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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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just ordered a Joule! , plus 12 qt container, lid, clips etx.

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  • Jon Liebers
    Club Member
    • May 2018
    • 197

    just ordered a Joule! , plus 12 qt container, lid, clips etx.

    Now what?
  • klflowers
    Club Member
    • Sep 2015
    • 3778
    • Tennessee

    #2
    Seal something and cook it! My first cook was a NY strip steak in for a couple hours at 132 then seared on CI. Next was beef ribs in the bath for something like 30 hours and finished on the kettle. Both were excellent.

    Comment


    • EdF
      EdF commented
      Editing a comment
      That's right, klflowers ! Short ribs were made for it.

    • fzxdoc
      fzxdoc commented
      Editing a comment
      Jon Liebers , I plunge our sous vide-ed steaks, still in the bag, in a 50/50 ice bath for a few minutes before searing. Gets that surface chilled down nicely before going to Sear-town for some delicious bark.

      Kathryn

      P.S. You might find this recent topic interesting to read thorough. https://pitmaster.amazingribs.com/fo...e-steak-method
      Last edited by fzxdoc; December 21, 2018, 02:16 PM.

    • Jon Liebers
      Jon Liebers commented
      Editing a comment
      thanks all.
  • RichieB
    Club Member
    • Apr 2018
    • 1958
    • Western Mass

    #3
    Don't know if Joule has recipes, but Anova does. Go here and have fun.

    https://recipes.anovaculinary.com

    Comment


    • fzxdoc
      fzxdoc commented
      Editing a comment
      Joule has recipes accompanied by videos right on the app. Just select the food type, choose the recipe, and set the desired temp from the list provided or set your temp manually. The recommended time for the thickness of food, fresh or frozen, and the desired temp is then set by the Joule app. Then let it do its thing. Perfect every time.

    • Corvus
      Corvus commented
      Editing a comment
      We've used the ChefSteps site and app for a variety of recipes....meats, poultry, vegs, yogurt, eggs benedict......they have really perfected the process.

    • Jon Liebers
      Jon Liebers commented
      Editing a comment
      do you guys subscribe to chefsteps premium? wondering if its worth it
  • holehogg
    Club Member
    • Nov 2017
    • 2607
    • Port Elizabeth, South Africa

    #4
    If you still at a loss you can post it to me😊

    Comment

    • MBMorgan
      Club Member
      • Sep 2015
      • 6643
      • Colorado
      • > Weber Genesis EP-330
        > Grilla Grills Original Grilla (OG) pellet smoker
        > Pit Barrel Cooker (gone to a new home)
        > WeberQ 2000 (on "loan" to a relative)
        > Old Smokey Electric (for chickens mostly - when it's too nasty out
        to fiddle with a more capable cooker)
        > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
        > Thermoworks Smoke
        > 3 Thermoworks Chef Alarms
        > Thermoworks Thermapen
        > Thermoworks IR-GUN-S
        > Anova sous vide circulator
        > Searzall torch
        > BBQ Guru Rib Ring

      #5
      Just be careful about what you put in the bag with the meat. For sure, avoid raw garlic (think botulism) and EVOO (can impart a nasty metallic taste). I generally just dry brine then rinse thoroughly before SV.

      A chef friend of mine refuses to use SV in his restaurant because herbs, spices, etc., sometimes behave in weird ways during a long SV "bath" ... which is why I generally SV meats "naked" (other than brining/rinsing them first), then season just before searing.

      Also remember that SV is an extractive process; you'll find plenty of "purge" liquid in the bag after SV that can be strained and used as the base for some pretty good sauce/gravy.

      Keep food safety in mind for every cook! Here's a link to a great article by one of our Pit members: http://www.douglasbaldwin.com/sous-vide.html

      Comment


      • EdF
        EdF commented
        Editing a comment
        I follow pretty much the same approach. Flavor it afterwards. You're going to do some kind of finishing step almost no matter what.

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    2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
    See more
    See less
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    Meat-Up in Memphis