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

Chili and Sous-Vide

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • MarkN
    Club Member
    • Aug 2019
    • 45
    • Northern Indiana

    Chili and Sous-Vide

    I’ve been asking so many questions that I figured I ought to pony up and go ahead and officially join the Pitmaster Club (so I did).

    So, here’s yet another question: I like to make Chili with a Beef Chuck-eye Roast. Now that I am playing around with my new SVQ, I’m wondering if anyone has tried using the one (SVQ) to make the other (Chili).

    I found one recipe that suggests cutting up the meat, browning it, making the sauce, and then bagging all of that up to cook in the SVQ.

    I was thinking of just throwing the roast in a bag in the SVQ (for 30 hours at 131° like a bottom round roast), and then cut it up and brown it afterward. Or maybe smoke it, cut it up and brown it.

    Any thoughts, recommendations or do’s and don’ts on method, time, temp, sequence or cuts of beef to use?
  • pkadare
    Club Member
    • Jun 2019
    • 781
    • Bobcaygeon, Ontario
    • My gear:
      22 Weber Kettle
      Napoleon PRO Charcoal Kettle Grill
      Broil King Keg
      Traeger Pro 34
      Napoleon Prestige Pro 500
      Pit Barrel Cooker
      Blackstone Range Combo Griddle

    #2
    I've never done chili in SV, but if you've got an Instant Pot and like Texas style chili this recipe is off the hook. The homemade chili paste is outstanding.
    https://stripedspatula.com/instant-p...i-texas-style/
    https://stripedspatula.com/homemade-chili-paste/

    Comment


    • dubob
      dubob commented
      Editing a comment
      Thanks for the links pkadare. I'm going to give that a go this fall with some of your home bred geese as they filter down this way. I'll also do a batch with breast meat from some of the local mallards. My duck/goose chili has always been a favorite of family and friends. Using the IP will make it just that much easier to prepare.

    • pkadare
      pkadare commented
      Editing a comment
      dubob - Please feel free to kill as many Canadian geese as you can, limits be damned! Nothing more than huge flying rats that poop far too much.

    • Bkhuna
      Bkhuna commented
      Editing a comment
      I've been making chili like this for decades. It's fun to try different chili's and vary the rations of each.
  • 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

    #3
    Chili involves a braising process, you are already getting your meat tenderizer via the chili cook itself. Going through an entire SVQ process then putting it into a low and slow chili braise seems a bit overkill to me.

    Comment


    • MarkN
      MarkN commented
      Editing a comment
      True, but my thought was to substitute the SVQ for the braise, so the final assembly could go quickly. Since this may be a bad idea, I thought I would ask here before throwing the beef in the pot.

    • Troutman
      Troutman commented
      Editing a comment
      Well if you think about it, part of the delicious aspect of a chili (or any stew for that matter) is the way the fat and proteins meld together with the other ingredients. In other words the sum of the parts is what makes it so good, not necessarily the parts alone.
  • hoovarmin
    Founding Member
    • Jul 2014
    • 622
    • Neptune Beach, FL
    • Weber Performer 22
      SNS
      Joule
      Thermoworks Smoke
      Thermoworks Thermapen
      Kingsford Blue Bag

    #4
    Welcome to The Pit MarkN. I don't think chili is the right recipe for SVQ. You can do it, but why dirty up more dishes when you don't need to. Troutman is imparting wisdom here bro.

    Comment

    • 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

      #5
      When I have left over brisket or chuck that I have smoked, sometimes SVQ I love what it adds to chili. I cook up all the other ingredients, sometimes in the instapot, sometimes on the stove. I just add the meat in later in the process. I works great for me!

      Comment

      • MarkN
        Club Member
        • Aug 2019
        • 45
        • Northern Indiana

        #6
        So far it appears that no one has tried this specific thing before. I guess the question is whether cooking via SVQ, smoking, browning and then throwing it into the pot with the chili is better/worse/no change from the traditional version of cooking it all in a pot to meld all the flavors.

        I’ll have to give this some more thought. The biggest “downside” is that I just might have to make several batches of chili over the next couple of weeks to see what’s what. Good thing my wife likes chili (and she’ll let me know what’s what 😊).

        Comment

        • dubob
          Club Member
          • Mar 2019
          • 120
          • Mormon Mecca
          • Bob Hicks, from Mormon Mecca
            Camp Chef Woodwind SG w/Sear Box
            I’m 78 years young and going as hard as I can for as long as I can.
            “Free men don't ask permission to bear arms.”
            “Be who you are and say what you feel, because those who mind don't matter, and those who matter don’t mind.”

          #7
          @pkadare, we're doing our best. That's me on the right.

          Click image for larger version

Name:	20161210_121327.jpg
Views:	119
Size:	6.79 MB
ID:	742140

          Comment

        • Michael Brinton
          Club Member
          • May 2016
          • 265

          #8
          It might be interesting to sous vide a chuck roast at 131 for 24 hours. Make a quick chili recipe with ground beef, or without, hell vegetarian... Then cube the sous vide roast up, I would probably make the cubes small (mostly because I once had a similar chili at a festival made by an old couple i still have no idea how they made). Probably just add texture difference. Throw in a smoked chuck roast plus the sous vide cubes. It would make an interesting demonstration of two uses for the same roast.

          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)

            #9
            Optional: Season and smoke whole chuck roast to IT of 130 or so. Maybe 135. Maybe give a bit of a sear if you want it a bit more barky.

            Cube it up, bag it up, sous vide at maybe 155x8 hours. You want it to pull... so maybe a bit longer. Pinch that, and when it shreds at a pinch, you're there.
            Assemble chili base separately, sous vide at 182x1hr.
            Or just build your chili base and reduce it some on the stovetop.

            Combine.
            http://sousvideresources.com/2017/05...ragu-spaghett/

            Sous vide is extractive. Any vegetal matter in the chili base will require a much higher temp than you would want for the meat, so cooking together seems like a recipe for a bad chili base and low flavor beef...

            I do a P-cooker texas chili that I'm very fond of. Haven't thought about chili, but not terribly inclined to mess with a recipe I feel works really well.

            Comment

            • mountainsmoker
              Club Member
              • Jun 2019
              • 1725
              • Bryson City, NC

              #10
              To me a good chili Texas style is ground beef browned in the pot and the fond released by the tomatoes when they are added. There are numerous amounts of ground chilis and spices added during the cooking time that usually takes about 3 hours. Here is one recipe that is delicious. https://gquebbq.com/2-time-national-...-chili-recipe/

              Comment


              • dubob
                dubob commented
                Editing a comment
                Amen Potkettleblack!

              • mountainsmoker
                mountainsmoker commented
                Editing a comment
                Tomato sauce = concentrated tomatoes.LOL

              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                Tomato paste is concentrated tomatoes. But still... Get a rope. ;-)

                But if you like a tomato sauce chili, you do you. There is no one true recipe or truth to the dish. Cincy has a much claim as the southwest.
                Last edited by Potkettleblack; September 16th, 2019, 05:04 PM.
            • 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

              #11
              I would make sure to give Meathead's Texas Style Chili Con Carne a try. I love adding smoked brisket or smoked chuck for the protein. Pulled pork is also fantastic.

              Comment


              • MarkN
                MarkN commented
                Editing a comment
                OK, this weekend I will give it a try with Meathead's version, subject to a few modifications (like my own chili powder and I cook it in the oven instead of the stove top because it seems to spread the heat more evenly and I don't have to be as concerned about stuff sticking to the bottom as much). We'll see what happens!

                Meanwhile, I'll keep practicing with my SVQ on other stuff.
            • MarkN
              Club Member
              • Aug 2019
              • 45
              • Northern Indiana

              #12
              While no longer appropriate to the topic (I did not use SVQ), here's my latest attempt at chili. It's part Meathead's recipe (smoked boneless chuck-eye roast) with some things taken from Cook's Illustrated Jan-Feb 2011, Cook's Country Dec-Jan 2013 and part my own tweeks.
              Click image for larger version

Name:	IMG_1406.JPG
Views:	144
Size:	779.1 KB
ID:	743654Click image for larger version

Name:	IMG_1407.JPG
Views:	124
Size:	477.5 KB
ID:	743655

              Comment

              • mountainsmoker
                Club Member
                • Jun 2019
                • 1725
                • Bryson City, NC

                #13
                Looks mighty fine eating.

                Comment

                • hogdog6
                  Charter Member
                  • Dec 2014
                  • 547
                  • Liberty, Utah

                  #14
                  Excellent

                  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