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
Just read about this method in another thread recently and had to try it too. Wife now thinks that I should always sous vide corn from now on. Glad it worked out for you too.
Sous vide is great for any vegetables in my opinion. Somethings not so much. I.E. We've tried to like steak done sous vide and then seared but it just doesn't make the starting line up.
In the dead of winter, we’ll do it some. Or if the wife wants blade tenderized steaks (Costco Prime). I’m going to try smoke then sous vide then sear sometime, but overall agree, just better flavor straight up grilled.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Some veggies do really well SV. My problem always seems to be time. You have to get the water up to a higher temp, then cook the veggie for an extended period. Veggies aren't always high priority and I end up steaming them anyway.
A great alternative (and I was a bit skeptical myself) was taken from Kenji's book The Food Lab. He devotes a whole chapter on doing veggies in the microwave by wrapping them in wet paper towels. They turn out amazingly good and talk about fast and easy. No muss no fuss. Try it sometime !!
BUT, sous vide corn is still a favorite. Try the Elote Mexican Corn version, it's out of sight !!!
When I want a higher sous vide temp, I start my pot out on the stovetop, so it can come up to speed more quickly. Once at temp, it maintains itself, of course.
I prefer my corn directly roasted on the grill so it gets some char on it. No need to pull out a couple of other pieces of equipment and waste a gallon freezer bag. By the time the SV corn is done the grilled corn is done and has a much better flavor.
Nate I am not going to pull out my SV machine and water container and waste a gallon ziplock bag and then have to clean it up for 2 ears of corn when we prefer the smoke flavor from the grill.
Fair enough but at least have the integrity to stop your comment there as to why you don’t do it. By saying "and has a much better flavor" basically voids you of any and all credibility you may or may not have had to begin with since, as you admitted, you actually don’t know since you haven’t tried it SV style and it would just be your opinion anyway if you had.
You are correct Nate since I have not tasted SV corn and should not have said anything about it. My apologies to any who may have been offended. I once again put foot in mouth on SV.
Weber 22.5" Silver (since 2000)
Large BGE with BBQ Guru thermostatic blower (since 2006)
Hasty-Bake Legacy (July 2014)
Also owned COS and Weber Smokey Mountain for short time in early 2000's.
Thermapen instant thermometer.
William & Sonoma meat probe.
Taylor digital with remote display, meat probe but use for pit.
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