Sous Vide Thread

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

  1. Warner

    Warner

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    Got a couple ribeyes for dinner gonna take a bath CB362B37-5253-4FF6-ABAB-D9B8F023A7B6.jpeg buddy sent up wellfleet oysters to have on the half shell. Surf and turf!
     
  2. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    How long that gonna take?
     
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  3. Warner

    Warner

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    About an hour to get to 130
     
  4. Warner

    Warner

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    Then a sear on the flat top.
     
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  5. Jon_E

    Jon_E

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    I've been using the Instant Pot sous vide function three or four times a week now since I got it. It makes cooking difficult cuts of meat almost effortless. Been using eye round for roast beef, 24 hours at 137° is a perfect medium, my wife likes well done meats so I just slice off some and pan-fry it for a few minutes to get the pink out, but it's still nice and tender. Not a boot sole like we'd been used to. Have made some amazing corned beef, boneless chicken breasts, and flank steak for fajitas. I have been eating a ketogenic diet for the past 5-1/2 months, and having pre-cooked meats available all the time makes it easy to get the protein I need. Have lost almost 50 lb since last September.
     
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  6. Warner

    Warner

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    02917AB9-AB57-4CA7-96A5-EFEE55CD8389.jpeg Moving up in the world!
     
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  7. Skier76

    Skier76

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    The container makes long cooks much easier!
     
  8. g60gti

    g60gti

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    Nice. Definitely help on long cooks like Skier76 said. I use a Coleman party stacker cooler and cut a hole in top for the immersion cooker. Did a chuck roast for Christmas last year, think it went 30 hours and had no evaporation. Came out excellent. Shrimp are really good cooked sous vide.