Posted: Yesterday 10:32:18 PM EST
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Holy moly was that easy. Started with a kinda thin and tapering thickness ribeye. There's no way I could have pulled it off on the green egg. Both thin and thicker parts were perfect. |
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Its a game changer for bbq. I did a brisket on the smoker for 30 hours the other day. Leftovers were sealed and to reheat just toss a pouch in the bath. It was perfect. Same with ribs and pulled pork. The biggest thing for me is the ease of meal prep and no clean up for subsequent meals |
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Cut the collar end ( money muscle) off a pork but and sous vide for 24 hrs at 140 degrees. Cut in to thick steaks/chops, season to you liking and give them a sear. Best pork chops ever. |
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Originally Posted By Bubbatheredneck: Holy moly was that easy. Started with a kinda thin and tapering thickness ribeye. There's no way I could have pulled it off on the green egg. Both thin and thicker parts were perfect. Post some picture! I love sous vide. I also use it for swordfish and salmon. They stay moist and are properly cooked through. |
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I tried all sorts of stuff when I first got mine. I've done chicken breast to 140°. You can shred it like pulled pork. Try making an ear of corn on the cob (1 hour @ 180°). It's "different." It almost taste like it's not been cooked, the flavor is so intense. As others said, it's a great way to reheat leftovers without further cooking them. I reheated charcoal-grilled steak the other day, dried it off and seared it. |
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Originally Posted By tveddy: Its a game changer for bbq. I did a brisket on the smoker for 30 hours the other day. Leftovers were sealed and to reheat just toss a pouch in the bath. It was perfect. Same with ribs and pulled pork. The biggest thing for me is the ease of meal prep and no clean up for subsequent meals It took you 30 hours to smoke a brisket? Was this a 45 lb brisket? Were you smoking it at 150 degrees the whole time? Good grief man, if a brisket spent 30 hours on my smoker it would b a charred dried out lump of burned up coal by the time I pulled it off. |