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.
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What Should I Do First With my Anova?
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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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.
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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.
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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
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Thunder77, I Recieved My Joule before Thanksgiving 2016! I ordered It because of Meathead's Endorsement
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