Do you Sous Vide?

[mthomas58]

Originally Posted by vash

Just started. Got some eggs in the bath. Hope they don't break bouncing a bout.

Put them in a Ziploc bag filled with water and they won't bounce around.

[mthomas58]

Thought I'd give brisket a try. Smoked a grocery store 5 lb flat for 3 hours on the Big Green Egg last night before bagging it (salt and pepper only). it will go 36 hours at 155 degrees.

[vash]

i dont love the sousvide.

[javadog]

Originally Posted by vash

i dont love the sousvide.

Attaboy...

[mthomas58]

Originally Posted by vash

i dont love the sousvide.

My sentiments initially as well. However, I'm giving it another try. I haven't used it in a long time. Stumbled across Sous Vide Everything on YouTube and it got me re-energized. Earlier this week I cooked some cheap sirloin steaks using Tango's Midnight Espresso Rub and did Sous Vide Everything's mashed potatoes and the results were outstanding.

[tabs]

Can't say I have ever tried exactly that method.

I have been cooking since I was 10 years old...back when all you had was a camp fire to cook over. Over the years I have built a repertoire of methods, styles, processes and genres. It seems that I plateau and then every once in awhile I get the desire to expand or try and learn new things. After awhile you ave some depth of knowledge.

Lately I have taken to curing my own Bacon.

[tabs]

Originally Posted by mthomas58

My sentiments initially as well. However, I'm giving it another try. I haven't used it in a long time. Stumbled across Sous Vide Everything on YouTube and it got me re-energized. Earlier this week I cooked some cheap sirloin steaks using Tango's Midnight Espresso Rub and did Sous Vide Everything's mashed potatoes and the results were outstanding.

My suggestion is to start to experiment with your own rubs. Take a look at the ingredient list on the commercial rub package and go from there..

[tabs]

Originally Posted by mthomas58

Thought I'd give brisket a try. Smoked a grocery store 5 lb flat for 3 hours on the Big Green Egg last night before bagging it (salt and pepper only). it will go 36 hours at 155 degrees.

The problem with the Brisket Flat is that it is a very LEAN piece of meat..A lot of Pro Q'ers just cut that piece off after smoking and use it for chopped meat mixed with a sauce..

The Point on the other hand has the fat content to make it tender and juicy. You need fat content to make any meat tender and juicy...

I have a full Brisket in the Refer and am going to cut the Flat and brine it for Corned Beef...With the Point I am either going to just smoke it or make Pastrami out of it...

[stevej37]

First try with the Sous Vide. Beef short ribs.

[wdfifteen]

I'm about to sell my Anova. It just does't work for us. MrsWD wants her protein cooked dry and flavorless and I like a little juice left in it. It's hassle enough to basically cook two meals whenever we have beef, pork, or chicken as it is. I don't need another complication.

[PorscheGAL]

Chef Steps on YouTube has quite a few videos using SousVide.

[john70t]

food + acidic hot water + time + plastic?

[flipper35]

We use ours a lot for most meats. Mostly so we don't have to time everything to work out exactly on time with everything else. Also works great to prep ribs or brisket and then finish a few hours on the smoker.

[gtc]

Breakfast this last saturday:
Dungeoness Crab Eggs Benedict, with sous vide hollandaise and egss.

[gtc]

I'm also a pretty big fan of it for ribs, just for the simplicity of it. I'll cook the ribs ahead of time, drain the juices, then ice down and chill until needed. All they need is a quick warm up on a low grill and a light coat of sauce, then slice and serve.

[stevej37]

^^^ That looks delicious! (eggs benedict)

[ben parrish]

Venison roast this evening with roasted veggies....we eat a lot of venison and this one was phenomenal. Sous vide for 24 hours with a little fresh rosemary, celery, seasame oil, Worcestershire sauce and pepper. Finished the roast by browning it in bacon drippings and made a light sauce with the au jus, brandy and cabronet My kids loved it and my wife and I agreed that we would have gladly payed $50.00 a plate for the meal. The SousVide is the best investment we have ever made for our kitchen.

[wdfifteen]

Originally Posted by ben parrish

made a light sauce with the au jusbrandy and cabronet

Please forgive me for being petty, but this drives me nuts. You can tell you are in a classy restaurant when they serve beef medallions “with au ju.”

“Au jus” is French and it means “with juice.” So when you say, “with au jus” you are saying, “with with juice.”

So you made a light sauce au jus

I know I’ll get flamed for this.
Don’t get me started on “walla.”

[mthomas58]

Originally Posted by tabs

The problem with the Brisket Flat is that it is a very LEAN piece of meat..A lot of Pro Q'ers just cut that piece off after smoking and use it for chopped meat mixed with a sauce..

The Point on the other hand has the fat content to make it tender and juicy. You need fat content to make any meat tender and juicy...

I have a full Brisket in the Refer and am going to cut the Flat and brine it for Corned Beef...With the Point I am either going to just smoke it or make Pastrami out of it...

Wow, this thread has been dormant for some time! Getting ready to do a brisket and cant believe its been so long since i posted a brisket cook here.

Sous Vide has been my go to method for Brisket for some time now as it is easy, juicy, delicious and comes out perfect every time.

I now pre-smoke and char the brisket on the BGE for about an hour then cut into 2 to 3 pieces to easily fit into vac seal bags but the key is to add the following Barbaccoa marinade prior to sealing then cook at 155" for 24-36 hours. This recipe is excellent.

1⁄4 cup Apple Cider Vinegar
2 tbsp Minced Garlic Cloves
1 tbsp ground Black Pepper
1 tbsp salt
3 tbsp Lime Juice
1⁄2 tbsp Ground Cloves
2 Bay Leaves
3 Chipotle Chiles
3 tbsp Goya Sofrito
1 Jar fire Roasted Red Pepper

[stevej37]

Been using my Sous Vide for over four years now. Use it mostly for steaks.

Ribeye steaks are so easy to get done perfectly...I use a MAP torch to sear them (for looks) when ready.
I'll never go back to grilling them again.