OK I am really on the fence with the Sous Vide thing. part of me really wants to try it out and part of me feels like it is cheating and chipping away at the soul of BBQ and Grilling. As I said I am totally on the fence and will probably move to the dark side (if it even is the dark side) and try it out eventually as my curiosity usually wins. my questions are does it effect the texture of the meat and what does it do the the flavor?
Announcement
Collapse
No announcement yet.
on the fence
Collapse
X
-
Club Member
- Feb 2017
- 214
- CT
-
I currently have 4 grills 2 gas (Weber spirit 700 and Weber 1000) 2 charcoal (Weber master touch 22 and PK360). I also have a cast iron hibachi and a joule Sous vide. I have multiple probe thermometers , MK4, Smoke, 2 chef alarm, ThermaQ and thermaK and a thermoworks IR with K probe port. for knives I love my Messermeister Olive elite and my TojironDP Gyutou. which I keep razor sharp using my edge-pro. I also have a weather station to keep an eye on good Grilling weather.
Tags: None
-
Moderator
- Nov 2014
- 13625
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
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)
Smithey No. 12
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
B&B 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
Its just another way to cook. You don't have to look at it as destroying the heart of BBQ or anything of the sort.
Last night, I made two butts on the KBQ, then I made wings. I didn't want to mess with making the Asparagus so I SV'd them to perfection. I love making salmon and sea bass fillets then searing on the Finex Skillet. You can do steaks too! They turn out very good but not as tasty as ones cooked the whole time over the live fire. In my experience.
The donenss is perfect. And you can SV to the texture that YOU want. Poached eggs are phenomenal as well. And kicking up your pastrami by SV'ing for 4 hours at 195 F gave me results that I could never have hoped for by just steaming the pastrami.
So I think of SV as a compliment to my BBQ rather than a replacement. It's just another tool in my arsenal. Like my Digi Q DX 2 or the entire KBQ.
- Likes 3
-
For what it's worth, I was slightly curious about sous vide to enhance my outdoor cooking and thought my wife who is a credentialed chef might want to jump in with it but no - her comment was no I don't need another way to cook. So I'm going to save the money for something else and yes there is ALWAYS something else!
- Likes 2
Comment
-
Charter Member
- Mar 2015
- 611
- Melbourne Australia
-
6 & 2 burner gas BBQ's
Diy electric smoker
A-maze-n-tube 12 inch
Gas powered pizza oven
GMG Davy Crockett with Wifi
Rosle 24 inch charcoal kettle
Slow'nSear - my favourite
2 x Thermapens
2 x wireless thermometers
3 x wired thermometers
Favourite drink:
Scotch whiskey various brands
American Honey WT
And beer ....
And at work just plain old chilled water....
You may already have what's needed to try SV.
After you try it you may not be able to resist the "Dark Side" Luke.....
- Likes 1
Comment
-
Club Member
- Jan 2016
- 2217
- 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
I haven't played around with my Anova much but it's pretty handy. I threw the pork chops in the bath last night and then ran out to watch the last half of my kids practice. Came back to perfectly cooked meat - just gave them a quick sear. I like it. It gives you another option during the winter if you don't want to deal with the snow on a weeknight cook.
- Likes 1
Comment
-
In answer to your question, depending on time and temp you can affect the texture of the meat. Here's a little experiment I did with brisket - totally different texture.
-
Charter Member
- Nov 2014
- 3071
- 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
Just realize that if you are like me, it will cost you money. I love my SV machine but I will be the first to admit that I have used it to experiment a lot. Not all the results have been good. So instead of just saying to myself "this doesn't work for me" I try it again, differently. It's no different than getting a new cooking toy of any kind. An example - Cheef gave us a link to a recipe for scrambled eggs that was spot on. Was I satisfied? Nope. I researched a link to a Kenji Alt scrambled egg recipe that was a shorter cook at a lower temp. It was reputed to be "the best scrambled eggs ever". If I were in a Rocky movie I would have loved the Kenji eggs. Put them in a cup, drink and off to the ring. I went right back to Cheef's method.
- Likes 2
Comment
-
I think Meathead calls it cooking with Fire & Water...
I think Meathead thinks combining SV cooking with BBQ and grilling is a trend that is going to grow. I assume that's why he has given it space on the AmazingRibs website.
I've been playing with it and studying how to best utilize it for 2 years. It saves me lots of hands on labor time. It gives me lots and lots of leeway when I'm cooking for a large crowd. It greatly reduces time in the smoker for pork butts and briskets if you SV it first. Poached eggs, shell on, is a no brainer!!! Chicken breasts, fish and veggies are just better done SV style. Tri-Tips are better done SV style. I now cook most of my preprocessed Steakhouse Steakburger's that I've seasoned, shaped and vacuum packed before putting them in the freezer... SV style and sear them on a cast iron skillet. Just because it's faster (meaning less hands on labor), easier and tastes just as good.
Sous Vide has become an important step in my cooking arsenal that WILL NOT go away, ever!
- Likes 2
Comment
-
I am on the same track that you are on with the SV cooking method Breadhead. The more I use it the more I like it. Not everything has been a success but each time I use it I get better at what I am cooking with it. Chicken breasts cooked with it are the best I have ever done.
-
Ok I totally get the SV convenience, precision and potential better results but man I'm sorry, sitting around a pot of circulating water drinking beer and telling lies with good friends just won't work for me. Filthy hands, fire, occasional burns, smoke in your eye and friends to share that with is what I need. Great food is just a bonus.
Comment
-
Originally posted by cgrover60 View PostOk I totally get the SV convenience, precision and potential better results but man I'm sorry, sitting around a pot of circulating water drinking beer and telling lies with good friends just won't work for me. Filthy hands, fire, occasional burns, smoke in your eye and friends to share that with is what I need. Great food is just a bonus.
Dinner was going to be served at 6:00pm. So I had 5 hours to put some bark on these butts and get them up to serving temperature and put them in the faux cambro, at 4:00pm, for 2 hours. While my food was in the Cambro I prepped all of my sides.
When my guests arrived i served cocktails and appetizers and when it was time to serve dinner I shredded the PB's and everyone selected their type of food.👍
SV'ing the meat first provided me lots of leeway. Had I smoked the meat start to finish in the smoker I had a restricted time for the unexpected occurances.
I could do it either way because of my experience but... I really prefer having the leeway for anything and everything to go wrong, and I still serve the food on time.
Comment
-
Founding Member
- Jul 2014
- 416
- Pierre, SD
-
1987 Weber Kettle (Still going!)
2004 Cookshack Smokette (The original!)
2012 Weber Genesis (Wonderful for steaks and chops!)
2014 Pit Barrel Cooker (Lovin it!)
Thermoworks Thermapen
Thermoworks Mini Handheld Thermocouple & Meat Needle Probe
Various other wireless remote thermometers
Beer...Bud Light (Timeless)
Couldn't pass up getting the Anova Sous Vide for $50 off. Did ribeye's this past weekend as a first cook. They were incredible. Medium rare from top to bottom with reverse sear. Tender. Juicy. Just as much smoke flavor as if they had been on the grill from start to finish. Did scrambled eggs the next morning. SO said they were best she had. Looking forward to more cooks especially beef tri-tip and flank steak. There are a lot of great recipes out there. Don't know why it works so well but it sure impressed me. And I have two smokers, Genesis gas grill, and Weber kettle with slow-n-sear to cook outdoors on. The sous vide adds another dynamic to your grilling hobby and is fun to cook with.
- Likes 1
Comment
Announcement
Collapse
No announcement yet.
Comment