I need to get some venison or axis in my life. Or rather more game meats as I’ve seen some duck and goose posted here recently as well.
We did J Kenji Lopez's sous vide carnitas recipe for NYE dinner at a friend's house. Did the 18 hr sous vide at home and then threw it in the fridge. Took it to our friend's house and threw it back in the SV for an hour. Hit it with the broiler and served. It really is one of the best SV recipes out there.
There are a few websites out there that sell it but it's pretty overpriced IMO. I love game meat but it seems like a hassle to come by unless you kill it yourself or know someone who hunts.
Did you thaw, section, then cook all 3 with the same seasoning? Why not throw the whole thing in frozen and section after?
I actually thawed by doing 1 hour at 132. Then removed it and seasoned it and sectioned it. Then seared. Since I was not serving the whole thing, sectioned ahead of time so that way when they were done, just had to put 2 bags in the freezer and not have to mess with it.
Beef short ribs last night custom seasoning Cooked at 144 for 48 Red wine reduction sauce applied before searing in cast iron and torching Will do again most defintely
I know nothing about sous vide other than it cooks meat. Any good prime deals on a decent one that y'all have seen?
Did some pork chops that had been in the freezer and put them straight in the sous vide That did not turn out well. I think I'll just thaw the regular way next time.
Interesting, I almost always cook, freeze, then thaw in the Sous vide to eat and have never had any issues. I also sometimes freeze, then cook and eat pork chops as well and have not had any problems. Was it a texture issue?
Yea it was weird because I've reheated frozen, already cooked food and it's turned out great This was way too tough and I only did it at 140 for 2 and a half hours
Definitely weird. I typically vacuum seal pork chops in marinade and put them directly in the sous vide to thaw and cook. Same with fish and some beef.
My container just started to leak where the holder screws to the corner. Guess I’ll buy another $40 piece of Tupperware
Did my first sous vide brisket for family visiting. 30 hour sous vide, 7 hour smoke. Turned out great and don't think I'll do brisket on the smoker alone anymore considering the simplicity and results.
Filled with a garden hose. Topped off with hot water as it evaporated off. 30 hrs @ 155, smoke at same temp for the rest.
First of all , it was an RTIC. Next, it is known that pre chilling greatly enhances performance. Thanks.
I bought a couple of the Artic Ice Tundra ice packs. I freeze em and then drop them into the cooler the night before to drop the internal temp. The Tundra are made to keep things frozen so they melt quick but absorb a ton of heat from the cooler.
Have 2 packer briskets and 2 pork butts going for dinner tonight. Smoked them on Saturday and sealed them up.
Turned out pretty good. Most tender flat I have ever made. Need to sharpen my knife. Smoked chipotle mac & cheese w/ roasted hatch chiles. Fuji apple slaw, charred skirt steak pinto beans.
#3 item in OP. Do not have recipe for mac atm as I am out of town but I know it is on TMB in multiple places. https://www.the-mainboard.com/index.php?threads/bbq-redux-redux-thread-all-outdoor-cooking-except-whole-hog.120287/
Better late than never. Spoiler Figured I would start here based on skimming this thread. https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak
Still holding on to the original Anova. Still works like a champ, but now two of the clips have dried out and 3rd one is doing the same. Think it’s because of my rigged up way of sealing the containers I use for long cooks. I’m using plastic containers where I cut holes in the lids, and think the steam rots the plastic clip. Deciding if I should buy my own more sturdy clip or just get a whole new setup. There are a lot more choices now and containers specific for them.
https://a.co/d/3hHsxUd Just picked up this and one of the containers. Both size containers are ~25% off on the anova website right now.
I have a 18L commercial Rubbermaid plastic container for large cooks. I just cut one corner out of the lid for my Joule sous vide with built in clip. I want a 6-8L for smaller cooks as now I use my 6qt dutch oven which is a bit too shallow. If I am cooking something like sweet potatoes at 194F, I want to heat much less water. But the 18L for a whole pork butt for 36 hrs is awesome. I've seen no reason for insulated but definitely the lid. It was also great for thanksgiving with 2 breasts and 2 leg quarters.
That’s what I have been using, and I kind of seal the imperfect hole with plastic wrap or something for those 24-72 hour cooks. For anything small enough and for just an hour or two cook, I just clamp it to a stock pot with no lid. I will also help the water temp along for higher temps by heating some in my electric kettle and pouring it in if I’m in a hurry.
This is what steam will do to the cheap plastic clamps from the first Anovas. Weakens slowly then breaks like this with no major force applied. Mostly my own fault for staying with my container setup for so long.
Yeah, I am in the plastic industry. Heat and humidity is difficult on plastics. They could have spent 25 cents and used a better material, but you know.
Grabbed an Anova precision cooker off Amazon for 50% off last week. Got 4 big ribeyes waiting for tomorrow