quote:

Originally posted by davetruong:

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 used to Sous Vide ,but my Anova died about 11 months after purchase. The company didn't want to help out, but did offer $20 off my next purchase, so I went back to basic grilling, smoking, and griddle grilling.

quote:

Originally posted by Skins2881:
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'

Yeah, Guga is a major reason I even considered one - he is GREAT!

I think you are right about cooling off before searing, it is on my agenda to try.

I am... That is the only way I prepare beef that is intended to be placed on the grill these days.

My favorite is corned beef and chuck roast (24 hours for the chuck). Place it on my 6 burner Weber when the built in thermometer is pegged for 2 minutes a side (over 750°F).

I also have a RecTec smoker for meats that I want to go low, slow and smokey.

I have had my Sous Vide Extreme water cooker for for 7 or more years and never had a hitch with it.

Sous Vide is where it is at for proteins...

Beef using it since getting one for Christmas and its been life changing.

Go to the grocery store, get a giant value pack of chicken. Come home break into meal sized portions season for various dishes and then vacuum seal them and freeze them.

Want chicken salad for lunch? Grab the frozen chicken salad pack and toss it in the water bath for a few hours. Want tacos? Grab the taco labeled pack and throw it in.

It makes buying in bulk and cooking from frozen an absolute dream. Preseasoning the meat is key.

For pork and beef I prefer larger roasts. Sous vide on a thin steak or pork chop is a bit of a waste. You want a nice thick piece of meat that would be difficult to get a perfectly even cook all the way through.

Some highlights I've done:

pastrami after smoking for 5 hours (149 degrees for 48hrs)
Pork bbq after smoking for 5 hours (185 for 24 hours)
Rib roast (135 for 24hrs) and then finishing on the grille
Pork loin is amazing (145 degrees for 6-24hours)

The flexibility, the precision, the ease, the convenience are all just unbeatable.

I use an anova specifically because it doesn't require you to use an app to control it.

Been doing it for a few years now and it's the best way to cook lamb for me. I do Waygu the Guga way, sous vide them sear, usually on the BGE at nuclear temps.

Not to spend your money but the Vacmaster is a great vacuum sealer. I coughed up the money about 6 months ago and wished I had bought one sooner.

Pork tenderloin will make you slap yo momma...

Scurvy, take whole chicken, add 3 quarts of chicken stock and your favorite herbs. Seal it up and stick it in the whirlpool... for a day or 3.

You will get 3 meals out of this

I sous vide quite often, I find it is a great way to cook.

Ok you had me for a minute with "through them in the jacuzzi for 4 hours"

I seem to recall seeing a post on here a few months back from someone that SV'd a chuck steak for about 12 hrs and turned it something tender and tasty.

I have not yet tried this...true story?

quote:

Originally posted by Jimbo Jones:
I seem to recall seeing a post on here a few months back from someone that SV'd a chuck steak for about 12 hrs and turned it something tender and tasty.

I have not yet tried this...true story?

I posted a picture of a chuck roast on the first page of this thread. Came out awesome. Closer to medium than med rare (pic makes it look more done than it was), but still crazy juicy. It was double the time though, little over a day. Highly recommend it.

Timely thread. I just ordered the works from Amazon and will dive in next weekend. I'll be lurking in the meantime.

quote:

Originally posted by HRK:
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.

I sous vided some 1 1/2" ribeyes last month. Salted the heck out of them the night before. Bathed them at 129° for a couple hours with rosemary and thyme in the bag. After the bath I dried them off and put them on a really hot grill and poured melted butter over them, allowing the coals to flame up. Did both sides just enough for a sear. They were better than any steakhouse or home grilled steak I've ever had. The fat melted in the mouth like butter. No pictures so I can't prove it.

Stopped by Sprouts and picked up a 3lb chuck eye roast. The butcher cut it into 4 steaks (delmonico?). About 3 hours at 135F. Finished in a lodge cast iron pan with bacon grease and some butter. Served with mushrooms and cooked baby spinach. $5.99/pound vs. $14/pound-it's poor man's ribeye a la sous vide until prices come down.

Absolutely. Great for thick steaks particularly. Combine a prime cut with a VERY hot grill or cast iron skillet, and you will have the best steak you have ever made.

We are totally new to Sous Vide cooking. We purchased Anova pro, after 3 meals we are hooked! What a great way to cook. We use the recipes on the Anova website, each has been prefect.

I posted a link where I tested the concept using my beer brewing system and it worked perfectly. As already stated searing is key, without it chicken looks anemic and very unappetizing.

The concept is pretty easy, heat to a given temp and hold it there, sear and serve. So far we are huge fans.

Results of my beer kettle

If anyone is in the market, Anova currently has a fathers day sale on their regular ($50 off - so $150 otd) and pro (50% off ($200) - so $200 otd) models.