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Parting shot : )

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    Parting shot : )

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    #2
    John - I'm taking cover now...

    I'm still fightin' this one. One day I think I need to try this, and the next day I'm thinkin' that it just ain't right. After all, how much smoke flavor can the meat get in that bath?

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      #3
      Don't give in Ron. Don't do it ; )

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        #4
        I just smoked a chuck roast and then made chili with it. Sous Vide my ##$

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          #5
          Good for you EP. Stay the course man. Stay the course.

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            #6
            Smoking and Sous Vide are two different styles. One does not take the place of the other. An example - I have tried the Sous Vide tri-tip based on advice here. I liked it but prefer my smoked tri-tip. Grilled steaks are another matter. I can deliver my family rare, medium rare and medium well a little easier using the sous vide machine and grilling thereafter. It also makes a heck of a tool for reheating and preserving the BBQ goodness of the original cook. Try this - smoke two tri-tips. Eat one on day one. Reheat 1/2 of the other sous vide style and reheat the other in your favorite manner. You will likely find that reheating sous vide style actually preserves the taste of your smoked product.

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            • CandySueQ
              CandySueQ commented
              Editing a comment
              You've just tagged WHY I have a sous vide! Easy reheating of leftovers, vacuum sealed after cooking. If you're only cooking for 2 and you're making enough for 4, that's 2 meals made. Oh, and raspberry vodka, that's good stuff.

            • EdF
              EdF commented
              Editing a comment
              It's all about the results - you use the tools that get you there. No right or wrong. Taste, texture, etc. And sometimes its just the process of tending the temps, which should not be underrated!

            #7
            I like the challenge of cooking over fire and smoke. The idea of sous vide really just isn't interesting for me.

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            • DWCowles
              DWCowles commented
              Editing a comment
              Amen ecowper

            • Steve R.
              Steve R. commented
              Editing a comment
              I'm sure it turns out some high quality stuff, but it's a little too science lab to suit my style. Cooking is more of an art to me.

            #8
            Meathead and his friend from Chefsteps calls it "Fire and Water" I am learning when sous vide works better and when it doesn't but I will argue that sometimes using the right tool for the job gets you superior results, whether you agree or not. Sometimes for me it is about time management (which I have to do always at work) so I can get all the things done I need to in the most efficient way possible, I like it.

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              #9
              It does eleminate the need to taste, smell or feel your cooking. It does make life easy.

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