The downside of a two person household

[gary s]

I always Vac Seal some Brisket for future cravings.
Smoke you a brisket eat what you usually do (with some left over for the next day) the Vac Seal the rest maybe several packs depending on the size.

Gary

 

[HalfSmoked]

old golfer guy
Just my $.02
Sorry but I'm not into the sv thing doesn't make much since to me to cook something 30 hrs or what ever then turn around and burn it with a torch or grill it or what ever you do. Low and slow in the smoker is my way.

Warren

 

[HalfSmoked]

old sarge Thanks for the like it is greatly appreciated.

W#arren

 

[johnmeyer]

Here's another option for reheating vac-packed foot that is still sealed in the pac. It is sort of between the sous vide approach, which is most definitely overkill for simple reheating, and dropping it into boiling water, which will overheat the food, especially things like traditionally smoked tri-tip, which is cooked until medium rare.

What's the in-between choice?

An induction cooktop. Here's the one I use. It's under $100. If you click on the reviews, the first one listed is by moi.

Max Burton 6400

The beauty of this device is that it senses the temperature of the pan and controls the heat to keep the pan at that temperature. It is nowhere near as accurate as a sous vide, and could not be substituted for that, but if you set it to 150 degrees (a nice temperature for reheating) you'll get to within five degrees of that temp, which is perfectly adequate for reheating.

 

[gmc2003]

I'm with Warren on this one. A pot of simmering water on the stove will heat the pack up nicely.

Chris

 

[HalfSmoked]

gmc2003 Thanks for the like it is greatly appreciated.

Warren

 

[HalfSmoked]

SecondHandSmoker Thanks for the like it is greatly appreciated.

Warren

 

[old sarge]

I haven't bitten the sous vide bullet yet and probably won't. But bon appetite to those who use and enjoy theirs.

 

[chef jimmyj]

old golfer guy
Just my $.02
Sorry but I'm not into the sv thing doesn't make much since to me to cook something 30 hrs or what ever then turn around and burn it with a torch or grill it or what ever you do. Low and slow in the smoker is my way.

Warren

I have probably cooked with every known method and mixed and matched several. Like any new fad, Crock Pot, Instant Pot and the intro of home use SV Circulators. Folks go too far. You can't make a great Roasted Chicken in a Crock Pot. BBQ Ribs from a Instant Pot? Ahhh NO! And it is just plain pointless to SV Prime Filet Mignon.
But...The big benefit of SV, there is no other way of taking Tough cuts and getting Butter Tender, Med/Rare, Steak or Roasts. Bearcarver is making Magic with the Very Tough and inexpensive Eye Round Roast. That just can't be accomplish by any other cooking methods.
I too was turned off by having to wait 20+ hours to turn around and Sear a chunk of beef. But, if I can get a $2.99 Chuck Roast to be more tender and flavorful than a $12.99 Rib Roast? I'm all over that!...JJ