How do you use your Souv Vide?

BigBuford

How many ways do you use a Souv Vide in your BBQ process?

GrateEggspectations

A few ways.

i) Perfect for serving a crowd when you want a flexible serving time. If I’m doing steak or other proteins for guests, I love that sous vide will give me a massive window. Just pop them out and torch or sear on BBQ when ready. 
ii) Love SV’ing big proteins and then just smoking for a few hours to create a bark and get some of the smoke flavour on there. Super reliable, moist results. (Edit: I have a 5lb chuck roast in a 30 hour sous vide bath as I type.)
iii) Reheating absolutely anything in the SV is amazing. I keep fully cooked, vac sealed packages of pulled pork on hand. A little time in the sous vide, and they are heated to perfection with no moisture loss. 

JohnInCarolina

Are chocolate pots part of a bbq process?

FanOfFanboys

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

GregW

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

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.

JohnInCarolina

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.

GrateEggspectations

@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

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-

fishlessman

Works good for glazed carrots and meat. Chuck is like prime rib

GrateEggspectations

@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

@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.

shtgunal3

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.

GrateEggspectations

@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

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.

lousubcap

I would just go buy a not needed EDC knife and not worry about SV...

BigreenGreg

SV steak within 1 degree accuracy and captain caveman for the win! Who needs another knife?

JohnInCarolina

lousubcap said:

I would just go buy a not needed EDC knife and not worry about SV...

I just think after spending an entire career under water, you’d prefer not to cook your food there.

Corv

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.

Canugghead

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

nolaegghead

I tried boiling water with mine.  Ended giving up and boiling on the egg.

Ozzie_Isaac

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.

Langner91

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!

JohnInCarolina

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?  

fishlessman

its the only way to make glazed carrots

Corv

Chocolate pots... sure haven't. A very good idea, though, thanks.

pab

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.

FrostyEgg

fishlessman 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.

MasterC

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.

MasterC

I went Anova as well

fishlessman

FrostyEgg said:

fishlessman 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

https://www.seriouseats.com/sous-vide-glazed-carrots-recipe