I got a Sous Vide for fathers day. What do you all think I should do first and how do you pare it with BBQ?
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I only use mine to reheat BBQ.
Comes out delicious, without losing moisture. The chicken skin loses it's crispiness.Comment
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Have fun Rlpeterson78 !
Things I have used SV for include:
1. Steaks, to get them to the exact internal temp I want, then let cool some and do a sear on the grill or in a hot skillet. Mostly in winter.
2. Half pork loins. 4-5 pounders. I do these at SV to 140F for 4-5 hours, then sear to finish. I've even done them with a bacon wrap in a vacuum sealer bag, and the bacon stayed compressed to the loin during the cook, and I crisped it up in a 500F oven on a wire rack.
3. Pastrami. I smoke the pastrami until it is 170F, then pull off the smoker, and vacuum seal to hold the spice rub on. Then refrigerate or even freeze until the day you want fresh hot pastrami. Then put in the SV bath at 195F for 4 hours (make it 5 if from frozen).
That's about it for me. I mostly use the SV machine (Anova) when I want to do steaks and the weather is bad outside. I much prefer to do it all the way on the grill, but the SV and skillet method works very well.
Warning - unless seared or smoked pre-SV cook, meat looks absolutely disgusting coming out of the SV bag, even though it is safe to eat even without the sear. We are not use to it being grey and gross looking, haha. My wife was horrified the first time she saw me pull steaks out of a SV bag, before they were seared...Comment
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Great for reheating. Excellent pre party meat prep. You do not even have to vac seal. ( Though you will eventually want to get one of these as well.) Toss your steaks, Chops, Chicken breasts into zip locks and lower into your hot water, this will push most of the air out and away from protein. Use a chip clip or similar to hold top of bag out of water. Bring to near your "beginning" finish temp and hold til ready to finish. Can be refrigerated then brought back out when ready to sear or finish to serve to guests. Saves a ton of cooking time and trying to co-ordinate everything being done at once. The vac seal will allow you to seal n save left overs or ( made overs) for later in the week. Many uses to protect over cooking your filet or thawing your pre cooked Lasagna. Sky is the limit. Most buggaboos are killed at 131 for beef. Above 145 for pork for just a few minutes without overcooking your fine cut of meat. 157 poultry white meat and165 for ground meats and sausages. Dark meat poultry I believe is upper 180's- 190s. InkBird.Last edited by Alan Brice; June 18, 2024, 11:51 AM.Comment
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I was gifted one for my birthday at the end of May.
So far I have tried:
Reverse Sear Rib Eye
Small Pork loin
Chicken Breast
I over cooked the chicken -next time I will use a lower temp...Tri-Tip is next on the list!
I plan to take it with me and reheat a bunch of BBQ that I will prepare & freeze for a family gathering in September
I think it is interesting to play with but it is not my "Go-To" (Yet??)Comment
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Chicken breast, pork chops - both boneless. Steaks. Chuck roast done long and low, or high temp for a day to pull.
carrots are also amazing with the SV method.
I’ve yet to try bacon, but I’ve heard SV is amazing for thick cut bacon that you then finish on the skillet/griddle.
Enjoy that new toy!Comment
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I also got one for Father’s Day! But per my previous post, I got a used Anova Pro 1.2 (not the exact name, but that’s the gist) and it is making a grinding sound. I suspect the agitator is just bent. I will try fixing it today. Otherwise I will need to send it back…
I look forward to using it especially for left overs. I have a crazy master plan for my church to freeze a ton of pulled pork and just sous vide what we need during service so we have it for events and meetings. It could save us a boat load of money!Comment
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I love mine! I would do steak for your first cook. I like to do less tender cuts such as eye or round roast, flank steak for extended times (6-10 hours). After searing they are amazingly tender and still medium rare. Don't forget to try vegetables, corn and carrots are two that IMO are better out of the SV than any other way.Comment
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Check out Chefsteps. They’ve got lots of great info. This is the best salmon I’ve made.
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I've made my own Deli Meat using the Big Chill Method and Pork Loin, Eye of Round Beef, and Boneless Turkey Breast. Other favorites for SV are Tri Tip, Boneless Pork Chops, and Boneless Chicken Breasts. The Big Chill works on these too.
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I have done steaks, tri-tip, pork butts, eggs, and turkey among other things. It is also awesome for reheating large chunks of frozen meat like brisket.
I have often said that I don’t think SV delivers better food than smoking it but minimizes the chance of a random mistake. I do love my Joule.Comment
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I’ll add something I didn’t post above - I love the convenience of a SV machine. I only use the SV on weekdays, workdays. Where I can throw in completely frozen meat and let it cook for 2-3 hours while I’m working and then just have to finish off sides and searing of whatever it is I cooked. Many times I can get frozen meat thawed out in water during that time as well, but then I still have the time to cook after that, so it’s nice to have the tool for cooking in that manner.
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