In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

Sous Vide Thread

Discussion in 'The Smokehouse' started by BCB, Dec 28, 2019.

  1. Thor

    Thor

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    I googled it and showed it to my wife. The wheels are turning. O how we love bloody meat!
     
  2. Smokinpiney

    Smokinpiney

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    BCB that strip roast looks amazing!

    Really!? I'd love to try leaving the shanks whole and be have that melt in your mouth fat taste! gonna have to look into this sous vide a little more .
     
  3. Eric VW

    Eric VW Moderator

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    :yes:
    It’d be cool if SKEETER McCLUSKEY would put a quick build thread together on his DIY rig...:salute:
     
  4. Thor

    Thor

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    Agreed. I have a cooler we don't use hardly.
     
  5. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    I will when I get a moment....
     
  6. Chaz

    Chaz

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    :coffee::popcorn:
     
  7. Chvymn99

    Chvymn99 Moderator

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    :popcorn::popcorn:
     
  8. Thor

    Thor

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    :popcorn::coldone: it's after noon.
     
  9. Skier76

    Skier76

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    Great thread! We ended up with two units; a Chefman and an Anova with Wifi. We bought the Chefman, loved it so much, we bought the Anova for the weekend house.

    I picked up a basic vacuum sealer a little over a year ago off a daily deal site. I think it was $40 delivered? It was a refurb, but looked new to me. That has made cooking a lot easier! We'll now buy in bulk, season the meat, vac seal then freeze. When it comes time to cook, you can defrost then drop it in or just add 30 minutes to the cook time.

    It's been a lot of leftovers for us with the holidays, so I'll make sure to get some pics once we start with the sous vide again.
     
  10. Skier76

    Skier76

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    Founds some Sous Vide pics!

    Christmas 2018 Beef Tenderloin being cut after sous vide and pan seared.

    2018-12-25_15-32-42_506.jpeg
    Searing on a Lodge Cast Iron pan.
    2018-12-25_15-12-51_335.jpeg
    How it came out from the vac bag after cooking.
    2018-12-25_15-12-51_335.jpeg
    After cooking, pre searing.
    2018-12-25_15-06-39_026.jpeg
    In the bath.
    2018-12-25_12-18-48_668.jpeg

    Boneless turkey breast seasoned with cracked pepper and sous vide cooked. No searing, used it for samich meat.
    2018-12-26_19-10-03_745.jpeg
    Souse Vide chicken breast seared. This is our go to. Bone in...delicious! I believe this was rotisserie seasoning.
    2019-08-31_18-15-24_114.jpeg
    Ribs! Two different ones. More info below.

    2019-08-10_18-38-14_192.jpeg


    2019-06-08_18-26-09_357.jpeg

    Cooking the ribs:

    2019-07-20_08-46-15_889.jpeg

    The ribs delivered! I used a seasoning mix I had made for smoking meat. Came out excellent. For the smoke, I either mixed liquid smoke in molasses or in yellow mustard. I suppose it doesn't matter much, you just need a way for the liquid smoke to "stick". From there, seasoned and sealed. I think this was a 10 hour cook? Finished them off on a Weber Smokey Joe using charcoal; one side loaded with coals, the other not....so a hot and cold side. These were baby backs, cut in half to fit in the pot. I really want to try a winter version and finish them off in the oven.
     
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  11. Skier76

    Skier76

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    Teriyaki Chicken. Finished under the broiler.

    [​IMG]


    Sent from my iPhone using Tapatalk
     
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  12. Skier76

    Skier76

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    Seasoned, sealed and then frozen.


    [​IMG]


    Sent from my iPhone using Tapatalk
     
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  13. Chazsbetterhalf

    Chazsbetterhalf

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    My sealer wants to suck all the juice out. How do you keep that from happening? Sure looks good.
     
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  14. BCB

    BCB

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    HAHAHA You label them chicken boobs too I see!

     
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  15. Skier76

    Skier76

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    That was actually started by my wife! She's the best!
     
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  16. Skier76

    Skier76

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    We'll often get some juice that makes its way to the top of the bag, but it will still seal. We season all meat before sealing. The chicken boobs get a good dose of rotisserie seasoning before sealing. That will absorb some of the moisture and contain it so the sealer can't pull much when vacuuming prior to sealing.
     
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  17. Skier76

    Skier76

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    Tonight’s pork tenderloin. Pan seared and finished off with a sauce made from chopped onions, butter, white wine and whole grain mustard.

    [​IMG]

    [​IMG]

    [​IMG]


    Sent from my iPhone using Tapatalk
     
  18. Skier76

    Skier76

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    Some ribs seasoned and sealed. Hoping to cook and finish in the oven.

    [​IMG]

    [​IMG]




    Sent from my iPhone using Tapatalk
     
  19. MikeInMa

    MikeInMa

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    Try freezing before sealing.
     
  20. Unclefish

    Unclefish

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    20200119_153402.jpg
    Tested out the cooler trick this weekend . Did some moose meat in it for a stew. Came out real good did the stew meat for 2 hours at 150 deg then added it to crock pot for last hour. I let the potatoes celery carrot and onions cook on low for 8 hours.