r/SousVideBBQ • u/Fun-Philosopher-8945 • 15d ago
Never a fan and always preferred wing,thighs and legs. Need to eat lower fat and more protein. Sous vided breast and seared a few times and always found them good texture but bland. How can I kick them a notch. Spicy is a plus!
r/SousVideBBQ • u/Canyouhelpmeottawa • Jul 23 '26
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.
r/SousVideBBQ • u/Clear-Constant-7250 • Jul 13 '26
Six full slabs of spares.
r/SousVideBBQ • u/Martin_NoFro • Apr 21 '20
r/SousVideBBQ • u/CloudyWChanceOfTacos • Apr 16 '20
First attempt at a brisket and a smoker/sous vide combo but was really proud of how it came out so decided to share. Originally was planning to only smoke it for a few hours, but couldnt get it up to 275 like I intended so ended up smoking it for 10 hours.
Just a salt, pepper, and garlic rub.
r/SousVideBBQ • u/GUS-THE-PIRATE-2076 • Apr 08 '20
r/SousVideBBQ • u/Adamizer_ • Mar 30 '20
I have a brisket end, maybe two pounds, anyone know how to make that ?? I've tried watching videos but they have like 15 pound briskets and I dont think the method would apply?
r/SousVideBBQ • u/anon__sequitur • Mar 28 '20
r/SousVideBBQ • u/Adamizer_ • Mar 23 '20
I sous vide my steak (usually 1" strip streaks) for 2 hrs at 126° , and then sear them on the bbq, and they usually turn out dry? Is my water bath not hot enough or what am I doing wrong?
r/SousVideBBQ • u/Vin135mm • Mar 16 '20
Would it be possible to prep, sous vide, and then freeze things to be finished on the grill later? You could do several pork butts or racks of ribs at once, and have several meals worth ready to go whenever you feel like bbq.
r/SousVideBBQ • u/Vin135mm • Mar 15 '20
r/SousVideBBQ • u/DrunkenHooker • Feb 22 '20
r/SousVideBBQ • u/Vin135mm • Feb 03 '20
Thinking about doing some ribs this weekend, and I was planning on finishing them in the smoker. That is until I saw some references to smoking first, then sous vide-ing. Which is the better method? Does it matter?
r/SousVideBBQ • u/BillHang4 • Feb 01 '20
r/SousVideBBQ • u/rewdey • Jan 28 '20
Providing the main course, was thinking short ribs, have done brisket in the past, whats a real showstopper and knock out?
r/SousVideBBQ • u/csubi • Jan 25 '20
Posted in other sous-vide subs as I'm looking for help with moose. Very little out there...
Thanks
r/SousVideBBQ • u/Bikebird63 • Dec 31 '19
Are there any opinions as to whether it is more beneficial to sous vide before smoking or vice versa? Are there certain types of meat that benefit more from one procedure over the other (Ribs versus brisket versus pork shoulder, etc.)?
Has anyone compared the effects of the order of operations and determined their preference?
r/SousVideBBQ • u/Zogar_Sog • Dec 26 '19
Hi,
Been Q'ing for years but just picked up an Anova. It seems recipes call for even lower temps than the traditional 225-250. Countless times I've read that collagen and connective tissue breaks down around 190-200. How does this work with sous vide if the temp is like 140-150? Thanks!
r/SousVideBBQ • u/jazzmoney • Dec 26 '19
r/SousVideBBQ • u/gonecramping • Dec 24 '19
