Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

New to sous vide

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • jasonevans84
    Club Member
    • Jul 2016
    • 32

    New to sous vide

    Hello,

    I have been looking at sous vide for years and this past year decided I wanted to get one. This past weekend my wife got me the anova for my bday and it has not disappointed, the salmon, chicken and pork have all been fantastic.

    I do have a few questions?

    1. Is there a place where newbie recommendations and techniques are listed?

    2. Why do you need to put some food in a cold bath after you cook it? Esecially if you are just going to put back on a grill.

    3. What do most people use to finish on? I was looking at a 14 in weber joe but didn't know if I should hold off for a 22in grill that would be more versitle,and just use a charcoal basket. Currently I have a pbc but was looking for something with less charcoal

    Any insight would be appreciated

  • SMOG MAN
    Club Member
    • Jan 2016
    • 293
    • San Diego, California
    • Rec Tec 680
      Weber Performer
      Weber Rotisserie for kettle
      Weber Summit
      My old worn out Gasser for burgers

    #2
    The Chefsteps web site, Anova's web site I would imagine has some information you would find helpful, lots of other stuff on the web. The ice water "shock" will chill the item fast, either to get it quickly out of the danger zone of bacteria growth and also to keep other things in the refrigerator from getting warmed up. For the grill (smoker) if you want to add smoke flavor cold meat will attract more and for searing it will help get a good crust without overcooking if colder.

    Comment

    • Spinaker
      Moderator
      • Nov 2014
      • 10390
      • 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) X2
        Blackstone 36" Outdoor Griddle 4-Burner

        Broil King Keg
        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
        BBQ Dragon
        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
        Rockwood Lump Charcoal
        Apple, Cherry & Oak Log splits for the C-60
        **************************

        Cutlery
        Buck 119 Special
        Dexter 12" Brisket Sword
        Global
        Shun
        Wusthof
        *******
        Next Major Purchase
        Lone Star Grillz 24 X 48 Offset

      #3
      Potkettleblack is the man for SV questions. He will be able to answer these questions better than I. I am sure he will chime in soon.

      Comment

      • kmhfive
        Club Member
        • Mar 2017
        • 3003
        • Northern Illinois
        • Weber Kettle -- 22.5" (In-Service Date June 2015)
          Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
          Pit Boss 820 (Retired)
          GMG Jim Bowie WiFi (In-Service Date April 2017)
          Maverick ET-733
          Fireboard
          Home-brewer

        #4
        Both Meathead and Clint Cantwell have “new” SVQ recipes on the free side. (Like this one: https://amazingribs.com/tested-recip...om-round-roast)

        Comment


        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          I wonder if that recipe is as tested as the other stuff on the free site. There are lots of things I wouldn't do and lots of things that aren't accurate.
          Ferinstance: I wouldn't rub before the bag. He's not using the purge, and the rub isn't penetrating the meat.
          Also, once shocked cold, it will be fine in the fridge for a looooong time, not a mere 2 days.
      • Potkettleblack
        Club Member
        • Jun 2016
        • 1886
        • Beautiful Downtown Berwyn
        • Grill: Grilla Original / Weber Genesis EP-330
          Thermometers: Thermapen / iGrill 2 / Fireboard
          For Smoke: Chunks / Pellet Tube / Mo Pouch
          Sous Vide: Joule / Nomiku WiFi
          Disqus: Le Chef - (something something something)

        #5
        Re #1: There are a ton of places on the internet. Chefsteps, SeriousEats, and more. My favorites for things are:
        Sousvideresources.com. Someday, Norm will put out the book that I GoFunded, and the sous vide world will be transformed for the better.
        The Alcoholian (google it... not always doing SV, but always cooking something great)
        Kosher Dosher (google it... Lloyd is always doing something, SV, curing, smoking, SVQing, etc).
        Between those three sites, plus ChefSteps, SeriousEats and probably the Anova app... if they haven't sous'd it, it's probably not well suited to sousing. But you can always use the google for whatever.

        Re#2: I shock things in a solution of ice and water (aka ice water), pretty much always. There are a few reasons. #1 is because I don't want to overcook it during the finishing stage. If you take a 131 degree steak out of the bag, dry it off and throw it on the screaming hot grill, the heat will penetrate, and create the grey band of meat under the sear which is undesireable, and really against the whole point of sous viding. #2 is food safety. You've cooked something just above the danger zone for bad bacteria growth, and then you're gonna let it coast down below the danger zone? Nope. I don't just chuck it in the fridge or freezer from out of the sous vide, because it can warm up stuff in the fridge or freezer, and create more danger zone.
        Norm has a lot more on this: http://sousvideresources.com/2016/07...t-be-shocking/

        PS- I have vowed that anyone who uses Clint Cantwell's silly name for shocking will be on my "no reply" list. It is shocking. Since the dawn of the practice of shocking hot vegetables cold to preserve their color. I'm not even gonna name his silly name. anyone outside the AR community will look at you with a puzzled look if you use it.

        Re#3: There are as many ways to finish sous vide products as there are to cook them. I do some under the broiler, I do some on my sear station, I smoke some, I deep fry some, I cast iron sear on the stove top... As with everything in cooking, you have to start with the end goal in mind. I never SV something to see what happens, just like I don't mix a bread dough just to see what happens when I bake it. I'm always starting with the end in mind. In that manner, it's just like all the other cooking everyone else does.

        Comment


        • EdF
          EdF commented
          Editing a comment
          Thanks for the site mentions. Now in my bookmarks for further reading.

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          It's funny. It's folks I found in my early days of sous viding, before there was a ChefSteps and before Kenji got interested. It was Doug Baldwin and a bunch of yahoos, and an egullet thread that would lead to Modernist Cuisine. Alcoholian and KD are some of those yahoos, and then I found Norm's group on FB, and have befriended both of them. It's pretty cool.
      • DWCowles
        Founding Member
        • Jul 2014
        • 9760
        • Smiths Grove, Ky
        • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

        #6
        I can’t help you but there is an expert or two here in the Pit that can help you. 😊🍺

        Comment

        • Troutman
          Club Member
          • Aug 2017
          • 6909
          • Republic of Texallence

          • OUTDOOR COOKERS
            22" Weber Kettle - Red Premium Limited Edition
            6 Burner Weber Summit Gasser
            22" and 18" Weber WSM Smoker
            18” Jumbo Joe
            36" double door Lyfe Tyme offset stick burner (SOLD !)
            Pitts & Spitts Pellet Pro 2436
            BBQ ACCESSORIES
            Classic Thermopen
            Thermoworks SMOKE
            Fireboard Pro with Pit Viper fan
            Grill Grates
            SNS for the 22" Weber kettle
            A-MAZE-N Smoker 12" Tube & Tray
            Weber stainless veggie basket
            Weber stainless fish basket
            Weber stainless rib rack
            Phat Mat cooking mats
            Barbestar BBQ Cooking Gloves
            WOOD & PELLET PREFERENCES
            For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
            For Chicken & other fowl = competition blend, cherry/oak/hickory
            For Turkey = 100% hickory or competition blend
            For Pork Shoulder = mesquite, oak or hickory
            For Pork Chops or Ribs = 100% applewood
            SOUS VIDE
            Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
            INDOOR COOKWARE
            Generic Calphalon non-stick cookware set of pots and pans
            12" & 14" All-Clad Stainless skillets
            Cast Iron 12" skillet by Victoria
            La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
            La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
            Old Revere Wear Copper & Stainless Pots (handed down)

            JA Henckels 15 piece Stainless Knife Set
            Victorinox 12" Fibrox Pro Slicing Knive
            Victorinox 6" Curved Boning Knife
            Set of Dalstrong Japanese Steak Knives

          #7
          Potkettleblack I just read the article you mentioned on shocking. I shock (which I learned from others) for the same reasons he mentions, food safety but also to not overshoot my ultimate temperature after the bath and on the smoker (or whatever finish is necessary). But then he goes on to talk about degrees of shocking but was really not very specific. In other words he intimates that shocking may not be necessary in some circumstances, but then talks about lowering the temperature only 10-15* and it left me with more questions. What is the norm for shocking? What is the proper temperature gradient? How long do you actually shock for? Do you pull out a Thermopen and take the meat's temperature?

          I then looked further around the Sous Vide Resources site (nice site by the way) and found his recipe for a brisket flat (which is my next cook) and found that he shocked it by just using tap water in the bath container by changing it out like 3 times to get it to around the 70* mark he said was the temperature of the water. No ice, just water. No time given.

          I'm going to read further on my own because, as I said, I'm really more confused about the shocking process then the simple step I thought it to be. Perhaps you can embellish on the topic.

          Comment

          • Potkettleblack
            Club Member
            • Jun 2016
            • 1886
            • Beautiful Downtown Berwyn
            • Grill: Grilla Original / Weber Genesis EP-330
              Thermometers: Thermapen / iGrill 2 / Fireboard
              For Smoke: Chunks / Pellet Tube / Mo Pouch
              Sous Vide: Joule / Nomiku WiFi
              Disqus: Le Chef - (something something something)

            #8
            It’s all time and tide. If I’m shocking to finish on the grill, taking it all the way down and food safety are not necessary. Ten minutes, sear to death, profit.

            If im shocking to smoke, I want it cooler on the surface. Longer shock.

            If im throwing it in the fridge for a week, I’ll do a longer shock to get it to fridgeable temp quickly. If it’s a big cut, I might do a staged shock like Norm’s Flat. I’ve done a ten minutes just on the counter, ten minutes cold tap, ten minutes ice. I forget why. Tenderness experiment? Maybe.

            Comment

            Announcement

            Collapse

            Meat-Up in Memphis 2021

            Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
            Click here for details. (https://amazingribs.com/memphis)
            See more
            See less
            Working...
            X
            Meat-Up in Memphis

            T-Shirts & More T-Shirts & More
            Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

            Cool Embroidered Shirt Cool Embroidered Shirt
            This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

            Click here for more info.

            Support ARC

            Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

            https://tinyurl.com/amazingribs

            BBQ Stars

            Spotlight

            These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use our links when you buy things

            Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

            https://tinyurl.com/amazingribs

             


            Placeholder

            Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

            Click here to see our list of Gold Medal Gifts


            Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

            maverick PT55 thermometer

            A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

            Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


            If you have a Weber Kettle, you need the Slow 'N' Sear

            slow n sear

            The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

            Click here for our article on this breakthrough tool


            Bring The Heat With Broil King Signet's Dual Tube Burners

            the good one grill

            The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

            Click here to read our complete review


            The Good-One Is A Superb Grill And A Superb Smoker All In One

            the good one grill

            The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

            Click here to read our complete review


            Pit Barrel Cooker Smoker

            Griddle And Deep Fryer All In One

            The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

            Click here to read our detailed review and to order


            Pit Barrel Cooker Smoker

            The Pit Barrel Cooker May Be Too Easy

            The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only $299 delivered to your door!

            Click here to read our detailed review and the raves from people who own them


            The Undisputed Champion!

            thermapen

            The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. Don't accept cheap substitutes.  Click here to read our test results and comprehensive review and why it won our Platinum Medal .


            Compact Powerful Sear Machine For Your Next Tailgater

            Placeholder

            Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

            Click here to read our detailed review and to order


            The Cool Kettle With The Hinged Hood We Always Wanted

            NK-22-Ck Grill

            Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

            Click here for more about what makes this grill special


            Placeholder

            G&F Suede Welder's Gloves

            Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

            If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

            Click here to read our detailed review

            Click here to order from Amazon


            GrillGrates Take Gas Grills To The Infrared Zone

            grill grates

            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

            Click here for more about what makes these grates so special


            PK 360 grill

            Is This Superb Charcoal Grill A Kamado Killer?

            The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

            Click here to read our detailed review of the PK 360

            Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


            kareubequ bbq smoker

            Our Favorite Backyard Smoker

            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

            Click here for our review of this superb smoker


            Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

            masterbuilt gas smoker

            The First Propane Smoker With A Thermostat Makes This Baby Foolproof

            Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

            Click here to read our detailed review


            Professional Steakhouse Knife Set

            masterbuilt gas smoker

            Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

            Click here to read our detailed review and to order


            Fireboard: The Ultimate Top Of The Line BBQ Thermometer

            fireboard bbq thermometer

            With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

            Click here to read our detailed review


            Finally, A Great Portable Pellet Smoker

            Green Mountain Davey Crockett Grill

            Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

            Click here to read our detailed review and to order