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A POLL :To Sous Vide or Not To Sous Vide

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  • Troutman
    Club Member
    • Aug 2017
    • 7197






    A POLL :To Sous Vide or Not To Sous Vide

    Simple poll, need to know if you .....
    Own a sous vide circulator and use it often > 6 times a month
    Own a sous vide circulator but only use it occasionally < 6 times a month
    Consider a sous vide circulator a useful bbq tool
    Are intrigued by sous vide and may try in the future
    Have absolutely no use for one and consider sous vide to be a hoax

    The poll is expired.

  • ofelles
    Club Member
    • Jun 2018
    • 2015
    • Brentwood CA
    • Yoder YS640 on Comp cart
      Klose 20x42 Charcoal Grill
      LSG Insulated Cabinet
      Jumbo Joe
      VacMaster Pro 380 sealer
      FireBoard and Pit Bull fan
      Thermoworks Signal
      Thermoworks Dot
      Thermopen Mk4

    Hey for once I am the majority! Of course there is only 1


    • ofelles
      ofelles commented
      Editing a comment
      Well it was nice while it lasted, about 2 minutes!
  • Attjack
    Club Member
    • Aug 2017
    • 3972
    • Primo XL
      Weber 26"
      Weber 22"
      Weber 22"
      Weber 18"
      Weber Jumbo Joe
      Weber Green Smokey Joe (Thanks, Mr. Bones!)
      Weber Smokey Joe
      Orion Smoker

      DigiQ DX2
      Slow 'N Sear XL
      Arteflame 26.75" Insert

      Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
      - With Rear Infrared Burner
      - With Infrared Sear Burner
      - With Rotisserie
      Empava 2 Burner Gas Cooktop
      Weber Spirit 210
      - With Grillgrates
      ​​​​​​​ - With Rotisserie
      Weber Q2200

      Blackstone Pizza Oven

      Portable propane burners (3)
      Propane turkey Fryer

      Fire pit grill

    I don't consider it a hoax I just prefer to cook with fire instead of in plastic bags.


    • au4stree
      au4stree commented
      Editing a comment
      Same. I don't see it as a hoax, I just prefer fire.

    • Spinaker
      Spinaker commented
      Editing a comment
      I agree with you 100%. However, it does come in handy from time to time.

    • texastweeter
      texastweeter commented
      Editing a comment
      always seems to taste "washed out" imo. Gimme fire.
  • RonB
    Club Member
    • Apr 2016
    • 12714
    • Near Richmond VA
    • Weber Performer Deluxe
      Pizza insert
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      lots of probes.

    No vote 'cause the jury is still out for me. I'm not lookin' for one, but won't say never.


    • 58limited
      Club Member
      • Dec 2018
      • 866
      • SE Texas
      • "Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin

      I love it for fish and steaks. I use it a lot for defrosting stuff: I defrosted a 4 bone prime rib in 35 minutes with mine - set at 99 degrees. Also cooked a prime rib at 131 degrees for 16 hours ( with reverse sear) and it turned out amazing.


      • Texas Larry
        Club Member
        • May 2017
        • 1428
        • Wilson County, TX
        • Kamado Joe Big Joe 2
          Weber 22” Premium/SNS
          Weber Jumbo Joe/SNS
          Thermoworks Smoke
          Thermoworks 2K Thermocouple
          Thermoworks Dash
          Too many gadgets, accessories, and tools
          Favorite beer: Alaskan Amber

        I would prefer another choice. I don’t think Sous vide is a hoax, but I have no need or desire to pursue it. Don’t need another gadget, and haven’t found any great benefit in cooks I have sampled. Just me I guess.


        • au4stree
          au4stree commented
          Editing a comment
          It is not just you. I'm in the same boat.
      • jfmorris
        Club Member
        • Nov 2017
        • 3022
        • Huntsville, Alabama
        • Jim Morris

          • Camp Chef FTG900 Flat Top Grill (2020)
          • Weber Genesis II E-410 w/ GrillGrates (2019)
          • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
          • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
          • King Kooker 94/90TKD 105K/60K dual burner patio stove
          • Lodge L8D03 5 quart dutch oven
          • Lodge L10SK3 12" skillet
          • Anova
          • Thermoworks Smoke w/ Wifi Gateway
          • Thermoworks Dot
          • Thermoworks Thermapen Classic
          • Thermoworks RT600C
          • Whatever I brewed and have on tap!

        I'm lucky if I use my sous vide 6 times a year, but the times I've used it, it helped make some great meals. Bacon wrapped pork loin, SV'ed for about 4 hours, then seared/crisped in a 500 degree oven comes to mind. Made for some of the most tender, moist pork I've turned out. The vacuum bag and time helped set the bacon solidly too.


        • jfmorris
          jfmorris commented
          Editing a comment
          I found a half pork loin in the deep freeze recently, left from a sale at Kroger last fall. I think it will make a good test subject for QVQ cooking...

        • jfmorris
          jfmorris commented
          Editing a comment
          fzxdoc this is the recipe I used, as it showed up in my Anova app:


          I had thought the oven was hotter, but it makes sense it was only 350. I recall worrying it would raise the IT of the meat, but it was still a solid 145 internal when I took it out.

        • jfmorris
          jfmorris commented
          Editing a comment
          This recipe (above) to me is a good example of what sous vide is good for - the entire time shifting and fixing dinner when you want it thing. All in all it was a very easy meal to make, and worked well for it to cook while we were at church on a Sunday morning, and I had preprogrammed the oven to come on and preheat before we got home, and I popped it in there while we were getting the rest of dinner ready.
      • mnavarre
        Club Member
        • Jan 2018
        • 546
        • San Diego

        I just view it as another tool. It's good for some things, less good for others. Same with the InstantPot, it's great for what it's good for, but I ain't gonna try cooking everything with it. It's a fun thing to play around with, and that's why we do this, no?


        • mrteddyprincess
          mrteddyprincess commented
          Editing a comment
          mnavarre I totally agree. In my experience SV is good for thick cuts like steaks and chops. Greater than 1.5 inches thick. Guarantees medium rare all the way through, cooked perfectly. I also don't think I've ever used SV without finishing it with a solid sear over hot coals. The last tri tip I cooked at 133 F all day long then seared it, and it turned out spectacularly!

        • BriggsBBQ
          BriggsBBQ commented
          Editing a comment
          Or if you have something completely frozen. Like a steak and the wife comes home suddenly unexpectedly saying “I want a steak”. Champagne bottle pops open as you have been waiting this day for weeks.

          But everything is frozen. I well if you vac sealed your frozen stuff just toss it in the SV hottub for about 45 min and it’s thawed, and ready for the grill. Might be longer depending on the steak size. But will help you get a steak from frozen to the plate same day.
      • CaptainMike
        Club Member
        • Nov 2015
        • 2484
        • The Great State of Jefferson
        • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
          Old school big'ol Traeger w/Pro controller (Big Tex)
          2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
          20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
          20 x 30 Santa Maria grill (Maria, duh)
          Bradley cabinet smoker (Pepper Gomez)
          36" Blackstone griddle (The Black Beauty)
          Thermoworks Smoke and Thermapen.

        SV is not a time saver per se, but definitely helps with timing, especially with big clods of meat or multiple hunks. When I have a lot of tri tips to cook I'll usually SV them first. You will never overcook a B/S chicken breast or pork chop/tenderloin doing the SV method. I enjoy grilling and smoking the traditional way as much as anyone, but the best steak I have ever eaten was a 2" ribeye I did a la SV. Many things factored into that cook, but that was the method. IMHO it's the best and safest way to do those big, thick steakhouse burgers. Wall-to-wall medium rare and no question pasteurized.


        • MBMorgan
          MBMorgan commented
          Editing a comment

        • fzxdoc
          fzxdoc commented
          Editing a comment
          You said it, CaptainMike, especially about the steakburgers around our house, at least. Take it to the bank.

          Last edited by fzxdoc; August 22, 2019, 10:20 AM.
      • FireMan
        Charter Member
        • Jul 2015
        • 7679
        • Bottom of Winnebago

        I don’t feel SV is a hoax. Just not interested in that style of cooking meat. I’m a Fire kinda a guy. I know, some will ask if I ever use a microwave, and yes I do for water on my instant
        coffee, rarely. I would prefer to manage fire/coals to achieve the cooking outcome I desire. I do have thermo meters but do not run spread sheets or have electric do-jiggers & miniature bathtubs & power this & power that to cook. I lean towards what I see the old Pit Masters do, not that I am insinuatin that I am even close to their level, just like it. Give me Fire man!🕶

        Oh, if I have ever observed a rigged poll, this here is one!
        Last edited by FireMan; August 22, 2019, 01:08 PM.


        • bardsleyque
          bardsleyque commented
          Editing a comment
          is That why they call you FireMan?

        • FireMan
          FireMan commented
          Editing a comment
          texastweeter , it takes me about 35 minutes to make a pot of cowboy coffee. There are times I can’t wait.
          Nescafé dark roast BTW.

        • Razor
          Razor commented
          Editing a comment
          Instant coffee? 🧐

          Is that allowed on this site? 😉
      • jerrybell
        Charter Member
        • Aug 2014
        • 333

        Not a hoax. I'm just not intrigued enough to try it out.


        • Spinaker
          Spinaker commented
          Editing a comment
          Nothing wrong with that!
      • ItsAllGoneToTheDogs
        Club Member
        • Jun 2018
        • 553
        • Eastern NC
        • 2018 MAK 2 Star
          Charbroil Big Easy SRG

        If money and space weren't an issue I'd definitely have a SV setup. I'd also have a tricked out gas grill, charcoal grill, stick burner, and my MAK on a fully plumbed and powered outdoor kitchen An SV setup is on the list behind quality meat slicer at the moment, and the meat slicer is behind a grill for the wife, which is behind.... oh yeah need a new roof and uh some other high dollar improvement inside the house I promised the wife but don't remember doing so


        • Randy-Phx
          Club Member
          • Apr 2018
          • 538
          • Phoenix, AZ

          I’m going to buy a chamber sealer and commercial meat slicer before a SV. I can wait for my food to cook.


          • Mr. Bones
            Birthday Hat Master
            • Sep 2016
            • 9301
            • Kansas Territory
            • Grills / Smokers

              Kingsford 24" grill (Free) 'Billy'
              Brinkmann Smoke n Grill
              Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
              Weber 18" Kettle ($30 CL) 'Lil' Feller'
              Weber Smokey Joe ($25 CL) 'Lil' Brother'
              Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
              Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
              Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
              Weber 22.5 OTS DO Code Black ($15 CL)
              Weber 22.5 OTS E Code Black ($20 CL
              Weber 22.5 OTS EE Code Black ($20 CL

              Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
              Weber "H" Code 18.5" WSM '86 ($75 CL)
              Weber " " Code 18.5" WSM

              Weber 26.75, $199 NFM clearance !!!
              Weber SJS AH 'Lil' Brother'
              Weber SJS AT 'Lil' Sister'
              Weber SJS DE Code (FREE) 'Lil' Helper'
              Weber SJG M Code 'Lil Traveller'
              Weber SJS AH Code 'Kermit'
              (Lime Green)
              Horizon 20" Classic, w/baffle/tuning plate (FREE)
              Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!

              Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
              Maverick ET-732, (Black)
              Thermopops, (Red, Yellow, Green)
              ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
              Blue ThermaPen Mk4
              Orange Thermapen Mk4
              Pink Thermapen Mk4
              ThermoWorks IR-GUN-S
              ThermoWorks Smoke
              ThermoWorks Open Box Smoke
              4 Pro Series cable extensions
              Smoke Gateway

              2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
              BBQ Vortex, 2 Hovergrills, Top Deck
              Warming shelf
              MyWeigh KD-8000Kitchen Scale
              Backyard Grill marinade injector
              Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
              Bear Paws
              Meat Rakes
              BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)

              Probably a ton of cast iron, mostly very old...still cookin'
              G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
              '60's Revere Ware (Mom's), + others found elsewhere
              60's CorningWare 10-cup percolator (Mom's) Daily driver
              50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
              Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
              Tramontina 6.5 qt Dutch Oven

              Cutlery, etc.:
              Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
              Dexter 12" slicing knife, 6" Sani-Safe boning knife
              Smith's Tri-Hone Natural Arkansas Knife Sharpening System
              Multiple steels, from all over the planet
              Crock sticks
              Diamond stones, various
              Lansky Sharpening System

              Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
              Dinner: Guests: Washington Forge, Town and Country
              Fancy / Formal: Family silverware

            Interestin poll...

            There is no choice that aligns with my perceptions of SV, therefore, I respectfully abstain.

            I fall into th same category as previously expressed by Attjack RonB Texas Larry FireMan smokin fool

            I believe, to quote my previous post, "it ain't what I'm doin, right now..."


            • BriggsBBQ
              Former Member
              • Feb 2016
              • 299
              • Dallas

              I live my SV. I use it for everything I need a certain temp under a boil. Like coffee. I can heat the water to the perfect temp for my French press. Really made coffee better.

              Also so great for prep for certain things. Like I used it on pork belly to make a sped up version of pork belly burnt ends. Reason was it was for an egg fest competition.

              When its it’s raining or crazy outside really helps. Of course now I have a covered balcony so I guess doesn’t help for that anymore.




              Meat-Up in Memphis 2021

              SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
              Click here for details. (https://amazingribs.com/memphis)
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              Meat-Up in Memphis



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