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Found 40 results

  1. Hey Gurus... My Nomiku Sous Vide Immersion Circulator arrived earlier this week and I have had some time to play with it today... http://www.nomiku.com Discount Code: KAMADONOM for 50% off the Classic version I have been looking forward to playing with this for quite some time. It arrived on Thursday and I got it out earlier and set it up on this 6 quart container just to test it out. It brought 4.5 quarts of water from about 75 degrees up to 130 degrees in under 10 minutes. It's super easy to control. It has a touch screen and dial turn display. You simply press the screen to turn it on/off and to change it from C to F. You spin the green dial to choose your set temperature. I bought a styrofoam cooler for $2.50 and cut a hole in the lid on one side to create a cheap and effective larger volume sous vide bath. I put the controller on and brought 18 quarts (4.5 gallons) of water from 75 to 130 degrees in 28 minutes. This unit will clamp on to the side of about any kind of container or deep stock pot. I'm looking forward to doing my first sous vide cook with a nice thick dry aged Ribeye steak tomorrow!
  2. Hey JOE fans! Welcome to the September 2015 episode of "Joe Talk!" In this episode of Joe Talk I would like to introduce you to the basic idea of sous vide cooking techniques and how we can integrate that with our JOEs! I have partnered with NOMIKU for this project and have been given a discount code to share with you if you are interested in purchasing a NOMIKU Classic model sous vide immersion circulator. The $50 discount code is: KAMADONOM and you may purchase this product here: http://www.nomiku.com/collections/featured/products/nomiku-sous-vide Stay tuned for some upcoming sous vide cooking in conjunction with the Kamado Joe grills here on the Kamado Joe Cooking Channel!
  3. I finally had the guts to confess to my wife that I bought the Anove Sous Vide after she adamantly said no, I had to hide it until the time was right. This morning was the time, I woke up early and tried to fix her favorite breakfast, poached eggs I looked up a couple of recipes and they said 45 minutes at 146° The yokes were done but the white seemed not all they way cooked So my question is: in order to fix this do I let them cook longer at 146°. Or do I raise the water temperature ? I don't want to start a new topic so I'll just ask here How is everyone liking they're Anover. Now that they have had it a couple of weeks
  4. 1st off let me apologize if this is wrong forum Afterreading all the hype on the Sous Vide style of cooking and seeing the sale price today of the Anova Sous Vide on Amazon today my wife reluctantly said go ahead and buy it. I got as far as the place order page but I stopped, for me this is still a curiousity thing Can someone help me figure out why you would stick a choice ribeye in a sealed bag and immerse into water to cook when we have a rather expensive Kamado sitting outside only to be used to sear the steak. Not that I am against Sous Vide I just don't understand it. Can someone enlighten me please
  5. I had my nephew Shaun over for dinner this evening. He just finished pilot training down in San Antonio after graduating from The United States Air Force Academy last May. He's staying with my brother, the one who lives about 100 yards down the road. You know him, he's the BBQ Mooch who has recycled the same bag of chips for the last nine months! So I decided to use up a Tri-Tip that I'd had in the refrigerator. I also decided to give Shaun a taste treat ... he's a bachelor. I found out today that all he eats every evening is steak, generally NY Strips. So, I'm thinking it time to put on the dog and impress Shaun, or at least try. Sous Vide here I come! I decided to use up some rub I'd had left over from a rib cook this weekend. It was Runnin' Wild's Peach Rub and my brother developed a real like for it when he was over for the rib cook. Here's a pic of the Tri-Tip on the cutting board with the Runnin' Wild Peach Rub. Here is picture of the trimmed and rubbed Tri-Tip after sealing it up with the FoodSaver. It's now ready for the Anova Sous Vide. Here are the Sous Vide parameters as shown on the Anova Sous Vide. Fast forward 8 hours and here is the Tri-Tip just out of the water bath and ready to meet Beauty! at 600F. Notice that there is more liquid now after 8 hours in the Sous Vide at 132F than there was in the previous picture. More on that liquid in a bit. No pic of the Tri-Tip on Beauty! as All us boys were kibitzing and I forgot to take a pic! You simply can't trust some people! Here is picture of the Tri-Tip on the cutting board ready for carving after a 5 minute rest (The natives were getting restless!). And here is the Tri-Tip after I made my initial cut at the bend. That's a perfect Medium Rare if I do say so myself. And finally, here is the money shot. We had Mexican rice, refried beans, and guac. For those who wanted, we had warm whole wheat tortillas for tacos, burritos, etc. for those so inclined. Sorry, no pics of that either, but I'm told they went down really well! And here is a pic of the aftermath of the carnage! Now here is the story of the "Astounding" part of this cook. Shaun cooks his nightly steak on a round griddle with raised runs that he calls a grill! He also said he has never had Tri-Tip and he likes his beef cooked Medium Well! Yeah, I know ... Kids, what are you gonna do with 'em, right? So I told Shaun to trust me and he would be pleasantly surprised. I took a slice of the Tri-Tip, dipped in the au jus, and gave it to him. I said go ahead, take a bite, and if that isn't the best biet of beef you've ever had, I'll cook your share Medium Well. He took a bite, chewed, took another bite, chewed again, and got this HUGE grin on his face. "This is the most astounding flavor! Can I have some more?" Yeah I said, you can have all you want. He ate his Tri-Tip just sliced and with the au jus drizzled on the top. He was too polite to ask for seconds, so I just dished up some of the remaining Tri-Tip on to his plate and he finished off the au jus. He asked me how I learned to cook like that. I just smiled. Shaun is coming over tomorrow evening for a lesson on how to cook a NY Strip properly. I'm also rehabbing my Lodge Hibachi as a gift to him as he travels to his new duty station in New Mexico. He is one very fine man and I am proud to know this office and gentleman.
  6. Howdy Gurus! Well, I was sitting around thinking about Wednesday evening's dinner and thought that I haven't used my Anova Sous Vide in q few weeks. Time to get the hot water to meet the NY Strips. The first thing I did was season the NY Strips with S&P, garlic, rosemary and thyme. Then it was time to seal them in a bag using the Food Saver vacuum packer. Here's a closer view hopefully showing the spices on the meat. Prior to seasoning the NY Strips, I got the Sous Vide controller set up and warming the water to 125F. My Sous Vide is set to keep the water at 125F for 4 hours. Here is a picture of the NY Strips cooking away in the water at 125F. Tonight's sides are brussels sprouts seasoned with a kiss of garlic with a lite cheese sauce and sweet potatoes, Here they are in the belly of TheBeast. It's worth noting at this point that sweet potatoes are really a dense food. They need MUCH more time to cook at temp than brussels sprouts. Make certain you take that into account whenever you cook sweet potatoes. Sweet potatoes do not bake at the same rate as regular white potatoes. Sweets are really more dense and take quite a bit longer. Our cooking temp this evening is 400F. As you can see my temp control skills are slipping. I just hate it when I do that! LOL!! Next comes the cheese sauce. it's nothing more than a blonde roux (just cook the raw dough taste out of the flour), spices, 1 cup of COLD milk, and a couple of cups of sharp cheddar. No big deal. A roux is a basic sauce and dead simple to make and then it serves as the basis for so many sauces. Dead simple ... that's what I like! Here is a plated shot of the final product when everything came together. I like my cheese sauce spicier than does SWMBOI, so I did the cayenne and black pepper workup on mine. We topped the Strips with a nice goat cheese with basil crumbles and the sweet potatoes just got kissed with butter, salt, and pepper. Couldn't be simpler and couldn't be tastier! In fact, it was so tasty, I almost forgot to show the inside of the steak was cooked to a perfect medium rare. Sorry I don't have a shot of the steaks searing in TheBeast. As the NY Strips were already at 125F, it was throw the steaks on TheBeast, wait a few seconds, turn, wait a few more, flip, and repeat. The Strips came out at a perfect 135F. Here's a picture of the steak cut open. I hope you can see the color of a perfectly done medium rare. Were it not for SWMBOI, this shot wouldn't have happened. This steak was so delicious, I literally forgot about taking pics! Sous Vide makes cooking steaks so easy. Just set the temp of the water bath just just below where you want to final temp to be (medium rare is 130-135F). The longer you cook at temp, the more tender the cut of meat will generally be. You also want to save the juices in the Sous Vide bag as they are simply wonderful poured over the steak. So this was a quick and simple cook. Steak were just to our liking and couldn't have been better! Thanks for looking in.
  7. Yesterday I started the de-brining soak on 3 brisket flats which be used to make two classically produced hunks of Pastrami. The remaining hunk was actually in two pieces in the package. The third piece will be cooked via Sous Vide (vacuum sealed and slow cooked in a temperature controlled water bath). Part of the purpose of this test is to determine differences in texture which is seen via these two methods. The classical Coriander-based rub has been prepared, and will be liberally applied to all the pieces and the vacuum sealed. The Sous Vide piece will be put in the heated bath tonight, and the other two pieces will be put on the Big Joe tomorrow. The meat has been in the de-brining bath for about 10 hours, with the water exchanged at 6 hours. The de-brining bath was kept at a constant 33 degrees via the addition of ice.
  8. Howdy Gurus! Hey, I'm doing a Tri Tip over the next couple of days. This is my first Sous Vide cook. Do you think I should sear the Tri Tip first and then into the Sous Vide bath at 132 or should I Sous Vide first and then sear after a couple of days in the Sous Vide? Does it even make any difference? Thanks in advance for your help.
  9. Howdy Gurus! in a recent conversation with Dennis Linkletter he was extolling the virtues of sous vide cooking. HE told me that the ANOVA Sous Vide controller was now under $200 on Amazon. I've never really been interested in sous vide cooking, but for that price, I'll try just about anything. I mean when you're shelling out the money for a KK, what's a couple of Franklins here or there, right?! LOL!! So I get an ANOVA and today I decided to do a Tri Tip I've had in the refrigerator for almost too long. SWMBOI really loves Tri Tip and so I'm bound and determined to baptize this Tri Tip and the ANOVA at the same time. Let's unpack the ANOVA and see what we have. Here it is as it was delivered. The ANOVA unit itself came very well packed. Here is the ANOVA unit out of the box and on the table. This unit is quite substantial and is very solidly built. Good quality. Now on to the Guest of Honor and the means whereby we will stay hydrated for the duration of this cook! Here is the Guest of Honor oiled up with good olive oil and wearing a nice coating of my Embarrassed Zebra all purpose rub. And now it's into the Belly of TheBeast at 500F for about 3 minutes per side. Now we have to pull the Guest of Honor and seal it using the Food Saver. I added a few springs of rosemary. No big deal. The results of that look like this ... Now it's into the Anova Sous Vide Bath. And here is what the ANOVA Sous Vide until looks like as it operates. The temperature of the bath is 111F on its way to 131F (perfect medium rare) and it'll cook for 44 hours. More to come in a couple of days! I think this is going to be the ULTIMATE tease cook!
  10. Time, it is always a challenge on weekday cooks. By the time I get home, everyone is already hungry; they aren't in the mood to wait a couple of hours for a meal. Certainly burgers and dogs can be whipped up quickly, but for anything more imaginative, a bit more preparation is required. This dish has the advantage of being prepped in advance, and can be stored for weeks before final sear and serving. The technique is called Sous Vide. It involves vacuum sealing bags with the uncooked meatloaf inside. Then the bags are put into a circulating bath of water at 160 degrees for an hour. At this point, the meat has reached an internal temperature of 160, and is well-done. The inside of the package is pasteurized by the heat, and is safe for extended storage in the refrigerator. When the family wants a meal with near zero prep time, start your Kamado up for searing. Open a few packages, and throw them on the grill for a quick sear. Because the meat is already fully cooked, you are just shooting for the color and amount of sear you want the Meatloaf burgers to have. A note on the pictures, I also made classical meatloaf on the Big Joe, the Joe Junior was used for searing the patty (pictured). The recipe for the meatloaf can be found in my "meatloaf again" posting a few weeks back.
  11. I'm going to have about 100 bucks or so to spend, and I can't decide what to spend it on. I'm torn between grill grates or a sou vide controller. I have a vision kamado and the grills are SS and while I find them easy to clean and maintain they leave alot to be desired when it comes to searing steaks so I've been looking at getting som GG. I've also been reading about sous vide and i like the idea of a perfectly cooked steak everytime. I feel like i'd probably use the GG alot more often because it would get used for all kinds of grilling where the sous vide would be more for just steaks and roasts. While the sous vide would get used less the Idea of perfect rib eyes everytime is something i just can't let go of. So here are my questions to help me decide. 1. can you sous vide something like a pork roast, turkey breast if you set the temp high enough for well done and would it be worth it? 2. can you sous vide a large cut of meat for say a family dinner like a small rib roast and then just brown it in the oven? 3. I use my grill 2-3 times a week for high heat grilling like chicken breasts, burgers, and stuff can I just leave them in my kamado and remove them when I'm doing low and slow like PP and ribs which is not that often. 4. this question is for anyone who has had the gg for a while and used them often, how are they holding up and do they clean easily? Thanks and if there's anything else I should know feel free to fill me in. I have to say I love kamado cooking and I also plan on getting some type of temp controller down the road but for now I'm pretty happy with how my vision holds the temp for hours at a time.
  12. * video content removed * I am finally getting the chance to cook some meat sous vide style! Today I used the Dorkfood DSV to control my sous vide bath for a big FAT ribeye steak... http://www.dorkfood.com http://www.facebook.com/dorkfood This controller coupled with my crockpot held a 130° water bath to cook this steak to a perfect medium rare consistency after which I seared both sides on a flat top on my gas grill. To prepare this steak I seasoned it with salt, black pepper, and some Montreal Steak seasoning and then vacuum sealed it with my FoodSaver. I just dropped that bag in the sous vide bath for 2 hours (90 minutes would have been enough) and then cut it open and seared it off on both sides. This steak was probably the most tender of any steak I have ever cooked and the flavor was outstanding. See my notes at the end of the video for information about flavor differences between this technique and grilling...
  13. I'm looking forward to a couple days off after a busy schedule this week culminating in a hellish remote recording today. All turned out well, but it's GOOD to be home... In lieu of brisket, which I failed to procure, I'm going to try and revive a "freezer-aged" round roast. I grew up with round. It's practically all my mother cooked. I know better now, but I also know it's possible to get tender slices of round if you don't overcook it and keep it moist. So I partially thawed it, trimmed it, and rubbed with McCormick's roasted garlic peppercorn and italian herbs. Then I dropped it in a vacuum bag with some melted butter, sealed it up, and dropped it in a water bath at 130°. It'll sous vide until dinnertime tomorrow, when I'll sear it up on a flaming hot Akorn. I had to use my griddle and my biggest pot (which still isn't big enough, but it'll do). I'm really happy with how perfectly the Auber is holding it.
  14. I found some nicely-marbled 2" strips on sale today getting groceries, so it's steak night! I wanted to try one more poor-man's sous vide before I got my SV/PID controller. Last time (thread here) I was wanting for some smoke and flavor. So this time I tried smoking the steak for 10 minutes at ~150°. I lit just 4 coals and placed the apple wood chunk on the coals after the flame went out. After that, I sealed it up with some salt-free general seasoning (garlic/onion/etc) and a couple pats of butter This time instead of the two-pot on the stove method, I'm trying one pot on my crappy electric griddle. This thing is terrible for making breakfast, but it seems pretty adept at holding low water bath temps. The nice thing is it has a definite hot side and a cold side, which acts as a fine-tuning for the flaky thermostat it has. I'm going to keep the smoke on the Akorn going and do up some ABTs, corn, and baked potatoes, then crank it for a cast-iron sear on this steak. More pics to come...
  15. I unboxed the Dorkfood DSV Sous Vide controller today and had a little experiment with it. I must first say that everything I tried with it today, which wasn't that much, worked perfectly. http://www.dorkfood.com/ I have a rather large 6 or 7 quart crock pot that I wanted to use this device with. My first impression of using this with a crock pot is that you should preheat the crock with hot water before you get started. The thermal mass of the crock takes a good while to heat up and you can expidite the process of getting your water bath to your desired temperature by starting with hot water. Just don't start with water so hot that it settles in above your desired cooking temperature. One of my primary objectives with this device is to cook a 'perfect' steak for my girlfriend. While that doesn't sound like a real challenge, it really is because of the fact that she requires her steak to be well done. When I am cooking steaks for both of us, the big challenge for me is getting my medium-rare and her well-done steaks done at close to the same time. With this device I believe I will be able to overcome that problem and also cook her a well-done steak that is still as tender as possible without having the outside over-charred in any way. I set this controller up with my crock pot and set the target temp for 135°. I put about 4 quarts of hot tap water in the crock pot and set things in motion. That water stabilized in the crock pot at about 110°. The first thing I noticed at this point was that it was going to take a while to get to 135°. I boiled a little more water and added it to the crock and got to 135° pretty quickly and let it stabilize. It has held 135 degrees for four or five hours now with little or no fluctuation. I checked it with my Maverick PT-100 thermometer and it read 136.2° so I'd say we have an accurate and capable system in this setup. This isn't my 'product review' but just some opening comments about what I see here so far. I'll be making a video for a review on this...
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