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 .
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.
Founds some Sous Vide pics! Christmas 2018 Beef Tenderloin being cut after sous vide and pan seared. Searing on a Lodge Cast Iron pan. How it came out from the vac bag after cooking. After cooking, pre searing. In the bath. Boneless turkey breast seasoned with cracked pepper and sous vide cooked. No searing, used it for samich meat. Souse Vide chicken breast seared. This is our go to. Bone in...delicious! I believe this was rotisserie seasoning. Ribs! Two different ones. More info below. Cooking the ribs: 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.
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.
Tonight’s pork tenderloin. Pan seared and finished off with a sauce made from chopped onions, butter, white wine and whole grain mustard. Sent from my iPhone using Tapatalk
Some ribs seasoned and sealed. Hoping to cook and finish in the oven. Sent from my iPhone using Tapatalk
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.
