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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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Old 12-21-2015, 09:46 AM   #1
chefman316
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Wink Smoked Sous Vide Cheese Curd Burger

100% ground short rib cheese curd burger, 15 min on the Rec Tec pellet smoker at 180°F, then about 1-1/2 in 134°F sous vide bath, finished with cast iron sear with avocado oil.


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Old 12-21-2015, 10:12 AM   #2
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Looks great, did the cheese curds hold up?
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Old 12-21-2015, 10:20 AM   #3
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Quote:
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Looks great, did the cheese curds hold up?
Some of the curds that were close to the outside of the patty melted a bit in the bag before the sear, but there was plenty in the patty still.

There is also a nice texture and flavor when some cheese oozed out in the cast iron pan...crunchy cheese is a winner.
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Old 12-21-2015, 10:55 AM   #4
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Dang!!
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Old 12-21-2015, 11:03 AM   #5
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Looks delicious!!!
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Old 12-21-2015, 11:35 AM   #6
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NICE...did it pick up "smoke" from 15 minutes on the pellet?
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Old 12-21-2015, 11:44 AM   #7
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That's crazy good looking!
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Old 12-21-2015, 12:39 PM   #8
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Quote:
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NICE...did it pick up "smoke" from 15 minutes on the pellet?
It sure does. Especially at a temp of 180°F there is plenty of smoke, and it seems to intensify a bit in the sous vide bag as well.
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Old 12-21-2015, 12:40 PM   #9
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Now that's a tasty burger.

Nice work.
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Old 12-21-2015, 12:52 PM   #10
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Hmmm... My invitation must have gotten lost in the mail

That looks great! I haven't tried a sous vide burger yet. How did it compare to a burger that was grilled or reverse sear?
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Old 12-21-2015, 12:57 PM   #11
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Quote:
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Hmmm... My invitation must have gotten lost in the mail

That looks great! I haven't tried a sous vide burger yet. How did it compare to a burger that was grilled or reverse sear?
Somewhat similar to a reverse sear burger but since your temp is so accurate, you can see in the picture you get beautiful pink all the way though. It may be a little deceptive as it looks VERY rare, but since we cooked it at around 135°F, its actually more medium/medium rare all the way through.
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Old 12-21-2015, 01:11 PM   #12
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Putting it on the list, my teammate just sent a pic of his Sous Vide burgers last night...it's a sign for my next meal. That is after my summer picnic with Santa. Thanks for the idea.
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Old 12-21-2015, 03:02 PM   #13
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Dang! That is a gorgeous burger!
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Old 12-21-2015, 03:30 PM   #14
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Quote:
Originally Posted by Ribeye Republic View Post
Now that's a tasty burger.

Nice work.
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Old 12-21-2015, 06:34 PM   #15
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