Sous Vide Thread

Discussion in 'The Mainboard' started by Celemo, Dec 26, 2016.

  1. toddzo

    toddzo 8====D~~~~
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    Show us the way
     
  2. beist

    beist Hyperbolist
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    I didn’t check.
     
  3. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Remember the key to good bbq meat, low and slow. You want to keep the internal temp of the meat down.

    If you cook the internal temp to 155 it’s going to be dryish. I am thinking the smoking took the temp higher.
     
  4. toddzo

    toddzo 8====D~~~~
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    So what temp should we be targeting for brisket?
     
  5. cutig

    cutig My name is Rod, and I like to party
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    But the temp you smoke a brisket to will be close to 200
     
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  6. SpartanGA

    SpartanGA Well-Known Member
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    Brisket should be smoked at 225-250 until 205 internal. However I wrap mine with butcher paper when it hits 150-160. Pull it at 205

    haven’t used sous vide.

    flat and point very juicy.

    I then cube the point. Place in a metal tray with the juice from wrapping it and some bbq sauce. Smoke it for 2 more hours for burnt ends.
     
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  7. infected donkey

    infected donkey Arkansas Razorbacks
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    2 different pork tenderloins in the sous vide(one spicy the other savory) and will sear on the grill with grilled veggies for tonight.:lick:
     
  8. SpartanGA

    SpartanGA Well-Known Member
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    I forget around pork tenderloin. And I shouldn’t. So good marinated.
     
  9. infected donkey

    infected donkey Arkansas Razorbacks
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    I typically rub in olive oil then add a dry rub and let it cook for a couple hours then sear the outside. I've been known to buy those premarinated ones and just toss that package into a pot and sous vide it at work on the desk. Have to look at the type of sealing they do on those packages though since they are prone to leak.
     
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  10. Corky Bucek

    Corky Bucek Knock on wood if you are with me
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    Wait you sound video on your desk at work?
     
  11. Corky Bucek

    Corky Bucek Knock on wood if you are with me
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    Wait you sous vide on your desk at work?
     
    #2861 Corky Bucek, Aug 4, 2019
    Last edited: Aug 4, 2019
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  12. infected donkey

    infected donkey Arkansas Razorbacks
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    I have before.
     
  13. Nelson

    Nelson Can somebody please get Ja Rule on the phone
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    Porterhouse bout to come out of the bath. Destination: 600 degree grill
     
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  14. infected donkey

    infected donkey Arkansas Razorbacks
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    My loins will be hitting the grill in about 30 minutes.
     
  15. pperc15

    pperc15 Well-Known Member
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    Can you get it to 700? I dare you
     
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  16. Nelson

    Nelson Can somebody please get Ja Rule on the phone
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    Start a little grease fire with some olive oil? Hell why not.
     
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  17. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Try avocado oil, it has a higher smoke point.

    Like 520 degrees.
     
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  18. pperc15

    pperc15 Well-Known Member
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    This. Also, try no oil on a properly seasoned cast iron. If the cut is fatty it’ll produce enough liquid.
     
  19. Nelson

    Nelson Can somebody please get Ja Rule on the phone
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    Guys I’m not talking about searing on cast iron

    I was talking about pouring oil on a grill to start a grease fire
     
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  20. cutig

    cutig My name is Rod, and I like to party
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    Did you?
     
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  21. Nelson

    Nelson Can somebody please get Ja Rule on the phone
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    No that would be irresponsible
     
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  22. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    I like where your head is at.
     
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  23. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    You are dead to me.
     
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  24. infected donkey

    infected donkey Arkansas Razorbacks
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    This is why we can't have nice things.
     
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  25. TimJimothy

    TimJimothy Well-Known Member
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    sous viding on your desk at work is an upper level of cuntiness that I really like.
     
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  26. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    We have an office lapavi tank and anova. We get some odd looks when we are emptying or filling it.
     
  27. Nelson

    Nelson Can somebody please get Ja Rule on the phone
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    I grill on the roof of my apartment building, which is one of about 20 rowhouses. Premium place to start a fire
     
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  28. TimPig

    TimPig Well-Known Member
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    I didn't read the last 57 pages but I have done sous vide carnitas a couple of times that I thought turned out very well.
     
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  29. laxjoe

    laxjoe Well-Known Member
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    Anyone ever make clarified butter sous vide? My cousin was talking about doing it and it sounds super easy.
     
  30. Willpépé

    Willpépé Miles of D.
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    We just do it on the stove, also super easy.
     
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  31. Willpépé

    Willpépé Miles of D.
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    Let me know what those instructions are please. Just curious, but what I read seemed kind of like a pain in the ass. Pretty much put butter on the stove top and boil. Heat really dictates time and frequency to stir it. Long story short when it really starts to bubble up the second time it’s done. Also becomes a golden color, but once you do it two three times you’ll see. Strain and done.

    Also this is key. So much easier than fucking with cheese cloth.

     
  32. Biship

    Biship Well-Known Member
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    36 hour pork butt
    Roasted Tomatillo and Poblano
    Corn
    onion
    Garlic
    Oregano
    Salt
    Pepper
    Cumin

    C53E8CE3-799B-4B2E-9370-1479F93F48A5.jpeg
     
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  33. Biship

    Biship Well-Known Member
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    24 hour tri tip finished on the grill

    40A83E08-0359-433C-B70E-BDFE3D0758DB.jpeg
     
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  34. MODEVIL

    MODEVIL Well-Known Member
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    I have Kenji's carnitas going. First time using a vaccum sealer and the juice from the oranges kinda messed up the process of getting all the air out. I have a coffee cup on the top holding the pork down. It will be ready tonight. Can't wait.
     
  35. Fancy

    Fancy thanks, i hate it
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    Sometimes using more bag than you think you'll need well help. I love that recipe though
     
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  36. Nelson

    Nelson Can somebody please get Ja Rule on the phone
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    first time I made this it was way too orange-y. Second time used more onion and garlic and lime and less orange and liked the flavor a lot better.

    either way, carnitas sous vide is one of the “killer apps” for sous vide machines
     
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  37. SpartanGA

    SpartanGA Well-Known Member
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    I agree with the too orangey. Let us know how the modified version works
     
  38. cutig

    cutig My name is Rod, and I like to party
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    Did a backstrap Sunday evening. Rubbed with s&p, garlic and rosemary. Cooked at 129 for 2 hours before searing.

    9CE08E8C-FC5C-4AA5-9C90-5F78E438A786.jpeg 5C4DF46E-6274-4B9B-8E6A-3AD4F3E55EC6.jpeg
     
  39. Tommy Callahan

    Tommy Callahan Well-Known Member
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    Venison sous vide is incredible
     
  40. toddzo

    toddzo 8====D~~~~
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    Next time, skip the butter in the bag. Finish it off with the butter and you’ll get better flavors.
     
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  41. cutig

    cutig My name is Rod, and I like to party
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    I've got a bunch more to cook so I'll try that. The rosemary and garlic was a little overpowering too so I'd likely cut back on that and go with a lighter rub.
     
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  42. Willpépé

    Willpépé Miles of D.
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    Is this the one you referenced in the BBQ thread? If so yeah I experienced the same many times. In fact most items I’ll just keep and very simple Salt and pepper. Then I’ll use the juices to make a sauce to finish it with something like rosemary or garlic. It just soaks it right up.
     
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  43. Tricky Gator

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    I want to try carnitas this weekend. What’s the best recipe? Sounds like that one on this page is overboard with the orange
     
  44. Willpépé

    Willpépé Miles of D.
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    The one on this page IMO. Orange never bothered me but it could also have something to do with the ripeness of said oranges. I actually use less cinnamon than they recommend. If you’re worried about either just leave it out, will still achieve perfect meat.
     
  45. MODEVIL

    MODEVIL Well-Known Member
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    This is correct. Just finished the last of my left overs and want to make it again. So good. Orange didn't bother me at all.
     
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  46. SpartanGA

    SpartanGA Well-Known Member
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  47. Tricky Gator

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    Thoughts on the temp for the carnitas 165 or 185 ?
     
  48. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    i did 165 and it was v nice
     
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