darita
is Blowin Smoke!
- Joined
- Aug 1, 2010
- Location
- Roseville, CA
Just watched a YT where a guy takes a chuck, does the sous vide for 24hrs, grills it to medium rare and it comes out tender and juicy. Possible?
Just watched a YT where a guy takes a chuck, does the sous vide for 24hrs, grills it to medium rare and it comes out tender and juicy. Possible?
So, what's a good sous vide cooker?
Sous vide device worth the price nowadays and fine addition to a cooks collection. I tried several cuts of beef including brisket. My favorite use so far is 12 hour tri tip at 130 degrees, seared over hot coals just prior to serving. Outstanding results!
I will just put this out for you. Disclaimer: I did a review of it and several other products for Ink Bird. Not affiliated with Ink Bird.
https://www.bbq-brethren.com/forum/showthread.php?t=275794
No mater which one you buy, get the free Joule app. A great guide if your just starting out. Lots of helpful info in the above thread. :thumb:
Sous vide chuck steaks are tasty but it is not a rib steak (or any other cut). Texture wise it is steaklike but still tastes like chuck.
Great thread! How many watt unit should I be looking at? I see everything from 100W to 1200W.
So, if I sous vide a piece of meat, it seems the only thing left to do is a quick grilling for color and char, which means no smoking?
So, if I sous vide a piece of meat, it seems the only thing left to do is a quick grilling for color and char, which means no smoking?