I never thought I'd be doing it but have been making some great stuff with the sousvide!

This is a pork shoulder I took apart and split in 2. It was marinated with sweet condensed milk, fish sauce, caramel, onion, garlic, 5 spice and lemon grass. Tender but cuttable at 135 for 20 hours. Could have gone longer and maybe to be more tender. Seared on high heat grill



These were some grassfeed tomahawks. Wasn't the best marbleling so I through them in the jacuzzi for 4 hours at 133. Could have gone up to 135 for 8 hours to further break them down. Marinated with Maggi, garlic, pepper, and slice of butter. Flavor was great but not as tender as I liked. Grilled on high heat.




This tri tip was in the tub for 20 hours at 136. Broiled on high. This came out fantastic! Marinated with Mccomics rub, light soy and a butter. Super tender, juicy and was so flavorful.





Share your recipes and pictures (without them it didn't happen)

I did lamb ribs souse vide for Easter. Its a great cooking method, another tool in the cooking tool box.

Maggi sauce is a under-rated sauce, I use it a lot when making Viet garlic noodles. It sits in my umami bomb collection with fish sauce, Marmite, XO Sauce, anchovy paste, colatura and TJ's umami seasoning blend.

Those look fantastic!
We've done it low-tech style a few times (crock pot & stove top on low on a tiny burner).
Only tried with regular steaks so far, but it has always resulted in a juicy tender meal.

Will eventually get a sous vide device & try it a bit more.

My boss has a friend that did a 75 hour brisket, said it turned out pretty amazing.

I've done steaks, ribeyes and NY Strips as well as a standing rib roast.

The Rib roast came out the best, perfect cook, the steaks are good, but not great, I"m thinking they need more time.

Out of the SV onto a cast iron skillet to sear, the NY Strips were best. the Rib eyes don't seem to do as well, perhaps its the fat that doesn't break down as well as it does under flame.

Still, it's interesting, and I'll keep at it.

Dave,

What rig are you using?

quote:

Originally posted by BBMW:
Dave,

What rig are you using?

I'm still a newbie, I have an anova. Geyron vacuum. Thinking of switching the vacuum machine though.

I had to Google Sous Vide. I immediately threw my laptop out the window and shouted "HERESY!!!!" as soon as I read what it meant.

I'm going to hug my pellet smoker and Kamado when I get home tonight.

I'm a sous vide OG. Been doing it for years. I'm a fan. You need to try the Chuck roast, poor man's prime rib. Outstanding.

Fake prime rib:



Filet Mignon:


Lamb:

You guys are making me hungry.

We have a DASH 8 Qt, and a heavy SS pan and a Bernzomatic for searing plus a Foodsaver vacuum system for the prep. Several friends doing it too. Great system, we share recipes, sources etc., and generally enjoy great food from the cheaper cuts of meat. So good food and saving money too.

I've started recently.

So far I am underwhelmed.

I think the key is the finishing aka searing.

Just got an Anova in April.

So far I have done:
* Lamb Chop - seared with Searzall flame - just OK
* Pork Chop - pan Seared - better finish but not as juicy as reverse sear on the BGE.
* Ahi Tuni - one steak - no sear (but seasoned) and one pan seared - both covered with Sesame seeds - Not Bad but it is Sushi.
* Some veggies - they were fine but not spectacular.
* I think I tried some Catfish but don't remember the results but it wasn't bad and it wasn't memorably great.

I haven't had the balls to try an good expensive cut of beef yet.

So it is just OK for me - but still in the learning curve stage.
My rating is:
1. Flavor with seasoning - Great
2. Doneness and juiciness - Average ... but less chance or over/under cook
3. Searing- not easy to get right
4. Overall vs grille - Grille wins
5. Ease to use - very easy and very flexible

Right now the Big Green Egg is still my "GO TO" method.

Again still IMO the sear is the key.

YMMV

quote:

Originally posted by davetruong:
This is a pork shoulder . . . Tender but cuttable at 135 for 20 hours.

Me, me!! But you should have gone to 165 with the pork, then it would have been falling apart.

Get the Cooks Illustrated Sous Vide book, its fantastic.

And I'd experiment more with water sealing first before spending the coin on a vacuum sealer. You can do a TON with zip lock bags and a big tub of water unless you want to portion up and freeze something big unto smaller pieces.

Been using SV in conjunction with my Big Green Egg for several years. Get perfect doneness every time and smoke and sear from the Egg. Best of all worlds.

smschulz the two things I can suggest for searing is you need stupidly high heat, and you need to completely dry the surface. I get my grill up to 700° AND paint it, especially recesses/crevasses. Helps a bit if you want to get really deep sear to dunk the meat in a pail of ice water to cool the outer layer off that way the meat doesn't over cook while getting the sear.

Check out YouTube channel 'sous vide everything'

So far, I've done New York strips, rib eyes, pork chops, and pork tenderloin. The steaks and chops turned out great. The tenderloin is better seared first then finished in the oven or on the grill with indirect heat.

Love SV

Used it for strip steak, fillets, pork tenderloin...

Below USDA prime strip at I think 129 degrees F

quote:

Originally posted by GMan69:
So far, I've done New York strips, rib eyes, pork chops, and pork tenderloin. The steaks and chops turned out great. The tenderloin is better seared first then finished in the oven or on the grill with indirect heat.

I found one of these locally for $35. Should I get it or go w/ a better known brand like Anova or Breville?

Joerid Thermal Immersion Circulator, Ultra-quiet Water Sous Vide Cooker

Good lord men. Include your recipes!

quote:

I'm going to hug my pellet smoker and Kamado when I get home tonight

*whispers* “You can do all three on one piece of meat...”

That's beautiful! Red right up to the edges, no grey border

quote:

Originally posted by Jimbo Jones: