Peanut butter, nuff said! 🕶
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What should your first Sous Vide cook be?
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Club Member
- Jun 2017
- 1050
- Spokane Valley, Wa.
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Grills/Smokers
Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
Weber Jumbo Joe
Weber 22" Master-Touch Kettle w/rotisserie
Pit Barrel Cooker
Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
Traeger Timberline 850 w/BBQ Hack griddle and Pizza oven attachment
Thermometers
Thermoworks Smoke
Maverick ET-733
Thermapen Mk4, Red
Sous Vide
Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
Anova Precision Cooker Insulated Container
Lipavi C15 container and lid
Lipavi L15 Rack
Accessories
SNS
BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
BBQ Dragon
BBQ Dragon Grill Table for 22" Weber Kettle
Fire Butler (for Weber 22")
Grill Grates for Jumbo Joe and Blaze grill
Hovergrill
About me
Name: Jim
Nick name: Bear
Location: Spokane Valley, Wa.
Born at a very young age at Egland AFB, Ft. Walton Beach, FL.
USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
Former Computer Tech/Admin
Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG
I've been doing turkey tenderloins that come out so tender and juicy. I do a pan sear with butter, rosemary and garlic, coating the turkey with the butter mix as it sears.
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Club Member
- Mar 2016
- 1636
- Sunny SoCal
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Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
For the first SV cook...steak, hands down. Because it's not only great, but stoopid simple.
Set the hot tub to your desired temp and let it roll. When it's time to come out...blast it in a HOT cast iron skillet, over a blazing fire, or hit it with a torch. The Bernzomatic BZ4500HS is my weapon of choice.
Which also happens to be the exact model that Sansaire sells as part of their $179 searing kit...but not as pretty.
Mods please fix the link. ;-)
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Club Member
- Jan 2017
- 130
- Lubbock, TX
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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
Just a quick update...I wasn't expecting it to come in for another couple of weeks, but then I got a USPS tracker update saying it will be delivered tomorrow. Since I didn't have a ton of time to go shopping and plan it, I'm going with a recent hit I have found thanks to Troutman . That's right, I'm cooking Godzilla...I mean picanha/coulette. Hope I can get it near your perfection. Will follow up with results soon. Thanks for all the suggestions. I'll be trying many more soon.
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Club Member
- Jun 2019
- 1558
- Bobcaygeon, Ontario
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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
One tip for searing, and this is going to sound weird, but don't knock it until you've tried it - after you remove the meat from the hot tub and thoroughly dry it off, put a thin coat of mayonnaise on both sides and the sear it. Awesome crust and you don't taste the mayo at all.
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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.
This is my opinion and as I get older I get more of them. At least the Weber kettle hasn't changed much.
Well God Bless and all have a happy 4th of July.
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I'll admit that SV isn't really my thing, either. But guess what... I'm not on the SV channel bashing it. Your opinion is shared by many and has been expressed ad nauseum, so it's not some new idea that people need to let sink in.
BTW, your last two sentences don't make the tone of the whole preceding paragraph ok. Kind of like "with all due respect" before letting someone have it.Last edited by Steve R.; July 1, 2019, 07:59 AM.
- 1 like
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Administrator
- May 2014
- 19038
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- 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 Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, 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, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, 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)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Originally posted by mountainsmoker View PostWhat 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.
This is my opinion and as I get older I get more of them. At least the Weber kettle hasn't changed much.
Well God Bless and all have a happy 4th of July.
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Yep and what my last two sentences referred to. No one has to like my opinion. but they should read it and take it into there thoughts. The extra use of energy is not needed and doesn't needed to be to make great Q.
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I can get a PERFECT medium rare beef steak 100% of the time with SV. I've never used any other cooking method that will provide that perfection at that success rate. And after cooking for over 50 years, I've tried a majority of the methods. SV is just another tool that has benefits. Use it; don't use it. No reason to bash it just because you decided it doesn't work for you. And that is MY opinion. No agreement necessary.
- 6 likes
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Club Member
- Jun 2019
- 1558
- Bobcaygeon, Ontario
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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
Originally posted by mountainsmoker View PostWhat 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.
This is my opinion and as I get older I get more of them. At least the Weber kettle hasn't changed much.
Well God Bless and all have a happy 4th of July.
- Likes 7
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Originally posted by pkadare View PostOne tip for searing, and this is going to sound weird, but don't knock it until you've tried it - after you remove the meat from the hot tub and thoroughly dry it off, put a thin coat of mayonnaise on both sides and the sear it. Awesome crust and you don't taste the mayo at all.
- Likes 6
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mountainsmoker Good points. Bless my Weber Kettle. Yes, we are primarily about barbecue. And Grilling. And cooking. Of all sorts. About food. And the love of cooking and feeding friends and family. So we are not strictly barbecue. We have sorta squishy walls. And since sous vide meld perfectly with the smoker and grill, why not? If that doesn't sit well with you, well then maybe this is not a good place for you. But before you bail, with an open mind and an open heart, read what I have written in my attempt to wrassle to the ground the daffynition of barbecue here https://amazingribs.com/barbecue-his.../what-barbecue
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