExtraSlow]

Straight up grilling would be faster.

I always say to anyone who asks, sous vide isn't faster than anything. Sometimes it's simpler, but usually it's just used to do things that are very difficult with other methods.

[ercchry]

Grilled chicken, while faster doesn’t work well for this style... end up just burning all the rub, boneless thighs are tricky to keep juicy while grilling too. These ended up being about 9/10th of what a proper BBQ’d thigh would be

[Brent.ff]

Made these yesterday. Really good
https://recipes.anovaculinary.com/re...-bacon-gruyere

[ExtraSlow]

Here's those beef ribs I did. 144 for 48 hours. Liked the texture a lot.

[ercchry]

See the smoking thread for the other half of this piece of meat... basically trimmed it out so it was uniform for smoking, took the rest and sous vide for 48hrs @144F with a braising liquid I made out of the trimmings (turned into the gravy that’s in the plate)

Put it under the broiler with some dry rub, flipping halfway... sliced like pork belly... was spectacular

[nzwasp]

Im going to try this tonight:

https://thechefwholifts.net/2016/01/...-braised-beef/

Although Im unsure where to get all the different spices, I guess TNT?

[schocker]

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Im going to try this tonight:

https://thechefwholifts.net/2016/01/...-braised-beef/

Although Im unsure where to get all the different spices, I guess TNT?

Bulk barn would likely have all that.

[nzwasp]

If you guys are doing a multi day cook do you cover your pot with a cloth to stop the water from evaporating?

[ercchry]

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If you guys are doing a multi day cook do you cover your pot with a cloth to stop the water from evaporating?

Mine is in a designated cooler... with a lid. Most efficient way (thermodynamics, etc) of doing it

[Brent.ff]

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Mine is in a designated cooler... with a lid. Most efficient way (thermodynamics, etc) of doing it

Exact same. Otherwise yes a ton of evap. Learnt my lesson one night waking up to the low water alarm

[nzwasp]

Where do you get these coolers?

[ercchry]

Mine is just a little Coleman brand one... Canadian Tire sells them. Had to cut a hole in the lid, would recommend a jigsaw or similar for the task

[LadyLuck]

What size cooler did you get? I'm thinking it might be a better option than spending over 70 bucks for a rubbermaid container and a lid.

[AzNxHyDrA]

Woah.. I got my set for $20-30 a year ago. I can't believe the cost has gone up that significantly.

The only issue I had with mine is that they had already changed the shape of the container so I couldn't fit a pantry organizer inside to hold the separate bags.

[nzwasp]

What do you guys use for bags. We have been using ziploc bags but Im not sure whats happened to their quality in the last couple of years I've found (for all uses) that they just leak after a couple of days of holding food or perhaps the plastic is not as thick or something.

[LadyLuck]

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What do you guys use for bags. We have been using ziploc bags but Im not sure whats happened to their quality in the last couple of years I've found (for all uses) that they just leak after a couple of days of holding food or perhaps the plastic is not as thick or something.

FoodSaver, wait for it to go on sale at Costco along with extra bags.

[ercchry]

I think my cooler is 16 or 18qt?

Also foodsaver is awesome... even if you don’t sous vide stuff. Just being able to toss stuff in the freezer and not have it burn in over 6 months makes it worth it

[BigDL]

Only thing that sucks for food saver is trying to do food with liquids. I use one of those clear food grade Cambro containers from Wholesale Club, I like being able to easily see inside and make sure my bags were not leaking (before I got my food saver at Christmas).