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Use a Cooler to Cook Your Meat Sous-Vide on the Ch
Smokey
Posts: 2,468
Comments
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My only question in this whole thing is: How do i know when the meat is done???? I cant puncture the bag to check the temp.... Please advise
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i liked this comment, guy is a genius
"I never realized there was a name for this cooking style, but I've used it accidentally for years. When ever I make beer, the wort needs to cool. I don't own a wort chiller, so this can take 4-5 hours for a 20 Gallon batch before you can pitch the yeast. So I double bag a corned beef brisket and toss it into my brew pot. When the yeast is ready to go in, I'm usually already eating a fresh ruben. Reply
See 0 reply Hide 0 reply"fukahwee maineyou can lead a fish to water but you can not make him drink it -
Sounds like some old medieval brewing recipes. "Put a chicken in a sack. Beat it till it stops moving. Put the sack into your wort." I'm not making this up. :S
Smokey, thanks for the link. Interesting idea. -
i used to make stouts, one was called dog droool..... :laugh:fukahwee maineyou can lead a fish to water but you can not make him drink it
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I keep meaning to get back into brewing. It's been years since I made anything. Just haven't had the time.
Now I want a stout (that the dog hasn't drooled on).
-John
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