Sous Vide Appreciation Thread!

[Northlander]

That looks and sounds really good "pho sure!", but I didn't know you could get any meat off a cow for .69/lb.

I can't find flat iron steak here in Duluth MN for that price. He is from Green Bay and brought it from there. I will get him to text me a picture of a package of it.

 

[CakeM1x]

Love pho! Order it every Thursday at work. If you're ever near Madison WI goto Saigon noodles on odana. I've had their pho every Thursday for 6 years. My last meal for sure.

 

[up north smoker]

Gonna have to get me a sous vide. How is the Anova

 

[Q Junkie]

I have had the older Anova (without the disco blue tooth)for a couple of years and have used it alot and it is solid. I know one day I will have to replace it and I will not hesitate when that day comes.

 

[cowgirl]

My buddy brought his Anova over. He made 69 cents/lb flat iron steak cooked to an temp of 131. I don't remember the exact amount of time it was cooked for, but it was around a couple hours. We seared it in a cast iron pan to color (20-30 secound a aside). We sliced it thin and added to our Pho. The steak is below the sprouts. It really could not have turned out any better-perfect for making Pho!

Looks fantastic! I love Pho too, will keep this method in mind, Thanks!:thumb:

 

[up north smoker]

cowgirl

how did you like sous vide cooking and which one did you have

 

[Hankdad1]

Bering frugal but wanting to try this cooking style I bought this on Amazon:

http://smile.amazon.com/Willhi-Wh14..._UL160_SR160,160_&refRID=10E3E1ZNG3PRAEEGYZFS

and hooked it up to my crockpot.

My 1st try was an inexpensive beef roast that I cooked for several hours @ 134deg then seared on a very hot Akorn. Great beef flavor and more tender than I would have expected.

 

[Nuco59]

did the same thing

Bering frugal but wanting to try this cooking style I bought this on Amazon:

http://smile.amazon.com/Willhi-Wh14..._UL160_SR160,160_&refRID=10E3E1ZNG3PRAEEGYZFS

and hooked it up to my crockpot....

Being cheap/broke and having a crock pot, I did the same thing a couple of weeks ago- have done poached eggs, pork chops and a strip steak- all turned out wonderful. Nice change from the smokers.:thumb:

 

[Northlander]

I see a whole new main category space for this cooking style here, call it:

On the Sous

Or

Sous on the side
:roll:
Just hinting at its a side note to BBQ cooking here.
Just food for thought

 

[Big George's BBQ]

Just tried boneless breast of chicken for chicken salad. Did t at 161 for 90 min. Came out amazing. Very juicy

 

[Bigjohnb20]

Just tried boneless breast of chicken for chicken salad. Did t at 161 for 90 min. Came out amazing. Very juicy

You have to try it to a lower temp! I can cook chk breast on the grill to 161. What I can't do is cook it to 145-150 on the grill and feel safe about eating it. We rarely do chicken any other way these days. The texture and juiciness is completely different below 150.

 

[Big George's BBQ]

Will have to try this

 

[cowgirl]

how did you like sous vide cooking and which one did you have

Sorry I didn't see this sooner!
I have the Anova. Have only use it once, but like it so far.
I just posted the cook I did with it here...
http://www.bbq-brethren.com/forum/showthread.php?p=3492968#post3492968

 

[TheCougarGuy]

Just tried boneless breast of chicken for chicken salad. Did t at 161 for 90 min. Came out amazing. Very juicy

I agree about the lower temp. I have settled on 150 degrees. It comes out super moist with a great texture.

 

[Untraceable]

Anyone have plans for St. Patties day Corned beef?

a local store had corned Wagyu bottom rounds? Looked interesting. I sure even the best cows still have half assed cuts that need to be sold. Not sure if Ill go that route or find the generic brisket in a bag and try that.

 

[Trunks]

Yes st patty day ideas? Time ? Temps?

 

[Untraceable]

Well I just picked up 2 of the corned brisket points in a bag. Rinsed with water and now have them soaking in the fridge. Will try to change water a couple of times and seal in the morning if I have time.

Any suggestions on a 48 hour cook temp for brisket point. Clearly no reason to worry about medium rare here

 

[Untraceable]

So this morning was 48hrs @ 140. I wasn't thinking though. Im going to head home at lunch and pull them out and put in the fridge to cool, then thin slice tonight for Reubens

 

[CakeM1x]

Let us know the turnout. I was going to do 135 for 48hours but opted for 10hours and chilled. Reheating tonight via steam.

 

[Untraceable]

well, Id probably call it a fail.

~52hrs @140, chilled, sliced as thin as I could.

reheated slices in a pile in a pan to transfer to Reuben sandwiches.

The meat had zero texture. on one hand its neat, the other hand is you didn't know what you were eating.

2. none of the fat rendered out so when I reheated in a pan, instantly it was swimming in fat that released out of it, had to quick grab another pan to do the actual sandwiches in.

3. rinsed the corned points, left in a pot of water overnight. Pulled a ton of sodium out. interestingly enough, I could swear it was less salty than my first chuck roast I did that I heavily salt and peppered. Still had the corned flavor though so Ill call it a moot point.

It may have made a very interesting sandwich had I thick cut it (like 3/4" thick) and seared like a steak.

What would I do different?.... Trim all the exterior fat off the brisket, maybe even stick to the flat cut with sous vide, its not like I need the fat to stay moist on the BBQ. Also 24hrs might have been enough instead of the 2 day cook. Higher temp to render out the fat???


I love the sous vide, but its a brand new style of cooking. reminds me a bit of my fails before figuring bbq out.