As I wrote the chapter on Sous Vide Que for my next book with help from Clint Cantwell, it got longer and longer (about 66 pages), so I turned it into a book and posted it on Kindle. It sells for $3.99 but Amazon is offering it for free to Kindle Unlimited members. I don't know how long and how many, so go get it now. I will be posting a flipbook version in the Pitmaster Club shortly. You will be able to read it just like the copies of Barbecue News that we post for you but it can't be downloaded. This is our first Kindle, so let us know how you like it. If you do like it, please give it 5 stars so Amazon will promote it!
Here's a link to the Kindle
https://tinyurl.com/sousvideque
Here's a link to a large printable version of the chart below. We have ordered magnets but they won't be available for a couple of weeks.
https://tinyurl.com/svq-chart
Here is the description that appears on Amazon: By marrying water and fire, by marrying sous vide with the grill or smoker, you get "sous vide que", and you can achieve extraordinary results, in many cases, better than with either cooking method on its own.
With this book you will learn all the basics of sous vide along with never-before-published safety info and learn how to use fire and smoke to amp the food up. We'll show you how to sear on a grill, gas or charcoal, on top of a charcoal chimney at well over 1000F, with a torch, and how to add smoke.
You'll learn that is better to add smoke and spice after sous vide, get our recommendations on tools, and get links to a growing list of recipes. But most important, we have busted myths and super simplified cooking temperatures and times and you can download and print a great chart.
Here's a link to the Kindle
https://tinyurl.com/sousvideque
Here's a link to a large printable version of the chart below. We have ordered magnets but they won't be available for a couple of weeks.
https://tinyurl.com/svq-chart
Here is the description that appears on Amazon: By marrying water and fire, by marrying sous vide with the grill or smoker, you get "sous vide que", and you can achieve extraordinary results, in many cases, better than with either cooking method on its own.
With this book you will learn all the basics of sous vide along with never-before-published safety info and learn how to use fire and smoke to amp the food up. We'll show you how to sear on a grill, gas or charcoal, on top of a charcoal chimney at well over 1000F, with a torch, and how to add smoke.
You'll learn that is better to add smoke and spice after sous vide, get our recommendations on tools, and get links to a growing list of recipes. But most important, we have busted myths and super simplified cooking temperatures and times and you can download and print a great chart.
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