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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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My Anova has arrived...👍

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  • Breadhead
    Banned Former Member
    • Jul 2014
    • 0

    My Anova has arrived...👍

    I've been trolling the Anova recipe thread and they really don't seem to really understand our type of cooking. There was some good guidelines of temps and times there but my gut tells me you guys are way ahead of them when using it as a tool for BBQ.👍

    I've decided my maiden cook is going to be a Tri-Tip.

    I'm thinking I need to preheat the water bath to 120° degrees, season the meat and seal it in a ziplock bag and put it in the bath.

    What I don't know is how long it will take to reach that temp. I'm assuming starting earlier is not a problem because it won't over cook from what I've read.

    My intent is to sous vide it to 120° and then sear it on my Weber Kettle & SnS to 130° and then count on 3° to 5° carryover cooking.

    Based on your experiences how long will it take to reach 120°?

    Any information you can give me will be greatly appreciated.👍
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9900
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    No clue on what it would take to reach that internal.

    Key is the hours it stays at that temp to get TENDA. Since you have the bath set at that temp the meat can't go any higher than that.

    I did a small tri-tip steak at 130 for 3 hours. Was perfect.

    If I had a whole tri-tip I would pre-sear best I could, season and bag it, cook at 125 for about 8-10 hours, remove from bag, pat dry, sear it again. Serve.

    I know Ernest likes a 131 and post-sear.

    I like what the pre-sear does to make the post-sear take only seconds.

    Comment

    • Ernest
      Founding Member
      • Jul 2014
      • 3419
      • Dallas, Texas
      • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

      #3
      You still have to consider safety issues. I will not cook meat at 120 past 2 hours.
      I set sous vide at serving temp.

      My tri tip is done at 131 for 3 hours. Pat dry thoroughly and slapped on screaming hot grill.
      When I'm good on time, I'll place it in the refrigerator on a rack for 10 minutes, then slap it on the hot grill.

      Comment


      • Breadhead
        Breadhead commented
        Editing a comment
        Ernest ...

        I agree... The essence of SV cooking is the set it up and forget it capability of that method.

        However... Knowing you have options for when you failed to plan properly or you just got hungry and want to do a spur of the moment cook... It's comforting to know I have options.

        Modernist Cuisine points out this is a less than desirable strategy but is sometimes necessary.

        Your recommended strategy to me of turning up the heat to 176° to pouch an egg for 13 minutes is actually this exact strategy. If you don't pull that egg at 13 minutes the yolk will not be runny at 15 minutes.

      • Ernest
        Ernest commented
        Editing a comment
        167 Breadhead 167 degrees LOL!

      • Breadhead
        Breadhead commented
        Editing a comment
        Ernest ...

        I stand corrected.😆. 167° for 13 minutes. That worked perfect. Thanks for that tip.

        I'm making eggs Benedict for a dozen people Super Bowl morning so I'll need 2 dozen poached eggs at the same time.👌 That's when you really love SV cooking.
    • David Parrish
      Founding Member - Pit Boss Emeritus
      • May 2014
      • 4903
      • Charlotte, NC

      #4
      Sous vide is a little different from reverse sear when you are targeting a certain internal temp before you sear. Let's consider a 1.5" steak.

      If you reverse sear a 1.5" steak to 115 F and then put it on a table, carryover heat will take the steak up into the 120s as the more warm areas of the steak close to the surface equalize with the cooler innermost areas of the steak.

      If you sous vide the same steak to 115 F and then put it on a table there is no carry over heat as the entire steak is the same temp.

      So if you are going to reverse sear a steak you need to consider the carryover effect and target a final low and slow temp that is lower than the final temp you would target when cooking sous vide style.

      So for that tri-tip I'd recommend sous vide in a bag with salt, pepper, and any other spices/herbs you desire for a few hours in the 129 F to 135 F range. When you're ready to eat, take it out of the SV, pat it dry, coat with ghee or some other high flash point oil, then sear it on the SnS flipping every 15 to 30 seconds until you get the color you are looking for. Good luck!

      SV cooking really makes your salt penetrate the meat so you might want to salt the tri-tip a little before/during the sear OR just wait until it's at the table and salt to taste.

      Comment

      • Breadhead
        Banned Former Member
        • Jul 2014
        • 0

        #5
        Thank you gentlemen for your valuable input. I'm going to wait until tomorrow to make this maiden SV cook.

        I spatchcocked a chicken that was in the fridge yesterday so I have to grill that today or throw it away.

        Maybe I'll SV some veggies today to go with my chicken dinner.

        It's sure a valuable resource to ask fellow AR members about things you are clueless about. I appreciate your help.

        Comment

        • Dr ROK
          Charter Member
          • Dec 2014
          • 1351
          • Morrill, Nebraska
          • Retired high school teacher and principal
            Dr ROK - Rider of Kawasaki &/or rock and roll fan
            Yoder 640 on Husker themed comp cart
            Cookshack Smokette smoker
            Antique refrigerator smoker
            Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
            Rec Tec Mini Portable Tailgater w/ GrillGrates
            Plenty of GrillGrates
            Uuni wood pellet oven, first generation
            Roccbox Pizza Oven
            Meater Block
            "Go Big Red" Thermopen instant read thermometer
            Ultrafast instant read thermometer
            CDN quick read thermometer
            Maverick ET-732 thermometer
            Maverick ET-735 thermometer
            Tru-Temp wireless thermometer
            Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

            Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

          #6
          http://www.modernistcookingmadeeasy....ness-Ruler.pdf

          https://www.chefsteps.com/activities...perature-guide

          https://itunes.apple.com/us/app/poly...518731878?mt=8

          Comment


          • Breadhead
            Breadhead commented
            Editing a comment
            Dr ROK ...

            Having the sous vide content in my Modernist Cuisine books I'm set. I don't think I need other information. They cover every aspect of SV cooking in great detail. I had forgotten about that part of the books because when I first read through them Sous Vide cooking seemed kind of way out there to me at the time.🤔

          • Dr ROK
            Dr ROK commented
            Editing a comment
            Lucky man having that resource. Would love to have it, just can't bring myself to spend the bucks. That had to have been one of the best Christmas presents ever.

          • Breadhead
            Breadhead commented
            Editing a comment
            Dr ROK ...

            Those books are mind blowingly detailed and complete in ALL of the information needed for each cooking method and technique supported by beautiful photography.

            It's a collection of information that only a billionaire with a passion for the culinary arts could produce. After reading his story about the team of highly accomplished chefs he hired to do the research and test cooks then seeing pictures of the expansive test kitchen and the equipment he made available to them it's quite extraordinary. The cost of all of the beautiful photography must have been very expensive.

            I've often thought even at $500 per set he probably will never make a profit on that project. I don't think he cares either. The man truly loves good food and the culinary arts.

            It was a gift to me but knowing what I know about those books I would spend my own money to acquire them.😎
        • Willy
          Charter Member
          • Apr 2015
          • 1916
          • High Desert of the Great Southwest

          #7
          I don't even want to try to address your question on time to get to temp from a safety perspective, but I can say that it takes very little time to reach the set temp in my experience. I would point out that the volume of water I am using is not large, maybe 1.5 gallons tops. I have mainly used mine for yogurt making to date (coupled with the Maverick 732 you've all the tools you need), but my conclusion based on doing ribs in the SV once is that SV and BBQ meat are not a natural pair. Go low and slow in your pit and forget SV, IMHO. I like the SV (also Anova brand) and I will do "real" cooking with it, but I don't plan at present to couple it with BBQ meat.

          Comment

          • Ernest
            Founding Member
            • Jul 2014
            • 3419
            • Dallas, Texas
            • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

            #8
            Willy the trick is to smoke no higher than the temp you used to Sous vide. Then you have a perfect match.

            Comment


            • Willy
              Willy commented
              Editing a comment
              Gotcha--but I see no real advantage over just going with a pit all the way.??? Plus, it seems "more manly". LOL

            • Ernest
              Ernest commented
              Editing a comment
              LOL! You can't get the same texture from going all out.
              It's like eggs, sometimes you then runny, sometimes you don't.

            • Breadhead
              Breadhead commented
              Editing a comment
              Ernest ...

              I just remembered that I have the full set of Modernist Cuisine.

              They have a plethora of Sous Vide information in those books. When I first read those books they were way over my head and Sous Vide seemed more like science fiction when I got those books about 5 years ago. They looked pretty on my book shelf though.😎

              Plus at that time I didn't understand the bakers percentage system either. All of the recipes in those books are scaled using the bakers percentage process. I was forced to learn the bakers percentage during my bread making journey.

              I opened the book about Sous Vide and I fully understood everything they were saying.🤔

              I've learned a lot over the last 5 years.👍
          • Ernest
            Founding Member
            • Jul 2014
            • 3419
            • Dallas, Texas
            • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

            #9
            Smoke does not penetrate meat. So if I can get a smokey butt in 4-6 hours with juicy tender meat and a full night of sleep. Guess what? No brainer.

            Comment


            • Breadhead
              Breadhead commented
              Editing a comment
              Ernest ...

              I was thinking that today... Why wouldn't I sous vide a pork butt up past the stall say 180°/185° and then put in my smoker to build the bark and finish it off at 203°?

              Have you tried that?

            • Ernest
              Ernest commented
              Editing a comment
              Pit Boss it's on this page https://pitmaster.amazingribs.com/fo...-landed/page19

              I cooked it sous vide at 158 for 24 hours. Then chilled it, refrigerate until needed. This was a butt from Costco.
              Smoked it at 145 - 160 degrees. It was easy to get it on the grate while cold but it pretty much pulled nicely getting it off the smoker. Juices everywhere.

            • David Parrish
              David Parrish commented
              Editing a comment
              Any smoke ring? Seems like the myoglobin would get fixed during the hot tub time.
          • Ernest
            Founding Member
            • Jul 2014
            • 3419
            • Dallas, Texas
            • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

            #10
            Breadhead no need to sous vide at that high temp. 158 for 24 hours for a full butt, will get you excellent pulled pork.

            Comment


            • Breadhead
              Breadhead commented
              Editing a comment
              That's good to know but no bark?

            • Ernest
              Ernest commented
              Editing a comment
              There was plenty bark. Look at the sammich
          • Ernest
            Founding Member
            • Jul 2014
            • 3419
            • Dallas, Texas
            • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

            #11
            Pit Boss how thick is the Chuck roast?
            Smoke ring was there, just not as pronounced. If you look at the beef in that same link, you'll notice a smoke ring. Did a rack of beef short ribs at 158 for 12 hours, chilled then smoked for 2 - 3 hours. I'm actually smoking another rack tomorrow. It's already cooked sous vide, smoking it for 2 hours for the NFL final 4 games.

            Comment

            • David Parrish
              Founding Member - Pit Boss Emeritus
              • May 2014
              • 4903
              • Charlotte, NC

              #12
              Ernest the chuckie is about 4 lbs and is about 3 inches thick. Looks like a really big hockey puck.

              Comment

              • Ernest
                Founding Member
                • Jul 2014
                • 3419
                • Dallas, Texas
                • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

                #13
                Pit Boss this was my first Sous vide Chuck but wasn't for pulling.







                That was at 140 for 24 hours. So if you're shooting for pulling, I'd go for 155 to 158 for 12 to 20 hours. You can always test doneness by squishing the bag.

                Comment


                • Breadhead
                  Breadhead commented
                  Editing a comment
                  That looks really good for Chuck steak. Mmmm
              • David Parrish
                Founding Member - Pit Boss Emeritus
                • May 2014
                • 4903
                • Charlotte, NC

                #14
                I think I'll give that a try. Thanks!

                Comment

                • scottranda
                  Charter Member
                  • May 2015
                  • 1859
                  • Charlotte, NC

                  #15
                  I understand SV for meat, but why would you SV vegetables?

                  Comment


                  • Breadhead
                    Breadhead commented
                    Editing a comment
                    #1 because I could.

                    #2 because cooking them in a sealed bag retains the moisture and keeps unwanted moisture out. Ever had soft and soggy asparagus? Ever had dried out asparagus from the microwave.

                    #3 because I could squeeze the bag to decide when I had the proper firmness.

                    #4 because they taste better.

                    😁

                  • Breadhead
                    Breadhead commented
                    Editing a comment
                    My next step is going to make chicken and beef stock Sous Vide style.

                    Then there's yogurt...

                    Then there's Deserts.

                    Then there's egg's Benedict.

                    The possibilities are endless.😳

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                We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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