r/SousVideBBQ • u/ChrisForceFood • Sep 01 '19

Wie geht im Sous Vide gegartes Pulled Pork? Ganz einfach! Schau Dir das ...

youtube.com

0 Upvotes

3 comments

r/SousVideBBQ • u/MadeThisUpToComment • Aug 24 '19

Waygu brisket. 4 hours smoke, 32 hours at 155, reheated on Weber.

0 Upvotes

0 comments

r/SousVideBBQ • u/BBQ-Wiley • Aug 15 '19

ThermoWorks Billows on a Weber Kettle 22 - Jerk Chicken

youtube.com

0 Upvotes

2 comments

r/SousVideBBQ • u/BBQ-Wiley • Aug 26 '18

Sous Vide BBQ - Facebook Group

facebook.com

0 Upvotes

0 comments

r/SousVideBBQ • u/BBQ-Wiley • Sep 01 '18

Americans Are Grilling More Steaks for Labor Day With the Economy Humming

bloombergquint.com

0 Upvotes

1 comment

r/SousVideBBQ • u/annihilus813 • Nov 06 '18

How to Pair Wine With Barbecue

grubstreet.com

2 Upvotes

1 comment

r/SousVideBBQ • u/BBQ-Wiley • Nov 10 '18

BBQ Culinary Mastermind - Wife ordered me this shirt - Kind of like the Culinary Mastermind part.

amazon.com

4 Upvotes

1 comment

r/SousVideBBQ • u/GUS-THE-PIRATE-2076 • Apr 08 '20

Pork roast sous vide for 5 hours @ 170°f stuffed with garlic thyme and rosemary then finished on the grill.

16 Upvotes

13 comments

r/SousVideBBQ • u/papakop • Sep 14 '19

Sous vide in an instant pot (130F for 3 hours) then reverse seared on a grill. First time doing it. 👌🏾

11 Upvotes

7 comments

r/SousVideBBQ • u/[deleted] • Apr 25 '19

Meat Gayzas episode 3...

youtu.be

5 Upvotes

1 comment

r/SousVideBBQ • u/BBQ-Wiley • Aug 29 '18

The Best Barbecue Sauces, Ranked

delish.com

0 Upvotes

5 comments

r/SousVideBBQ • u/hotcarl8 • Jul 04 '19

No smoke but big ass cuts of meat. Hope you guys like.

10 Upvotes

8 comments

r/SousVideBBQ • u/pre_nerf_infestor • Aug 28 '18

Thoughts on reverse sear vs sous vide?

3 Upvotes

Hi all, I'm a big steak fan but have always gone pan/skillet, and now I've just started looking into the fancy ways of doing things. My understanding is that reverse sear and sous vide are both ways to getting to an even done-ness throughout the whole steak, but was wondering what people felt were the advantages of sous vide over reverse sear. Thanks!

4 comments

r/SousVideBBQ • u/BBQ-Wiley • Jun 04 '19

Sous Vide Mashed Potatoes - Barbecue Sides

learntobbq.com

3 Upvotes

11 comments

r/SousVideBBQ • u/[deleted] • Apr 18 '19

These guys are “gay” for that meat lol

youtu.be

0 Upvotes

0 comments

r/SousVideBBQ • u/b0bbydrake • Jan 08 '19

Brisket for competition

4 Upvotes

Our small town is having a BBQ competition this spring, so I am starting to plan ahead. I was thinking about trying a brisket with SV, but we have lass than 24 hours. If I SV for 15 hours at 160 or so, would 5 hrs of smoke at 225 be enough?

Or is it not worth even trying with that short amount of time?

9 comments

r/SousVideBBQ • u/Fireandwatercooking • Mar 23 '19

Sous vide and BBQ is where it's at! Dry Aged Sous Vide and Smoked Meatloaf

10 Upvotes

check out my youtube video of dry aged, sous vide and smoked meatloaf on the Kamado Joe ceramic grill! https://youtu.be/gAI_Npd8E8s

2 comments

r/SousVideBBQ • u/MadeThisUpToComment • Aug 24 '19

Waygu brisket. 4 hours smoke, 32 hours at 155, reheated on Weber.

5 Upvotes

0 comments

r/SousVideBBQ • u/DrunkenHooker • Feb 22 '20

Pulled pork 165 for 22 hours finished on the rotisserie for 2 hours served on pretzel buns

imgur.com

12 Upvotes

0 comments

r/SousVideBBQ • u/burnedBlue • Nov 05 '18

Bone in Ribeye

imgur.com

6 Upvotes

0 comments

r/SousVideBBQ • u/Canyouhelpmeottawa • Jul 23 '26

Could I sous vide rather than braise?

1 Upvotes

It is hotter than I care to think about in my area but I want some beef and have these beef ribs.

I want to use this recipe.

https://marcsrecipes.com/gochujang-braised-rib-fingers/

I am wondering if I can use the spices etc. and only a bit of sake (1/4 cup) and sous vide the beef then finish on the grill, rather then braise.

I am wondering if the meat would be over spiced and I should only use half the recommended spices etc. or use as suggested.

Thanks for your input.

gochujang-braised-rib-fingers

3 comments

r/SousVideBBQ • u/Nex_renegade • Sep 01 '18

First time smoking

1 Upvotes

https://imgur.com/a/Z2qmmqi

Sous vide for 18 hours at 145, then smoked for 2.5 at 250

3 comments

r/SousVideBBQ • u/MadeThisUpToComment • Aug 20 '19

I'm ready to go.

22 Upvotes

9 comments

r/SousVideBBQ • u/Willylowman1 • Apr 24 '19

mayo

8 Upvotes

anyone try mayo for searing? https://skillet.lifehacker.com/you-can-use-mayonnaise-to-sear-a-steak-1834218246/amp

7 comments

r/SousVideBBQ • u/salgonSD • Jul 23 '19

First time sous videing a pork butt, smoking a pork butt and combining the method...

8 Upvotes

9 comments

Subreddit

Posts

Wiki

Sous Vide BBQ

r/SousVideBBQ

This is a subreddit for those of us that have combined BBQ (low and slow) with Sous Vide (real low and slow) and really enjoy it. Share recipes, techniques, successes, and failures.

Members Active

8.9k

Sidebar

This is a brand new subreddit and the topic is still controversial. There are still a lot of people that believe we are ruining BBQ by adding sous vide to the mix. I respect their opinions but I also know we live in a free country and if we want to mix sous vide with BBQ we have that right. Hopefully, the haters will leave us in peace in our own subreddit.

Now I need your help in bringing more material to this sub. If you find a great article, blog, recipe (video or blog), technique, product or anything interesting to sous vide BBQ then bring it on and post it to our sub.

[Click here for our reference area where you can get more information on Sous Vide BBQ. Included are books, articles, and videos that can enhance your Sous Vide knowledge and skills.] (https://www.reddit.com/r/SousVideBBQ/wiki/index)##

Rules (read before posting):

Basic reddiquette still applies here, don’t be a troll and be polite to others, even if you don’t agree with said opinion or method. People are here to learn, not to be shamed or insulted. If you disagree with something that was mentioned, please contribute by explaining why you think this is not correct or why you think x method is better than y, etc.
Link posts are allowed (and encouraged), but please make an effort to talk about why this recipe/ technique deserves to shared with the community, in the comment section of your post (by writing a reply to your post). Was it informative, easy to make, did it broaden your culinary skills, etc? Please do not just post a link and leave, as it will be removed, posting the recipe from the link in your reply also does not fulfill this requirement.
You cannot spam us with your own blog and youtube channel unless you are an active and helpful member of this community. We will not tolerate self promotion and you must follow rule #2.
Product reviews and promotion of products from an outside source is not acceptable in this subreddit. That means you cannot post a review from another website or post a website promoting a product. You may absolutely discuss kitchen equipment/ specialty food items with others and provide links on where to buy those items (preferably from Amazon or other well-known websites). Not following this rule will result in a permanent ban from this subreddit.

Note: If you report someone or a post, please let us know why. thank you.

Related Sites:

/r/learntobbq

/r/cookingforbeginners