December 31, 20196 yr I’ve done ribs in mine that turned out great. I’ve yet to try one of the 3 or 4 day cooked briskets. It’s absolutely amazing how tender it can make a less desirable piece of meat. Sous Vide is the only way to cook flank or skirt steak. Two underrated pieces of meat as well as flat iron steak (same family I believe) when done properly. Try tenderizing it with a jaccard and marinate it the night before and vacuum seal. Then do your sous vide bath with a reverse sear at the end. Slice it thin and make tacos, burritos etc. Its the perfect cut of beef for that.
February 6, 20206 yr That's a good thought process for about anything that is already partially cooked or just needs to simmer or be kept warm. Crockpots are perfect for stuff like that, not just roasts, soups etc. To be honest my favorite way to make a Mississippi roast is to smoke it in the kamado for a while then transfer it to the crockpot. You get a different flavor from the charcoal (or wood if you add some of that as well) but it's still a really simple cook and comes out just as tender as crock potting it the whole time. I do similar, I combine smoking and sous vide all the time. I will put a butt on my egg for 3-4 hours to get a good smoke ring. Then I pull it off, vac seal it, and sous vide at 150. Throw some flame at the end for a hot char. Juiciest pork butt you've ever had.
February 6, 20206 yr I do similar, I combine smoking and sous vide all the time. I will put a butt on my egg for 3-4 hours to get a good smoke ring. Then I pull it off, vac seal it, and sous vide at 150. Throw some flame at the end for a hot char. Juiciest pork butt you've ever had. I'm sure it is super juicy. I'd be open to giving it a try that way but I'd have to get a good sear on it at the end or my better half would consider it a disappointment lol. She's all about the crispy skin/fat cap that comes from the long time in the kamado when it comes to pork shoulders/butts. I would love it either way though. Sous vide works great for a lot of things, its probably the best way there is to cook a thick ribeye, strip or filet. Take it out of the bath and give it a good sear and you're gonna have as good of a steak as can be cooked. I've noticed that a lot of restaurants are starting to use sous vide quite regularly. The one she manages just remodeled their kitchen and added several sous vide stations. As soon as I tried a few things that were cooked that way I could notice the difference in tenderness/juiciness.
February 7, 20206 yr I'm sure it is super juicy. I'd be open to giving it a try that way but I'd have to get a good sear on it at the end or my better half would consider it a disappointment lol. She's all about the crispy skin/fat cap that comes from the long time in the kamado when it comes to pork shoulders/butts. I would love it either way though. Sous vide works great for a lot of things, its probably the best way there is to cook a thick ribeye, strip or filet. Take it out of the bath and give it a good sear and you're gonna have as good of a steak as can be cooked. I've noticed that a lot of restaurants are starting to use sous vide quite regularly. The one she manages just remodeled their kitchen and added several sous vide stations. As soon as I tried a few things that were cooked that way I could notice the difference in tenderness/juiciness. You're wife sounds like MrsC. I actually got one of those flame thrower things for burning weeds at Harbor freight. It'll put a char on anything.
February 7, 20206 yr You're wife sounds like MrsC. I actually got one of those flame thrower things for burning weeds at Harbor freight. It'll put a char on anything. Not sure you were kidding. Just spoke to a master chef friend. Please don't do this. A plumbers torch, sure, this NO.
February 7, 20206 yr Not sure you were kidding. Just spoke to a master chef friend. Please don't do this. A plumbers torch, sure, this NO. Not sure why he would say that. They are both propane torches. One just has higher btus
February 7, 20206 yr You're wife sounds like MrsC. I actually got one of those flame thrower things for burning weeds at Harbor freight. It'll put a char on anything. Her mom is Columbian, pork is a staple in that family but the outside has to be crispy. When her family from NYC comes to visit we do a whole pig roast and they mostly eat the skin.
February 7, 20206 yr Not sure why he would say that. They are both propane torches. One just has higher btus I've never heard that the weed burner things are bad for food but if they are lower btu then there could be some unburnt fuel hitting the meat. I feel like you would taste that though, so if you haven't I wouldn't be too concerned about it. Chefs use mapp torches frequently to sear meats and deserts like creme brulee.
February 7, 20206 yr I've never heard that the weed burner things are bad for food but if they are lower btu then there could be some unburnt fuel hitting the meat. I feel like you would taste that though, so if you haven't I wouldn't be too concerned about it. Chefs use mapp torches frequently to sear meats and deserts like creme brulee. They are way higher btu.
February 7, 20206 yr They are way higher btu. I couldn't see any issue with using it then. A propane torch is a propane torch. As long as unburnt fuel isn't hitting (which would be unlikely) the food then I can't see it being any different than using a chef's propane torch or a gas grill.
February 12, 20206 yr Author I did a London broil today. Absolutely perfect! I seared it with a mapp gas torch with the TS4000 torch head on it (apparently not quite as quick to sear as the TS8000). Put it in marinade in the Ziploc bag last night, started it in the sous vide this morning when I left for work, cooked it for 10 hours at 132°F and then gave it a good sear. Sliced it across the grain of the cut, brushed it with some melted basil-parmesan compound butter and dusted it with porcini mushroom powder. Served it with asparagus and brown rice. Holy moley it was good! Marinade: Juice of 1/2 lemon 4 cloves garlic, minced 1/4 cup olive oil 2 tablespoons packed brown sugar 1 tablespoon Worcestershire sauce Salt & pepper, to taste
February 20, 20206 yr Author I've got some 1-1/4" thick pork chops at home in the sous vide right now with a modified version of an Alton Brown marinade. Looking forward to giving those a try when I get home. I'll report back.
February 21, 20206 yr I've got some 1-1/4" thick pork chops at home in the sous vide right now with a modified version of an Alton Brown marinade. Looking forward to giving those a try when I get home. I'll report back. They will turn out great, I have faith in that. I've been buying 1 3/4-2" chops lately and am starting to like them as well as steak and that's with me slow smoking them and then putting a reverse sear on them at the end. I imagine they'll come out more juicy with the sous vide.
Archived
This topic is now archived and is closed to further replies.