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. Warner

    Warner

    Joined:
    Jun 19, 2017
    Messages:
    4,822
    Likes Received:
    30,369
    Location:
    New Hampshire
    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

    Joined:
    Aug 6, 2015
    Messages:
    7,963
    Likes Received:
    42,139
    Location:
    Taconic Range
    How long that gonna take?
     
  3. Warner

    Warner

    Joined:
    Jun 19, 2017
    Messages:
    4,822
    Likes Received:
    30,369
    Location:
    New Hampshire
    About an hour to get to 130
     
  4. Warner

    Warner

    Joined:
    Jun 19, 2017
    Messages:
    4,822
    Likes Received:
    30,369
    Location:
    New Hampshire
    Then a sear on the flat top.
     
  5. Jon_E

    Jon_E

    Joined:
    Mar 11, 2015
    Messages:
    1,087
    Likes Received:
    6,030
    Location:
    Southwestern Vermont
    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.
     
    Woodsnwoods, Super44, BCB and 5 others like this.
  6. Warner

    Warner

    Joined:
    Jun 19, 2017
    Messages:
    4,822
    Likes Received:
    30,369
    Location:
    New Hampshire
    02917AB9-AB57-4CA7-96A5-EFEE55CD8389.jpeg Moving up in the world!
     
  7. Skier76

    Skier76

    Joined:
    Dec 27, 2014
    Messages:
    941
    Likes Received:
    4,626
    Location:
    CT and SoVT
    The container makes long cooks much easier!
     
    Woodsnwoods likes this.
  8. g60gti

    g60gti

    Joined:
    Nov 1, 2015
    Messages:
    930
    Likes Received:
    6,149
    Location:
    NY West
    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.
     
    Woodsnwoods likes this.
  9. BCB

    BCB

    Joined:
    Sep 29, 2014
    Messages:
    1,058
    Likes Received:
    5,248
    Location:
    Ocean Co, NJ
    SMH Why havent I thought about using a sous vide for shrimp before lol. Excellent suggestion.
     
    Woodsnwoods and Chvymn99 like this.
  10. Warner

    Warner

    Joined:
    Jun 19, 2017
    Messages:
    4,822
    Likes Received:
    30,369
    Location:
    New Hampshire
    CC6BBCAD-9E50-464F-B2CD-C5F263754FD6.jpeg ECFEAC71-755C-40ED-82AB-645BEE08D197.jpeg Short ribs going in for 26 hours.
     
  11. Warner

    Warner

    Joined:
    Jun 19, 2017
    Messages:
    4,822
    Likes Received:
    30,369
    Location:
    New Hampshire
    E90C2C8C-AF5B-4CF3-B415-BEBB70D4B4E4.jpeg The short ribs were edible but I defiantly would rather have them braised in a Dutch oven. I’ll try a longer soak at a lower temp next time.
     
  12. Skier76

    Skier76

    Joined:
    Dec 27, 2014
    Messages:
    941
    Likes Received:
    4,626
    Location:
    CT and SoVT
  13. grandgourmand

    grandgourmand

    Joined:
    Dec 13, 2016
    Messages:
    961
    Likes Received:
    5,330
    Location:
    Ontario
    Costco had striploin roasts one sale. I cut some trime for burgers, 8 thick steaks and a roast that I decided to sous vide. Actually before that I had it salted and peppered uncovered in the fridge for three days.

    8hrs at 130.

    image.jpeg
     
  14. eatonpcat

    eatonpcat

    Joined:
    Oct 5, 2013
    Messages:
    7,004
    Likes Received:
    36,857
    Location:
    Eaton Township, OH
    :drool:
     
  15. JackHammer

    JackHammer

    Joined:
    Aug 11, 2020
    Messages:
    830
    Likes Received:
    3,936
    Location:
    Ohio
    What is trime? Is that a cut?
     
    Woodsnwoods likes this.
  16. grandgourmand

    grandgourmand

    Joined:
    Dec 13, 2016
    Messages:
    961
    Likes Received:
    5,330
    Location:
    Ontario
    Sorry meant trim from cleaning up the roast. Scrap meat and fat that grinds up into nice burgermeat.
     
    Woodsnwoods likes this.
  17. JackHammer

    JackHammer

    Joined:
    Aug 11, 2020
    Messages:
    830
    Likes Received:
    3,936
    Location:
    Ohio
    Ah, yes. My favorite part.
     
    Woodsnwoods and grandgourmand like this.
  18. Jon_E

    Jon_E

    Joined:
    Mar 11, 2015
    Messages:
    1,087
    Likes Received:
    6,030
    Location:
    Southwestern Vermont
    I've found that the cheapest, toughest cuts wind up like butter with a long sous vide bath.

    Short ribs, no thanks for sous vide. They need a long slow smoke over wood coals.
     
    Woodsnwoods and BHags like this.
  19. grandgourmand

    grandgourmand

    Joined:
    Dec 13, 2016
    Messages:
    961
    Likes Received:
    5,330
    Location:
    Ontario
    It's a gadget I'm glad I bought. I use it enough that I don't feel like it's wasting space.

    Probably my favourite thing is to use it for Thanksgiving turkey. You have to be ok breaking it down and not serving as a whole bird. But man...it tastes amazing and it's really low stress.
     
  20. JackHammer

    JackHammer

    Joined:
    Aug 11, 2020
    Messages:
    830
    Likes Received:
    3,936
    Location:
    Ohio
    I like the idea of sous vide but I don't like the idea of cooking in plastic. I know there is silicon too... are there good glass or stainless containers for food?
     
    Woodsnwoods and Chvymn99 like this.