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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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Off the Schneid w Sous Vide

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  • JCBBQ
    Club Member
    • Jan 2016
    • 1265
    • Chilltown, USA
    • Primo Oval XL Ceramic Cooker
      Pit Barrel Cooker
      2x Mavrick 732
      Therma Pen Orange
      Favorite Bourbon Blanton's
      SF Giants

      MCS wish list - Lone Star Grillz off set

    Off the Schneid w Sous Vide

    I got an Anova for Christmas. It's funny, I put it on the list but now that I have it I was thinking, "what do I do now?" I decided I'd make my first foray today with some tuna. It was fun. It tasted good - but then, how can you go wrong with basically raw tuna? I guess I'm a little bemused, and not sure what the hubbub is about. I mean, I think I could have just seared the tuna in the pan and gotten the same result, skipping the whole hot tub. I guess, according to Kenji - I followed the recipe from seriouseats - bathing it at 105 for 45 mins firms up the meat...? I think I'll appreciate this better with other fish that really needs cooking.

  • Atalanta
    Club Member
    • Jul 2016
    • 431
    • Barnsley's Ford
    • Grills: 22" Weber (wood handles) (another Weber on the way), Lodge Sportsman "hibachi"
      Smoker: None yet, part of why I joined
      Thermometer: 10+ yr old Taylor digital thermometer with remote
      Sous Vide: Anovo Imersion Circulator (1st gen)
      Coffee Roaster: Hot Top Coffee Roaster
      Adult Beverages: Fighting Cock Bourbon, Leinny Shandy, Troegs Mad Elf

    #2
    Fish isn't the best. We've only done shrimp. Pork and chicken are really good, you can get it cooked through without it turning to yuk (and still be a little pink).

    Comment


    • JCBBQ
      JCBBQ commented
      Editing a comment
      yeah, I've got to play around with it
  • freddh
    Charter Member
    • Jul 2015
    • 113
    • Port Orchard, WA

    #3
    JCBBQ I respectfully disagree about fish. I use Copper River Salmon exclusively, dry brine IAW recipe from Meathead, then cook for 40 minutes at 135. Actually its ready at 20 min. but I often wind up piddling around so 40 minutes is about right for me. The only seasoning I use is a fresh sprig of rosemary and I don't even sear after sv and it still turns out great. I've also used this technique on other fish types as well as it does work equally as well. Your last line is germane "I've got to play around with it".

    Comment


    • JCBBQ
      JCBBQ commented
      Editing a comment
      freddh, I think that fish should be great. I was just saying that since my tuna was essentially raw, it probably wasn't the best test of the apparatus. I'm looking forward to trying some other types.

    • Zman23
      Zman23 commented
      Editing a comment
      Agree on salmon. I love it cooked sous vide. I go 125 though.
  • tbob4
    Charter Member
    • Nov 2014
    • 2494
    • Chico, CA
    • BBQ's
      _____________________
      California Custom Smokers Intensive Cooking Unit
      California Custom Smokers Meat Locker
      Santa Maria Grill
      Vision Grill

      Beer
      _______________________
      Sierra Nevada IPA

      Wood
      _______________________
      Almond
      Oak
      Madrone
      Cherry
      Peach
      Apple

    #4
    The photos did not show.

    Comment


    • JCBBQ
      JCBBQ commented
      Editing a comment
      I only posted 4 pics but in my view it looks like there are supposed to be eight. Did you see any of them?

    • tbob4
      tbob4 commented
      Editing a comment
      None of them
  • Spinaker
    Moderator
    • Nov 2014
    • 10993
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

      ********************************************
      Assistants
      Dexter (Beagle mix)
      Kinnick (American Foxhound)
      ************************

      Grills/Smokers/Fryers
      Big Green Egg (Large) X3
      Blackstone 36" Outdoor Griddle 4-Burner

      Karubeque C-60
      Kamado Joe Jr. (Black)
      Lodge L410 Hibachi
      Pit Barrel Cooker
      Pit Barrel Cooker 2.0
      R&V Works FF2-R-ST 4-Gallon Fryer

      Weber Spirit Gasser
      ******************.
      Thermometers
      FireBoard (Base Package)
      Thermoworks ThermaPen (Red)
      Thermoworks MK4 (Orange)
      **************

      Accessories
      Big Green Egg Plate Setter
      Benzomatic TS4000 Torch X 2
      Benzomatic TS800 High Temp Torch X 2

      Bayou Classic 44 qt Stainless Stock Pot
      Bayou Classic 35K BTU Burner

      Digi Q DX2 (Medium Pit Viper Fan)
      Dragon VT 2-23 C Torch
      Eggspander Kit X2
      Field Skillet No. 8,10,12

      Finex Cat Iron Line
      FireBoard Drive
      Lots and Lots of Griswold Cast Iron
      Grill Grates
      Joule Water Circulator
      KBQ Fire Grate

      Kick Ash Basket (KAB) X4
      Lots of Lodge Cast Iron
      Husky 6 Drawer BBQ Equipment Cabinet
      Large Vortex
      Marlin 1894 .44 Magnum
      Marquette Castings No. 13 (First Run)
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      Smokeware Chimney Cap X 3
      Stargazer No.10, 12
      Tool Wizard BBQ Tongs
      Univex Duro 10" Meat Slicer
      ********************************
      Fuel
      FOGO Priemium Lump Charcoal
      Kingsford Blue and White
      Rockwood Lump Charcoal
      Apple, Cherry & Oak Log splits for the C-60
      **************************

      Cutlery
      Buck 119 Special
      Cuda 7' Fillet Knife

      Dexter 12" Brisket Sword
      Global
      Shun
      Wusthof
      *******
      Next Major Purchase
      Lone Star Grillz 24 X 48 Offset

    #5
    I just bought a Joule so I'm very curious to see how I like it. Thanks for posting. Good to get some feed back. I am going to be new to this one.

    Comment


    • tbob4
      tbob4 commented
      Editing a comment
      Spinaker - did the photos show on your browser? None showed on mine.
  • freddh
    Charter Member
    • Jul 2015
    • 113
    • Port Orchard, WA

    #6
    @JCBBQ You're correct about the tuna-in this household we eat it raw with soy sauce/vinegar. So I didn't really think about sv. Sv is just another tool on your tool belt, you'll find some interesting recipes on the Anova, Chefsteps, Kenji and Sous Vide Supreme websites. Some work better than others, its all about experimentation. And no @Spinaker I haven't shut the door on all the other tools. In fact since I've gotten my PBC I haven't cranked up the BGE in months and use the Weber and SNS sporadically. Its all about being a "work in progress" and I've learned so much from this site. [email protected]Zman23 125 is the recommended temp via Anova which I tried and didn't like-probably because I wet brined. Now that I dry brine I'll give 125 a shot.

    Comment


    • JCBBQ
      JCBBQ commented
      Editing a comment
      Thanks for the heads up. I'll check out those sites.

Announcement

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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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