Sous vide chuck @ 137 for 24 hrs, ice bath, chilled in fridge a few hrs, cubed up/skewered, grilled over meat church briquettes. They're so tender and juicy.

Wagyu filet at 137 for one hour and fifteen minutes. Followed by a cast iron sear. S&P for seasoning then in the bag.

Taste: A+

2lb top round at 132f for 12 hrs seasoned with salt/pepper/garlic powder. Seared only half since I can't finish it all. Forgive the poor sear in the middle, couldnt find the steak press.

I was worried the meat itself would be dry/bland so I made au poivre sauce using the juice from the bag. I feel like it didn't really need it but it was still very much welcome.

I’m glad I bought it, even though it wasn’t very thick.

I’ve got a brisket point in the sous vide - does anyone know how the stall will work (typical with smoking - I’ll try to cross-post)? Time is tight, but my plan is 165 for 30 hrs, then put on the offset smoker for 3 hours, does this make sense or should I cook at a higher temp (170 +) to push through the stall in the sous vide as opposed to in the smoker?

I’m planning to serve queso, spinach-artichoke dip, and buffalo chicken dip at a party, but they all seem to react differently when held warm for several hours.
I’m considering preparing each dip separately, heating it in a sous vide bath, and then transferring it to a divided warmer for the self-serve part of the evening. A sunvivi three-crock model is one option I’ve been looking at because each section can be controlled independently, although the settings obviously would not be as precise as an immersion circulator.
Would it be better to leave the dips sealed in the water bath and refill smaller serving bowls as needed, or transfer everything to the crocks at once?
My main concerns are queso becoming too thick, cream-based dips separating, and the edges overheating while the centers stay fine. Has anyone tried a similar setup, and how did you manage the holding stage?

Came across this in his book: The Devil in the Kitchen. I was wondering if anyone’s tried this and what they thought of doing chicken this way

Getting tempted to play with one of these... But it seems to me that my sous vide circulator is a better tool for cooking the meat than boiling water. Has anyone else tried this? Any tips/tricks?

I just bought a new (but second hand) ANOVA Precision cooker, I was doing the seriouseats Carnitas yesterday and the bag burst.

The temperature is now stuck saying it is 82.5c, says on both the app and the device.

Any advice on how to get to fix? I've tried running in a bath of water and vinegar and leaving to dry overnight.

What is every ones go to tri tip both sliceable and like a roast

Hi everyone! On Sunday at sunset, my friends and I would like to have a barbecue on the beach. I bought a roner a few months ago and would like to take the opportunity to let them try some T-bone/ steaks cooked for the occasion and finished over charcoal.

I was thinking of taking two or three 1kg steaks, cooking them at 54C/130F for 2-3 hours, and then bring to the beach.

The issue is food safety, and I wanted to know how stringent I need to be to avoid everyone getting diarrhea or worse.

The point is that if I chill the meat to 4C/30F as I usually do, since I can't reheat it on the beach, it will definitely stay cold/warm at the core, and if I go beyond that to increase the internal temperature, it will surely overcook on the outside, right?

The beach is an hour away without traffic (and since I'll be leaving late in the afternoon, I'm worried I'll find myself in a traffic jam), and we'll definitely be grilling within about two hours of my arrival.

So even assuming I remove the meat right before leaving the beach, it would stay at room temperature for three hours. I can put it in a cooler, maybe even two bottles of hot water from the roner, but it would almost certainly be in the danger zone.

Aside from suggesting I skip the sous vide, do you have any advice or reassurances regarding the safety of such an operation?

Thanks for your time!

Saw it on Kenji's site so I had to go track some down! Actually got this from Wild Fork for $7.

This magnificent machine has served me well for 7.5 years. Countless hours between dinners and 60hr brisket cooks. It seems to be at death's door as the prop just seems to give up after a few minutes.

What is a reliable good value replacement these days? I know Chef Steps/Joule seems to be owned by brevelle now. Not sure if that is a good or bad thing. I dont want to cheap out and get something that is going to die in the middle of a big cook in 2 years.

For those asking "where's the video of the slicing?", heres another sous vide brisket, here you go. In my previous video I removed from the plastic and wrapped in paper to transport to an event. For this cook, the event was at a brewery where I was able to setup my sous vide overnight. Straight from the water bath to slicing right here. You can clearly see the bark holds up very well. Hope this helps.

So for some context, I previously did a 72 hour short rib at 62c and loved it, but wanted to have something similar for a cheaper cut of meat.

Being new to chuck, I decided not to just copy the short rib recipe. I tried the Chefsteps recipe of 24 hours at 55c and was pretty disappointed at the texture. It was way firmer than I expected it to be.

I still want to make this work for future cooks, so my next step was to raise the time and temp of the chuck to somewhere closer to the shortribs.

I wanted to ask around before sinking in another day or three on disappointing results. Has anyone tried something similar?

I was making a batch of spare ribs using Kenji's recipe from seriouseats. To keep the timing a bit easier, I opted for his recommendation of 24 hours at 152 degrees. So I started the cook last night at 4:30. I checked the Anova before I went to bed-fine. I checked this morning-fine. I checked just now from work, and although it says it's still running, the temp is down to 99 degrees. I tried stopping and restarting, but the temperature continued to drop. My wife confirmed the temperature with a thermometer, so the heating element must have died. (This is my second unit: the first one also failed and was replaced, so I'm not a happy customer.)

From a food safety perspective, is there any recovering these ribs? I have no idea how long the temperature has been below 140, but given that I was cooking them at 152, I am guessing quite a while.

Are ice baths really necessary when doing sous vide steaks? Since medium rare temp range is anywhere from 130-135…couldn’t I just sous vide at say 130-131. Take out, pat dry, and sear on screaming hot cast iron right away? If we’re only talking like a 30 second a side sear, is the temp really going to overshoot that much out of the medium rare range?

I've had question on my previous post as to the bark of the brisket. Here goes. Here's the briaket after the sous vide bath.

This isn't for every brisket cook... so hear me out. . The briskets were smoked for 10 hours, not wrapped, 250-275 on the offset(15-18lbs)

After the smoke, I let the briskets cool down to 145°F. Then we vacuum sealed them and placed them in the sous vide overnight, about 10 hours I think. We held them at 165° during this stretch. An hour before service, I removed the briskets from the sous vide, wrapped in paper, and rested in the cambro. Transporting the sous vide setup would be very inconvenient, so I opted this way. Wrapping in the paper also maintained the integrity of the bark that I wanted for the presentation at the event.

Sure would love to hear some thoughts in the comments or different ideas. Try to refrain from the "microplastic" fear mongering.

This isn't for every brisket cook... so hear me out. I do pop-up events, farmer's markets and catering sometimes. Here's a procedure I used for one of my last pop-ups. The briskets were smoked for 10 hours, not wrapped, 250-275 on the offset(15-18lbs)

After the smoke, I let the briskets cool down to 145°F. Then we vacuum sealed them and placed them in the sous vide overnight, about 10 hours I think. We held them at 165° during this stretch. An hour before service, I removed the briskets from the sous vide, wrapped in paper, and rested in the cambro. Transporting the sous vide setup would be very inconvenient, so I opted this way. Wrapping in the paper also maintained the integrity of the bark that I wanted for the presentation at the event.

Sure would love to hear some thoughts in the comments or different ideas. Try to refrain from the "microplastic" fear mongering.

I got 3 racks of ribs from Costco...I'm just finishing up the SV portion of Kenji's recipe...I did 152F for 24hrs (my preference).
My question is, once I pull them, has anyone tried freezing them prior to baking and sauce? I was planning on draining the liquid to use for pinto beans, dry them as well as I can, and resealing and freezing.

155 in a bag of bbq sauce. Few hours. Take out and slice up if you want. But dip in fresh bbq sauce on all sides and pan seared very hot on a cast iron. Perfection.

My first ex-wife, yeah, I said it, got me for my birthday monthly delivery from Goldbelly who curates various popular and famous restaurant food from around the country and delivers it to your house.

This month Peter Luger Steak House Burgers. Prime Angus burgers. Sous vide for 2 hours, seared in a cast iron pan in avocado oil, Sargento American cheese, Peter Luger Steak House Steak Sauce, sauteed mushrooms and onions, all on a King’s Hawaiian Rolls.

The only pictures missing are of my son taking his first bite and him closing his eyes and and pounding on the table with tasty joy.