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How do you use your Souv Vide?

BigBuford
BigBuford Posts: 78
edited March 2023 in EggHead Forum
How many ways do you use a Souv Vide in your BBQ process?
«13

Comments

  • JohnInCarolina
    JohnInCarolina Posts: 30,694
    Are chocolate pots part of a bbq process?
    "I've made a note never to piss you two off." - Stike
  • FanOfFanboys
    FanOfFanboys Posts: 2,615
    In addition to being the best way to reheat you can also use it to thaw meat quickly. I put the temp at 32 and it'll thaw the vacuumed sealed meat I forgot to take out for dinner
    Boom
  • GregW
    GregW Posts: 2,674
    We use the SV several times per week to defrost frozen meats. Since I purchased the vac sealer we freeze 1# packages of ground beef and chicken cutlets that we use in recipes. We set the SV on 55 Deg and add a little ice to make sure the water stays at a safe low temp for food safety- the SV is fantastic for thawing things. We also use it to cook the chicken to 155 Deg for chicken salad.
  • shtgunal3
    shtgunal3 Posts: 5,577
    Up until this point I have escaped the SV rabbit hole as @lousubcap would call it. After reading the above post I am rethinking the whole thing. 

    I have a freezer full of venison after a good year in the woods this past season. I would love a way to quickly thaw packages for lunch, dinner, etc.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • JohnInCarolina
    JohnInCarolina Posts: 30,694
    shtgunal3 said:
    Up until this point I have escaped the SV rabbit hole as @lousubcap would call it. After reading the above post I am rethinking the whole thing. 

    I have a freezer full of venison after a good year in the woods this past season. I would love a way to quickly thaw packages for lunch, dinner, etc.
    You won’t regret getting one.  It opens up a lot of possibilities.  Think of it as the ultimate low and slow.
    "I've made a note never to piss you two off." - Stike
  • @shtgunal3

    I am inclined to believe you are already covered, but if you don’t already have a vac sealer, it plays very well with the sous vide. Just about an essential, in my books. 

    I expect a sous vide circulator would be a very welcome addition to your arsenal. 


  • lousubcap
    lousubcap Posts: 31,932
    I am staying strong on the resistance here.  Looking to continue to simplify my life and I am challenged enough with my current toys to avoid another one.
    But the sucking sound into the vortex of the rabbit hole is not to be denied. 
    I am clear with the SV and the Tormek knife sharpener-not so lucky with the pocket knife thread that got buffaloed and then resurrected with the BGE add.
    Stay healthy and safe out there-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • fishlessman
    fishlessman Posts: 32,561
    Works good for glazed carrots and meat. Chuck is like prime rib
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • GrateEggspectations
    GrateEggspectations Posts: 9,068
    edited March 2023
    @lousubcap

    Not one to peer pressure, but given your background, I strongly suspect your curiosity about taking the plunge will remain steadfast. Even though I didn’t initially gravitate towards the cooking style (and am generally resistant to technology), I’ve found that a circulator, vac sealer and cheap, doctored cooler are truly a holy trifecta. They could be a great complement to that glorious Santa Maria of yours. 
  • shtgunal3
    shtgunal3 Posts: 5,577
    @JohnInCarolina @GrateEggspectations So, IF I was to to entertain the idea of getting a SV, which ones should I consider and why?

    Apologies to the OP for hijacking the thread.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • shtgunal3
    shtgunal3 Posts: 5,577
    lousubcap said:
    I am staying strong on the resistance here.  Looking to continue to simplify my life and I am challenged enough with my current toys to avoid another one.
    But the sucking sound into the vortex of the rabbit hole is not to be denied. 
    I am clear with the SV and the Tormek knife sharpener-not so lucky with the pocket knife thread that got buffaloed and then resurrected with the BGE add.
    Stay healthy and safe out there-
    I too fell into the pocket knife vortex. I purchased a $125+ Benchmade that I never knew I needed but it has quickly became my EDC and I love it. My 17 yr old son told me today how much he’d love to have one just like it.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • GrateEggspectations
    GrateEggspectations Posts: 9,068
    edited March 2023
    @shtgunal3

    Lots of good options out there, but the most common choice is the Anova. The App is pretty decent, it can be wifi-controlled, it’s got a strong user community and, while it is compatible with your smartphone, it is not reliant upon it, as is the case with some other otherwise-good offerings. 

    I wasn’t sure I’d like sous vide but found one used for cheap and picked it up on a whim. I won’t reach for it for everything, but the things I reach for it for cannot be achieved via any other cooking device. Great addition to our kitchen. 
  • JohnInCarolina
    JohnInCarolina Posts: 30,694
    shtgunal3 said:
    @JohnInCarolina @GrateEggspectations So, IF I was to to entertain the idea of getting a SV, which ones should I consider and why?

    Apologies to the OP for hijacking the thread.
    I have the Anova.  It’s held up very well.  Going on five years now I think, with weekly use.

    The other one is the Joule.  It’s smaller and more compact than the Anova.  I think it probably works pretty well but I’d look at comparison reviews of those two.
    "I've made a note never to piss you two off." - Stike
  • lousubcap
    lousubcap Posts: 31,932
    I would just go buy a not needed EDC knife and not worry about SV... B)
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • BigreenGreg
    BigreenGreg Posts: 576
    SV steak within 1 degree accuracy and captain caveman for the win! Who needs another knife?
    LBGE, 36" Blackstone, Anova Pro
    Charleston, SC
  • JohnInCarolina
    JohnInCarolina Posts: 30,694
    lousubcap said:
    I would just go buy a not needed EDC knife and not worry about SV... B)
    I just think after spending an entire career under water, you’d prefer not to cook your food there.
    "I've made a note never to piss you two off." - Stike
  • Corv
    Corv Posts: 348
    I got convinced to get one and find that I rarely use it. I don't use it for cooking meats because I'd rather they loiter in the Egg a bit for the flavor. And I often can plan ahead enough not to use it for defrosting. It's in the drawer with the potato ricer and other little-used gadgets.
    Somewhere on the Colorado Front Range
  • Canugghead
    Canugghead Posts: 11,316
    edited March 2023
    shtgunal3 said:
    Up until this point I have escaped the SV rabbit hole as @lousubcap would call it. After reading the above post I am rethinking the whole thing. 

    I have a freezer full of venison after a good year in the woods this past season. I would love a way to quickly thaw packages for lunch, dinner, etc.
    Don't get me wrong. I'm an early adopter of sv and built a redneck sv setup before Anova was a thing; also bought two Anova when it Kickstarted.

    If defrosting is your sole or main reason for buying a sv then you may want to stay in @lousubcap 's camp, the forum folks love to spend other people's money, lol  =)

    Instead of using sv I speed defrost in a cooler with ice water and a retired aquarium pump, works like a charm


    Darn, I should have copyrighted the idea  :)
    https://www.foodandwine.com/fwpro/why-do-restaurants-waste-so-much-water-defrosting-food
    canuckland
  • nolaegghead
    nolaegghead Posts: 42,100
    I tried boiling water with mine.  Ended giving up and boiling on the egg.
    ______________________________________________
    I love lamp..
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 18,838
    Sous Vide and vacuum sealer are my two most used devices, aside from knives.

    I use it for all manner of protein cooking.  I actually have two and regularly have two going at once.  I use it for a lot of chicken and steaks, but they have many more uses.

    Chacolate Panty Droppers are one that comes to mind.  Also eggs, veggies, pickled everything, chuck roast, thawing foods, etc.
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
  • Langner91
    Langner91 Posts: 2,120
    shtgunal3 said:
    @JohnInCarolina @GrateEggspectations So, IF I was to to entertain the idea of getting a SV, which ones should I consider and why?

    Apologies to the OP for hijacking the thread.
    I am the outlier here on this.  I bought the "Amazon Choice" cheap sous vide.  It doesn't have bluetooth, it doesn't have an app.  But, it flat out works.  It holds temp well and it does everything I need.  I paid ~$50.  I don't use it every day or even week, but I love having it.

    It is a cheap toy that comes in very handy!
    Clinton, Iowa
  • JohnInCarolina
    JohnInCarolina Posts: 30,694
    Corv said:
    I got convinced to get one and find that I rarely use it. I don't use it for cooking meats because I'd rather they loiter in the Egg a bit for the flavor. And I often can plan ahead enough not to use it for defrosting. It's in the drawer with the potato ricer and other little-used gadgets.
    Have you tried making the chocolate pots?  
    "I've made a note never to piss you two off." - Stike
  • fishlessman
    fishlessman Posts: 32,561
    its the only way to make glazed carrots
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Corv
    Corv Posts: 348
    Chocolate pots... sure haven't. A very good idea, though, thanks.
    Somewhere on the Colorado Front Range
  • pab
    pab Posts: 273
    For me it’s a must have for steak. Wife doesn’t like blood (she knows that it’s not, but it is red lol) on her plate so I set sous vide to 135* and caveman finish on egg. We are both happy, she doesn’t have “blood” and the steak isn’t dried out. Also sous vide frozen rack of pork for 4 hours at 143* and finish on egg.
    Nerk Ahia LBGE
  • FrostyEgg
    FrostyEgg Posts: 576
    its the only way to make glazed carrots
    Have a good recipe? My sous vide is currently just a chicken breast/chocolate pot factory.
  • MasterC
    MasterC Posts: 1,324
    I use it almost daily for various purposes, thawing, cooking, pre-cooked for freezer and reheat, infusing. Make confit perfectly and economical. During the months of November and December I only turned it off to change my tank water.
    My advice, just get one.



    Fort Wayne Indiana 
  • MasterC
    MasterC Posts: 1,324
    I went Anova as well
    Fort Wayne Indiana 
  • fishlessman
    fishlessman Posts: 32,561
    FrostyEgg said:
    its the only way to make glazed carrots
    Have a good recipe? My sous vide is currently just a chicken breast/chocolate pot factory.

    i use this one

    fukahwee maine

    you can lead a fish to water but you can not make him drink it