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What should your first Sous Vide cook be?

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  • sos2979
    Club Member
    • Jan 2017
    • 124
    • Lubbock, TX
    • Deep in the MCS zone.
      Currently have
      Gas: Weber Genesis 330
      Charcoal: Weber 22 Premium
      Smoker: PBC
      Toys: DigiQ, Thermapen thermometer, Lodge Griddle/Grill
      Looking to acquire: SNS, and one of everything else

    What should your first Sous Vide cook be?

    I recently ordered a Joule and am anxiously waiting for it to come in....I mean checking the tracking every few hours anxious even though I know it will probably be a week or more. So in the meantime I've been looking over recipes and dreaming about what I should try first. I bought it largely dreaming of steaks, but the ideas of the SVQ and some big meats like brisket or pork has me dreaming. Any suggestions on what to start with? Now excuse me while I go check the tracking again.
  • Troutman
    Club Member
    • Aug 2017
    • 7198

    • OUTDOOR COOKERS

      BBQ ACCESSORIES

      WOOD & PELLET PREFERENCES

      SOUS VIDE

      INDOOR COOKWARE


    #2
    If you ask me, my favorite thing to cook QVQ is pastrami, hands down. After that I like to QVQ chuck roasts, either all the way to pulled or medium rare, excellent both ways.

    Any by the way, we push for QVQ over SVQ here. The pre-smoking of large pieces of meat is a must. Steaks and other quick cooks then SVQ.

    So to answer your question directly, I'd just do some steaks. You'll love 'em and you get your feet "wet" without a lot of effort !!! Good luck !!

    Comment

    • barelfly
      Club Member
      • Dec 2017
      • 1042
      • New Mexico

      #3
      Steaks are easy, wonderful And what I SV most. But I did skinless, boneless chicken breast for my first SV because it was delivered during the week and it’s what I had available to cook that night it came. And it changed the way I cook chicken breast now! I still grill chicken breast occasionally, but it’s amazing how good it can be with the SV and then either given a very quick pan sear or grill sear, and I mean very quick or you lose what you just worked for.

      Enjoy the Joule!

      Comment


      • treesmacker
        treesmacker commented
        Editing a comment
        I would also say try boneless skinless chicken breast. I wasn't a breast man until I had them SV. With them, you'll get a good idea of the magic of it.
    • klflowers
      Club Member
      • Sep 2015
      • 3129
      • Tennessee

      #4
      Turkey breast too - I did the SV then a quick sear in some CI. It was excellent. And short ribs QVQ'd are another treat.

      Comment

      • Bkhuna
        Club Member
        • Apr 2019
        • 465
        • Merritt Island Florida

        #5
        1. Don't go overboard until you get the hang of it.
        2. Get an appropriate container to use as the water bath. I use the 12 quart Cambro food storage container for large pieces of meat. A 8 qt. stock pot works for many things like peaches and asparagus.
        3. Consider a vacuum sealer. Things that you SV can be fully cooked and stored in a vacuum bag for a while before finishing.
        4. Go to Serious Eats and read, read, read.

        I bought my immersion circulator almost 4 years ago and it has become indispensable for some things. Veggies don't get the press that steaks do but they really shine with SV.

        Best of luck.

        Comment


        • barelfly
          barelfly commented
          Editing a comment
          Yes. Veggies. Especially carrots!

        • FrostyBrew
          FrostyBrew commented
          Editing a comment
          Asparagus, too. You'll never go back. Prep 'em the Joule way and enjoy.

        • klflowers
          klflowers commented
          Editing a comment
          Did some asparagus, bet we have had
      • Donw
        Club Member
        • Jul 2017
        • 2981

        #6
        My favorite SV meal, and the first thing I did, was lamb racks. Comes out the perfect temp everytime and the sear goes just the right depth.

        Comment

        • grantgallagher
          Club Member
          • Feb 2018
          • 984
          • NJ

          #7
          I vote pork chop at 135 degrees b/c it will be the best pork chop you ever had.

          Comment

          • Old Glory
            Club Member
            • Feb 2018
            • 838
            • Northshore MA
            • Weber Summit Charcoal Grill
              XL BGE
              DCS Gasser
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              Weber Performer

              Slow & Sear
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              Ceramic Grill Store Reducer Ring
              Woo Rig;
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              BGE Pizza Stone
              FireBoard
              Pit Bull Fan
              Griddle Store Griddle

            #8
            Chicken breast or Pork chops are game changers.

            Comment

            • Huskee
              Pit Boss
              • May 2014
              • 14901
              • central MI, USA
              • Follow me on Instagram, huskeesbarbecue

                Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

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              #9
              My firsts were chicken breasts and steaks. For both, on my first attempt, the result were a "meh". I expected great things and was unimpressed. Since though, to be fair, I've improved and can do steaks better w/ SV. I really have zero desire to try a brisket or a chuck. Better smoked all da way IMO.

              Comment

              • dubob
                Club Member
                • Mar 2019
                • 128
                • Mormon Mecca
                • Bob Hicks, from Mormon Mecca
                  Camp Chef Woodwind SG w/Sear Box
                  I’m 78 years young and going as hard as I can for as long as I can.
                  “Free men don't ask permission to bear arms.”
                  “Be who you are and say what you feel, because those who mind don't matter, and those who matter don’t mind.”

                #10
                I would recommend a tuff meat like a pork steak. SV it for 24 hours at 160 and then fast sear it. It will be the most tender pork steak you've ever eaten and will spoil you for life. 😁

                Comment

                • mgaretz
                  Founding Member
                  • Jul 2014
                  • 821
                  • San Ramon, CA
                  • Mark Garetz
                    Rec Tec pellet grill
                    Weber Genesis Gasser
                    Maverick ET-732 and Thermapen and others

                  #11
                  Definitely a steak is a good first cook. If you like salmon, Sv is great too. Both are hard to mess up so they are good first choices. Get the Joule app while you’re waiting and look at the basic steak and salmon programs.

                  Comment

                  • EdF
                    EdF
                    Club Member
                    • Jul 2016
                    • 3201
                    • 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

                    #12
                    And to really immerse yourself, QVQ short ribs!

                    Comment


                    • ComfortablyNumb
                      ComfortablyNumb commented
                      Editing a comment
                      I have never tried immersing myself. Wondering if I can hold my breath that long, provided I can find a large enough tub.... ;-)
                  • Smoking77
                    Club Member
                    • Mar 2017
                    • 305
                    • Los Angeles

                    #13
                    Originally posted by Huskee View Post
                    My firsts were chicken breasts and steaks. For both, on my first attempt, the result were a "meh". I expected great things and was unimpressed. Since though, to be fair, I've improved and can do steaks better w/ SV. I really have zero desire to try a brisket or a chuck. Better smoked all da way IMO.
                    Huskee I gave up doing chicken breast in the SV. Tender, but never juicy. Any tips? Everything else I do in it works out great.

                    Comment

                  • Bill P
                    Founding Member
                    • Jul 2014
                    • 64
                    • Wilmington, Delaware
                    • Weber 22.5" Silver (since 2000)
                      Large BGE with BBQ Guru thermostatic blower (since 2006)
                      Hasty-Bake Legacy (July 2014)
                      Also owned COS and Weber Smokey Mountain for short time in early 2000's.
                      Thermapen instant thermometer.
                      William & Sonoma meat probe.
                      Taylor digital with remote display, meat probe but use for pit.

                    #14
                    I mostly use SV to cook boneless chicken breasts for lunch meat. It’s relatively cheap, and if it doesn’t come out great you can mix it with pasta or put it on pizza. I sous vide at 153 for 2 hours, then smoke on the grill for 15 minutes at 300-350. I dry brine about an hour before SV, then put on some Penzeys chicken and fish jerk seasoning just before SV (yes, the meat really does pick up the flavor). Good luck with whatever you try.

                    Comment

                    • Red Man
                      Club Member
                      • May 2018
                      • 1007
                      • Western Washington

                      #15
                      I love sous vide tri tips. They’re so thick that it’s hard to get them cooked perfectly medium rare all the way through any other way. I sear them over the SnS with a handful of wood chips and serve with a board sauce. 😋

                      Comment

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