Sous Vide Thread

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

  1. Thor

    Thor

    Joined:
    Apr 3, 2016
    Messages:
    1,963
    Likes Received:
    14,993
    Location:
    Genoa City,Wi
    I googled it and showed it to my wife. The wheels are turning. O how we love bloody meat!
     
  2. Smokinpiney

    Smokinpiney

    Joined:
    Oct 4, 2013
    Messages:
    2,613
    Likes Received:
    11,376
    Location:
    "South" Jersey
    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

    Joined:
    Jan 6, 2015
    Messages:
    20,848
    Likes Received:
    114,842
    Location:
    Southwest VA
    :yes:
    It’d be cool if SKEETER McCLUSKEY would put a quick build thread together on his DIY rig...:salute:
     
  4. Thor

    Thor

    Joined:
    Apr 3, 2016
    Messages:
    1,963
    Likes Received:
    14,993
    Location:
    Genoa City,Wi
    Agreed. I have a cooler we don't use hardly.
     
  5. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

    Joined:
    Aug 6, 2015
    Messages:
    4,425
    Likes Received:
    22,247
    Location:
    Taconic Range
    I will when I get a moment....
     
  6. Chaz

    Chaz

    Joined:
    Jan 27, 2018
    Messages:
    5,933
    Likes Received:
    42,060
    Location:
    Southwestern NY
    :coffee::popcorn:
     
  7. Chvymn99

    Chvymn99

    Joined:
    Oct 4, 2013
    Messages:
    12,041
    Likes Received:
    52,376
    Location:
    KC Metro
    :popcorn::popcorn:
     
  8. Thor

    Thor

    Joined:
    Apr 3, 2016
    Messages:
    1,963
    Likes Received:
    14,993
    Location:
    Genoa City,Wi
    :popcorn::coldone: it's after noon.
     
    savemoney, Chvymn99, Chaz and 4 others like this.
  9. Skier76

    Skier76

    Joined:
    Dec 27, 2014
    Messages:
    474
    Likes Received:
    2,112
    Location:
    CT and SoVT
    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.
     
    savemoney, Chvymn99, Chaz and 5 others like this.
  10. Skier76

    Skier76

    Joined:
    Dec 27, 2014
    Messages:
    474
    Likes Received:
    2,112
    Location:
    CT and SoVT
    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.
     
    savemoney, Marvin, BCB and 7 others like this.
  11. Skier76

    Skier76

    Joined:
    Dec 27, 2014
    Messages:
    474
    Likes Received:
    2,112
    Location:
    CT and SoVT
    Teriyaki Chicken. Finished under the broiler.

    [​IMG]


    Sent from my iPhone using Tapatalk
     
    Chaz, Marvin, BCB and 5 others like this.
  12. Skier76

    Skier76

    Joined:
    Dec 27, 2014
    Messages:
    474
    Likes Received:
    2,112
    Location:
    CT and SoVT
    Seasoned, sealed and then frozen.


    [​IMG]


    Sent from my iPhone using Tapatalk
     
    Chaz, Chvymn99, Marvin and 3 others like this.
  13. Chazsbetterhalf

    Chazsbetterhalf

    Joined:
    May 18, 2018
    Messages:
    2,063
    Likes Received:
    14,365
    Location:
    Ny
    My sealer wants to suck all the juice out. How do you keep that from happening? Sure looks good.
     
    Chaz, Chvymn99 and Skier76 like this.
  14. BCB

    BCB

    Joined:
    Sep 29, 2014
    Messages:
    813
    Likes Received:
    3,939
    Location:
    Ocean Co, NJ
    HAHAHA You label them chicken boobs too I see!

     
    Chaz, Thor, Chvymn99 and 4 others like this.
  15. Skier76

    Skier76

    Joined:
    Dec 27, 2014
    Messages:
    474
    Likes Received:
    2,112
    Location:
    CT and SoVT
    That was actually started by my wife! She's the best!
     
    Chaz, BCB, Thor and 3 others like this.
  16. Skier76

    Skier76

    Joined:
    Dec 27, 2014
    Messages:
    474
    Likes Received:
    2,112
    Location:
    CT and SoVT
    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.
     
    Chaz, Thor, Chvymn99 and 2 others like this.
  17. Skier76

    Skier76

    Joined:
    Dec 27, 2014
    Messages:
    474
    Likes Received:
    2,112
    Location:
    CT and SoVT
    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

    Joined:
    Dec 27, 2014
    Messages:
    474
    Likes Received:
    2,112
    Location:
    CT and SoVT
    Some ribs seasoned and sealed. Hoping to cook and finish in the oven.

    [​IMG]

    [​IMG]




    Sent from my iPhone using Tapatalk
     
  19. MikeInMa

    MikeInMa

    Joined:
    Dec 4, 2016
    Messages:
    3,831
    Likes Received:
    26,883
    Location:
    Southern Worcester county
    Try freezing before sealing.
     
  20. Unclefish

    Unclefish

    Joined:
    Dec 25, 2019
    Messages:
    37
    Likes Received:
    305
    Location:
    Northeast
    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.