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Sous vide for 22?

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Focker
Focker Posts: 8,364
edited December 2014 in EggHead Forum
Need some help with an upcoming x-mas cook at my dad's.  Family is far from foodies, but can cook and are bringing apps, snacks, etc.  Would like to keep things simple and cheap.  My Midwestern redneck family wouldn't appreciate food snobbery shtuff like dry aged beef or cured salmon anyways.  

Thinking maybe a cooler with some quality chicken breasts(two tied together) , seared on my dad's Weber gasser with the Baking Steel.  Brother is smoking a 12lb ham on the WSM.  Could do Kings Hawaiian rolls with chicken log sliced for sammies, couple of sauces?  Do you guys add herbs, oil, marinade to bag while sous viding?  Or brine before SV?  How bout preferred time and temps?  CT, cali, hope you got your ears on ;)
Cook suggestions welcomed. 

Couple of shots of the new toys, ended up with the surf and turf package.  The red color was delayed due to some QC issues, color is pretty badass.  

Can't wait to get up and running.....some good ol' food nerd fun in the camper next year. lol

Shout out to @Canugghead for the heads up on this deal months ago.  Glad my first kickstarter support finally delivered. 
image
image
Brandon
Quad Cities
"If yer gonna denigrate, familiarity with the subject is helpful."

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    I don't season in the bag with proteins. Havent found the benefit yet (could be missing it but I've looked). No need to do a chicken log if you aren't going to get weird with meat glue (I'll send you some if you want). If you arent stuffing or wrapping them you are just making thick chicken....don't see the Benny with that.

    SV chicken hard seared on CI with salt and pepper is really good. Very simple though. Maybe a few dipping sauces or,,,PM me and I'll give you some other ideas
    Keepin' It Weird in The ATX FBTX
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  • Focker
    Focker Posts: 8,364
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    10-4, will PM
    Thanks
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Canugghead
    Canugghead Posts: 11,535
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    Nice, congrats!  you're in good hands with CT.  My black one is off by couple of degrees F when checked against Thermapen.  Waiting for the red one to arrive Thursday, will check that out before deciding on the next step.
    canuckland
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  • Focker
    Focker Posts: 8,364
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    Good to know.  Gonna check mine out with the Thermapen as well. 
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • nolaegghead
    nolaegghead Posts: 42,102
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    I season before bagging, then I season again before searing or smoking (whatever happens after unbagging).  CT and I diverge in our opinions here. 

    Buy a big turkey and debone it, cook the breasts to 147 for a few hours and the dark meat at 160 overnight, then then throw it all on the smoker or just sear it with some coffee rub. 

    You can do beef short ribs at 138 for 72 hours then give them a sear.

    Leg of lamb is a good bet.

    Pork loin - 135 for a few hours, then cut thick into chops and a hot sear with a caramelizing sauce just for the sear marks. 

    Plenty of cool stuff to do.
    ______________________________________________
    I love lamp..
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  • Focker
    Focker Posts: 8,364
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    @nolaegghead,

    Thanks man.  

    Turkey, short ribs, loin all sound good.  Lamb might not work with this crowd.  I wouldn't have a problem though.

    Got a complimentary holiday bird to use up from work.  Great suggestions.   
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    All good advice above. I've had Nola's SV food and it was great. We do it different as proven by our choice of t shirt at brisket camp. Vintage Atari vs. rainbow warrior troll shirt :)).
    Keepin' It Weird in The ATX FBTX
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  • nolaegghead
    nolaegghead Posts: 42,102
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    I wish I had your rainbow warrior troll shirt.  I pine for it!
    ______________________________________________
    I love lamp..
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    nolaegghead said:
    I wish I had your rainbow warrior troll shirt.  I pine for it!

    on the way.
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    That is a great shirt.
    Keepin' It Weird in The ATX FBTX
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Reminds me of my buddy Pete's helmet before a LeMons race.  His friends stole his helmet and "rainbowed" it with stickers.  At the gear inspection, he discovered the adulterations.   Behold.

    https://www.youtube.com/watch?v=1do9I8nw-uc
    ______________________________________________
    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Sorry for the hijack, Focker!
    ______________________________________________
    I love lamp..
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  • Focker
    Focker Posts: 8,364
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    No worries nola.


    Both units were 0.2 degrees over, precise enough for me. 
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • DMW
    DMW Posts: 13,832
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    I got a black one, but I really like how the red turned out. Nice!
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Focker
    Focker Posts: 8,364
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    @DMW, 

    I agree.  Said alot about the folks at Anova.  They could have sent out the shade they weren't quite happy with to the masses, but didn't. 
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Focker
    Focker Posts: 8,364
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    Canugghead said:
    Nice, congrats!  you're in good hands with CT.  My black one is off by couple of degrees F when checked against Thermapen.  Waiting for the red one to arrive Thursday, will check that out before deciding on the next step.
    @Canugghead,
    Found this in the online manual....

    "Cover your tank with foil and wait about 15 minutes for temperature equilibration –
    the number one source of temperature read differences is an uncovered tank. If you
    want your system to match your personal thermometer, use the calibration function
    provided in the phone application to change the temperature offset." 
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Canugghead
    Canugghead Posts: 11,535
    edited December 2014
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    Thanks Brandon @Focker . fyi:
    canuckland
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  • Focker
    Focker Posts: 8,364
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    @Canugghead,

    I also used two thermapens (one old, one new)  hahaha


    Have you heard from Anova since posting your findings?  
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Canugghead
    Canugghead Posts: 11,535
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    They said I can send it back. I haven't decided if it's worth sending, due to cross border Fedex and customs hassles.
    canuckland
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  • caliking
    caliking Posts: 18,731
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    @Focker‌ - I'm nowhere near being as proficient with SV as some of the stalwarts on here, but here's my take on seasoning in the bag vs. later :

    I like to use the bag juice to make a pan sauce. If I season the meat then bag it, the sauce ends up tasting like the rub. Sometimes thats ok, but I like the sauce to stand out a bit on its own. So now I prefer to season after the SV part, that way I can season the meat and the sauce differently.

    I like the idea of turkey breast or short ribs. Just saw that costco sells a pack of 10 or so short ribs. Short ribs may be more forgiving if cooking for a large crowd and transporting.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Focker
    Focker Posts: 8,364
    edited December 2014
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    Canugghead said:
    They said I can send it back. I haven't decided if it's worth sending, due to cross border Fedex and customs hassles.
    I hear ya.  Just keep a mental note of variances and dial in accordingly.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    The short ribs will be fun. Med rare fall off the bone short ribs! You can do them way ahead of time and quick sear them for delish little bites of beefy goodness


    Keepin' It Weird in The ATX FBTX
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  • Focker
    Focker Posts: 8,364
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    caliking said:
    @Focker‌ - I'm nowhere near being as proficient with SV as some of the stalwarts on here, but here's my take on seasoning in the bag vs. later : I like to use the bag juice to make a pan sauce. If I season the meat then bag it, the sauce ends up tasting like the rub. Sometimes thats ok, but I like the sauce to stand out a bit on its own. So now I prefer to season after the SV part, that way I can season the meat and the sauce differently. I like the idea of turkey breast or short ribs. Just saw that costco sells a pack of 10 or so short ribs. Short ribs may be more forgiving if cooking for a large crowd and transporting.
    @caliking,

    Good point about the seasoning/sauce flavor carryover.  Going to check out Sam's Club to see if they carry short ribs.  Definitely an option.  Appreciate your input. 
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Focker
    Focker Posts: 8,364
    edited December 2014
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    The Cen-Tex Smoker said:
    The short ribs will be fun. Med rare fall off the bone short ribs! You can do them way ahead of time and quick sear them for delish little bites of beefy goodness


    Man @The Cen-Tex Smoker, think we've got a winner.  So 138 for 72 hrs, like nola posted above.  Been reading Baldwin's site today and watching a couple of his vids.  Love the wave at the start.  :))
    Dude knows his stuff though.


    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • DMW
    DMW Posts: 13,832
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    Do the short ribs. And deep fry them to finish them if you can.

    I have some in right now that will be ready to dunk in hot oil Saturday night.

    Here's some from Thanksgiving I did and served as an app. 72 hours at 138*F, seasoned first with Dizzy Pig Cow Lick. After the SV I sliced into cubes for the fry, more surface area for yummy bits.

    After the bath:
    image

    Sliced into cubes and on skewers:
    image

    Oil bath:
    image

    Magic bites:
    image
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Focker
    Focker Posts: 8,364
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    @DMW,

    Hail yea!  That looks awesome.

    My dad has a fryer.  Will clean it up and replace oil. What gets used?  Veg, peanut?  How long did you fry them?

    Done deal guys.  Thanks again to everyone for the help. 


    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • DMW
    DMW Posts: 13,832
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    @Focker
    I used Canola oil. I fried at 380* for aprox 30 seconds. I really liked having them on skewers as I could pull them up to check on the color. A fry basket would work as well if you have more than a handful at once. You aren't cooking them in the fryer, just finishing the outside.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Canugghead
    Canugghead Posts: 11,535
    edited December 2014
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    @DMW that last photo looks killer!  where's the cayenne spiced, smoked chocolate dip?

    canuckland
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  • DMW
    DMW Posts: 13,832
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    @Canugghead‌ Thanks, I reduced the bag juice a bit and had that as a dipping sauce.

    Now tell me about this cayenne spiced, smoked chocolate dip. That sounds incredible.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Focker
    Focker Posts: 8,364
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    DMW said:
    @Focker
    I used Canola oil. I fried at 380* for aprox 30 seconds. I really liked having them on skewers as I could pull them up to check on the color. A fry basket would work as well if you have more than a handful at once. You aren't cooking them in the fryer, just finishing the outside.
    Thanks for the tips.  
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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