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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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12-21-2015, 08:46 AM | #1 |
On the road to being a farker
Join Date: 12-09-15
Location: Schaumburg, IL
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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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[B][COLOR=red]Axe-Men BBQ Competition Team:[/COLOR][/B] Backwoods Competitor, Rec Tec Pellet Smoker, Weber Performer [B]Sponsored By:[/B] ChefWorks, Buedel Meats, D'Allesandro Spices, Stoger Oil, Scott Wold Design [COLOR=purple][B]Proudly Use: [/B][/COLOR][COLOR=black]Thermoworks Products, Cambro Food Storage, Gunter Wilhelm Knives[/COLOR] [COLOR=sienna][B]Member: [/B][/COLOR][COLOR=black]KCBS, NBBQA, IFT, Research Chefs Association [COLOR=#008000][B]CBJ#: [/B][/COLOR][COLOR=black]80380[/COLOR][/COLOR] [COLOR=royalblue][B]*Contact us for sponsorship opportunities*[/B][/COLOR] [URL]http://axemenbbq.com/2015/12/14/axe-men-bbq-now-part-of-the-bbq-brethren/[/URL] |
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12-21-2015, 09:12 AM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Looks great, did the cheese curds hold up?
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-21-2015, 09:20 AM | #3 |
On the road to being a farker
Join Date: 12-09-15
Location: Schaumburg, IL
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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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[B][COLOR=red]Axe-Men BBQ Competition Team:[/COLOR][/B] Backwoods Competitor, Rec Tec Pellet Smoker, Weber Performer [B]Sponsored By:[/B] ChefWorks, Buedel Meats, D'Allesandro Spices, Stoger Oil, Scott Wold Design [COLOR=purple][B]Proudly Use: [/B][/COLOR][COLOR=black]Thermoworks Products, Cambro Food Storage, Gunter Wilhelm Knives[/COLOR] [COLOR=sienna][B]Member: [/B][/COLOR][COLOR=black]KCBS, NBBQA, IFT, Research Chefs Association [COLOR=#008000][B]CBJ#: [/B][/COLOR][COLOR=black]80380[/COLOR][/COLOR] [COLOR=royalblue][B]*Contact us for sponsorship opportunities*[/B][/COLOR] [URL]http://axemenbbq.com/2015/12/14/axe-men-bbq-now-part-of-the-bbq-brethren/[/URL] |
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12-21-2015, 09:55 AM | #4 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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Dang!!
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12-21-2015, 10:03 AM | #5 |
Got rid of the matchlight.
Join Date: 12-17-15
Location: Jacksonville, FL
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Looks delicious!!!
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12-21-2015, 10:35 AM | #6 |
is one Smokin' Farker
Join Date: 07-14-08
Location: Yardley, PA
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NICE...did it pick up "smoke" from 15 minutes on the pellet?
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[FONT=Comic Sans MS][SIZE=3][U]Keith [/U][/SIZE][/FONT] [FONT=Comic Sans MS]Big Drum Smoker,Stainless Steel Gasser, Mini "UDS", Weber Jumbo Joe, [COLOR="DarkOrange"]ORANGE[/COLOR] Kamado Cadet, Weber OTS, Weber "Baby Q", Blackstone Pizza Oven, Blackstone Griddle, Turkey Fryer/"Low Country Boil Maker" [/FONT],[FONT="Comic Sans MS"]Big Easy Oil-Less Turkey Fryer[/FONT], [FONT="Comic Sans MS"]various other nonsense devices[/FONT] [LEFT][COLOR=#000000][FONT=Comic Sans MS]“I make it a rule never to smoke more than one cigar at a time.” Mark Twain [COLOR=red](Obviously doesn't apply to fatties)[/COLOR][/FONT][/COLOR][/LEFT] |
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12-21-2015, 10:44 AM | #7 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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That's crazy good looking!
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12-21-2015, 11:39 AM | #8 |
On the road to being a farker
Join Date: 12-09-15
Location: Schaumburg, IL
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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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[B][COLOR=red]Axe-Men BBQ Competition Team:[/COLOR][/B] Backwoods Competitor, Rec Tec Pellet Smoker, Weber Performer [B]Sponsored By:[/B] ChefWorks, Buedel Meats, D'Allesandro Spices, Stoger Oil, Scott Wold Design [COLOR=purple][B]Proudly Use: [/B][/COLOR][COLOR=black]Thermoworks Products, Cambro Food Storage, Gunter Wilhelm Knives[/COLOR] [COLOR=sienna][B]Member: [/B][/COLOR][COLOR=black]KCBS, NBBQA, IFT, Research Chefs Association [COLOR=#008000][B]CBJ#: [/B][/COLOR][COLOR=black]80380[/COLOR][/COLOR] [COLOR=royalblue][B]*Contact us for sponsorship opportunities*[/B][/COLOR] [URL]http://axemenbbq.com/2015/12/14/axe-men-bbq-now-part-of-the-bbq-brethren/[/URL] |
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12-21-2015, 11:40 AM | #9 |
is one Smokin' Farker
Join Date: 08-15-14
Location: Claremore, OK
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Now that's a tasty burger.
Nice work.
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12-21-2015, 11:52 AM | #10 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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12-21-2015, 11:57 AM | #11 |
On the road to being a farker
Join Date: 12-09-15
Location: Schaumburg, IL
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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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[B][COLOR=red]Axe-Men BBQ Competition Team:[/COLOR][/B] Backwoods Competitor, Rec Tec Pellet Smoker, Weber Performer [B]Sponsored By:[/B] ChefWorks, Buedel Meats, D'Allesandro Spices, Stoger Oil, Scott Wold Design [COLOR=purple][B]Proudly Use: [/B][/COLOR][COLOR=black]Thermoworks Products, Cambro Food Storage, Gunter Wilhelm Knives[/COLOR] [COLOR=sienna][B]Member: [/B][/COLOR][COLOR=black]KCBS, NBBQA, IFT, Research Chefs Association [COLOR=#008000][B]CBJ#: [/B][/COLOR][COLOR=black]80380[/COLOR][/COLOR] [COLOR=royalblue][B]*Contact us for sponsorship opportunities*[/B][/COLOR] [URL]http://axemenbbq.com/2015/12/14/axe-men-bbq-now-part-of-the-bbq-brethren/[/URL] |
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12-21-2015, 12:11 PM | #12 |
Full Fledged Farker
Join Date: 09-12-11
Location: Streamwood, Illinois
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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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FEC100 /Memphis/"Hulk" UDS / S/S UDS, Peroria Backyarder |
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12-21-2015, 02:02 PM | #13 |
Babbling Farker
Join Date: 12-16-13
Location: Rome, Italy
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Dang! That is a gorgeous burger!
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[B]3 WSM 22" - 2 Weber OTG 26" - Ferraboli grill[/B] [B] BBQ GURU cyber WiFi + DigiQ DX2 - KSBS CBJ BBQness is on Youtube, Instagram & Flickr [/B] |
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12-21-2015, 02:30 PM | #14 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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Kettleheads Anonymous Charter Member |
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12-21-2015, 05:34 PM | #15 |
is Blowin Smoke!
Join Date: 07-31-11
Location: Beaumont, CA
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McDamn
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[I][COLOR=Red][B]Green Card Q[/B][/COLOR][/I] - Pitmaster (term used loosely) KCBS MCBJ & CTC Humphrey's Long Weekender, UDS, Red Box Smoker, SJS/Tamale Pot Smoker, Weber Performer, Weber 18.5 OTS, Alton Brown Flower Pot Smoker (died), Blue Ember Gasser (died} Member of the Hall of Zero's (Noobians v. Veterans Throwdown) |
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Tags |
beef, burger, cheese, chef, cooking, food, recipe, smoke, sous vide |
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