For the bag juices, I highly recommend reserving, boiling in the microwave (in a large vessel, relative to the amount of juice, like a 2c measuring cup), then filtering out the now congealed albumin (the gross brain looking gook in your hot juice). I highly recommend making use of that. It's the SV equivalent of the "fond" from pan searing and saute.
Rubbing before bagging will generally flavor the surface of the meat, and not penetrate as JKLA says in Step 6 (just like a Meathead/Blonder marinade experiment). It will also flavor the bag juices, which is nice, but not penetration. Sous vide, like most cooking, is extractive, not inceptive.
Otherwise, this seems solid. If you don't want to use Liquid smoke, I'd give it a couple hours of smoke before bagging. Otherwise, I trust JKLA a lot further than I can throw him.
I sous vide at 140° for 24 hours after I've dry brined it overnight in the fridge. Then I take it out of the SV bag and pat it dry. Then I paint on some beef love and put a rub on it. I put it in the BGE at 225° until I get the bark I want, usually 5 hours. Then I cambro it for a few hours. Then I chow down.😆
I have no doubt that I have had many a SV steak at various dinners I've gone to, and I agree it is just another tool, but it just ain't BBQ in my book and I will make a friendly wager with anyone that I can turn out a better rib-eye on my smoker than they can in their bathtub. The only thing a bathtub might good for is making Gin.
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.
Gonna be testing some Q-Vide in the next week or so. But because I Q on the Genesis, it's not real Q to the stickburners. And yet, I predict deliciousness. And if it's a trade between purity and deliciousness, latter. Always latter.
I'm older than most of you and I love mixing Sous Vide and BBQ. Sometimes the bath tub puts my grill out of work entirely. I SV steakhouse Steakburgers and sear them in my cast iron skillet just because it's easier.👍
I come to Lost Wages once in a while. Someone has to make payments on those fancy dancy hotels you know. Next time I'll bring my Sous Vide circulator and you and I will have a cook off in your smoker.😆 If you have a Kamado by then I'll bake you some bread too.👍
Comment