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*** OFFICIAL NEW *** Sous Vide/Immersion circulator thread. (1 Viewer)

Criminal how far down this thread is.

A week ago my mom made the comment to the kids "nothing beats g-ma's meatloaf".  Challenge accepted.

5 lb ground beef
salt
garlic powder
onion powder
habanero powder
umami powder
coconut flour
3 eggs beaten
big bowl

Hand mix and smash into an 8" sous vide bag, made a meatlog about 24" long.  Pack down as tight as possible - I spent maybe 15 minutes watching football and just twisting the top or dropping it on the coffee table from about a 1 foot height - careful or the bag will split.  150 for 4 hours.  You can do 135 if you want it a bit rarer for re-heating.  I dropped it into an ice bath for 10 minutes before the torch.  Came out great and g-ma is pissed I can do this with 1/4 of the effort of hers and the kids liked it better.

Plus I got a new toy - and it's AWESOME.  It works totally fine on the "low" setting - without using the gas pedal at all.  But hitting that thing - whoa.  My SV setup is in my basement and I was able to use it on low down there without any risk but really the benefit it being able to crank it up and do bulk meat super fast.  I have an old grill outside that I do bulk on and the other day I did two rack of ribs plus the rib tips from the spare in under 60 seconds.  This meatlog takes about 2 minutes total.  I find I don't really even use the full setting on the torch, I'm kind of 1/2 squeezing it to hold it somewhere around 70%.  Letting it rip fully gets you about a 6 foot flame - fun for the kids at dusk but not really so practical for meat.  No pedal at all is about 18 inches with the gas turned all the way up and easily turned down for inside use to about a 6" flame.

Doing picanha tonight and Kroger has top sirloin back on sale today so I am going to go in and see if I can get a custom cut of just the rump cap at this price.

 
[icon] said:
What the hell is wrong with you people. 

Sous Vide Pork Ribs? 

Fire up the smoker you heathens! 
 
Click to expand...
I did.  Well the hillbilly version I have.  Then I sous vide them afterward!

My niece requested ribs for her 17th b-day dinner.  2 hours hillbilly smoked with applewood, rubbed down with Emeril's then 48 hours in the SV at 150.  Torch them for 60 seconds to get the Maillarding.  Stubbs Original or Sweet Heat to finish them off.  I couldn't even use the tongs to pull them out of the bag, they pulled right off the bone, I had to drain the aus jus then pour/slide the ribs on the the cutting board.

 
Just picked up a sous vide cooker. Did a tri-tip this weekend that was fantastic. Just learning with this thing.

 
Hankmoody said:
Criminal how far down this thread is.

A week ago my mom made the comment to the kids "nothing beats g-ma's meatloaf".  Challenge accepted.

5 lb ground beef
salt
garlic powder
onion powder
habanero powder
umami powder
coconut flour
3 eggs beaten
big bowl

Hand mix and smash into an 8" sous vide bag, made a meatlog about 24" long.  Pack down as tight as possible - I spent maybe 15 minutes watching football and just twisting the top or dropping it on the coffee table from about a 1 foot height - careful or the bag will split.  150 for 4 hours.  You can do 135 if you want it a bit rarer for re-heating.  I dropped it into an ice bath for 10 minutes before the torch.  Came out great and g-ma is pissed I can do this with 1/4 of the effort of hers and the kids liked it better.

Plus I got a new toy - and it's AWESOME.  It works totally fine on the "low" setting - without using the gas pedal at all.  But hitting that thing - whoa.  My SV setup is in my basement and I was able to use it on low down there without any risk but really the benefit it being able to crank it up and do bulk meat super fast.  I have an old grill outside that I do bulk on and the other day I did two rack of ribs plus the rib tips from the spare in under 60 seconds.  This meatlog takes about 2 minutes total.  I find I don't really even use the full setting on the torch, I'm kind of 1/2 squeezing it to hold it somewhere around 70%.  Letting it rip fully gets you about a 6 foot flame - fun for the kids at dusk but not really so practical for meat.  No pedal at all is about 18 inches with the gas turned all the way up and easily turned down for inside use to about a 6" flame.

Doing picanha tonight and Kroger has top sirloin back on sale today so I am going to go in and see if I can get a custom cut of just the rump cap at this price.
Click to expand...
That's the Harbor Freight weed torch.  Badass but terrifying at times. Sounds like a jet engine when cranked up.  And it can roll flame balls right off the cement. And melt aluminum. Also fantastic for starting campfires and charcoal grills in under a minute. Make sure you have the post-recall version. The version that existed for years had a faulty shut off switch.

 
rail said:
Just picked up a sous vide cooker. Did a tri-tip this weekend that was fantastic. Just learning with this thing.
Click to expand...
Tri tip was amazing when I did it.  Never knew.  132 for 6 hours was perfection and rivaled the picanha I made it with.  Others here say to do 18 or even 24 hours but 6 was pretty dang great.  Next time I will do 18 or 24 just for research but I don't see it making much difference.

 
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rail said:
Just picked up a sous vide cooker. Did a tri-tip this weekend that was fantastic. Just learning with this thing.
Click to expand...
How long did you cook it for?

Hankmoody said:
Tri tip was amazing when I did it.  Never knew.  132 for 6 hours was perfection and rivaled the picanha I made it with.  Others here say to do 18 or even 24 hours but 6 was pretty dang great.  Next time I will do 18 or 24 just for research but I don't see it making much difference.
Click to expand...


It does make a difference.  I go 24-30 hrs.   You don't even need a knife to cut it.  It is that tender. 

 
Hankmoody said:
Yeah I had actually done an 18 after your recommendation too.
Click to expand...
I did mine for 4 hours at 129, per a recipe I found. It was 2.5 lbs, not sure if the size makes a big difference? I then let it cool before searing it in a very hot skillet, 2 minutes per side. 

Can't even conceptualize doing it for 18+ hours, but I'm a noob. I'm assuming that when it is done, you still sear it?

What I'd like to experiment with is searing beef, post sous vide cooker, over coals with smoke to try and give it a smoky flavor. Anyone try that/ know if it works?

And, any website recommendations for recipes?

Crap - sorry for all the questions.

 
rail said:
I did mine for 4 hours at 129, per a recipe I found. It was 2.5 lbs, not sure if the size makes a big difference? I then let it cool before searing it in a very hot skillet, 2 minutes per side. 

Can't even conceptualize doing it for 18+ hours, but I'm a noob. I'm assuming that when it is done, you still sear it?

What I'd like to experiment with is searing beef, post sous vide cooker, over coals with smoke to try and give it a smoky flavor. Anyone try that/ know if it works?

And, any website recommendations for recipes?

Crap - sorry for all the questions.
Click to expand...
Temp = doneness
Time = tenderness

So going from 4 to 18 hours won't change how well it's cooked - it's still going to be very pink medium rare.  But sitting that long in that temperature really breaks down the intra-muscular fats and collagens so that's why it gets so tender.  Meats with larger amounts of intra-muscular fat or that are just tougher cuts (round, chuck) do very well at very long temperatures.  This is the voodoo behind SV - since it's never getting hotter than X temp, it's not possible by the laws of physics for the meat to get cooked to more than X so you have perfect control over the doneness.  2 hours, 20, 60.  I've done pork butt for 60 hours and chuck roast or eye of round at 48 and they are still perfectly medium rare pink when they come out.  You wanna blow your mind?  Slather an eye of round with duck fat and do it for 36 hours at 135.

Yes you still want the sear afterward, it's still only going to be medium rare.  You ALWAYS want a sear.  The method really doesn't make a ton of difference as long as it's HOT HOT HOT so you can get it on, sear just the outside, and take it off within 30-60 seconds.   Longer than that will cook the inside and that defeats the purpose of SV in the first place.  I like to ice bath my steaks for a couple of minutes before searing, that helps prevent overcooking the inside.

Coals are fine but you want to get a chimney going in a small part of the grill and get the meat as close to it as possible - and if possible cool/ice it down first.  You won't get much smokey flavor though, just the searing of the outside which is really what you're going for anyway - Maillard reaction.  If smokey is what you want do it this way:

Set a very low amount of coals all the way to the left end of the grill.  Place the steak all the way to the right of the grill.  Drop wood chips into the coals at low temp and close the lid.  Keep the chips going for 30 minutes at as low a temp as you can.  This will infuse the smoky flavor without cooking the center much, then you can SV it for however long you normally would.  I do this similar in my hillbilly smoking - I put a hot plate with a frying pan on one end and put wood chips in the frying pan.  Smokes them up real nice and cleanup is a breeze.  I've smoked ribs, pork butt, brisket, etc this way and it's been great.

 
rail said:
I did mine for 4 hours at 129, per a recipe I found. It was 2.5 lbs, not sure if the size makes a big difference? I then let it cool before searing it in a very hot skillet, 2 minutes per side. 

Can't even conceptualize doing it for 18+ hours, but I'm a noob. I'm assuming that when it is done, you still sear it?

What I'd like to experiment with is searing beef, post sous vide cooker, over coals with smoke to try and give it a smoky flavor. Anyone try that/ know if it works?

And, any website recommendations for recipes?

Crap - sorry for all the questions.
Click to expand...
The thing my wife dislikes about the SV is that you don't get the smoky flavor.  We are use to the tri tip over oak grilling out here which has a very distinct flavor and you don't get that with the sous vide.  I have tried a couple different methods but I don't have a smoker so I am limited.  The best smoky results I have had was when I SV'd for 12 hours and then used my buddies smoker on low heat and smoked it for an hour.  The flavor was outstanding and the tenderness was great but it was a bit on the dry side.  I used the drippings from the sous vide process to help with that and it was really good.   I haven't had a chance to do it again to try it a lower temp (I think i did 150) to see if that helps keep it moist.  I also haven't tried the pre-smoke as hankmoody suggested above as i think that would be a good way to do it also.

 
Last edited by a moderator:
Hankmoody said:
Temp = doneness
Time = tenderness

So going from 4 to 18 hours won't change how well it's cooked - it's still going to be very pink medium rare.  But sitting that long in that temperature really breaks down the intra-muscular fats and collagens so that's why it gets so tender.  Meats with larger amounts of intra-muscular fat or that are just tougher cuts (round, chuck) do very well at very long temperatures.  This is the voodoo behind SV - since it's never getting hotter than X temp, it's not possible by the laws of physics for the meat to get cooked to more than X so you have perfect control over the doneness.  2 hours, 20, 60.  I've done pork butt for 60 hours and chuck roast or eye of round at 48 and they are still perfectly medium rare pink when they come out.  You wanna blow your mind?  Slather an eye of round with duck fat and do it for 36 hours at 135.

Yes you still want the sear afterward, it's still only going to be medium rare.  You ALWAYS want a sear.  The method really doesn't make a ton of difference as long as it's HOT HOT HOT so you can get it on, sear just the outside, and take it off within 30-60 seconds.   Longer than that will cook the inside and that defeats the purpose of SV in the first place.  I like to ice bath my steaks for a couple of minutes before searing, that helps prevent overcooking the inside.

Coals are fine but you want to get a chimney going in a small part of the grill and get the meat as close to it as possible - and if possible cool/ice it down first.  You won't get much smokey flavor though, just the searing of the outside which is really what you're going for anyway - Maillard reaction.  If smokey is what you want do it this way:

Set a very low amount of coals all the way to the left end of the grill.  Place the steak all the way to the right of the grill.  Drop wood chips into the coals at low temp and close the lid.  Keep the chips going for 30 minutes at as low a temp as you can.  This will infuse the smoky flavor without cooking the center much, then you can SV it for however long you normally would.  I do this similar in my hillbilly smoking - I put a hot plate with a frying pan on one end and put wood chips in the frying pan.  Smokes them up real nice and cleanup is a breeze.  I've smoked ribs, pork butt, brisket, etc this way and it's been great.
Click to expand...
Yeah, mind=blown on all of that. Thanks for the tips. I'll experiment.

 
rail said:
Yeah, mind=blown on all of that. Thanks for the tips. I'll experiment.
Click to expand...


Experimenting is the best way to figure out what you like best.  As Hank mentioned eariier since you are cooking at the temp you want according to your favorite doneness you can't really overcook it.  It just varies on how tender you like it or on the texture for other things like fish and chicken. 

I have started doing chicken a lot with this method.  I go at 146F for 2 1/2 to 3 hrs and then sear on the BBQ for a couple minutes a side and it's perfect and moist every time.  I use boneless, skinless breasts and it's great.  The only thing I have found is to not salt it a lot as the sous vide seems to enhance the salt flavor so a couple rubs I used turned out saltier than i prefer.  Still good just a little saltier than I wanted. 

 
rail said:
Yeah, mind=blown on all of that. Thanks for the tips. I'll experiment.
Click to expand...
  Once you do it once or twice you'll see there's not that much to it, it's a lot simpler than it looks in writing.

Gally said:
Experimenting is the best way to figure out what you like best.  

  The only thing I have found is to not salt it a lot
Click to expand...
Big time.  Salt actually penetrates the meat but the rest just kind of flavor it up a little on the outside so you need quite a bit to get it flavored.  It took me 4-5 times before I was putting enough non-salt on it.   I like to use raw powders because of this, the prefab stuff has so much salt in it that if you put enough on to get good flavor you get pickled.  Light salt, heavy garlic powder/onion powder, a dash of habanero powder, and I'm done.  If I'm using pre-fab like Adobo or something (Tony Cachere's Creole is amazing) I'll do about 1/2 that and 1/2 garlic powder.  I won't like Tony Cachere's on Amazon like I normally do because they are absolute vultures there and you can get it in the grocery store for 1/3 the cost.

 
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I'm not sure I want my tri tip that much more tender than it as after 6 hours at 129. It doesn't end up bein a bit mushy? I mean, I've done roasts and like a pork shoulder for 24+ hours before but the tri tip at 6 is so damn good. Convince me I need to try?

 
Instinctive said:
I'm not sure I want my tri tip that much more tender than it as after 6 hours at 129. It doesn't end up bein a bit mushy? I mean, I've done roasts and like a pork shoulder for 24+ hours before but the tri tip at 6 is so damn good. Convince me I need to try?
Click to expand...
Nope.  It is not mushy at all although I usually have it more at 132-135 depending on who will be eating it. 

No need to convince you.  You either give it a go or not.  I have tried it at 12 hrs, 18 hrs, 24 hrs and 30 hrs.  I didn't see much different between 24 and 30 but I found a difference between all the rest and like it at the longer durations.  So my standard is between 24 and 30 depending on when I want to take it off to sear and serve. 

I have also done this (24+ hrs) and then frozen them to use later and they are just as good this way as well.   I just use the sous vide to thaw/bring up to temperature and then sear and serve.   I haven't noticed a difference between the frozen and the cook immediately using this method. 

 
Gally said:
Experimenting is the best way to figure out what you like best.  As Hank mentioned eariier since you are cooking at the temp you want according to your favorite doneness you can't really overcook it.  It just varies on how tender you like it or on the texture for other things like fish and chicken. 

I have started doing chicken a lot with this method.  I go at 146F for 2 1/2 to 3 hrs and then sear on the BBQ for a couple minutes a side and it's perfect and moist every time.  I use boneless, skinless breasts and it's great.  The only thing I have found is to not salt it a lot as the sous vide seems to enhance the salt flavor so a couple rubs I used turned out saltier than i prefer.  Still good just a little saltier than I wanted. 
Click to expand...
I really want to try chicken breasts at 146 but I’m having a hard time getting past not cooking it to 160°.

What’s the finished temp after grilling for a few minutes per side?

 
Revenge of the brisket time.  I just pulled a 14lb packer out of the freezer - nice big fat cap on it.  I'll trim it tomorrow and smoke it tomorrow night before putting it in the water.  I think my past troubles were not having enough fat on it.  I didn't trim the last one, but as I was eating it I realized it didn't really have much fat on it and I think that is why it came out drier than I expected.  I made sure to choose a nice thick fat layer of fat on this one, I can always trim it and toss it in some ground beef later.

Planning on 150 for 36 hours - anyone have other suggestions?

 
PlayaHata said:
Pulled the trigger on a sous vide today.  Supposedly this is a pretty good deal at $150.

https://www.amazon.com/treasuretruck/ref=sxts_snpl_1_1_9272fcda-d864-4d57-a4e0-2b7f58b79c99?pf_rd_p=9272fcda-d864-4d57-a4e0-2b7f58b79c99&pf_rd_r=HE4RG50DX0M6R62APBXY&pd_rd_wg=RPBhQ&pd_rd_w=88aqI&qid=1626660632&pd_rd_r=b725eed2-1400-445a-87b4-a78d5908bd5e

Now I need to go back and read through this thread...
Click to expand...


https://forums.footballguys.com/topic/773813-official-new-sous-videimmersion-circulator-thread/page/3/?tab=comments#elControls_22852427_menu

Top contrarian views:

You don't really need two units to begin with.  You can* juggle different temp cooks just fine.

The fancy-schmancy sous vide containers are over-rated just use an old cooler or a bucket with a hole cut in the lid.  True to an extent, but you'll never get mine until you pry them from my cold dead hands.  I sous vide almost 100% of my meals so for $50 I'd rather have the right tools.  I have four different sizes that I use at least 20 times a year each.  Well worth it.

*but why would you want to???

 
Has anyone heard of the Rule of 137 for ribeyes? I just saw it on reddit the other day. I was very hesitant to cook a ribeye on 137 for 2 hours. Assumed it would be overcooked. 

Well I just did it and its outstanding. The best ribeye I've made in the sous vide. I recommend. Its slightly more pink that I generally like it (I like pretty rare) but the taste more than makes up for it.

 
Hadn't heard the rule but concur that low to mid 130's is the sweet spot for beef.  Bison a bit lower.  Ice bath it for 3 minutes after the cook and don't use garlic powder, cook your garlic in the frying pan and then toss the steak in for the sear.  My go-to is picanha or NYS at 132 for 3-4 hours.

 
I did my first ever sous vide cook on Saturday.  I cooked 1" thick top sirloin for just over an hour at 132.  After the timer went off, I moved it to my grill and seared it on high heat for about 60 seconds on each side.  The steak came out a perfect medium, exactly what I was going for.  I'm starting to see why so many folks love sous vide.  It seems to be very "set it and forget it" plus I can even do it on my countertop.  As I've been reading, I see lots of mentions of using sous vide for things that are typically smoked like pork shoulder or brisket, which makes me wonder if I could do a hybrid cook where I use my pellet grill for a few hours to get the smoke flavoring but then finish in the sous vide.  Has anyone tried that?

 
PlayaHata said:
 As I've been reading, I see lots of mentions of using sous vide for things that are typically smoked like pork shoulder or brisket, which makes me wonder if I could do a hybrid cook where I use my pellet grill for a few hours to get the smoke flavoring but then finish in the sous vide.  Has anyone tried that?
Click to expand...


Yes and it is described a few posts up on this thread.  It has been done pre and post sous vide so you can try it either way and see what you like best.  

 
I have a couple of bone in turkey breast to cook for tomorrow and I am thinking about going sous vide for one of them. Any suggestions on time and temp? I'm thinking about stopping by Publix on the way home from work to get some rosemary, thyme and sage, maybe some onions and oranges /lemons. 

 
Received a Anova Nano for christmas. Taking it out on it's maiden voyage with a 2# pork sirloin roast. Salt and peppered the meat then added a couple sprigs of rosemary before sealing.  See you in a few hours :banned:  

 
The Gator said:
Received a Anova Nano for christmas. Taking it out on it's maiden voyage with a 2# pork sirloin roast. Salt and peppered the meat then added a couple sprigs of rosemary before sealing.  See you in a few hours :banned:  
Click to expand...
Careful on the salt.  A little goes a long way with sous vide. 

 
Gally said:
Careful on the salt.  A little goes a long way with sous vide. 
Click to expand...
It wasn't over salted, so I avoided that at least. Came out very good i thought. Seared and sliced it and it was very juicy. Now I just need to experiment with flavors. 

 
The Gator said:
It wasn't over salted, so I avoided that at least. Came out very good i thought. Seared and sliced it and it was very juicy. Now I just need to experiment with flavors. 
Click to expand...
Awesome.  Glad it came it good.  I try and not use salt based seasonings in the bag as the sous vide tends to "brine" over time and bring out the salt flavor quite a bit.  

Definitely experiment with seasonings and figure out what works best for you.  I use it mostly for tri-tips and chicken.  For tri-tip I have found that I end up missing the smokiness flavor that I love so much but the tenderness is out of this world.  For chicken is just easy to sous vide for 3 hrs and then sear it on the BBQ.  Then I can just use it for a chicken main dish, shred if for sandwiches, salads, or chili.  Makes it real easy for meal prep down the road and it is always done perfectly.  

 
My Link

First time trying tritip in the sous vide. Had one that i had pre-seasoned and froze. Tosses it in frozen, at 135 for 4 hours and it came out great. Quick little cast iron sear afterwards and...:cheffskiss:

 
Jumping into this thread for recipes. Just got the Anova precision oven which so far has been amazing. Have some beef chuck in the fridge that I’m going to Sous vide today. Question. Is 8-10 hours enough for a chuck or should i do it overnight instead?
 
Last edited:
The Gator said:
My Link

First time trying tritip in the sous vide. Had one that i had pre-seasoned and froze. Tosses it in frozen, at 135 for 4 hours and it came out great. Quick little cast iron sear afterwards and...:cheffskiss:
Click to expand...
Try cooking it longer as it becomes so tender you don't need a knife. I usually cook between 24-30 hrs and they come out great.

Also, you can sous vide a tri tip and then freeze it. Then just pull it out and throw it in the sous vide for an hour or two and you are ready to sear. Comes out just like it was never frozen.
 
One thing I find strange is the Anova recipes are by and large rated like 4 stars. Is this because people brigaded the ratings or are they just not any good?
 
Saw the maiden voyage post above, thought I'd throw out some faves your way!

Favorite simple things, basically all some pepper and herbs (no salt until after sous vide-ing):

Chicken breasts at 145 for like 2.5 hours then a sear on grill
Tri Tip at 131 for 6 hours then sear
Lobster with butter (generally a no go but it's works well with lobster. cell structure is different from other meats) and herbs at 130 for 45 mins (super good)
Any given steak at 129 for 2-3 hours - picanha especially is delicious, as is hanger, bavette...mmmmmmmm
Boneless chicken thighs at like 155 for 1.5 hours then grill finish


Favorite things more involved (a real second step, rubs, and I do these in a cheap Coleman cooler that I drilled a hole in that fits the sous vide perfectly):

Pork Shoulder for 24 hours then a 3 hour indirect heat with smoke
Short ribs for 72 hours then a sear (careful they're fall apart tender)
Pork shoulder with mexican seasoning for 24 hours, pulled, then baked/broiled for carnitas
Infused "manhattan" whiskey - bunch of cherries and a little bit of bitters
Limoncello
Stabilize egg yolks for hollandaise sauce
Whole brisket also like 48 hours then get some smoke and a finish on it
 
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