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What should your first Sous Vide cook be?

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  • binarypaladin
    Club Member
    • May 2017
    • 280
    • Weber Original Kettle Premium 22 (black)
      Weber Smokey Mountain 18
      Weber Jumbo Joe
      Adrenaline Barbecue Company Slow 'N Sear (original)
      Adrenaline Barbecue Company Charcoal Basket
      Adrenaline Barbecue Company Drip 'N Griddle Pan
      Cajun Bandit Smokey Mountain Upgrade Kit
      Gateway Drum Smoker Rib Hanger Kit
      Thermoworks Smoke
      Lavatools Javelin Pro Duo (red)
      Flame Boss 300

    Steaks and chicken breasts are, in my opinion the two easiest places to start. Steak is less exciting if you can already nail a good steak, but cooking chicken breasts at temperatures you really can't otherwise is eye-opening. Thick hamburgers are really nice too, just make sure you look up "water displacement method" first since a vacuum sealer will squish them. Pork tenderloin is another favorite around here.

    Most of the other places where sous-vide really shines takes a lot of time if you want to do really interesting stuff. For instance, I've got a couple chuck roasts cooking at 131ºF right now that, when done, will have spent at least 60 hours in the bath. You can replicate the effects of BBQ-style low'n slow cooks without also overcooking the meat. This leads to medium rare chuck roasts and brisket that are practically fork tender. (Then into an ice bath and into the smoker for a little while.)

    Originally posted by mountainsmoker View Post
    What the heck is this world becoming COOKING YOUR MEAT IN A BAG in water. JEEZ no wonder we are having a world wide warming. An extra 2-3 hours of cooking our meat. For GS if you can't cook a decent piece of meat without SV get off this site. There are improvements in smoking that have moved us forward and made sense, but this ain't one of them. It is like me finding a way for people to eat raw chicken.
    While I have no specific data on the matter, I'm going to guess the electricity used to cook the meat with a water circulator—particularly if the basin is insulated—even if it's from a coal-burning source is probably has less environmental impact than burning charcoal, gas, or pellets. The plastic bags are a factor, but I've even got some reusable silicon bags that work okay.

    There are certain things you just can't do without sous-vide, unless you can show me another way to produce tender medium-rare brisket. There's no other close to sure-fire food safe way to make medium rare steakhouse burgers either. Same goes for chicken breasts. Breasts that are cooked safely at 145ºF can't be cooked safely in any other way that I'm aware of.

    Lots of us sous-vide in conjunction with smoking—before and after. It's just another tool. Heck, using the techniques around here without a grill, I've made some pretty darn good ribs using my oven. At the end of the day, cooking is about temperature control. From sous-vide to open fires, it's very much the same. And most sous-vide cooks require finishing via another method anyway.


    • mountainsmoker
      mountainsmoker commented
      Editing a comment
      I have removed this inflamatory insulting comment - Meathead

    • mountainsmoker
      mountainsmoker commented
      Editing a comment
      Meathead Thank you it should never have been made. I will refrain from such comments in the future. You have a great website and I am not here to spoil it.

    • binarypaladin
      binarypaladin commented
      Editing a comment
      Regardless, I was just giving you a response about some of the unique bits related to sous-vide. I wasn't too concerned with the inflammatory bits and more about some of the facts. The main point is that it's really just a toolbox thing.

      I get the revulsion. Despite the fact that I've found baking bacon to be the best method, it still feels heretical every single time, lol.

      (I should include chicken sashimi is also a thing. We've found ways to eat raw chicken. Haha.)
  • Huskee
    Pit Boss
    • May 2014
    • 15031
    • 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.

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke by ThermoWorks
      • (1) Signals by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
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      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    Group hug.. Now, let's get back to being friends and making great food!


    • Meathead
      • May 2014
      • 1351
      • Chicago area
      • Remember, no rules in the bedroom or kitchen

      mountainsmoker Thanks for the kind words. The Pitmaster Club belongs to the members and we like it neighborly.


      • pkadare
        Club Member
        • Jun 2019
        • 906
        • Bobcaygeon, Ontario
        • My gear:
          22 Weber Kettle
          Napoleon PRO Charcoal Kettle Grill
          Broil King Keg
          Traeger Pro 34
          Napoleon Prestige Pro 500
          Pit Barrel Cooker
          Blackstone Range Combo Griddle

        On the veggie side of things, brussel sprouts, corn on the cob, and carrots. Carrots in the SV, IMO, simply can't be beat!


        • mountainsmoker
          mountainsmoker commented
          Editing a comment
          I love carrots normally grill them with butter and thyme over the coals on my smoker for about 2 hours. My wife makes my add some chopped onions if I don't get out of the kitchen before she gets there.LOL

        • pkadare
          pkadare commented
          Editing a comment
          mountainsmoker - I agree with grilled carrots, they are also awesome.

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          mountainsmoker loves me some grilled carrots, so sweet, tender, an tasty...generally swimmin all up in some butter, mind ya, though bacon grease works a right treat, as well...
          Never be afeart to sprinkle a lil bit of dill, all up in there, or some brown sugar, in teensy measure...I enjoy either/both, sometimes, in my carrots...lmk if ya try it, and/or enjoy it...always willin to hear constructive criticism...



      Meat-Up in Memphis 2021

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      Meat-Up in Memphis



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