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Sous Vide Q - What's the bid deal?

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  • Jerod Broussard
    • Jun 2014
    • 9492
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
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      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    Just to be clear, sous vide is merely a tool, it is not a drug or a controlled substance that may be cut with bath salts or other things that could be detrimental to human health.

    ​​​​​Again, it is NOT ILLEGAL


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Troutman only the workers who ride bikes to work, still trying to figure how to get them to work in the shower

    • JimLinebarger
      JimLinebarger commented
      Editing a comment
      Jerod Broussard but then they wouldn't be called "bath" salts, right? Maybe they would work if you plugged the drain?

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      JimLinebarger the city has already provided that more than once
  • jfmorris
    Club Member
    • Nov 2017
    • 2726
    • Huntsville, Alabama
    • Jim Morris

      • Camp Chef FTG900 Flat Top Grill (2020)
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      • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
      • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
      • King Kooker 94/90TKD 105K/60K dual burner patio stove
      • Lodge L8D03 5 quart dutch oven
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      • Anova
      • Thermoworks Smoke w/ Wifi Gateway
      • Thermoworks Dot
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      • Thermoworks RT600C
      • Whatever I brewed and have on tap!

    I'll be #12. I have an Anova. I don't post about it much at all, and I don't use it often, but it impressed my son-in-law enough that he had one on their wedding registry. It's ideal for apartment dwellers without a grill, as he can cook stuff while at work, and sear it on the stove top when he gets home.


    • Bumby
      Club Member
      • Oct 2017
      • 275
      • NYC

      I like but don't love my sous vide. Because at this point I know (or at least like to think I know) my way around a piece of meat, I actually use it more frequently on veggies. I'll fill a ziplock with asparagus, garlic and olive oil and then into the sous vide for an hour! I think the big challenge, particularly living in a city, is that it does take up a good deal of space between the sous vide machine itself and the bin that I use for the sous vide. Because I am under construction, I had to edit down my small appliances for the summer -- the sous vide did not make the cut.


      • jfmorris
        jfmorris commented
        Editing a comment
        I thought about but never got a dedicated sous vide bin for my Anova - I have been using it pretty successfully with a 2 gallon stock pot, or with a couple of old stove top dutch oven style pots. Those are already in the kitchen, and I didn't have to find room to store something else...
    • Ronaldf123
      Club Member
      • Jun 2019
      • 30

      Years ago when I first heard about sous vide I went out and spent an ungodly amount of money on one along with this big fancy vacuum packer. I thought this would improve my cooking skills of which I have none. I think I tried it twice along with a torch burner to char them. I’m not sure what cooking show I got the idea from. Everything I tried to cook in it came out bad and I couldn’t stand to look at the meat when it came out. It’s been sitting in the garage since. I’ve learned more from reading on this site since I joined than anywhere else, maybe I’ll pull it back out and give it a try again. Sounds like it could be a time saver at times. When you do the veggies do you need to do anything else to them when you take them out?


      • pkadare
        pkadare commented
        Editing a comment
        No, for veggies, straight out of the bag works.
    • Red Man
      Club Member
      • May 2018
      • 883
      • Western Washington

      I’ll be #13!😁
      I use my sous vide machine at least a couple times a month during the summer and a couple times a week during the winter. It’s a great tool to have!


      • treesmacker
        Club Member
        • May 2018
        • 823
        • Grants Pass OR
          • Rec Tec Trailblazer RT-340
          • O-Grill 600 Portable Grill with O-Dock
          • Cuisinart 360 Griddle
          • Ooni Fyra (coming soon)

        Neil Waibel I hope you did get something of use out of the true discussion of the advantages and disadvantages of Sous Vide.


        • Old Glory
          Club Member
          • Feb 2018
          • 752
          • Northshore MA
          • Weber Summit Charcoal Grill
            XL BGE
            DCS Gasser
            Humphrey's Cabinet Smoker
            Weber Performer

            Slow & Sear
            Ceramic Grill Store Reducer Ring
            Woo Rig;
            Adjustable Rig
            BGE Pizza Stone
            Pit Bull Fan
            Griddle Store Griddle

          Count me as a SV advocate. As was said by many it is just another tool, a different cooking method. It does not substitute for traditional BBQ technique.

          I use it on weeknights when I don't have time to babysit a reverse sear. Especially Pork Chops which have such a small margin of error for doneness. I can let the meat cook and run to the school and pick up the kids and not worry about leaving a fire unattended or overcooking my food. A quick reverse sear and its done.

          I agree with Kathryn I am not a fan of heavily smoked steak. I want to taste the beef as well. A little AP Rub and I am set. I do like smoke on chicken and pork chops though.
          Last edited by Old Glory; August 23rd, 2019, 03:01 AM.


          • Huskee
            Huskee commented
            Editing a comment
            I'm with you. I really enjoy charcoal cooked steaks or even wood cooked steaks, if they're cooked hot enough and briefly enough to not impose too much smoke. I found a pellet cooker makes a very delicious steak cuz the smoke is so delicate. Also sous vide because then it's only over the charcoal long enough to get a good sear.
        • Murdy
          Club Member
          • May 2018
          • 453
          • North-Central Illinois

          Perhaps if disruptive members cannot be banned because they've paid their dues, a mute button could be added to this site.


          • Huskee
            Huskee commented
            Editing a comment
            You can go into your User Settings > Account, scroll to bottom and ignore certain members, go here for more: https://pitmaster.amazingribs.com/fo...oring-them-etc Very rarely has this ever had to be used because we are such a close-knit band of brothers and sisters here, but unfortunately it does happen.
        • klflowers
          Club Member
          • Sep 2015
          • 2925
          • Tennessee

          Back to the topic of discussion - I have never thought about SVing corn on the cob. I have heard it mentioned a couple of times, going to have to look that up.


          • pkadare
            pkadare commented
            Editing a comment
            Murdy I probably wouldn't go more than an hour. Veggies are much less forgiving than is meat. Doesn't take a whole lot of extra time to make them mushy.

          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            Steve R. The only problem with shocking a thing that is bathed in butter is that it solidifies the liquid butter, which is not a good luck on anything.

          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            I've seen some folks who do it for 4 hours or longer. So, I think holding wouldn't be that detrimental. I might also hold at a lower temp. I've burned my mouth eating it directly out of the bath, and unable to stop myself.
        • Huskee
          Pit Boss
          • May 2014
          • 14667
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

            Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

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            • PBC
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            • Dyna-Glo XL Premium dual chamber charcoal grill
            • Weber 22" Original Kettle Premium (copper)
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            • Weber Jumbo Joe Gold (18.5")
            • Weber Smokey Joe Silver (14.5")
            • Brinkmann cabinet charcoal smoker (repurposed)

            • (3) Maverick XR-50: 4-probe Wireless Thermometers
            • (7) Maverick ET-732s
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            • (1) Smoke by ThermoWorks
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            • Thermapen MkII, orange
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          Gotta try the sv corn!


          • MBMorgan
            Club Member
            • Sep 2015
            • 6032
            • Colorado
            • > Weber Genesis EP-330
              > Grilla Grills Original Grilla (OG) pellet smoker
              > Pit Barrel Cooker (gone to a new home)
              > WeberQ 2000 (on "loan" to a relative)
              > Old Smokey Electric (for chickens mostly - when it's too nasty out
              to fiddle with a more capable cooker)
              > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
              > Thermoworks Smoke
              > 3 Thermoworks Chef Alarms
              > Thermoworks Thermapen
              > Thermoworks IR-GUN-S
              > Anova sous vide circulator
              > Searzall torch
              > BBQ Guru Rib Ring

              > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
              > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
              > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

            Originally posted by Huskee View Post
            Gotta try the sv corn!
            SV corn is amazing. Normally, it's not recommended to put any fat (like butter) in the SV bag ... but for corn, it really works. You won't be disappointed!


            • pkadare
              pkadare commented
              Editing a comment
              Huskee - Husked but still on the cob for me.

            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              No husk, trimmed stem (enough to turn if I want to char on the grill after... enough to hold if I don't), maybe trimmed tip if the tip looks meh, on the cob. My wife cuts it off the cob after, since she's had a crown on her left front tooth since she was 17 and doesn't eat anything with her front teeth.

            • dubob
              dubob commented
              Editing a comment
              I ALWAYS do corn (husk on) in the microwave. Always done to perfection and no corn silk to deal with. But that's just me. 😁
          • Neil Waibel
            Club Member
            • Feb 2018
            • 3

            All I can say is WOW. This forum is awesome. By the way, that (OP) was my first post ever and I got over 110 responses in just a few days. I am impressed by this community. My friends/family all think I'm an expert at this stuff, but I'm just using all the killer recipes and tactics I've learned on this site. Compared to you guys I'm just a beginner, but hoping to get better. That said, this is what I've learned:

            1) It's not fair to compare smoked meat with non-smoked meat. FYI - In the original post I indicated that I did not add any other seasonings...that was incorrect (I forgot). I did not pre-salt and did have a standard-ish beef rub on both samples, so this added some flavor, but not enough to be comparable
            2) I used the wrong cut of meat. A NY steak is better for the smoker.
            3) Sous Vide does not make the overall process faster, it might make the final cook faster (or the same if you have to reheat from cold).
            4) Don't forget vegetables. SV vegetables are awesome.
            5) Some people really don't like SV and are tired of talking about it. I realize that many of you have probably heard this question or others like it before. I did not do a thorough review of all previous comments about SV and probably could have learned enough to not post if I had, but I really appreciate all the responses people took the time to make.

            One question I still have about the sous vide process (and I think this is important for me to understand for health purposes). Is the last statement in the following paragraph true?:

            Normal grilling/smoking has to achieve two things: 1) kill bacteria, and 2) impart flavor. Using SV takes care of the killing bacteria part, but you still need a step in the process to impart flavor. The smoking/searing part gives the meat that flavor. Since the SV already killed the internal organisms, it is not as critical to reach the 135 internal temperature again during the smoke/sear phase, which allows for a shorter final cook. Is this last statement true?

            My next attempt will be brisket (and I'm looking forward to cooking a smaller section of brisket rather than a full 14 pounder). One more question - On the standard recipe section, Meathead talks about hitting 203 degrees for that magic temperature when the connective tissue breaks down. I've done several briskets and taken a few off too early, so I know there is a big difference between 190 and 203. Is it true that SV at a lower temperature (but for 50 hours) will still break down this connective tissue? How does that work?

            Thanks again for all the great feedback!


            • pkadare
              pkadare commented
              Editing a comment
              For questions related to the science of SV, I always refer to Douglas Baldwin. The answer to your question of "How does that work?" can be found here - https://www.douglasbaldwin.com/sous-vide.html

            • Donw
              Donw commented
              Editing a comment
              SV really does tenderize a brisket. I use 155 degrees for 24-36 hours, based on a Serious Eats article, and it does a marvelous job at breaking down all the tissues and still having the proper texture in the finished product.

            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              Question 1: reheat temp. With Sous Vide, it’s already safely cooked, so you do not need to hit a USDA internal temp on reheat. More relevant with poultry and pork than steak.

              Re: Brisket. Yes. Time is tenderness. 203 is like instant collagen breakdown or something. But you can get to the same point with lower temperature and more time. So 72h at 135 will produce a similar jiggle. 36 at 155 will as well, and a visual appearance more like traditional brisket. Because temperature is doneness.
          • Fire&Water
            Club Member
            • Aug 2017
            • 30
            • Valrico, FL

            I have been running a FaceBook group, Facebook Page, and Youtube channel for over a year now using sous vide and BBQ. I started a Podcast a few months ago and one of my 1st guests was Clint Cantwell, and the Podcast I just recorded today was with Meathead. Sous Vide is a method that works really well with smoking and grilling and does not replace bbq.. they can work together or separate, and combined they can be amazing.. Like any cooking method you need to study it and experiment with it to make you food the way you like it.. and if you don't want to you don't have to. Check out Fire & Water cooking if you are interested.


            • Neil Waibel
              Club Member
              • Feb 2018
              • 3

              Made SV brisket last weekend. 30 hrs at 155, 3 hours smoke at 200. Also used a 50/50 mix of bag drippings and Baby Rays BBQ sauce, lightly simmered together as a topper. Phenomenal taste and moisture. And leftovers have not dried out either. Used the point for this cook, got the flat curing for SV pastrami this weekend.

              Thanks for all the advice. You guys are awesome.

              Click image for larger version

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              • Beefchop
                Charter Member
                • Oct 2014
                • 430
                • Lafayette, LA
                • XL Big Green Egg, Shirley Fabrication 24"x42" Patio Cooker

                Sous vide here in Cajun country is simply a fancy French term for "boiled meat".

                My smoker and grills look at the sous vide machine and say, "who dis?"


                • Huskee
                  Huskee commented
                  Editing a comment
                  I know this is tongue in cheek... but it's not boiled. It's heated by water, no contact with water. Just in case a newbie reads this I wanted to make sure they understand.

                • Neil Waibel
                  Neil Waibel commented
                  Editing a comment
                  Also - Boiling implies cooking at 212 degrees. SV cooks are typically much lower temp.

                • Beefchop
                  Beefchop commented
                  Editing a comment
                  Yes, boys, it was a joke.



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