MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 10-10-2019, 06:11 PM   #1
zippy12
is One Chatty Farker
 
zippy12's Avatar
 
Join Date: 01-24-17
Location: Virginia Beach, VA
Talking Sous Vide Salmon

https://tasteofartisan.com/sous-vide-salmon/

Ok as usual I altered a bit except SV cooking temp time... 122F for 45 min

here we go!





out of brine and int vac bag.... Now this guy had issue with a full seal vac... My solution was full vac then submerge into SV... then cut the seal on the bag sticking out of water....
Yes thanks me later!




Sour cream sauce from my childhood




4 min left




frying pan sear - things happen fast here


Probably the best salmon I have ever had


that sour cream dill sauce was also good in the yellow rice!
__________________
Stainless Steel 30gal UDS, 22.5 Webber, Lang 36
zippy12 is offline   Reply With Quote




Old 10-10-2019, 06:19 PM   #2
Stingerhook
somebody shut me the fark up.

 
Stingerhook's Avatar
 
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
Default

Nice plate Zippy!
__________________
Marty

UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.
Stingerhook is online now   Reply With Quote


Thanks from:--->
Old 10-10-2019, 06:22 PM   #3
zippy12
is One Chatty Farker
 
zippy12's Avatar
 
Join Date: 01-24-17
Location: Virginia Beach, VA
Default

thanks Marty

best grub ever
__________________
Stainless Steel 30gal UDS, 22.5 Webber, Lang 36
zippy12 is offline   Reply With Quote


Thanks from:--->
Old 10-10-2019, 06:31 PM   #4
Happy Hapgood
somebody shut me the fark up.

 
Happy Hapgood's Avatar
 
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
Default

THAT! looks absolutely Killer!
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q
Ink Bird Sous Vide, HF Flame Thower

My Motto these days is "Low Stress, Low Drag".

The Artist Formally Known as Toast


Happy Hapgood is offline   Reply With Quote


Thanks from: --->
Old 10-10-2019, 06:34 PM   #5
SmokerKing
is Blowin Smoke!
 
SmokerKing's Avatar
 
Join Date: 09-07-10
Location: Sunny AZ
Default

We have Salmon twice a week for years. I've had it cedar planked, BBQ, Cajun'd, etc. you name it, I have had it.

SV Salmon doneness and texture has been the best so far.
SmokerKing is offline   Reply With Quote


Thanks from:--->
Old 10-10-2019, 06:34 PM   #6
Smoking Piney
Quintessential Chatty Farker

 
Smoking Piney's Avatar
 
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
Default

Perfection......done just right, and the sauce looks killer.

Well done, Zippy!
__________________
John

Assassin 24
XL BGE
Weber Kettle with rotisserie and Vortex
Ooni 3 Pizza Oven
AMNPS
Smoking Piney is offline   Reply With Quote


Thanks from:--->
Old 10-10-2019, 07:46 PM   #7
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
Default

Yum I would love a plate of that
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party- sold
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team
Proud Member of the Zero Club

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote


Thanks from:--->
Old 10-10-2019, 08:24 PM   #8
ShadowDriver
somebody shut me the fark up.

 
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
Default

Dagnabbit! Sounds ah-mazing, but I get a bunch of blue boxes and no Pr0n.
__________________
Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)
ShadowDriver is offline   Reply With Quote


Thanks from:--->
Old 10-10-2019, 10:34 PM   #9
SonnyE
is one Smokin' Farker

 
Join Date: 04-06-19
Location: Saugus, California
Name/Nickname : Sonny
Default

Looks Great!
__________________
SonnyE, Grillin, Chillin, Beer Swillin, Grandpa's Ribs a specialty. Farking good BBQ is a learned skill, low and slow. :becky:
SonnyE is offline   Reply With Quote


Thanks from:--->
Old 10-11-2019, 10:13 AM   #10
zippy12
is One Chatty Farker
 
zippy12's Avatar
 
Join Date: 01-24-17
Location: Virginia Beach, VA
Default

Caution here!

https://www.amazingfoodmadeeasy.com/...-salmon-safety
__________________
Stainless Steel 30gal UDS, 22.5 Webber, Lang 36
zippy12 is offline   Reply With Quote


Old 10-11-2019, 11:11 AM   #11
m-fine
is Blowin Smoke!
 
m-fine's Avatar
 
Join Date: 04-25-16
Location: Rochester/Finger Lakes NY
Default

Quote:
Originally Posted by zippy12 View Post
The risk of botulism is not a real concern. Salmon (fish in general) is one of the things that will over cook if left in too long, even at 115 degrees. So you never SV it long enough to be a concern.

The parasites are killed by freezing and that article is WAY oversimplified. Much like high temps to kill bacteria, there is a time and temp curve for freezing to kill parasites. The simple answer though is all commercially frozen salmon is safe. If you catch your own, or buy fresh, you should look up the freezing time for whatever temp your freezer is at.

For the OP, try turning the temp even lower if you like soft flakey salmon. I like it at 115 for 30-45 minutes.
__________________
[Smoker: Lang 84] [Grills: Chargril on Lang & Webber Ranch] [Kamado: Pit Boss 24]
m-fine is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 01:36 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts