Sous vide / grill or smoker: how to?

[jjdbike]

Yes! I originally did them for 4-6 hours but had something come up and went 11 hours and we all really liked the results so have been doing them longer ever since - super tender... but not mushy. seems to eat like a Med rare prime rib at 8-10 hours.

Cool thanks.
Did you save the liquid from the sous vide bag to use when slicing?
Also, did you add rub when removed from bag before you seared it?
Thanks in advance,
JD

 

[brimclau]

Cool thanks.
Did you save the liquid from the sous vide bag to use when slicing?
Also, did you add rub when removed from bag before you seared it?
Thanks in advance,
JD

i usually don't save the liquid but might try for next time. Yes, I usually give it a sprinkle of additional rub or even just salt before it gets seared. I've also basted them with a balsamic glaze while searing to encourage crust development and it was pretty good:

in a blender:

1/2 cup balsamic
3-4 garlic cloves
1T Dijon
Oregano (1Tbl Fresh or 1tsp dried)
Pinch red pepper flakes
Salt and pepper to taste
1T honey

Blend it up and drizzle about 1/4 cup EVOO to emulsify

 

[jjdbike]

Try this free app for SV.


Joule app. Has great cooking and times for SV meats and veg.


Here's how I finish the SV cook with a sear, blowtorch:

Blow torch? That looks more like a flame thrower. Bad ass.
I need one of those.
JD