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Use a Cooler to Cook Your Meat Sous-Vide on the Ch

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Comments

  • SmokinSoCal
    SmokinSoCal Posts: 145
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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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  • fishlessman
    fishlessman Posts: 32,828
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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 maine

    you can lead a fish to water but you can not make him drink it
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  • FearlessGrill
    FearlessGrill Posts: 695
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    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.
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  • fishlessman
    fishlessman Posts: 32,828
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    i used to make stouts, one was called dog droool..... :laugh:
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • FearlessGrill
    FearlessGrill Posts: 695
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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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