One thing I have found that it absolutely kicks ass on is pork chops. Thick pork chops are tough to get tender on a smoker/grill. When HEB puts them on sale I will go to the butcher and get them to cut them double thick (with 2 bones...about 2-2 1/2 " thick) I will shrink wrap wrap them and then SV them (unseasoned) for 4 hours @ 135 and then put them in the fridge. They are now still juicy and tender and cooked all the way through. Then I will pat them dry, season them, and put them on the smoker at 210 and pull them off at an internal of 140 (about two hours). I'll immediately throw them on a hot mesquite coal grill and sear them. Pretty freaking amazing eats at a cheap price.
Last edited by CosmicCowboy; 07-12-2013 at 07:25 AM.
I dunno Cowboy, amazing eats at a cheap price? Boiling 4 hours in that contraption, then 2 hours in a smoker, and then you still have to build a mesquite coal fire and cook it some more? Sounds like a hefty investment for something you eat off of a paper plate!
You can order all this stuff and more at needlesslycomplexcookingstuff.com
Those are the most awesome pork chops I have ever seen…
I never claimed to not have cool cooking toys...
the SV is turn on and forget about. No effort required.
The mesquite coals are in the firebox of my smoker...I just flip up the firebox lid and put the grill down...one fire does both jobs.
Oh, and thats a white china plate...
I got a sous vide machine a couple months ago. Made beef short ribs that were amazing tbh. But yeah, the unrendered fat was the only problem, gotta trim the fat on those things beforehand.
Well they look gorgeous but I'm afraid I need a taste test to determine if they are worth all your effort
Rendered fat is the best part of eating meat.
Last edited by CuckingFunt; 07-12-2013 at 10:27 AM.
CF MADE A TYPO
Um... nuh uh.
CC....what temp is your smoker running at when you smoke a brisket?
Never heard of sous vide before, but those pork chops look damn good, tbh....
How long did you cook the ribs? Did you sear them before you served them?
I did them for 72 hours at 132 degrees, and then i seared it with a torch. Came out incredibly tender, but you definitely need to trim off as much fat as you can before cooking because there will be tons of unrendered fat. Still was easily the best non-BBQ beef rib i've ever eaten.
shouldn't be more than 250
72 hours????! talk about planning out your meals.
This one looks promising for an all-thumbs dork such as myself:
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-Precise temperature control that's truly "plug & play"
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-Monitors temperature using integrated probe
-Switches integrated device on and off to control whatever is plugged in
-The safe, affordable way to try sous vide
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Last edited by Capt Bringdown; 07-12-2013 at 11:39 PM.
Yeah thats the big drawback of sous vide-ing really tough cuts of meat, it takes 24+ hours to tenderize it. But its really a "set it & forget it" way of cooking so its not like it takes much effort.
I put 140 degree water into a small ice chest, seal up some steaks in a freezer bag and let them sit for 45 minutes. It cooks them to a medium then throw them on a grill for a minute or two on each side and you have the same result without spending anything on a machine.
I do briskets at 210. Cook unwrapped to 190 internal, then wrap in towels and put in a small ice chest.
What are those bacony things?
Who cares? They're made with bacon!
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