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 meReal 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.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
It seems the site has forgotten how to cook anything from start to finish with live fire...
I’m not opposed to SV or trying it but come on... why even do ratings on grills, smokers, etc... but now it just seems like the only 3 reviews the site should have are SV machines, thermometer, and best skillet to sear your food in...
As Sous vide Que grows in popularity, we cannot stand by and not include it in the website. Especially, when we have readers and Pit members asking for Sous Vide Que advise. What are we to tell them when they ask for advise? "Go elsewhere.†or "Sorry we don’t do Sous vide Que here, we are live fire only."
All we want to do is make BBQ more accessible for more people. We add recipes like the ones above for those that choose to use Sous Vide as apart of their cooking arsenal or are curious about the concept. As jacmac422 mentions, many of these recipes can be done without a circulator.
No worries, Nate! We are creating tons of new recipes daily, not just for Sous Vide. Stay tuned and always feel free to let me know if you have anything you'd love to see!
I don't mind recepies including SV. Things do change here in this world even ways and methods on how to cook food. SV is just another way of doing it. It's not a substitute to bbq'ing.
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 meReal 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.
SV recipes here are very slim in number compared to all others, but we're bending with the breezes of modern ways. We have most of the bases covered with traditional live fire, so time to expand another relatively un- or under-tapped branch and be the best we can be to all.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Cooking meat in hot water isn’t my thing and yes I have try it. In my humble opinion it doesn’t come close to live fire cooking. For those that rather boil the meat more power to you.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Seeing those Venison Ribs makes me want to go hunting. I missed this season due to injury and moving. Thinking that White Tail Deer in the Black Hills of SD are in deep trouble come Fall....
So YOU were the reason there were no nice deer all those years. Actually I live in Clare country but where I hunted in recent years was just into Isabella, the county south of me, I'm near the border. I got an 8 and 10 pt (and a 3), and couple does there.
Northern Isabella is better hunting. Buddy of mine has land just south of Dead Man's Swamp. They slay them out there! Where I hunt near Lake George it's not as good. Poor genetics. But tasty deer....
I want to make great food, whatever the method! I am kind of stying on the side of live fire, but I appreciate what SV brings to the experience. I have no problem with SV recipes here.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
The brontosaurus only were concerned with plants and BOOM! Where are they now. If SV is boiling food then so is french fries and fried chicken.
I get it though, thus all of the questions about getting smoke into SV'd stuff. It's all good. Whatever makes your boat float men!
i wouldn't kick an SV'd burger out of my house. Because someing is exceptional doesnt invalidate other methods.
I know two two chefs who make fortunes carving ice and the other carving fruit. Are they not worthy, talented or great cooks with fantastic free travel? Oh yes they are.
There are slaw recipes, sausage recipes, Mac n cheese, seasoning and mashed taters too. SV is likely here to stay and is not for everyone. Neither is lamb.
Butter in sous vide is not great for red meat. Sous vide is extractive, the recipe pitches the purge, so a thin coat of butter versus the superior flavor of naked sous vide... nope. I can thin coat with ghee after processing, and get the best of both worlds. Or I can use the buttery purge as a sauce to help the lean buffalo. The Sous Vide Everything morons did the butter experiment that everyone told them to do, and came to the conclusion that butter doesn't make sous vide better. It's good in the bag with shellfish and vegetables, as those are more permeable.
The minute I saw those recipes I figured a fire storm would ensue. I absolutley love to cook meat over fire, smoke, open flame, pellets, propane, charcoal, lump charcoal, natural gas, electricity AND YES sous vide!! When I first started doing the technique, my wife kept saying how rediculous it seemed when it took me days to cook some brisket UNTIL the moment she tried MEDIUM RARE brisket for the first time. Now she's talking about all kinds of ways to sous-vide-que all types of meat.
I really appreciate the belly recipe, I have one that I was thinking of cooking here soon. I may try it and post the result. As Spinaker told me one time when I commented on SPAM, "haters are gonna hate". But for those who want to cook over fire only, just ignore SVQ, the rest of us are interested.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I don't think I've seen DW ever be anything but sure and pretty easy going. Now me, I can get excitable. Hey DDubbs I would likely travel a ways for a bit of your food.
Thanks HouseHomey I’m not big on name calling especially on a respectful forum as AR. And I’m definitely not going to lowered myself to their standards.
Dan your comment reminded me of something my buddy always says. He has Beagles and hunts Rabbits. He always says there are two kinds of dogs. Hunting dogs and shit eaters.....LOL
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Same here, only thing I’m disappointed in is the fact that you beat me to the punch!! I think I’ll modify mine and make pig candy after the bath. Results to be forthcoming ....
Ooooo, that is tempting for next time. I like to start with the base recipe, then experiment from there. Looking forward to seeing your results too! Troutman
I've done pork bellies a lot of different ways, nearly all of which I've loved. The SVQ approach is on the horizon. And if someone is a strong advocate of a way of doing things, God bless 'em. It's not my business!
🤗😇🤗
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