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What Should I Do First With my Anova?

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  • Thunder77
    Founding Member
    • Jul 2014
    • 2747
    • Halethorpe, MD
    • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

    What Should I Do First With my Anova?

    Total newbie to sous vide. Any suggestions as to what I should try first are greatly appreciated. I have some sirloin steaks, pork loin roast, tons of chicken, both whole and cut up, chuck roast, bottom round roast, pork picnic shoulder, etc. Oh, and some frozen cod filets. And I have baby back ribs, and a vacuum sealer.
    Last edited by Thunder77; March 6, 2017, 10:34 AM.
  • TheCountofQ
    Former Member
    • Apr 2015
    • 503
    • Tulsa, Oklahoma

    #2
    My first was a New York Strip.

    Comment

    • tbob4
      Charter Member
      • Nov 2014
      • 2304
      • Chico, CA
      • BBQ's
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      #3
      I think I would do the chicken only because it is quick and an easy set up to learn. I messed up my first attempts with chicken breast. It turned out that I cooked them too long. Everyone's insistence here that it was the way to go had me give it another shot. Viola - really good. The last two times I put my usual rub on, cooked for an hour and threw them on the grill with my usual sauce. You will like the results.

      Comment

      • EdF
        EdF
        Club Member
        • Jul 2016
        • 3207
        • Atlantic Highlands, NJ
        • Uuni Pro (new kid in town)
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        #4
        I'd consider the pork loin roast, because it will be so much better. Do sear afterwards.

        Comment

        • Breadhead
          Banned Former Member
          • Jul 2014
          • 0

          #5
          I would dry brine the chuck roast and put it in your vacuum sealed SV bag overnight in the fridge. Then I would would SV it to 165° for about 8 hours, then pull it and cold shock it in ice water. Then take it out of the SV bag, blot it dry, apply some beef love and your favorite rub, BBBR is good. Smoke it in your favorite smoker at 240° until you have the bark you want. About 4 or 5 hours. Then chow down on that soft tender smokey beef...😜
          Last edited by Breadhead; March 6, 2017, 02:46 PM.

          Comment

          • Zman23
            Founding Member
            • Jul 2014
            • 319
            • Weber 21" One Touch for grilling Weber 22.5" Smokey Mountain for barbecue Maverick ET-733 Weber chimney starter Cajun Bandit Rotisserie Slow n Sear

            #6
            Salmon is simple and amazing in sous vide. I havent tried cod yet.

            Comment


            • Breadhead
              Breadhead commented
              Editing a comment
              All fish is better SV style... cook SV to 135°. Remove it from the bag, blot it dry and sear it in a pan or brown it with a torch. All is good! Make some hollandaise sauce and enjoy. You can make the hollandaise sauce SV style too.
          • Danjohnston949
            Former Member
            • Dec 2014
            • 4419
            • 1410 9th. St. N, Fargo ND

            #7
            Thunder77, I Recieved My Joule before Thanksgiving 2016! I ordered It because of Meathead's Endorsement
            and the Low Introductory Price!
            It is Still New In the Box and Unused because I don't PARLEEE VOOO SIOUX VEEE DOOO❓
            Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

            Comment


            • Dr ROK
              Dr ROK commented
              Editing a comment
              You gotta get this corrected Danjohnston949. You won't regret it!
          • Spinaker
            Moderator
            • Nov 2014
            • 10599
            • Land of Tonka
            • John "J R"
              Instagram: JRBowlsby
              Smokin' Hound Que
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            #8
            Ribeye is always a great way to go!

            Comment

            • Mikey C
              Former Member
              • Jan 2017
              • 64
              • Henderson,NV

              #9
              I'd say the sirloins for starters, then throw the some chicken breast in for a little snack later.

              Comment

              • Dr ROK
                Charter Member
                • Dec 2014
                • 1350
                • Morrill, Nebraska
                • Retired high school teacher and principal
                  Dr ROK - Rider of Kawasaki &/or rock and roll fan
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                #10
                My first attempt was a sirloin steak. Used chefsteps recipe/procedure and absolutely loved it.

                https://www.chefsteps.com/activities...red-wine-sauce

                Comment

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