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Meat-Up in Memphis

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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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 9 delivered to your door!

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


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

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

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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


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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


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


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


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

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Chili and Sous-Vide

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  • Top | #1

    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?

  • Top | #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.

  • Top | #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.

  • Top | #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


    • Top | #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


      • Top | #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


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

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        • Top | #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


          • Top | #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


            • Top | #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

              • 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.

            • Top | #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.

            • Top | #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.
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              • Top | #13
                Looks mighty fine eating.

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                • Top | #14
                  Excellent

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