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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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.
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Cookers:
Weber Kettle (used/fair condition; a gift).
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Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
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Rubs home-mixed: None at this time.
Spices: Lots of 'em.
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.
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HouseHomey my butcher has wagyu flank which I'm going to try.
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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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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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