Can't wait 'till this weekend when I can do some steaks with the sous vide, chill, smoke, sear method! W00T!
I did sous vide once last summer with a couple pots of water on the stove with my pen thermometer, checking the temp until I got it pretty darn close to right. They came out amazing, but I am looking forward to some new techniques and experimentation.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Warning....Sous Vide Que (SV-Q) can be addictive. I've had a great time with mine since getting it as a Christmas gift. SV is awesome to reheat Q (and other things). Enjoy!
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John "JR"
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I think you will enjoy it. Plan ahead to give the food enough time in the water and make sure you have a deep enough pot!
Yes, I have a couple of deep pots I'll use some, but also going to get a couple of biggish Rubbermaid containers with lids in 2 or 3 sizes so I can do large batches or large cooks. I've been watching the guys on the Sous Vide Everything channel on YouTube and they've done full pork butts and even a full packet brisket! 62 hours in the water bath and then seared with a torch on the outside - it looked AMAZING!
So, yeah... I'm looking forward to the process of experimentation!
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