Originally posted by rickgregory
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What's AWESOME when done with SV?
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Club Member
- Jun 2019
- 1558
- Bobcaygeon, Ontario
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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
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Right. I know. My point is that for steak it's JAT (Just Another Technique). But there are some things where I think it actually is noticeably better than other methods, i.e. the shrimp I mentioned. Esp if you're doing a lobster or shrimp roll, the combination of flavor intensity and perfect doneness is amazing.
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People! Recipes! Share! (yes, I'm on my first coffee of the AM, why...?)
Ok more... To quote from the comment above...But there are some things where I think it actually is noticeably better than other methods, i.e. the shrimp I mentioned. Esp if you're doing a lobster or shrimp roll, the combination of flavor intensity and perfect doneness is amazing.Last edited by rickgregory; February 29, 2020, 10:29 AM.
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As people have mentioned here already, lean white meats. You can do chicken breast 145-50 for super juicy but still safe. I havent achieved chicken breast as good any other way. Pork chops at 135 is another example.
For steak i only do cuts that need to be on the rarer side to avoid being tough. Denver steak at 130 then seared off is AMAZING.
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Yeah. And chicken salad done like that is amazing.
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Ive also done venison loin SV then seared. Also really really good but i dont remember what temp i did it. 😣
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Carrots are amazing in SV. Glazed carrots via SV are a staple on my thanksgiving table.
Boneless chicken breast for eating cold, esp for use in chicken salad, can’t be beat.
Sous vide egg bites (like the ones you get at Starbucks)
I also think pub style burgers kill it SV. You can get it cooked perfectly and still get a hard sear on it after without worrying about a raw center or overcooked exterior.
Italian sausages (if I’m not smoking them) are much better (and easier) SV compared to steaming/pan fryingLast edited by shify; February 29, 2020, 01:29 PM.
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Club Member
- Jun 2016
- 2377
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
Custards.
also, chicken, turkey, corn, rice, short ribs, pork shoulder, pork belly, beef chuck... so many things.
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Reaaallly... interesting. AS above, I love lobster and shrimp done SV and was wondering about scallops. Mussels, though EdF? I usually just steam those and clam in some aromatics. Hmm.
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rickgregory The trick with mussels is to not overcook them. SV gets you there. A bit fussy but worth trying once to find out whether it's worth it for you. And they're so cheap compared to other shellfish.
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Founding Member
- Jul 2014
- 3248
- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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A few months ago, I did a duck breast using the Joule app. Absolutely delicious. Scored the fat, then seasoned overnight. After the SV, I shocked it in ice water. That night, got my cast iron screaming hot and put the meat in fat side down. By the time the fat rendered and crisped up, it was perfect on the inside and ready to serve. Found a recipe online for a blackberry, shallot, and thyme sauce that was very easy to make. It complimented the duck really well.
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As several others have mentioned, SV Corn on the cob is awesome.
I like to take white corn, wrap it in cilantro at an angle, and cook for 30 to 40 minutes at 183. 2 ears per (narrow, 8 inch width) bag with a half stick of butter in each bag. The result is a butter and cilantro infused ear of corn that looks like a green-striped candy cane.
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