I ordered my Joule and hope to get it this week. What should I tackle as a first cook so that Mrs. hoovarmin can see what a great idea this was?
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Inagural Sous Vide Cook?
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Congratulations on your purchase. You’ll love it.
It it never ceases to amaze me how versatile and easy to use the Joule is. I’ve done steaks, chops, roasts, brisket, veggies and reheated leftovers just to name a few but without a doubt, the most impressive item was skinless/boneless chicken breasts. You’ll have to finish them on the grill or CI but both my wife and I were blown away by how moist and tender the chicken was when it came out of the hot tub. No more dry, tough or stringy chicken in our house.
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Club Member
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- Schertz Texas
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I did beef ribs for my 1st cook. It was 30 hours the recipe said 48. They were awesome. My isn't a rib person but she loved them!
Small filets were also good.
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Burgers. Easy as can be and even shitty lean supermarket burgers turn out fantastic.
First time I did burgers my wife was blown away. Got generic 80/20 chuck from the supermarket, made 6-8oz patties. Cooked for ~45 min at around 125-130 deg and then Seared cast iron for 1 min per side. Wife couldn't believe it was made with the $4 per pound ground chuck.
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Founding Member
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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
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Any kind of meat except pork chops. They're my nemesis on the Joule. Much better wet brined and reverse seared.
Too bad local fresh corn season is over, because corn off the cob with the Joule recipe is amazing. It's what made me buy my second Joule so I could have a veggie bath and a meat bath going at the same time.
Start by choosing a Joule recipe on their app and follow it. So simple and usually very, very good. Except for pork chops. Did I mention that?
Kathryn
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Odd... I've made lots of good pork chops with SV.
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I was hoping you'd say that, Potkettleblack . I just started a new topic about this to learn a better pork chop method: https://pitmaster.amazingribs.com/fo...que#post390246 . Please pop over there and post your magic solutions for my dilemma.
K.
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
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Let's see. The thing has to be fast. So, short ribs, chuck roasts, sous-b-cue is out.
It's gotta be easy and not require special bags, so corn on the cob is out (180+ degrees... not for ziplock freezer bags)
I'd go with something like airline chicken breasts.
I don't think enough people really explore modern poultry in enough depth with sous vide. It comes out so much better at low temp, it's insane.
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Not really. I'm a big fan of sous viding the thing plain. Kenji's vinagrette works well, as does Chef's Steps Romesco sauce and Pesto. One time, I made some tenders in heavy cream with tabasco. That came out really nicely, as well. No penetration, but very good coating. But mostly, chicken flavored chicken, with a sauce after SV.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7190
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Originally posted by Potkettleblack View PostLet's see.
It's gotta be easy and not require special bags, so corn on the cob is out (180+ degrees... not for ziplock freezer bags)
Kathryn
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Club Member
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Lang Riley
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It's not fancy, but my absolute favorite thing to do in the water bath is chicken wings. 165° for an hour or three then onto the grill to crisp them up. God, are they good.
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I don't know if they are white or dark but I do know I prefer them cooked like dark meat. I like them 165°-175°. Anything under that and they are rubbery and slimy to me. And I certainly am not a "cook the hell out of it" kind of person. I love my medium rare beef and medium pork. It's mostly a texture thing for me with wings, thighs, and drums.
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White-Dark is arbitrary. Working vs non-working, so fast twitch vs slow twitch.
The breast on a chicken does F all, because they don't fly. The legs do all the work, as they are big walkers. They flap their wings and the wings have all sorts of collagen... it's complicated.
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That sounds Great, Georgia rookie 903, only tri-tip is hard to come by in these parts. But I'm going to ask the local butcher if he's got any coming in.
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