Poor man's sous vide

[RonB]

Tonight we had taco salad made with leftover smoked chuckie that I had sealed in bags and froze. I decided to put the bags in a pan with water on the stove and and run it at a low temp. The water's temp was about 170*, and it ran for about 3 hours. I think this was the best re-heat I've done. The meat was very moist, tender and great tasting. I'll do this next time I fix taco salad.

The sous vide:



Note how moist the beef is.



Aaaand the taco salad.




The brown peas in the last photo are some heirloom field peas that my grandfater, who was born in 1880 grew most of his life. He gave some seed to my father who gave some to me. I've been growing them for about 40 years. I like them much better than black eyed peas.

[billg71]

Looks like it works great for re-heating but the real advantage of a recirculator is that you can get lower temps and hold them consistently for a long time.

[HawkerXP]

Using a bacon press is the reason for another successful meal! BACON! sorry

[Michael Brinton]

Those peas sound extraordinary, a family heirloom. Awesome!

[Mr. Bones]

RonB

Very cool idea, thanks fer sharin'!
The food looks absolutely great, and having the heirloom field peas?
Among the coolest, ever! Hands-down!​​
​

[Huskee]

Cool stuff. This is precisely how I envision doing sous vide. My thought is if I can control the fire in my smoker for my cook, I can control the water temp in a pot too!

[Jerod Broussard]

Trust me, you ain't stirring no spoon in a smoker.

[Huskee]

Jerod Broussard Isn't that how everyone makes their smoker a convection smoker?

[Jerod Broussard]

99.99999% of the time.

[lschweig]

Great idea and I will be using it.

[Breadhead]

👍... fire & water is always a great combination. SV really is the best method for reheating leftovers.👌