Sous vide

[T.G]

Was feeling lazy yesterday, cooked a hanger steak SV. About 8 hours at 130F. Bagged with chopped habaneros, garlic, cilantro, onion, slices of lime and bay leaf. Pappy's santa maria tri-tip seasoning and granulated garlic (about 50-50) before going on the gas grill for a sear. Worked pretty decent for a cut that can be sometimes tricky to not accidentally turn into something with a texture resembling that of chewing on a car tire.

[mosesbotbol]

I have been doing a sous vide technique on steaks that does not require a sous vide...

Put steak in oven as low as it can go (200 f) for like 30-60 minutes depending on size and when it gets to around 100 or so degrees internal temperature, finish it (sear) as you normally would. Comes out great!

[bugmenot]

Did a cook today for some friends. Small 3lb tri tip at 132 for 6 hours, 3 racks of ribs smoked, grilled asparagus, pineapple, and corn. Tri tip came out excellent! Not sure I'll smoke one again, it was that good.

[Bill86]

So much good food, I had to order one. Just got it today. Any suggestions on what to start with? I'm thinking a large amount of brisket or pork. What would be easiest?

I'll have to buy a giant plastic container tomorrow and probably one of those Lodge cast iron pans.

[T.G]

Originally Posted by Bill86

So much good food, I had to order one. Just got it today. Any suggestions on what to start with? I'm thinking a large amount of brisket or pork. What would be easiest?

I'll have to buy a giant plastic container tomorrow and probably one of those Lodge cast iron pans.

I've found the results to be more impressive with larger, tough roast type cuts. Like chuck roast or the various rounds. They take 18-20 hours to cook (at 131-135F) but they come out so different than how you could get them any other way. There is also something to be said about a 2" thick steak cooked to a perfect medium or medium rare all the way through without the "bullseye" effect. Something that dries out easily like pork chops or boneless chicken breast is also a good demonstration of the process.

That's where I leave off though. I only see this process as another tool, it's certainly not the be-all, end-all.

To me, things like pork butt or brisket, I can get way, way better results with my smokers. Plus, everyone knows that the ONLY true good use of brisket and navel is pastrami. Fish, shellfish, etc. - much better results with my pellet cooker than the whirlpool. Of course, YMMV.

[massphatness]

I am partial to tenderloin
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[Bill86]

I tried a few chicken breasts, absolutely delicious. I need to swing by Costco or Sams and grab some roasts. Steak sounds great too.

[CigarNut]

I put a 4 1/2 lb brisket up this evening for a 48 hour cook @ 133 degrees.

I have pureed onion, avocado oil, pepper, garlic, (lots of) tobasco, and some salt in the bag with the brisket. I have used this marinade on Sous Vide Tri-Tip a few times and they came out great, so I have high hopes for the brisket

This will be my longest cook.

[CigarNut]

Originally Posted by CigarNut

I put a 4 1/2 lb brisket up this evening for a 48 hour cook @ 133 degrees.

I have pureed onion, avocado oil, pepper, garlic, (lots of) tobasco, and some salt in the bag with the brisket. I have used this marinade on Sous Vide Tri-Tip a few times and they came out great, so I have high hopes for the brisket

This will be my longest cook.

After I took the brisket out of the bath I let it rest for a bit, lightly seasoned it with Cook Shack dry rub and then seared it on a very hot grill for about 90 seconds on each side.

This turned out to be the best brisket that I have made -- much better than my previous one, which turned out very tough (too much salt in my rub leeched out all the moisture).

It's not near as good as the brisket markem makes on his BGE, but I was very happy with it:

[stearns]

Originally Posted by CigarNut

After I took the brisket out of the bath I let it rest for a bit, lightly seasoned it with Cook Shack dry rub and then seared it on a very hot grill for about 90 seconds on each side.

This turned out to be the best brisket that I have made -- much better than my previous one, which turned out very tough (too much salt in my rub leeched out all the moisture).

It's not near as good as the brisket markem makes on his BGE, but I was very happy with it:

Got a beautiful 4.5LB chunk of brisket from the butcher last weekend, putting it into the bath tonight for a 133* 48hr cook so it's ready for dinner Thursday. To try to get a smokey flavor without liquid smoke, yesterday I filled up a container with peeled pearl onions and sliced garlic, and every now and them when I was passing by (probably 10 times total) I filled the container with applewood smoke from my smoking gun. Right now the container smells like smokey garlic, but gonna put those in the SV bag with the brisket, and a heavy coating of salt and pepper on the steak.

[BigAsh]

Originally Posted by stearns

Got a beautiful 4.5LB chunk of brisket from the butcher last weekend, putting it into the bath tonight for a 133* 48hr cook so it's ready for dinner Thursday. To try to get a smokey flavor without liquid smoke, yesterday I filled up a container with peeled pearl onions and sliced garlic, and every now and them when I was passing by (probably 10 times total) I filled the container with applewood smoke from my smoking gun. Right now the container smells like smokey garlic, but gonna put those in the SV bag with the brisket, and a heavy coating of salt and pepper on the steak.

looking forward to seeing results!

[icehog3]

Originally Posted by BigAsh

looking forward to seeing results!

Better yet, Ben could mail us both a pound.....

[Bill86]

Tried a grass fed ribeye yesterday.

Perfect rare

[Bill86]

Looks good I might have to try a brisket. Did Italian sausage as well. Good stuff.

[Bill86]

Doing shredded pork next any advice? Time, temp or cut?

[benedic08]

Found this interesting video Adam Savage testing different ways to sear steak after Sous Vide
https://www.youtube.com/watch?v=JB1x0O-bhrw

[Bill86]

Kinda funny I just watched that video today. I really need to order a searzall. So far steaks, chuck roast, pork butt, chicken breasts, Italian sausage, and chicken tacos. Very solid cooking choice for that on-the-go lifestyle. Lots of food, no time spent actually cooking.

I think as usual my go to is chicken, cheap and easy.

[Brlesq]

I did NY Strip steaks yesterday with the Anova. I rarely order a strip steak when we go out because they are a bit on the tough side, but 5 hours in the sous vide @ 130 and they were almost cut-with-a-fork tender (and a beautiful medium rare)

[jonumberone]

Nice to see you're enjoying it, Bill.

I did a 8-9lb Rib roast yesterday. 10 hours @ 132°. Finished in the broiler for 5 min a side.
Came out fantastic.

I haven't been experimenting much with the Anova of late. Lot's of the same old, same old going in, and the same old, same old perfect results coming out.
I really wan't to do burgers, and give sausage a try. Every time I make either, I forget I want to sous vide them, throw them on the grill, then kick myself for forgetting.

[Bill86]

Was worth it. I need to get a bigger water bath and try some longer cooks. Really wanting to do a ham and beef tenderloin.

The sausage and burgers are quite fantastic. Did another 5 pounds of chicken yesterday