Sous Vide Thread

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

  1. XXL

    XXL

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    Worked great. Once it got the water to temp on high I dropped it to warm setting. With the lid partially off it stayed between 131 and 133 degree on my digital thermometer for the next 6 hours. I will be doing this again.
     
  2. XXL

    XXL

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    I used the slow cooker again and did some pork tenderloins tonight. One seasoned with salt/pepper/garlic powder/rosemary and one seasoned with salt/pepper/Greek seasoning. Kept between 133 and 136 for for about 5 hours then a quick pan butter sear. Very weird to get over eating medium rare pork but the juiciness and flavour were great. Big hit with the family.
    Seasoned and sealed
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    Last edited: Mar 6, 2020
  3. Skier76

    Skier76

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    Looks really good!

    Pork cooked at that temp is really good. Yes, there's a different color and texture and then the flavor.....YUM!
     
  4. Skier76

    Skier76

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    Stepped things up recently. Made a few additions to the 12qt Rubbermaid container : stainless rack, silicone top and insulated wrap. Looking forward to testing this out on the next long cook. The top and insulator were billed as working with the Aovova. They work perfectly with the Chefman corner mounted.

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    We’ll see if the rack works in the vessel we use for shorter cooks:
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  5. Skier76

    Skier76

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    Tried a new cut of beef: Beef Loin Short Cut. It was good! It was $3.70, so wasn’t sure what to expect. Finished it on the gas grill for about a minute a side.

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  6. Skier76

    Skier76

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    Tonight’s homemade burger.

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  7. moresnow

    moresnow

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    You folks make me hungry every time I stop in..... Now. I need to research where to get one of these gadgets:)
    And I thought my instapot was top notch. Hmmmm?
    Anyone worry about cooking in plastic? Been mentioned that it could be a chemical issue to consider these days. Dunno. A thought.
     
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  8. Skier76

    Skier76

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    You bring up a good point moresnow I've thought about the plastic thing myself. From what I've read, it's safe. I'm just hoping that doesn't change any time in the future. We buy vacum bags that are safe to Sous Vide in, so that should help.

    With all this time we've been spending at home, the Souse Vide has been used more frequently. Just this week, we did another round of Chicken Marsala and last night another burger.

    We still have some leftover tenderloin from Christmas. I'll be sure to take some pics once that gets cooked up! Hoping to slide into individual steaks and go from there.
     
  9. Unclefish

    Unclefish

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    Venison shank street Taco's done in a Adobo sauce. With sticky rice and red-hot soy sauce 20200408_090405.jpg 20200408_181423.jpg
     

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  10. BCB

    BCB

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    You sous vide a burger?!

     
  11. Skier76

    Skier76

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    Unclefish,
    That looks good! I like the cooler setup; that's slick!

    BCB,
    Yep! Works extremely well. We'll make the burgers (or sometimes buy premade), season, par freeze, vac seal and they're good to go. After Sous Vide, a quick sear on the grill or cast iron pan.
     
  12. Skier76

    Skier76

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    I’ve used the 12 quart container with insulation and top a few times now. It fits perfectly with the Anova. It’s great for long cooks. However, you really have to fill it pretty high if you use the rack. With some adjustments to that top bar on the rack, the meat will stay put.

    Here are some ribs I did the other night and finished it on the charcoal grill. After pulling the ribs from the Sous Vide bag, they were dried, seasoned again and grilled. I used the juice from the bag and mixed with some Carolina BBQ sauce. Served them dry and sauced as needed.

    Pre-cook;
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  13. Skier76

    Skier76

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    Ribs! I mix liquid smoke with the yellow mustard for the smoke flavor. The rub gets dusted on top. Two racks cut in half and ready to go!

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    Beverages to help the process along.

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  14. Warner

    Warner

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    PBR!
     
  15. Warner

    Warner

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    31D9AB2B-8051-4F5E-841B-A5E56B23E8FC.jpeg Porchetta taking a bath for Sunday dinner.
     
  16. Skier76

    Skier76

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    Came out good! I did 150F for 24 hours on this cook. A bit of a lower temp and longer cook time than usual. Finished them off in the oven.

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  17. Warner

    Warner

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    Boston butt getting ready for a long soak. 737A7DDC-22F4-4D5F-9FCC-DC255109E055.jpeg D4AAE3B4-554A-4CF1-B9CE-E3B6F7AB02C2.jpeg
     
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  18. Jon_E

    Jon_E

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    Just found this thread. We recently bought an Instant Pot slow cooker which has a sous vide function. Have done chicken breasts (boneless, skinless) and a large flank steak so far. The chicken was amazing - I set it at 140° and it was in the bath overnight, almost 11 hours. Came out perfectly cooked, soft and juicy. We used two of the breasts immediately for marsala and two more went in the fridge for sandwich meat. They went in unseasoned, next time I'll put some spices in there as well. The flank steak was perfect, again an overnight from frozen, I put some fajita seasoning in the bag and set for 137° at 12 hours, then it came out, ice bath and grilled for a couple minutes over a lump charcoal inferno on my Weber kettle. Tenderest flank steak I have ever had.

    Planning on some shrimp and scallops this weekend, and also going to try a 48-hour corned beef and a long cook on an eye round for roast beef sammiches. I almost wish I had two of them so that I could do short day cooks on things like steaks and seafood, and long 24-48 hour cooks on roasts and tough cuts of meat. I love the idea of country style pork ribs in sous vide, they always turn out tough for me. Also going to try a bone-in ham shank if I can fit it in the cooker.
     
  19. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    all of that sounds good!! i have a heater but i been usin it for pasturizing cider.....gotta try it on some meat!!!!
     
  20. Warner

    Warner

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    00761057-C2DE-49C6-8168-CE8E4E31C4E6.jpeg Porterhouse soaking at 135. I need a better container!!!
     
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