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just ordered a Joule! , plus 12 qt container, lid, clips etx.
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Club Member
- Sep 2015
- 5050
- Tennessee
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22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
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.
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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-methodLast edited by fzxdoc; December 21, 2018, 02:16 PM.
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Club Member
- Apr 2018
- 4865
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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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.
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do you guys subscribe to chefsteps premium? wondering if its worth it
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Club Member
- Sep 2015
- 8034
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> 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 One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÃœSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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
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