What's Cooking?
- Thread starter Racer X
- Start date
tbarnesarc
Well-Known Member
I didn't read the entire thread but has anyone been using an Anova or Joule to get their Sous Vide on? Been rocking an anova for a a year and half now. Love it. I'll have to post some photos next time I use it so you can see the results.
Runs with Scissors
iMTB Hooligan
tbarnesarc
Well-Known Member
That sound vaguely kinky...
You do heat water with a wand so you're not far off.
Sous Vide is a french technique that has been used in the culinary world for years but now the tech has trickled down to the common food nerds.
doublewide
iMTB Rockstah
tbarnesarc
Well-Known Member
Mentioned this before but here’s my anova sous voiding some curry chicken that I’ll finish on the grill around dinner time. Comes out insanely moist every time. Wish I had an egg though to finish it with. I bet it would come out even better. 
Last edited:
Runs with Scissors
iMTB Hooligan
This is just the last three...chicken kebabs, sweet chili lime marinade, topped with garlic teriyaki brushed on during cooking. Various colored bell peppers, red onion, portabello mushrooms on the skewer also. Paired with macaroni salad from L & L Hawaiian.
SnakeCharmer
iMTB Hooligan
Round two of the wife's incredible Taco soup. 
tbarnesarc
Well-Known Member
Giving this a try for the first time. Sous Vide baby back ribs; dry rubbed, vac sealed and is going to sit in the bath at 165f for 12 hours. Then I’ll finish them with a BBQ sauce on the grill or in the oven. Fingers crossed it comes out good. 
Happy almost 4th! 
Happy almost 4th!
Last edited by a moderator:
Runs with Scissors
iMTB Hooligan
Because I do not want to fire up the oven on a day like today, I will be grilling a salmon filet, skin on. Mesquite-infused charcoal, using only mojo criollo (https://www.goya.com/en/products/cooking-bases-sauces-and-marinades/ready-to-use-marinades) although the ceviche is excellent also, garlic pepper, and Old Bay seasoning. Probably paired with green beans or asparagus; perhaps some wild rice if I can convince myself to light off the stove.
This is good stuff, Maynard!!
This is good stuff, Maynard!!
Runs with Scissors
iMTB Hooligan
Giving this a try for the first time. Sous Vide baby back ribs; dry rubbed, vac sealed and is going to sit in the bath at 165f for 12 hours. Then I’ll finish them with a BBQ sauce on the grill or in the oven. Fingers crossed it comes out good.
View attachment 40916 View attachment 40918
@tbarnesarc no report out on the results? For shame...
mtbMike
iMTB Rockstah
BBQ!! Real....legit....BBQ from the heart of Texas in Lockhart. This town has several spots, a couple which have been around 3-4 generations like Black’s, Kreuz and Smitty’s. I’ve had them all, including the infamous Franklin’s in nearby Austin, but the brisket I had today at Smitty’s was the best I’ve ever had. I’m talking eyes roll in the back of the head fantastic. Trust me, if you ever come to Austin, take the 20 minute drive to Lockhart.
Voodoo Tom
MTB Addict
Pizza night on my Kamado. It's warming up now while I watch "Evel Live".
Voodoo Tom
MTB Addict
Burgers on the Kamado, sometimes the basics just hit the spot. Wife & kid are gone for the week visiting her 95 year old grandma in Ohio so it's just me & Rusty. I used to be a really good bachelor but truth be told I suck at it now except for the cooking and eating and part. She's only been gone for a day and the house is a mess, sink is full of dishes and I got laundry to do but I don't know how with this fancy new washer. My bikes are all clean though. Rusty and I are probably both gonna gain 20 lbs while she's gone. Wish I could've gone but work sucks.
doublewide
iMTB Rockstah
So the BBQ Party is this week???
UPSed
iMTB Hooligan
SnakeCharmer
iMTB Hooligan
What time should we arrive and what should I bring?
UPSed
iMTB Hooligan
Yeah pizza. I tried to reheat it on the muffler once but when I went to get it an hour later it wasn't there.
