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sous vide

  1. hunter rose

    SV Ribeye Caps and Boneless Ribs

    My last meat pic of 2019. New Years Eve steak... Perfectly cooked Medium Rare 132 degrees. 3 Ribeye Caps and 6 Boneless Beef Ribs - Sous Vide for 3 hours and Reverse Seared on the Smoker. These ribeye caps are some of the best steaks I have ever had. Thank you to the cow for participating at...
  2. xray

    Sous Vide Pastrami

    Figured I’d make some more pastrami since I was out. I’ve made this a bunch of different ways but I prefer @SmokinAl way using smoke in the beginning followed by a 24hr Sous Vide bath. I used a Grobble’s brand corned beef brisket flat. Soaked in water for 8hours with 2 water changes. After...
  3. greglovesbeer

    Sous Vide Pork, Thaw and Smoke Advice - Big Cookout

    Hi All, long time no post. I have a big labor day cookout this Saturday. I'm concerned on timing and could use some advice on how to proceed. Thanks in advance for ideas, tips, etc. 70 person camping cookout. All pork. We used to do a whole hog rotisserie, but it got too involved, so...
  4. SmokinAl


    This is sort of a continuation of my 45 day dry aged ribeye thread. I wanted to try Sous vide & torching it for a sear, rather than grilling it over charcoal. So I took one steak, bagged it up with S&P, crushed garlic, & a couple pats of butter. Set the SV at 125 & let it go for 2 hours, then...
  5. xray

    SV Apple Sausage with Kraut and Potatoes.

    I figured I’d bust out the SV for yesterday’s dinner as I was stuck inside because of the storm. I decided to make sausage, sauerkraut and potatoes. I had all the ingredients on hand. One of the things I like to do during a big snowfall is purposely avoid going to the store to stock up, but...
  6. bmudd14474

    Sous Vide Steak and Shrimp Egg Rolls. w/Qview.

    Took my Cisno Sous Vide machine and SV the ribeyes that I used for this recipe. If anyone is interested in getting this unit there is currently a $5 off coupon for it on amazon. It under the price. https://amzn.to/2D3aaLc Packaged the ribeye in the bags that came with the machine. I used my...
  7. smokenharley

    Venison Wieners/Hot Dogs

    It was a rainy, cold, and blustery weekend - perfect time to make a batch of venison doggies. I like the AC Legg seasoning but I embellish it with some fresh garlic and a tiny bit of Mace. I decided to go small (5#) on this batch with no cheese or other additional add-ins. My favorite ratio is...
  8. daveomak

    sous vide cooking.. Safe Times-Temps from Doug Baldwins tutorial

    If you need help understanding this "somewhat" confusing stuff, I'm here somewhere... PM is probably the best route.. Dave I think I did my best at transferring this data... If I screwed up, let me know... I tried to arrange it in a step by step format for easier understanding.... When...
  9. phathead69

    Cold smoke then sous vide

    Got me a sous vide for Christmas. Been reading like crazy. Smoke sous vide or sous vide then smoke on larger meats seems to be a split. Steak seems pretty much unanimous sous vide then grill. Give your thoughts on two things I may try. Its cold out side so. 1. STEAK-Put the amnts tray with...
  10. daveomak

    First FRESH chicken breasts...

    I cooked a tray of skinless, boneless chicken breasts yesterday... What's different from the other dozens of cooks I've done ... they hadn't been frozen.... FRESH !!!! I tell ya... 8 breasts crammed into a quart vac bag with no-salt seasoning mix... 2 of them... 16 breasts into my water oven...
  11. hunter rose

    Sous Vide filet mignon reverse seared on pellet smoker with GrillGrates

    Filet Mignon that I butchered from the whole tenderloin, sous vide at 130 for 2 hours and then reverse seared on a pecan burning pellet grill at 700 degrees with grill grates. Delish!
  12. chopsaw

    Cotto Salami

    Not a whole lot to tell , just been messing with doing sausage with the Anova . This was a Len Poli recipe . I ground 2 1/2 pound chuck and 2 1/2 pounds of pork butt . Followed his recipe for the most part . Cooked start to finish in the Sous Vide . 80 mm high barrier casings . 140 degrees for...
  13. SittingElf

    6.7lb Eye of Round for French Dip Au Jus and Sammy meat beyond

    Early in the Weekend I did a 22 hour cook of a 6.7lb Eye of Round Roast. After searing, I split the roast in two and cut half of it in very thin slices for French Dip Au Jus with caramelized onions and provolone cheese melted on buns in the broiler. The other half was sliced into sandwich meat...
  14. chopsaw

    Skinless hot dogs

    Did up some hot dogs using wiener sausage seasoning from sausage maker and the peel off plastic casings . To the 5 lb. mix I added 1 1/4 tsp STPP and 1/4 tsp sodium erythorbate . Used the SV to poach them . All stuffed and tied . Stuffed a little different than I'm used to . Some could have...
  15. chopsaw

    Chuck roast beef

    Getting some good prices on beef here lately . I have a freezer full , but couldn't pass on this one . So instead of freezing I broke out the Anova . In the bag with the meat : Lipton soup mix 4 tbls ranch dressing mix ( I used a bulk mix my son had that was regular ranch ) Garlis cloves...
  16. DrewJ

    Sous Vide Pork Loin

    I've been wanting to put my $13 sous vide machine to the test so I thawed out a half of a pork loin. With the help of my 3 year old sous chef here it is bagged up with salt, pepper, a little bit of thyme, crushed garlic and a drizzle of olive oil. Brought it to work with me and sous vide it...
  17. J

    Sous Vide Brisket recipe?

    I'm really getting into the Sous Vide (Immersion) cooking. It's precision cooking and maintains a perfect temperature while cooking. You can even do it in a cooler. Does anyone have a recipe for Sous Vide first and smoking in a Masterbuilt electric smoker to finish? Times/Temps?
  18. chopsaw


    Owens Red Barn Bologna seasoning . This has a great flavor , just what I was lookin for . I made 12 pounds , finished 3 different ways . Used a mix of pork butt and 80/20 store bought ground chuck . 7 lbs. pork 5 lbs. beef . Bought high barrier 80 mm casing ( black )so I could use my sous...
  19. un4gvn1

    Sous vide Prime Rib, it's what was for Thanksgiving

    This is a write-up I posted over in the BBQ (etc) section on Jeepforum of a cook I did for Thanksgiving last year. I did another for Christmas for the other side of the family. Both were very well received. I've simply copy-n-pasted the post and repaired one image link. Sorry if this is any...
  20. atomicsmoke

    Sous vide chicken: chermoula and grilled

    So i keep on this sous vide BS....LOL I heard chicken is what you should try SV. So here are some chickens Pressure cooker pot ready for the bones. Breasts with spices and herbs Getting a chermoula sauce ready Backyard parsley Roasting cumin and coriander
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