sous vide

Someone had mentioned “Carne Crosta” in another thread and I hadn’t heard of it so I looked it up. Not only did I find a lot of positive feedback, but I also learned that it came from Oakridge BBQ, which I’m very familiar with. I decided to run a test. I souse vide a prime ribeye to 125F...

49 day dry aged cowboy ribeye Cooked sous vide with Homemade Bacon at 125 for three hours Then flash seared on 700 degree 1/4" steel plate. I'm in the middle of the cook right now! Will update after the sear and taste! Video coming soon at www.YouTube.com/c/Texas25 [No adequate emoji to...

Hello All! I have been cooking for over 35 years and started working in restaurants when I was 14 years old. I have been out of that business for a long time but still have a passion for cooking! I have a blog called "Fire & Water Cooking" where I do a lot of cooking on my grills and using the...

School has had me very busy the past couple of months, so I've been away from the Brethren. So, here is my reboot. A friend of mine can't eat beef anymore. But bison is on the approved list of proteins. So I decided to give bison brisket a try. It's a pricey piece, and very lean. I gave it...

I did a test this week of sous videing brisket at 155 for 36 hrs, then putting it directly on the grill of my Traeger at 275 for 3 hrs. It came out juicy and smokey, but the bottom was leathery tough. Any suggestions on how to avoid this? Thanks. And apologies ahead of time to you sous vide...

https://youtu.be/ZmV-CLR1RMQ 72 Hour Sous Vide Top Round Steak Ingredients: Top Round Steak Salt Pepper Garlic Balsamic Reduction: 2 Mushrooms 1 Thick Slice Of Onion 2 Tbsp Balsamic Vinager 2 Tbsp White Wine 1 Tbsp Butter Method: Salt and pepper the top round steak. Crush the garlic and...

https://youtu.be/w-W2ugNd7Z0 Reverse Sous Vide Pulled Pork This was my first attempt as Sous Viding anything. Following instructions from online manuals I used the recommended temp of 145°F for Sous Viding pork. I personally couldn't handle the texture. What I learned from this sous viding...

Despite my initial inclinations, I'm considering cooking in plastic. Lol. Polyethylene is pretty stable stuff. And there's health / taste benefits to consider. But what system to look at? If I were to go down this road, I'd want some size / volume to handle whatever. I'm grateful for any...

Can't find if this was posted, but interesting read. (I like to pretend he doesn't mention liquid smoke) http://www.seriouseats.com/2016/08/food-lab-complete-guide-sous-vide-barbecue-smoked-bbq-brisket.html

The Anova sous vide was on sale last week and i couldn't resist pulling the trigger. The package was recieved and i picked up a chuckeye roast to break er in. Now this type of cooking is completely new to me so i am turning to you for guidance. Ive done some reading and information is all over...

100% ground short rib cheese curd burger, 15 min on the Rec Tec pellet smoker at 180°F, then about 1-1/2 in 134°F sous vide bath, finished with cast iron sear with avocado oil.

Hi everyone, I think I've re-invented the wheel, here, and I want to solicit a discussion to see if this is so. I was amazed to see that the sous vide crowd are cooking brisket at very low temperatures (57C to 80C). This reminded me of a Texan (texasgrassfedbeef.com, Ted Slanker)...

OK, I know it's not BBQ, but I still thought you guys would be interested. I've been interested in Sous Vide cooking for several years, but the home devices have been too expensive (though they're coming down). However, after reading this article, I decided to give the "at home" method a run...

http://youtu.be/TaQEM6e9rLw I finally got the chance to try sous vide cooking with the Dorkfood DSV controller hooked up to my crockpot to create a water bath to make a perfect medium-rare ribeye. I set the controller to make a 130° water bath. I seasoned the steak and put it in a vacuum seal...

Hi, I'm thinking of vending some Q with a pop-up BBQ joint. We've got this event around six times of year where people start pop-up restaurants in our cities. As I have no experience in catering or vending, I have some questions about timetables and whatnot. There is no way I could Q all my...

One of my recent projects have been sous vide burgers. I make six ounce patties, seasoned with salt and pepper. Occasionally I'll add a bit of Worcestershire Sauce as well. Vacuum pack them and cook sous vide, which is the vacuum sealed part but in a water bath with a temperature controller...