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Old 02-03-2018, 10:48 AM   #501
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Anything from 20-24 will get fine a few hours won't make much of a difference. 48 for me is too much.

I doing a pulled pork 24hrs @ 165 with this mustard BBQ sauce

https://www.thespruce.com/big-daddy-...e-sauce-333684
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Old 02-03-2018, 12:22 PM   #502
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Going to try 20 hours. I'll report back.

EDIT: 19 3/4 hours. Pre-and post-seared. Did it at 136 as a compromise knowing a few guests would not like it at 133.

Picture in next post.

Last edited by Kjesse; 02-04-2018 at 06:00 PM.
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Old 02-04-2018, 06:00 PM   #503
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NSFW!
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Old 02-04-2018, 10:58 PM   #504
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Did sous vide cheesecake tonight. Simple to make and probably one of the best I have ever had. Made it with a strussel topping and fresh raspberries.

https://www.chefsteps.com/activities...omb-cheesecake
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Old 04-12-2018, 12:17 AM   #505
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Attempting to do a moose roast in the sous-vide next week. Any suggestions for a pan sauce for it?
Thinking maybe a dark beer/mustard?
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Old 04-16-2018, 06:20 PM   #506
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I did ribs again for 12 hours and finished in stove instead of my bbq fiasco camping. It was really good meat was not quite as tender as I was hoping for though so going to try a 24 hour bath for the other half of the package I have. I just did a regular bbq sauce crust.

Does anyone have any good crust tips? I want something that adds a bit of a crunch but still saucy.
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Old 04-16-2018, 07:09 PM   #507
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I did ribs again for 12 hours and finished in stove instead of my bbq fiasco camping. It was really good meat was not quite as tender as I was hoping for though so going to try a 24 hour bath for the other half of the package I have. I just did a regular bbq sauce crust.

Does anyone have any good crust tips? I want something that adds a bit of a crunch but still saucy.

I typically do 24 hours at 153 with a dry rub on it. After that I coat them up in sauce and finish on my smoker. Smoker is a keg style charcoal that I run at approx 350 for about 10 min or so, just kinda play it by year on the timing until I get the right amount of glaze I'm looking for. I find this give me the perfect balance of tender, juicy with still a little crunch to it.

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Old 06-30-2018, 12:24 PM   #508
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Just wondering if anyone ever cooks steaks to two different temps? I was thinking of doing the first steak to the higher temp for an hour and then dropping the temp, leaving the first steak in and adding the second steak at the lower temp for an hour. My only concern would be the first steak cooking too long and getting an odd texture to it.

Anyone have any methods they've used successfully?
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Old 06-30-2018, 01:11 PM   #509
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I just cook them medium-rare and sear longer for those who want a more done steak. Still really tender and no complaining about 'raw meat'.

If you're doing it at 2 temps, I'd personally try higher temp for 30 mins, then lower temp for 60 mins. 30 mins should cook it through, and the 60 minutes should be enough to kill anything, and 90 mins shouldn't change the texture.

But I'm not a food poisoning scientist.
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Old 07-03-2018, 08:55 AM   #510
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So much for using this for food while camping.

https://www.instagram.com/p/BkjW4gnB...=1i0lo8b3ykbod
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Old 07-03-2018, 02:01 PM   #511
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So much for using this for food while camping.

https://www.instagram.com/p/BkjW4gnB...=1i0lo8b3ykbod
Did that on the weekend, it works well, chills beer in under 10 mins!
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Old 09-07-2018, 12:58 AM   #512
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FYI: Anova Bluetooth on sale for $99
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Old 09-07-2018, 10:45 PM   #513
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Anything from 20-24 will get fine a few hours won't make much of a difference. 48 for me is too much.

I doing a pulled pork 24hrs @ 165 with this mustard BBQ sauce

https://www.thespruce.com/big-daddy-...e-sauce-333684
Try pulled pork at 154 F for 24 hours. I used to do it at 165 but now do it at 154. My entire family prefers it that way.
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Old 09-08-2018, 10:44 AM   #514
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Try pulled pork at 154 F for 24 hours. I used to do it at 165 but now do it at 154. My entire family prefers it that way.
Interesting, how would you describe the Difference in texture at 154F
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Old 09-08-2018, 10:52 PM   #515
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Interesting, how would you describe the Difference in texture at 154F
The texture is similar, still a bit of a pull like smoked pulled pork. it still shreds nicely but is more moist. It is a little bit more greasy. When you are shreding it, make sure to remove any large areas of fat.
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Old 09-09-2018, 02:14 AM   #516
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So funny not so funny story. Packed my sous vide in my luggage which caused Air Canada to slap “Ammunition” sticker on my suitcase. That resulted in a luggage enema and my bag not arriving on my trip for 4 days.

Moral of the story sous vide is awesome in Hawaii, and Air Canada are useless dolts.
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Old 02-11-2019, 07:54 PM   #517
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My wife just bought me a Joule sous vide circulator. Just set it up on some steaks as my first effort, with some asparagus bagged up and ready to go in right after. Looking forward to getting into some new ideas with this, have never tried one before.
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Old 02-12-2019, 10:49 AM   #518
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My wife just bought me a Joule sous vide circulator. Just set it up on some steaks as my first effort, with some asparagus bagged up and ready to go in right after. Looking forward to getting into some new ideas with this, have never tried one before.
How'd that go for ya? Asparagus would need quite a lot more time and temperature, wouldn't it?
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Old 02-12-2019, 01:04 PM   #519
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How'd that go for ya? Asparagus would need quite a lot more time and temperature, wouldn't it?
After the steaks were done, it took about 5-10 min to increase the bath temperature to 82C while I seared the steaks, and then I cooked the asparagus for 10 min at 82C per the app that came with the Joule while the steaks rested. Asparagus was a bit crisper than I would like, maybe 12 mins might be better. Steaks were great, 54C for an hour.
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Old 02-13-2019, 11:00 AM   #520
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After the steaks were done, it took about 5-10 min to increase the bath temperature to 82C while I seared the steaks, and then I cooked the asparagus for 10 min at 82C per the app that came with the Joule while the steaks rested. Asparagus was a bit crisper than I would like, maybe 12 mins might be better. Steaks were great, 54C for an hour.
That's a great time to increase to that temperature. My Anova is quite a bit larger than the Joule, so even though you can adjust it, I generally have it on a fairly large pot. Changing that much temperature would take me a lot longer.
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