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What's your favorite cook from the SousVide to the Egg?

I'm considering biting the bullet and getting a sous vide machine. What do you guys like to make out of that?

Comments

  • allsid
    allsid Posts: 492
    1. Scallops
    2. Short ribs or Flanken Ribs
    3. These things: http://www.makeitmissoula.com/2013/02/on-the-grill-grilled-a-modern-version-of-chicken-cordon-bleu/
    Scallops get so sweet, who knows why!  
    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

  • caliking
    caliking Posts: 18,727
    Of the things I have tried, chicken breasts were the most revolutionary change. I have made more SV chicken breast in the past 3-4 months than I have in the last 20 years. 

    Recently made short ribs, and they were amazingly good. I haven't made short ribs before (that I can recall), so I don't have a reference to compare to. Rack of lamb was also phenomenal, Boneless leg of lamb was ok, not stellar. Soft boiled eggs have been good too. Pork chops and steaks turned out well, but I need to optimize the steaks. I tried lobster tails once, but think I can do better with a little experimentation.  

    @allsid - can you share your MO for scallops? SWMBO loves the little buggers. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • allsid
    allsid Posts: 492
    I get mine from Costco because I live in a land locked state.

    Tear off the muscle on the side and discard.  Pat dry.  I have been sealing dry and un-seasoned.  My vac-sealer has a pulse so I seal it a little less than to Nasa standards so I do not make a scallop puck.

    Usually I cook about 125F for 30-45 but have gone as long as 2 hrs.  Remove, pat dry again, season with one of those montreal type steak seasonings and it goes to the egg.

    Once it is time to sear, that is where your own personal preference comes in to play.  I have seared them on CI, Salt Block, and just direct grilled.  In this shot- I use CI.  It is my favorite method.  It could be fun to dunk them in butter, oil, ghee, or some other oil and then roast them like marshmallows rite at the lump-  Ideally, 45 sec a side, but I sear more to milliard, or until the crust is to my liking. 
    image

    So- looking at the image, I probably used a blackening rub on it that SWMBO makes.  But regardless, try the scallops-  So much different than any other method-

    Report back as to how they work out @Cullum


    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

  • BOWHUNR
    BOWHUNR Posts: 1,487
    Short ribs, chicken breast, lobster tail.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • Deckhand
    Deckhand Posts: 318
    Tri-tip... Sous Vide at 122°- 125° 4-8 hrs.  Onto the grill for 30- 120 sec. per side (I don't like it seared black so I avoid "lava" temps.)  Done perfectly, you'll get a mahogany layer directly over pink... no gray "well done" in between.    
  • Ribeyes were great...cheaper cut top sirloin were also better then any that came before it...Brussel Sprouts were out of the park...I tried my chicken with Italian dressing and wasn't crazy about it...next one will be plain...
    I just learned that trader Joes had tri tip. ..it's hard to find here...so i will be giving that a shot soon...
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
  • Also I made burgers recently...they were good but really didn't think it was any better the the traditional way...but it was a good time saver for weeknight quick meals.
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
  • Anyone ever cold smoke a steak before sv to capture that smoke flavor?
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
  • nolaegghead
    nolaegghead Posts: 42,102
    brisket, turkey, short ribs, butt, tri-tip, pork ribs, chicken mostly.
    ______________________________________________
    I love lamp..
  • Carolina Q
    Carolina Q Posts: 14,831
     butt
    No kidding? Please elaborate.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • nolaegghead
    nolaegghead Posts: 42,102
     butt
    No kidding? Please elaborate.
    Sure.  I've done them a bunch of different ways.  Like pastrami - cure, spices, sous vide, rub, smoke, sear.  Also I've done a season, sous-vide, rub, smoke.  You can sous vide them low for a long time, like 145, get tender, fall apart, pink pulled pork, or a ham with a coppa-like fat/meat profile.  Lots of options, do something different now and then makes your cooks unique.  Even it it's not BETTER than just regular pulled pork, it's delicious and different.
    ______________________________________________
    I love lamp..
  • caliking
    caliking Posts: 18,727
    Bookmarked. Lots of ideas for future cooks!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.