Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

New Sousvant and a vacuum sealer.

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Centex Hokie
    Former Member
    • Sep 2016
    • 46

    New Sousvant and a vacuum sealer.

    Decided to try Sous Vide cooking for dear wife and myself. My Tribest Sousvant and Weston vacuum sealer will arrive on Thursday, but I am going grocery shopping tonight. Would love to see the favorite recipes from those of you who are Sous Vide veterans.
  • TheCountofQ
    Former Member
    • Apr 2015
    • 503
    • Tulsa, Oklahoma

    #2
    My vacmaster arrives tomorrow also. Was torn between it and the Weston. I'm sure they are both great. My deciding factor was all the positive comments about the VM in another thread on this site.

    You'll be getting a jump start on me still, as amazon is currently stating the 17th for delivery of the Anova.

    I'll be watching your posts for advice!!

    Comment


    • badf00d
      badf00d commented
      Editing a comment
      Which VacMaster did you select?

    • TheCountofQ
      TheCountofQ commented
      Editing a comment
      380, from webstaurantstore.
  • scottranda
    Charter Member
    • May 2015
    • 1731
    • Charlotte, NC

    #3
    I use SV all the time for steaks (then sear on the grill). It's so convenient! A cinnamon apple is really good. Just google a recipe.

    Comment

  • Centex Hokie
    Former Member
    • Sep 2016
    • 46

    #4
    Got the vacuum sealer first and prepared three (3) bags for this week. Boneless Chicken breast that I put in a teriyaki sauce for sous vide tonight, and a 2 lb. Chuck steak that I will cook starting Friday for Saturday dinner. We also put some asparagus in bags, one with cheese and one with a little olive oil and vinegar. I am hoping to keep the meat warm in a faux cambro as I crank the water oven up to 180 to do the asparagus.

    Online the precise temperature for the teriyaki chicken seems to have a lot of variation in temp/time. We are kind of going in the middle with 148 for 1:15. I'll let you know how it turns out.

    Comment

    • Potkettleblack
      Club Member
      • Jun 2016
      • 1961
      • Beautiful Downtown Berwyn
      • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
        Thermometers: Thermapen / iGrill 2 / Fireboard
        For Smoke: Chunks / Pellet Tube / Mo Pouch
        Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
        Disqus: Le Chef - (something something something) - it changes

      #5
      72h x 133 beef short ribs. That's probably my favorite thing SV.

      Comment

      • Centex Hokie
        Former Member
        • Sep 2016
        • 46

        #6
        Like Christmas in February. The sousvant took 15 minutes to go from 103 to 148, so I think that is fairly quick.
        Attached Files

        Comment

        • EdF
          EdF
          Club Member
          • Jul 2016
          • 3207
          • Atlantic Highlands, NJ
          • Uuni Pro (new kid in town)
            Karubeque C-60
            Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
            TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
            Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
            Thermapen
            Thermapen Air
            ThermaQ (or its predecessor)
            Thermoworks Hi temp IR
            BBQ Dragon & Chimney of Insanity
            Various other stuff

          #7
          Off and running ...

          Comment


          • Centex Hokie
            Centex Hokie commented
            Editing a comment
            First meal tonight. Just ran its temp up to see how long it took.
        • Spinaker
          Moderator
          • Nov 2014
          • 10601
          • Land of Tonka
          • John "J R"
            Instagram: JRBowlsby
            Smokin' Hound Que
            Minnesota/ United States of America

            ********************************************
            Assistants
            Dexter (Beagle mix)
            Kinnick (American Foxhound)
            ************************

            Grills/Smokers/Fryers
            Big Green Egg (Large) X3
            Blackstone 36" Outdoor Griddle 4-Burner

            Karubeque C-60
            Kamado Joe Jr. (Black)
            Lodge L410 Hibachi
            Pit Barrel Cooker
            Pit Barrel Cooker 2.0
            R&V Works FF2-R-ST 4-Gallon Fryer

            Weber Spirit Gasser
            ******************.
            Thermometers
            FireBoard (Base Package)
            Thermoworks ThermaPen (Red)
            Thermoworks MK4 (Orange)
            **************

            Accessories
            Big Green Egg Plate Setter
            Benzomatic TS4000 Torch X 2
            Benzomatic TS800 High Temp Torch X 2

            Bayou Classic 44 qt Stainless Stock Pot
            Bayou Classic 35K BTU Burner

            Digi Q DX2 (Medium Pit Viper Fan)
            Dragon VT 2-23 C Torch
            Eggspander Kit X2
            Field Skillet No. 8,10,12

            Finex Cat Iron Line
            FireBoard Drive
            Lots and Lots of Griswold Cast Iron
            Grill Grates
            Joule Water Circulator
            KBQ Fire Grate

            Kick Ash Basket (KAB) X4
            Lots of Lodge Cast Iron
            Husky 6 Drawer BBQ Equipment Cabinet
            Large Vortex
            Marlin 1894 .44 Magnum
            Marquette Castings No. 13 (First Run)
            Smithey No. 12
            Smokeware Chimney Cap X 3
            Stargazer No.10, 12
            Tool Wizard BBQ Tongs
            Univex Duro 10" Meat Slicer
            ********************************
            Fuel
            FOGO Priemium Lump Charcoal
            Kingsford Blue and White
            Rockwood Lump Charcoal
            Apple, Cherry & Oak Log splits for the C-60
            **************************

            Cutlery
            Buck 119 Special
            Cuda 7' Fillet Knife

            Dexter 12" Brisket Sword
            Global
            Shun
            Wusthof
            *******
            Next Major Purchase
            Lone Star Grillz 24 X 48 Offset

          #8
          Let us know how this unit works. I have a friend that is looking at getting one of these. Thanks for posting!

          Comment


          • Centex Hokie
            Centex Hokie commented
            Editing a comment
            Will do.
        • Centex Hokie
          Former Member
          • Sep 2016
          • 46

          #9
          The teriyaki Chicken was the most moist chicken I have ever made. It was the same throughout and seemed to absorb quite a bit of the marinade. When I do it again, I will cook it at 152 instead of 148 as I thought the texture was not as firm as we like it. Set up and clean up were a breeze. Did figure out that the unit is about a 1/4" too tall with the top of the lid to fit under our upper cabinets. Have to invert the lid to slide it under.

          Comment

          • Centex Hokie
            Former Member
            • Sep 2016
            • 46

            #10
            Originally posted by scottranda View Post
            I use SV all the time for steaks (then sear on the grill). It's so convenient! A cinnamon apple is really good. Just google a recipe.
            Thanks. Sounds delicious

            Comment

            • scottranda
              Charter Member
              • May 2015
              • 1731
              • Charlotte, NC

              #11
              Brussels sprouts are awesome too. I think 185 for 30 min.

              Comment

              • Centex Hokie
                Former Member
                • Sep 2016
                • 46

                #12
                Click image for larger version

Name:	IMG_0111.JPG
Views:	30
Size:	1.17 MB
ID:	274092 Chuck steak, 24 hours at 140 with a rub and 5 minutes on the pellet grill to sear. Cuts like butter.
                Attached Files

                Comment

                • Breadhead
                  Banned Former Member
                  • Jul 2014
                  • 0

                  #13
                  Eggs Benedict is a nice dish to do SV style...

                  Tri-Tip & Short Ribs are my favorite meat to do SV style...
                  Attached Files
                  Last edited by Breadhead; February 11, 2017, 07:09 PM.

                  Comment


                  • TheCountofQ
                    TheCountofQ commented
                    Editing a comment
                    Man, oh, man!! Those ribs!! I understand the ribs take about a 72 hour bath, but what is your method for getting that bark?? I would think you would still need quite a bit of time on a smoker to get those results.

                  • EdF
                    EdF commented
                    Editing a comment
                    Watcha' drinking there - Shiraz?

                  • Breadhead
                    Breadhead commented
                    Editing a comment
                    EdF ... Hmmm... probably a Merlot or a Cabernet Sauvignon.
                • eddiecalder
                  Former Member
                  • Apr 2016
                  • 45
                  • canada

                  #14
                  Creme brulee makes me feel like a real cook

                  Comment

                  • Breadhead
                    Banned Former Member
                    • Jul 2014
                    • 0

                    #15

                    #13.1
                    TheCountofQ commented
                    February 12th, 2017, 02:36 AM
                    Man, oh, man!! Those ribs!! I understand the ribs take about a 72 hour bath, but what is your method for getting that bark?? I would think you would still need quite a bit of time on a smoker to get those results.

                    I SV my Short Ribs at 165°, and then I put them in the fridge overnight. I then take them out of the SV bag, blot them dry, hit them with some beef love and a rub. I smoke them in my large BGE at 225° until I get that crust I want, about 5 hours.

                    If you SV to 165° you've left yourself about 38° of internal temperature to add to your meat. Plus it's about 35° coming out of the fridge, that gives you more smoker time too. I don't experience a stall when I do this cook. Basically your smoking at 225° to get the crust and smoky taste you want.

                    The duration of the SV time is flexible. You can SV your short ribs for a few hours at 165° and then smoke it until it becomes probe tender and gets the crust you want. Or you can do the 72 hour SV cook like they suggest in the Modernist Cuisine books. The extended SV time will give you the tenderness of a braised piece of meat... very, very tender.

                    Comment


                    • Potkettleblack
                      Potkettleblack commented
                      Editing a comment
                      Yeah, he's going for more of a traditional BBQ result with SV. I am going for something uniquely Sous vide. Different end results demand different process. At 165, 8 hours is probably sufficient.

                    • Breadhead
                      Breadhead commented
                      Editing a comment
                      Potkettleblack ... I read the braised short rib's recipe in my Modernist Cuisine book on Sous Vide cooking. Then I applied my BBQ knowledge and decided to allow enough smoker time to get the smoke flavor and bark texture I wanted. I was trying to improve their cook, a ballsy move.😎

                    • Potkettleblack
                      Potkettleblack commented
                      Editing a comment
                      As I said, different intent. I'm generally not looking for a braise, as I can accomplish that in half an hour in my pressure cooker or three hours in my dutch oven. I'm not saying either is superior or incorrect. Just that the aims are different, so the means should be different.

                  Announcement

                  Collapse

                  Meat-Up in Memphis 2021

                  SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
                  Click here for details. (https://amazingribs.com/memphis)
                  See more
                  See less
                  Working...
                  X
                  Meat-Up in Memphis

                  Placeholder

                  Spotlight

                  These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

                  These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                  Use our links when you buy things

                  Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

                  https://tinyurl.com/amazingribs

                   


                  If you have a Weber Kettle, you need the Slow 'N' Sear

                  Placeholder

                  The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

                  Click here for our article on this breakthrough tool


                  The Good-One Is A Superb Grill And A Superb Smoker All In One

                  Placeholder

                  The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                  Click here to read our complete review


                  Griddle And Deep Fryer In One

                  Placeholder

                  The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

                  Click here to read our detailed review and to order


                  The Pit Barrel Cooker May Be Too Easy

                  Placeholder

                  The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                  Click here to read our detailed review and the raves from people who own them


                  The Undisputed Champion!

                  Placeholder

                  The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

                  Click here to read our comprehensive Platinum Medal review


                  Grilla Pellet Smoker proves good things come in small packages

                  Placeholder

                  We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

                  Click here for our review on this unique smoker


                  Delta by Nuke,
                  Stylish and Affordable
                  Gaucho Grill

                  Placeholder

                  Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

                  Click here to read our complete review


                  Genesis II E-335 
                  A Versatile Gasser That Does It All!

                  Placeholder

                  Weber’s Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

                  Click here to read our complete review


                  GrillGrates Take Gas Grills To The Infrared Zone

                  Placeholder

                  GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                  Click here for more about what makes these grates so special


                  Is This Superb Charcoal Grill A Kamado Killer?

                  Placeholder

                  The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                  Click here to read our detailed review of the PK 360

                  Click here to order directly and get an exclusive AmazingRibs.com deal


                  Our Favorite Backyard Smoker

                  Placeholder

                  The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

                  Click here for our review of this superb smoker


                  Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                  Placeholder

                  This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                  Click here to read our detailed review


                  Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

                  Placeholder

                  A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

                  Click here to read our complete review


                  Track Up To Six Temperatures At Once

                  Placeholder

                  FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

                  Click here for our review of this unique device


                  The Cool Kettle With The Hinged Hood We Always Wanted

                  Placeholder

                  Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

                  Click here for more about what makes this grill special


                  Finally, A Great Portable Pellet Smoker

                  Placeholder

                  Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                  Click here to read our detailed review and to order