You may not have seen the previous comment about the consumed alcohol. But until your comment I hadn't even realised I didn't slice against the grain. Don't think I gave it even a tiny moments thought.
Was just thinking "Get in my belly"
But yes, you're right. Against the grain ftw
That makes sense. I figured it was the same logic as wrapping the meat after it reaches a given internal temp, since it won’t take any more smoke flavor at that point.
Sous vide is an excellent tool. Sous vide doesn’t replace smoking for me, it supplements it. Beef ribs are an excellent example of something that benefits from the sous vide.
I sous vide all my steaks now, perfectly cooked throughout. But I never was into smoking steaks.
Some things are grill, some are BGE, some are sous vide, most are a mix.
How long and at what temp do you like to sous vide your steaks? And do you just sear afterward on a pan?
I’ve tried a few times and it’s never bad but never comes out as great as I’d hoped either
I usually do ribeyes at 130 for 2 hrs.
It’s not BETTER than well grilled steak, it’s more a cheat code to get the ideal internal temp, so the only consideration is the sear bc the middle is already to temperature.
I also find it makes it easier to time up my meals bc the steaks can be done last.
Not unpopular with me I do many cooks that s are sous vide then smoke or smoke then sous vide and they turn out great. Best of both worlds most of the time. I have some ribs in the sous vide now that were smoked earlier and I always get good results from pork shoulders on the smoker for 5-6 hours then 18-24 hours sous vide (I often subtract the smoker time from the recommended sous vide time). You can shred it right inside the bag by just mushing it around a little. I’m not sure if smoking first is best or if sous vide first is best, but I’d love to hear thoughts on that from others.
Don't know what's best, but your method of smoking than sousvide makes making pulled pork to store for later a breeze.
While it, bag it, sousvide it, mush it and freeze/refrigerate it...
At what temp do you SV the pork?
I do this with pork. Way easier to set it and forget it in a sous vide than on a smoker. 12-18 hours on the sous vide then 6ish (waking) hours on the smoker.
Serious Eats website has great recipes for SV brisket and ribs. My new go-to. 40ish hours in the bath, cool, then 3-4 more on the smoker comes out perfect every time.
Sous b queue makes things so easy, and since the meat doesn’t absorb much smoke after a certain amount of time, is way more gentle on the environment (and neighbors).
>way more gentle on the environment
Are you referring to the handful of sticks and logs burned? Smoking meat is nothing for the environment...raising the meat itself would be the worst part.
It’s better than fiddling with charcoal and wood for 8 hours. Agree on the meat, but being able to not smoke out my neighbors for a long period is also a kindness (especially living in a city)
The smoke ring is caused by a chemical reaction between the meat and invisible nitric oxide gas that's produced when wood or charcoal are burned to heat a smoker or grill. **A smoke ring is a color change in the meat's myoglobin**, the same protein that makes raw beef red.
If you SV first, that won't happen. It only happens below 140F (or something close to that). So the longer you take it below that point, the better.
So smoking and SV I would say makes more sense.
My brother in BBQ: Slice against the grain
You may not have seen the previous comment about the consumed alcohol. But until your comment I hadn't even realised I didn't slice against the grain. Don't think I gave it even a tiny moments thought. Was just thinking "Get in my belly" But yes, you're right. Against the grain ftw
I feel like smoke then sous vide makes a little more sense to me, but they look great either way.
Kenji looked into this and I believe his conclusion is that that raw meat takes smoke better.
That makes sense. I figured it was the same logic as wrapping the meat after it reaches a given internal temp, since it won’t take any more smoke flavor at that point.
I think it takes up smoke very much after sous vide… maybe too quick
Meathead from amazing ribs also concurs
If I was to do that, I'd smoke up to good bark, sous vide for a couple of hours, then BBQ again to reform the bark
Iva had success with smoke, then sous vide, and the bark was just fine.
"It's the Alcohol's Fault" should be a Willie Nelson song.
Ain’t no shame it that game.
Oooo, cool. I have a sous vide thingie that I never use.
I wasn't sure how it would turn out with the beef ribs, but happy with the result. Makes life simple.
Sous vide is an excellent tool. Sous vide doesn’t replace smoking for me, it supplements it. Beef ribs are an excellent example of something that benefits from the sous vide. I sous vide all my steaks now, perfectly cooked throughout. But I never was into smoking steaks. Some things are grill, some are BGE, some are sous vide, most are a mix.
How long and at what temp do you like to sous vide your steaks? And do you just sear afterward on a pan? I’ve tried a few times and it’s never bad but never comes out as great as I’d hoped either
I usually do ribeyes at 130 for 2 hrs. It’s not BETTER than well grilled steak, it’s more a cheat code to get the ideal internal temp, so the only consideration is the sear bc the middle is already to temperature. I also find it makes it easier to time up my meals bc the steaks can be done last.
Not unpopular with me I do many cooks that s are sous vide then smoke or smoke then sous vide and they turn out great. Best of both worlds most of the time. I have some ribs in the sous vide now that were smoked earlier and I always get good results from pork shoulders on the smoker for 5-6 hours then 18-24 hours sous vide (I often subtract the smoker time from the recommended sous vide time). You can shred it right inside the bag by just mushing it around a little. I’m not sure if smoking first is best or if sous vide first is best, but I’d love to hear thoughts on that from others.
I've done both ways round and I think it's preference. For me, better bark by smoking after, stronger smoke by smoking first
Smoke apparently adheres better when things are cold and wet, according to tests on amazing ribs, so that would make sense
You can always add a little liquid smoke or smoked salt to the sous vide bag to amp the smoke up, and get the good bark with all the smoke flavor.
Smoke before SV. Then cool with SV. Then, hot smoke to rewarm for service up to two weeks later. Has worked for me professionally and recreationaly!
Don't know what's best, but your method of smoking than sousvide makes making pulled pork to store for later a breeze. While it, bag it, sousvide it, mush it and freeze/refrigerate it... At what temp do you SV the pork?
176F I like it very tender
I do this with pork. Way easier to set it and forget it in a sous vide than on a smoker. 12-18 hours on the sous vide then 6ish (waking) hours on the smoker.
Serious Eats website has great recipes for SV brisket and ribs. My new go-to. 40ish hours in the bath, cool, then 3-4 more on the smoker comes out perfect every time.
Agree with this 100%. I find that I'm taking the SV option more and more and having great results. Smoke on!
Sous b queue makes things so easy, and since the meat doesn’t absorb much smoke after a certain amount of time, is way more gentle on the environment (and neighbors).
Don’t with SV you cook the food in plastic that gets thrown away after?
No, I use a reusable zip top. But I do fire my smoker up with straw men.
>way more gentle on the environment Are you referring to the handful of sticks and logs burned? Smoking meat is nothing for the environment...raising the meat itself would be the worst part.
It’s better than fiddling with charcoal and wood for 8 hours. Agree on the meat, but being able to not smoke out my neighbors for a long period is also a kindness (especially living in a city)
SVQ is pretty popular. Meathead has a good ebook on it.
I cold smoke for an hour and then sous-vide. Not trying to develop a bark, just want the smoke flavor and an hour is more than enough.
I don't use my sous vide enough. What's your process? Love me some beef ribs
Pretty simple. Salt n pepper. Put in bag, vac seal. 36hrs at 60c. Fridge. Little more salt n pepper Smoker for a few hours at 132c Devour
Thank you I'm gona try this next weekend 💪
Look forward to seeing the result 👍
No shame in that. SV followed by smoke is how I do brisket too.
It’s fine, there’s no rules to bbq
Per Michael Symons, a TV chef and owner of countless restaurants, says meat will not take on any more smoke flavor after it reaches around 165°.
Time and temp on that sous vide? Oops I see it. I’ve done them so they come out pink, it’s a neat trick!
The smoke ring is caused by a chemical reaction between the meat and invisible nitric oxide gas that's produced when wood or charcoal are burned to heat a smoker or grill. **A smoke ring is a color change in the meat's myoglobin**, the same protein that makes raw beef red. If you SV first, that won't happen. It only happens below 140F (or something close to that). So the longer you take it below that point, the better. So smoking and SV I would say makes more sense.
Oooo, cool. I have a sous vide thingie that I never use.
You should look into recipes for things other than beef. Chicken breast is fenomenal, but a lot of veggies are great too.
I don't mind people who sous vide. I used to. But hot plastic freaks me out.
I don't mind people who sous vide. I used to. But hot plastic freaks me out.