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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. |
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05-14-2016, 11:36 AM | #1 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Sous vide question
The Anova sous vide was on sale last week and i couldn't resist pulling the trigger. The package was recieved and i picked up a chuckeye roast to break er in.
Now this type of cooking is completely new to me so i am turning to you for guidance. Ive done some reading and information is all over the board. How long is good for a 3 inch thick roast? Ive read a little about minimum safe temps for longer cooks. Is there a minimum temperature setting for cooks lasting several hours? The chucky is going for a swim as we speak. May as well post some pron
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Let's all just calm down and smoke a fatty |
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05-14-2016, 12:06 PM | #2 |
Got rid of the matchlight.
Join Date: 04-24-16
Location: Bozeman, MT
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If you're using celcius I would recommend 54.5-60°C for 24-72 hours (yeah I know its a big time gap). I usually go for 54.4C for 42 hours
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05-14-2016, 12:07 PM | #3 |
is One Chatty Farker
Join Date: 06-21-10
Location: Right over there
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I'd do it at 125 for six hours. I also season in the bag with some EVOO
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05-14-2016, 12:24 PM | #4 |
is one Smokin' Farker
Join Date: 03-19-13
Location: Walnut Creek, CA
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For that thickness, I'm with GreenDrake...it's gonna take at least 5-6 hours for the middle of the meat to equilibrate with the outside water temp. The longer times mentioned above will further tenderize the meat to make it pullable, for instance. Lots of leeway, lots of variation...lots of FUN!
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05-14-2016, 12:40 PM | #5 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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I haven't done a water bath chuck yet, but the reading I've done from people who have lots of experience indicate that chuck benefits greatly from extended hold times to tenderize. 24-72 hours is supposed to yield prime rib results from beef chuck and short ribs, with 48 hours being a popular number. It will be cooked in 4-6 hours, but it will be magic in 48 from what I understand.
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05-14-2016, 01:11 PM | #6 | |
is one Smokin' Farker
Join Date: 03-19-13
Location: Walnut Creek, CA
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Quote:
I do 2-3 inch NY strips this way...season in the bag, to 105F for an hour, then to 122F for another hour, then raise the temp to 130 for another hour...I don't like my NY strips cooked to 130, but upping the temp to 130 for an hour seems to be perfect for me to get the center to 128F. If it's going to be more than an hour before eating time...then I pour cold water in the bath and decrease the temp to hold the meat at 128F |
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05-14-2016, 01:20 PM | #7 | ||
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Quote:
Quote:
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Let's all just calm down and smoke a fatty |
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05-14-2016, 01:26 PM | #8 |
is one Smokin' Farker
Join Date: 03-19-13
Location: Walnut Creek, CA
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Either way will be fine...depends on what you are shooting for...8-10 hours will probably be sliceable...24-36 hours will most likely be more tender/pullable...think shortribs in a pressure cooker fork tender
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05-14-2016, 01:46 PM | #9 |
Babbling Farker
Join Date: 08-18-13
Location: Texas
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Not a good cooking method for the planning impaired... or if you are hungry right the hell now.
I've done the "bubba sous vide" in a beer cooler (what? of course I have one of those) for 1 to 1.5" steaks - and the couple of hours is close enuff to "right the hell now" that I will occasionally use it. And it has turned out really good. But the 24, 36 ... plus cook times? I'm sure it's wondermous... but- yeah... no. But get after it if that is your thing.
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I started out with nothing and I got most of it left. |
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05-14-2016, 01:54 PM | #10 |
is One Chatty Farker
Join Date: 03-08-13
Location: LawrenceFarkingKansas
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Ninja, pretty much all advise above is cool. Think of this devices like you think of smoking a chuck. Slow and low. The longer you cook it the more you will change the texture, not the internal temp (as it cannot go above the water temp). So longer equals more tender. However, as with overcooking a pork butt on your smoker, if you go too long you will end up with mushy texture to your meat and it will kill your product. Fortunately, since you are cooking at such a low temp, the window to pull it out is really really big.
A couple of tips I have found handy are 1, sear the outside of the roast first before putting it in the bag. Makes a better tasting roast I think (also, when you pull it out it doesn't look like a grey mass). 2. A little oil in the bag seems to help, not much, just enough to coat your meat, fish, whatever. 3. you don't need to use more expensive food saver bags, you can use a good ziplock type, just google to see how to get the air out of the bag using the immersion method. 4. With a roast or any big piece of meat you will get a bunch of juice in the bag (about a cup)...this is a killer base for your steak sauce, gravy, whatever. Do not waste. Have fun with your new toy! oh, and eggs...do eggs..google it. picture homer after he eats a doughnut...
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05-14-2016, 01:56 PM | #11 |
Full Fledged Farker
Join Date: 06-16-14
Location: Western 'Burbs of Chicago
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For any extended cook (4+ hours) you should really be cooking at 130 to keep the nasty stuff from growing. I usually do 131 just to be sure.
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05-14-2016, 02:08 PM | #12 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Ron L seems to be the expert.
Sous Vide Appreciation Thread! http://www.bbq-brethren.com/forum/sh...d.php?t=211200
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05-14-2016, 04:46 PM | #13 | |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Quote:
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Let's all just calm down and smoke a fatty |
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05-14-2016, 05:53 PM | #14 |
Got Wood.
Join Date: 03-27-14
Location: chico Ca
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couldn't stand it any more, just ordered mine
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05-14-2016, 06:18 PM | #15 |
Quintessential Chatty Farker
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
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This is a new day!
Ninja is cooking at LOWER than 225° ! The whole method just seems weird to me but I look on with curiosity. Probably try it some day Good luck
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A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller |
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chuck roast, sous vide |
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