SOUS VIDE PASTRAMI, A FIRST FOR ME!

[SmokinAl]

Actually I slice my brisket and pour the pan juices over the slices befor I vacuum seal and freez them.
I down loaded the wifi app and wow! What nice bunch of recipes come with the app.
Randy,

It's a cool app for sure!

Al

 
Sorry I'm so late on this, but I almost missed it completely!

Thanks to Randy for Bumping it up at the right time!! 

Looks Awesome Al !!

----

Love the Sammies!!

Bear

Thanks buddy!

You & I do love our sammies!

Al

 

[remsr]

I can't believe how many different companies make these things. The boss and I spend a lot of time in kitchen stores checking out the new gadgets and have never heard of one until your post Al.
Mine will be here tomorrow:) I already down loaded the wifi app and was impressed with all the recipes and how easy they make it to cook everything. Think I'll start with brussel sprouts and flat iron stake, next pastrami. The bacon looks good too. Now I have somthing to do when it's to cold to smoke. Yah I know someone is going to say it's never to cold to smoke and I am going to say, you may change your mind when it's 40 below at my age.[emoji]128522[/emoji]

Randy,

 

[SmokinAl]

Glad to hear it will be there tomorrow!

Make sure you do a thread on your first try with it.

Al

 

[remsr]

Will do!

 

[lemans]

Al,
Mine is on its way. I am very excited. Thanks for your knowledge..

 

[SmokinAl]

Al,
Mine is on its way. I am very excited. Thanks for your knowledge..

Before long we will need a sous vide section on here!

Al

 

[remsr]

Yep!
It will be interesting to see all the threads and how they incorporate the smoker and grill with this unique way of cooking. If I couldn't see a way to incorporate it into smoking and grilling, I probably wouldn't have bought one. I have lots of plans most of which require smokeing and grilling in addition to Sous Vide cooking.

Randy,

 

[crippledcracker]

This will definitely go on my list of things to try soon! Great Job

 

[SmokyMose]

 
Before long we will need a sous vide section on here!

Al

LOL! I was thinking the same thing :-)

 

[SmokinAl]

Yep!
It will be interesting to see all the threads and how they incorporate the smoker and grill with this unique way of cooking. If I couldn't see a way to incorporate it into smoking and grilling, I probably wouldn't have bought one. I have lots of plans most of which require smokeing and grilling in addition to Sous Vide cooking.

Randy,

I couldn't agree more Randy.

Al

 
This will definitely go on my list of things to try soon! Great Job

Thank you CC!

Al

 
LOL! I was thinking the same thing :-)

Yes, SV seems to be becoming very mainstream, instead of just in high end restaurants.

It will be interesting to see how this trend goes.

Al

 

[remsr]

Well my Sous Vide arrived this afternoon I spent some time figuring out how it worked manually then went for the paring of my phone to the Sous Vide. I'm not doing so well with that I did everything as instructed with no luck so far.[emoji]9785[/emoji]️

Randy,

 

[SmokyMose]

Well my Sous Vide arrived this afternoon I spent some time figuring out how it worked manually then went for the paring of my phone to the Sous Vide. I'm not doing so well with that I did everything as instructed with no luck so far.[emoji]9785[/emoji]️

Randy,

Yeah, the Bluetooth thing doesn't work very well with mine either, but I really don't need it.

 

[SmokinAl]

Well my Sous Vide arrived this afternoon I spent some time figuring out how it worked manually then went for the paring of my phone to the Sous Vide. I'm not doing so well with that I did everything as instructed with no luck so far.[emoji]9785[/emoji]️

Randy,

Yeah, the Bluetooth thing doesn't work very well with mine either, but I really don't need it.

Go to this link & follow the directions to a tee.

I found that for it to work you need to sign in with your email.

http://www.gourmia.com/pdf/Sous-Vide-App-Insructions.pdf

Good luck!

Al

 

[remsr]

Al, I down loaded and printed that link you sent. But I am stuck at where I am ask to put in a code number, which I did but now it says the number is wrong and it won't let me get another one. I called the company but everyone seems to have a android phone and I have an iPhone so we are having trouble communicateing.[emoji]9785[/emoji]️
The wifi is not a big deal but as long as I have it I want it to work, until it does it's like having somthing that's broken.

Randy,

 

[SmokinAl]

I have an iPhone too Randy.

I don't know what to tell you, it worked for me.

I did have to reinstall the App & re boot my phone to get it to work one time.

But honestly I just don't use it anyway.

In my opinion about all it's good for is if you are away from the house, you can check & see how much time is left for the cook.

The recipes & cook times are good though.

It's frustrating, I know.

Let me know if you get it to work.

Al

 

[xray]

Al, I've got some Amazon gift cards and I'm thinking of ordering one. Is there any reason why you decided on the model you got? I would just like your opinion from the research you did.

The Anova is $149. Your model is $119 online...but there's a gsv140 that's priced at $99 originally $249. I assume this is a step below your gsv150 wifi. I was wondering if it's a better product because of the original price or a cheap sales tactic.

I would like to get one and also a lavatools javelin pro...the influence this site has over my wallet lol.

 

[remsr]

XRay,
If you clevk on the right page you will see that the price for the gav 150 also sells for $249 depending on who you buy from on Amazon. The difference between the 150 and the 140 may be the wifi the 1200 watts is what ai was interested in if the 140 has 1200 watts for $99 it's a good deal.

Randy,

 

[remsr]

Al,
I'm with you on that wifi if I can't get it to work tomorrow I'm just going to ge some brussel sprouts and hanger stake and break it in. Have you tried anything new lately?
Some time ago we stayed at a bed and breakfast and warrr served baked French eggs, we just love them. We have tried making them but they never come out right. And I don't know why? All that's in them is bitter to grease the ramekins they are baked in, whipping cream salt and pepper. I wonder if they could be done Sous Vide?

Randy,

 

[SmokyMose]

Al,
I'm with you on that wifi if I can't get it to work tomorrow I'm just going to ge some brussel sprouts and hanger stake and break it in. Have you tried anything new lately?
Some time ago we stayed at a bed and breakfast and warrr served baked French eggs, we just love them. We have tried making them but they never come out right. And I don't know why? All that's in them is bitter to grease the ramekins they are baked in, whipping cream salt and pepper. I wonder if they could be done Sous Vide?

Randy,

I made glazed carrots to go with our ribeye roast for Christmas, Randy. Sugar, salt & butter with a # of carrots at 183 degrees for an hour then glaze in a pan. Done but not too soft. So simple it's almost silly.

@ Al
How did you decide on 155 for a temp on the Pastrami? I,too, have been going to 195 - 205 with a straight smoke. I'm thinking about doing a point Saturday if I can brave the weather and this sounds perfect.

Dan

 

[SmokinAl]

Al, I've got some Amazon gift cards and I'm thinking of ordering one. Is there any reason why you decided on the model you got? I would just like your opinion from the research you did.

The Anova is $149. Your model is $119 online...but there's a gsv140 that's priced at $99 originally $249. I assume this is a step below your gsv150 wifi. I was wondering if it's a better product because of the original price or a cheap sales tactic.

I would like to get one and also a lavatools javelin pro...the influence this site has over my wallet lol.

XRay,
If you clevk on the right page you will see that the price for the gav 150 also sells for $249 depending on who you buy from on Amazon. The difference between the 150 and the 140 may be the wifi the 1200 watts is what ai was interested in if the 140 has 1200 watts for $99 it's a good deal.

Randy,

I agree, the WiFi is not a big deal, but for me the 1200 watts was.

Al

Al,
I'm with you on that wifi if I can't get it to work tomorrow I'm just going to ge some brussel sprouts and hanger stake and break it in. Have you tried anything new lately?
Some time ago we stayed at a bed and breakfast and warrr served baked French eggs, we just love them. We have tried making them but they never come out right. And I don't know why? All that's in them is bitter to grease the ramekins they are baked in, whipping cream salt and pepper. I wonder if they could be done Sous Vide?

Randy,

The first thing I tried in the SV was eggs, but I did them in the shells & they came out really good.

Maybe there is a recipe for the French eggs, SV style somewhere.

Al

I made glazed carrots to go with our ribeye roast for Christmas, Randy. Sugar, salt & butter with a # of carrots at 183 degrees for an hour then glaze in a pan. Done but not too soft. So simple it's almost silly.

@ Al
How did you decide on 155 for a temp on the Pastrami? I,too, have been going to 195 - 205 with a straight smoke. I'm thinking about doing a point Saturday if I can brave the weather and this sounds perfect.

Dan

I agree on the veggies, this thing makes just about any veggie better than any other method that I have tried.

As for the 155 temp, that is the temp that was suggested in the book that came with the SV, for a texture similar to deli pastrami.

For us it was the perfect temp.

Make sure when you smoke it you only let the IT get to 155, don't let it get any higher.

Good luck with your point!

Al