I just got a Joule and am new to sous vide. Where should I turn to for recipes and learn technique? I would like to start with beef and would love something simple for me to learn on.
Thanks in advance for your help
SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (2) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
Grill Rescue brush
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
As mgaretz says, the Joule app has plenty of recipes. Anovaculinary.com, the website for a competitor's product, has quite a few - and the fact that it is a different maker of the device has no material impact on recipe usage. Seriouseats.com has a whole sous vide recipe section. And, if you search here on The Pit, you will find a number of posts using sous vide, from simple steak ones, pork chops, chicken, eggs, up to more involved ones for brisket, tri-tip, roasts, etc.
On here, you can search for QVQ or SVQ and you'll find good threads. Briefly, QVQ is the idea of smoking a large hunk of meat (brisket or pork butt mostly_ to a temp, usually something in the medium rare range, then sous viding, then smoking again to that same temp. SVQ skips the first smoke. Those aren't hard but I'd not start there until you get comfy with SV.
If I use anything other than what our AR bethren and sistren post here, it is Kenji at Serious Eats. And beyond proteins, try some corn on the cob, asparagus if you like asparagus, and carrots. SV is my preferred method for corn and carrots now. For the corn, I usually remove the husks.
Alton Brown has two Good Eats episodes this year about immersion cooking, so also worthwhile to watch.
We've enjoyed watching Sous Vide Everything on the YouTube as well. Lots of practical advice and entertainment here too.
Start with something relatively painless (like steak or pork) where you know what the target internal temperature should be. Set the Stick about anywhere from 3-10 degrees below that target so you can sear it up to temperature without going too far over.
Some people have suggested searing FIRST and then sous vide. We haven't tried this option yet so have no idea if this method is worthwhile or not.
As others have said, there are lots and lots of good recipes and advice all over the Pit and in the Meathead book and stuff from Kenji / Serious Eats. Half the fun is picking something and diving in.
Worst case, you cooked a meal while you were doing something else, and you've learned what to do (or not to do) for your next attempt.
As they say on the SVE intro video: your first sous vide cook is your Most Important Cook Ever. 'cause it'll be the one you're going to learn the most from vs doing your 100th cook.
I started with the Joule app recipes and gained confidence. From there, so many sources here and other places online for easy to follow recipes. Just google "sous vide ******" and you’ll get all you can handle.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Just start with your Joule app on your phone. It couldn't be easier. Just follow along with each prompt
On the app, you would select "Beef" then "Basic Steak" and as you choose a temp, a video simultaneously shows you what the steak will look like. Then you select a time based on thickness, put the steak in a ziploc bag, and add it to the water-filled stock pot with the Joule in it, and click Start when the desired temp is reached. Use the water to help force out any air, clip the bag to the edge of the pot, then wait for the magic to happen. When the Joule dings on your phone, the cook time is over.
Take the meat out, dry it well, add rub if desired, and sear in your grill or in a hot skillet.
Enjoy.
Here's the Chef Steps link that describes the process with a Joule that I just outlined:
ChefSteps is here to make cooking more fun. Get recipes, tips, and videos that show the whys behind the hows for sous vide, grilling, baking, and more.
Kathryn
Last edited by fzxdoc; October 18, 2021, 06:28 PM.
SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (2) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
Grill Rescue brush
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
Just a side note: Joule is now "owned" by Breville. Chef Steps is no longer in business as a business entity although the web address/domain still functions well.
I have been using sous vide and BBQ for about 3 years. A couple of observations:
If your wife has to commute home and the traffic is unpredictable, having meat in the sous vide allows a time buffer that eliminates the worry of overdone meat, and knowing when to turn on the grill or light the charcoal.
The meat never dries out.
Fresh herbs in the sous vide over 12 hours can create a funk on the meat due to contamination. Go with dried for long runs.
If your meat has a marinade, I put half in during the sous vide cook, and baste with half before finishing on the grill.
I prefer grilled fish without any sous vide time
The new cookbook "Sous vide BBQ..." is quite good, and has an unusual variety of flavors I hadn't tried before. I bought it on Amazon:
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