I’m new to this game got my pellte grill 2 weeks a go life or eating never been so good so guestion is what do you all think of the Sous vide
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I do not have a SV setup, so cain't answer yer first question, sorry...
Howdy from Kansas Territory, Welcome to Th Pit!
Lots of answers here, from more qualified members than I!
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Love my hot tub time machine.Comment
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Welcome to the pit! Glad to here your enjoying your Cooker.
Im in the same boat as Mr Bones. Sorry can’t help you with that question.
IBTL!Comment
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Huntington Beach welcomes you!!
Nope! Just no and oh..... HECK NO.... not gonna answer that. It's like your wife asking you if she looks fat in her jeans.
What is Soos vide??Last edited by HouseHomey; January 30, 2018, 06:54 PM.Comment
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I have a Joule from ChefSteps. I SV thin boneless / skinless chicken breast strips to cook them (then lightly sear). I SV the flank steak to tenderize it (then seriously sear).
Chicken strips: 2 hours at 150 (more time than needed but we like the texture).
Flank Steak: 6 hours at 135.
Both are chilled to ~38 with an ice bath before searing.
A recent flank steak.
Last edited by fuzzydaddy; January 31, 2018, 05:52 AM.Comment
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HouseHomey my butcher has wagyu flank which I'm going to try. -
Oh man!! I think you posted that photo before! Looks amazing. I think I'll give it a go. Store here always has them vac sealed. Thanks Daddy O
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I enjoy sous vide for chicken, pork chops, london broil and bottom round roast.Comment
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I'm with FireMan Never tried the SV and so far it hasen't appealed to me but others seem to like it and have great success. But at the end you still need to fire to make it look good!
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Welcome to AmazingRibs.... where boiling ribs makes you a terrorist but putting them in a ziplock bag and then into some hot water makes you a progressive cooking hero!!!!
I’m kidding ........ or am I???? 🤨 😈
seriously though... welcome from Indiana
IBTLComment
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I definetly recommend adding a Sous Vide device of some kind to your tool box.Comment
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Sous Vide cooking is used by quite a few people in The Pit. There are those that are fans and those that are not.
The way I look at it is, if it works for you, do it. If it makes your cooking experience better, do it. Personally, I like the flexibility that it offers. Sous Vide cooking adds another dimension to your cooking arsenal. For me, my Joule is an accessory, I still cook about 90% of my BBQ with live fire. I will never abandon live fire cooking, but I am happy to add something that compliments it.
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