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 Post subject: Re: Sous Vide
PostPosted: Wed Feb 07, 2018 5:04 pm 
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TurdFerguson wrote:
I've been cooking with it for 2 months now and give it a full endorsement.

Cooked so far
3 full racks of ribs
9 lb pork loin
3 pound flank steak
8 pound boston butt
steaks, pork chops

All turned out fantastic. Season the meat. Add to zip lock bag and force the air out. Look up on their website the temp and time and that's it. Steaks and chops are ready in a few hours where as the butt cooked for 2 and a half days. For the long cook, just periodically check in and make sure water hasn't evaportated.

I cook it in a big igloo cooler and cover the top with plastic screens to keep the heat and water from dissipating. I'll put the ribs and pulled pork against a green egg any day.


I've purchased one and got it about week and half ago. I have done chops and steaks only with it so far and I agree it is great. I have yet to do any bbq on it but I plan to in the future.

Also, i like the cooler idea. I was looking for an idea as I have alot of people to cook for.

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 Post subject: Re: Sous Vide
PostPosted: Wed Feb 07, 2018 5:08 pm 
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Free Ajent wrote:
TurdFerguson wrote:
I've been cooking with it for 2 months now and give it a full endorsement.

Cooked so far
3 full racks of ribs
9 lb pork loin
3 pound flank steak
8 pound boston butt
steaks, pork chops

All turned out fantastic. Season the meat. Add to zip lock bag and force the air out. Look up on their website the temp and time and that's it. Steaks and chops are ready in a few hours where as the butt cooked for 2 and a half days. For the long cook, just periodically check in and make sure water hasn't evaportated.

I cook it in a big igloo cooler and cover the top with plastic screens to keep the heat and water from dissipating. I'll put the ribs and pulled pork against a green egg any day.


I've purchased one and got it about week and half ago. I have done chops and steaks only with it so far and I agree it is great. I have yet to do any bbq on it but I plan to in the future.


Looking forward to doing a beef brisket next. Feels like 80% of the time its a disappointment, but that other 20% is otherworldly.


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 Post subject: Re: Sous Vide
PostPosted: Wed Feb 07, 2018 5:13 pm 
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TurdFerguson wrote:
Free Ajent wrote:
TurdFerguson wrote:
I've been cooking with it for 2 months now and give it a full endorsement.

Cooked so far
3 full racks of ribs
9 lb pork loin
3 pound flank steak
8 pound boston butt
steaks, pork chops

All turned out fantastic. Season the meat. Add to zip lock bag and force the air out. Look up on their website the temp and time and that's it. Steaks and chops are ready in a few hours where as the butt cooked for 2 and a half days. For the long cook, just periodically check in and make sure water hasn't evaportated.

I cook it in a big igloo cooler and cover the top with plastic screens to keep the heat and water from dissipating. I'll put the ribs and pulled pork against a green egg any day.


I've purchased one and got it about week and half ago. I have done chops and steaks only with it so far and I agree it is great. I have yet to do any bbq on it but I plan to in the future.


Looking forward to doing a beef brisket next. Feels like 80% of the time its a disappointment, but that other 20% is otherworldly.

Yea I want to do a brisket also but the BBQ guy in me feels like it's total cheating. But I'm going to try it, have to.

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White Iverson
When I started ballin' I was young
You gon' think about me when I'm gone
I need that money like the ring I never won, I won


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 Post subject: Re: Sous Vide
PostPosted: Wed Feb 07, 2018 5:19 pm 
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Free Ajent wrote:
TurdFerguson wrote:
Free Ajent wrote:
TurdFerguson wrote:
I've been cooking with it for 2 months now and give it a full endorsement.

Cooked so far
3 full racks of ribs
9 lb pork loin
3 pound flank steak
8 pound boston butt
steaks, pork chops

All turned out fantastic. Season the meat. Add to zip lock bag and force the air out. Look up on their website the temp and time and that's it. Steaks and chops are ready in a few hours where as the butt cooked for 2 and a half days. For the long cook, just periodically check in and make sure water hasn't evaportated.

I cook it in a big igloo cooler and cover the top with plastic screens to keep the heat and water from dissipating. I'll put the ribs and pulled pork against a green egg any day.


I've purchased one and got it about week and half ago. I have done chops and steaks only with it so far and I agree it is great. I have yet to do any bbq on it but I plan to in the future.


Looking forward to doing a beef brisket next. Feels like 80% of the time its a disappointment, but that other 20% is otherworldly.

Yea I want to do a brisket also but the BBQ guy in me feels like it's total cheating. But I'm going to try it, have to.


When I did the pulled pork, I drained the bag straight into pan and mixed it probably 50/50 with BBQ sauce. Some of the best sauce I even had. Sauce was probably 30% fat, but it was delicious.


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 Post subject: Re: Sous Vide
PostPosted: Wed Feb 07, 2018 5:26 pm 
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TurdFerguson wrote:
When I did the pulled pork, I drained the bag straight into pan and mixed it probably 50/50 with BBQ sauce. Some of the best sauce I even had. Sauce was probably 30% fat, but it was delicious.

How did you finish the pork butt off? Did you put it on the smoker for a bit?

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When I started ballin' I was young
You gon' think about me when I'm gone
I need that money like the ring I never won, I won


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 Post subject: Re: Sous Vide
PostPosted: Wed Feb 07, 2018 5:35 pm 
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Free Ajent wrote:
TurdFerguson wrote:
When I did the pulled pork, I drained the bag straight into pan and mixed it probably 50/50 with BBQ sauce. Some of the best sauce I even had. Sauce was probably 30% fat, but it was delicious.

How did you finish the pork butt off? Did you put it on the smoker for a bit?


I don't have a smoker. Patted it dry again with a paper towel. Added rub the rub all over and put in the over for 90 minutes at 300. After 90 minutes I had it set for 200 degrees as people were coming over. I was pulling it in sections and found the longer it sat in the over the better it got. It was almost too tender at first.

I would imagine 2 hours at 300 in smoker may be perfect.


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 Post subject: Re: Sous Vide
PostPosted: Wed Feb 07, 2018 5:44 pm 
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TurdFerguson wrote:
Free Ajent wrote:
TurdFerguson wrote:
When I did the pulled pork, I drained the bag straight into pan and mixed it probably 50/50 with BBQ sauce. Some of the best sauce I even had. Sauce was probably 30% fat, but it was delicious.

How did you finish the pork butt off? Did you put it on the smoker for a bit?


I don't have a smoker. Patted it dry again with a paper towel. Added rub the rub all over and put in the over for 90 minutes at 300. After 90 minutes I had it set for 200 degrees as people were coming over. I was pulling it in sections and found the longer it sat in the over the better it got. It was almost too tender at first.

I would imagine 2 hours at 300 in smoker may be perfect.

:thumleft:

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When I started ballin' I was young
You gon' think about me when I'm gone
I need that money like the ring I never won, I won


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 Post subject: Re: Sous Vide
PostPosted: Wed Feb 07, 2018 5:52 pm 
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Sous vide is the fondue of the teens

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 Post subject: Re: Sous Vide
PostPosted: Wed Feb 07, 2018 5:58 pm 
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TurdFerguson wrote:
Free Ajent wrote:
TurdFerguson wrote:
When I did the pulled pork, I drained the bag straight into pan and mixed it probably 50/50 with BBQ sauce. Some of the best sauce I even had. Sauce was probably 30% fat, but it was delicious.

How did you finish the pork butt off? Did you put it on the smoker for a bit?


I don't have a smoker. Patted it dry again with a paper towel. Added rub the rub all over and put in the over for 90 minutes at 300. After 90 minutes I had it set for 200 degrees as people were coming over. I was pulling it in sections and found the longer it sat in the over the better it got. It was almost too tender at first.

I would imagine 2 hours at 300 in smoker may be perfect.
I don't think you can smoke cooked meat. The smoke is infused in the meat as it cooks. You may get a little bit on the outside if it chars the meat but I think it wouldn't make a big difference to smoke it after.

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 Post subject: Re: Sous Vide
PostPosted: Wed Feb 07, 2018 6:00 pm 
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Boilermaker Rick wrote:
TurdFerguson wrote:
Free Ajent wrote:
TurdFerguson wrote:
When I did the pulled pork, I drained the bag straight into pan and mixed it probably 50/50 with BBQ sauce. Some of the best sauce I even had. Sauce was probably 30% fat, but it was delicious.

How did you finish the pork butt off? Did you put it on the smoker for a bit?


I don't have a smoker. Patted it dry again with a paper towel. Added rub the rub all over and put in the over for 90 minutes at 300. After 90 minutes I had it set for 200 degrees as people were coming over. I was pulling it in sections and found the longer it sat in the over the better it got. It was almost too tender at first.

I would imagine 2 hours at 300 in smoker may be perfect.
I don't think you can smoke cooked meat. The smoke is infused in the meat as it cooks. You may get a little bit on the outside if it chars the meat but I think it wouldn't make a big difference to smoke it after.


It wouldn't penetrate deeply, but I bet you taste it. You are still putting a crust on the meat. That was the whole point of finishing in the oven.


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 Post subject: Re: Sous Vide
PostPosted: Wed Feb 07, 2018 6:18 pm 
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The guys I saw on you tube crust their Sous meat with big torches.

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 Post subject: Re: Sous Vide
PostPosted: Wed Feb 07, 2018 6:19 pm 
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pittmike wrote:
The guys I saw on you tube crust their Sous meat with big torches.

dude, we gotta get ben gordon to do this out of principle alone. #bigbengordonwithatorch

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 Post subject: Re: Sous Vide
PostPosted: Wed Feb 07, 2018 6:20 pm 
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Elon Musk pushing an outlet for his flamethrowers I see.


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 Post subject: Re: Sous Vide
PostPosted: Tue Feb 13, 2018 9:54 am 
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pittmike wrote:
The guys I saw on you tube crust their Sous meat with big torches.


i use a charcoal chimney with a small grate for small pieces of meat and a weed burner for big pieces.


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