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Want a fool proof way to know when your brisket will be done and ready to serve? Try it sous vide with a finish on the grill! It's time for the October Sous Vide cook and this month's cook features a 3 pound brisket flat from: Omaha Steaks - http://www.omahasteaks.com cooked with our sous vide immersion circulator from: Nomiku - http://www.nomiku.com(Discount Code: KAMADONOM) This cook came out PERFECTLY! One of the great aspects of cooking a brisket sous vide is that you KNOW WHEN IT WILL BGE READY!! There is no guessing! Here's the recipe for the Sauce: Whiskey Barbecue Sauce: 1/2 sweet onion, coarsely chopped 4 cloves garlic, peeled and smashed 3/4 cup whiskey (I used Maker's Mark) 2 cups ketchup 1/3 cup apple cider vinegar 1/4 cup worcestershire sauce 1 teaspoon hot sauce (I used Sriracha) 1/2 teaspoon salt 1/2 teaspoon pepper Place the chopped onion, garlic, and whiskey in a sauce pan and bring the whiskey to a boil. Once boiling, reduce to a simmer and let simmer for 10 minutes. Combine the rest of the ingredients in a mixing bowl and mix well. Add to the whiskey mixture after the simmer is complete and return to a simmer. Let simmer until it slightly thickens. Remove from heat and strain the solids from the sauce (or use an immersion blender to combine if desired). Allow the sauce to cool and use immediately. Store leftovers in an air tight container in the refrigerator for up to two weeks or so. Enjoy!
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!
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!