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Anyone Doing Sous Vide?

Discussion in 'Food Talk' started by Miront, Aug 20, 2017.

  1. Mar 20, 2019 at 3:34 PM
    #61
    Ps3udonymous

    Ps3udonymous Who is the smart ass that changed the title?

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    Basically a sous vide bbq lol...I want one.
     
    geno0506[QUOTED] likes this.
  2. Mar 20, 2019 at 3:39 PM
    #62
    Lukester

    Lukester New Member

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    For me it depends on how lazy I am that day. Sous vide provides the perfect texture and doneness but a pellet smoker tends to have more flavor IMHO. Smoking will have a tendency to overcook whereas sous vide will maintain 135 for a long time. Both will take around two hours to prep but the outcome is well worth it!

    Sous-vide
    934D6AC3-85AF-490A-8970-3954519E429B.jpg 159E59EB-678E-462C-8BFB-A64BA3138D29.jpg

    Pellet smoker (Getting seared on the grill)
    57C7967B-898C-4F27-A3BF-2D1FCA99AE29.jpg 419BAE4C-7718-4A19-B2AC-9EEA12D035D7.jpg
     
    Tempest likes this.
  3. Mar 20, 2019 at 3:59 PM
    #63
    Tempest

    Tempest You feel lucky??!!

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  4. Mar 20, 2019 at 5:07 PM
    #64
    Ps3udonymous

    Ps3udonymous Who is the smart ass that changed the title?

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    Meat stops absorbing smoke flavoring after 2-3 hours. So you can smoke at a lower temp then sous vide to perfection
     
    Lukester[QUOTED] likes this.
  5. Mar 20, 2019 at 5:23 PM
    #65
    Lukester

    Lukester New Member

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    That is a great idea! Smoke at 180 then sous vide. Let me give that a try!
     
  6. Mar 20, 2019 at 5:23 PM
    #66
    Beastmode1794

    Beastmode1794 Masshole

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    Humm i got one at ALDI fer 50 bucks to heat up oil for quenching knives out of the forge but i never used it maybe i should try it out for cooking lol
     
  7. Mar 20, 2019 at 5:58 PM
    #67
    Ps3udonymous

    Ps3udonymous Who is the smart ass that changed the title?

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    look up on YouTube "sous vide everything brisket"
     
  8. Mar 20, 2019 at 5:59 PM
    #68
    Ps3udonymous

    Ps3udonymous Who is the smart ass that changed the title?

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    When I made knives I'd hear up a chunk of metal red hot and drop it in my oil to pre heat it
     
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  9. Mar 20, 2019 at 7:28 PM
    #69
    Beastmode1794

    Beastmode1794 Masshole

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    Ya i was going for perfect oil temp but i ended up just getting park 50 that is a no heat rapid quench oil
     
  10. Mar 21, 2019 at 4:53 AM
    #70
    osidepunker

    osidepunker OsidePunker

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    they make for great pedicure tubs
     
    KevinK[QUOTED] and Ps3udonymous like this.
  11. Mar 21, 2019 at 5:18 AM
    #71
    rustynail11

    rustynail11 New Member

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    Love to Sous Vide, got my immersion cooker 2 years ago. Just did a dinner and sous vide 2 tomahawk ribeye's and then finished them on the Big Green Egg for a nice sear, served with my lobster mac & cheese.

    RibEye2.jpg
    sous2.jpg
    lobsterrib.jpg
     
    RangerBP likes this.
  12. Mar 21, 2019 at 6:30 AM
    #72
    Ps3udonymous

    Ps3udonymous Who is the smart ass that changed the title?

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    That looks really good.

    I don't know if this is happening in your pic, but it looks like the steaks are floating. Be careful with that, beef may not be too big of an issue, but any piece of food not in the water won't cook properly.
     
    RangerBP likes this.
  13. Mar 23, 2019 at 10:19 AM
    #73
    Juanjoolio007

    Juanjoolio007 New Member

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    Sorry for the late reply... yeah that was just an example of temperature....I currently don't own any Sous Vide cooking devices(just familiar with the concept), but if I did I PROMISE I would not try to make beef jerky or shoe leather with it :rofl::thumbsup:
     

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