Tag: sous vide

Sous Vide Mashed Potatoes – Barbecue Sides

Posted on by Wiley

Sous Vide Mashed Potatoes – Barbecue Sides

Mashed potatoes is one of the classic sides for brisket or pulled pork.
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CourseSide Dish
CuisineAmerican
Keywordmashed otatoes, sous vide, sous vide potatoes
Prep Time30 minutes
Cook Time1 hour
Servings6
Calories214kcal

Equipment

Ingredients

Cooking Ingredients

Instructions

  • Select 5 medium size Yukon Gold potatoes.
  • Slice the potatoes thin and stack the potatoes like poker chips. Will explain later why this is important.
  • Now take 3 garlic cloves and cut of the ends.
  • Now smash the garlic cloves with the side of your knife. Take your time and please be careful. This will make it real easy to peel the outside of the clove.
  • Dice the garlic into very small pieces and put off to the side
  • Now get one stick of un-salted butter.
  • Now lay the potatoes inside the sous vide cooking bag. By taking a stack at a time it makes it very easy to lay the potatoes flat in the bag.
  • Now put the garlic and the stick of butter on top of the potatoes in the middle of the bag. Add one tablespoon of kosher or sea salt into the bag then vacuum seal
  • Set the sous vide circulator cooker to 194F and let it come up to temperature.
  • . Put bag into sous vide bath and cook for one hour.
  • Remove potatoes from bag and put into a round deep dish. Here I am using a 2.5 quart casserole dish.
  • Add a little heavy cream to the potatoes and start mashing the potatoes by hand. Keep adding cream until you get the consistency you want. Do not use an electric beater or the potatoes will become very sticky like glue. The potatoes are going to be extremely soft so this is not hard to do by hand.
  • Season potatoes to your liking and then serve.
  • Bon appetit.

Video

Nutrition

Serving: 1cup | Calories: 214kcal | Carbohydrates: 35g | Protein: 4g | Fat: 7g | Saturated Fat: 1.4g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 1.7g | Trans Fat: 0.3g | Sodium: 741mg | Potassium: 692mg | Fiber: 3.1g | Sugar: 1.2g | Vitamin A: 400IU | Calcium: 40mg | Iron: 0.7mg

Sous Vide Asian Pulled Pork

Posted on by Wiley
asian pulled pork
asian pulled pork

Sous Vide Asian Pulled Pork

This recipe is one of my Sous Vide BBQ recipes that uses the ChefSteps Joule Circulator. The Joule is the smallest circulator out there but is also one of the most powerful due to its 1,100-watt heating element It also has a superior and easy to use app.
Print Recipe
CourseMain Course
CuisineAsian
Keywordasian pulled pork, pulled pork, sous vide, sous vide bbq
Prep Time1 hour
Cook Time1 day
Total Time1 day 1 hour
Servings8
Calories690kcal
AuthorWiley

Equipment

Ingredients

Marinade

Meat

Mayo for Sandwich

Instructions

  • This recipe is one of my Sous Vide BBQ recipe using the ChefSteps Joule Circulator. The Joule is the smallest circulator out there but is also one of the most powerful due to its 1,100-watt heating element Also it’s superior and easy to use app.
  • Now we make the marinade. 1/4 cup of Soy Sauce.
  • 3 Tablespoons of Go Chu Jang.
  • 3 Tablespoons of Hoisen Sauce.
  • 3 Tablespoons of Ketchup.
  • 3 Tablespoons of Rice Vinegar.
  • 2 Tablespoons of Clover Honey
  • 2 Tablespoons of Sesame Oil.
  • 2 Teaspoons of Chinese 5 Spice Powder.
  • 2 inch Piece of Fresh Ginger, Peeled and Grated.
  • Mix it all together.

Prepare Pork Shoulder

  • Here is our 8 pound pork shoulder with blade bone, but it is to big for my vacuum bags so I have to cut it into two pieces. The other advantage of cutting the pork shoulder in half is there is more surface area for the marinate.
  • Now it is time to add the cooking marinate. I split the marinate in half and each bag took just short of a ½ cup. Make sure the lip is clean so the bag can seal.
  • Now using vacuum sealer seal each bag removing all air.
  • Now with both bags properly vacuum sealed with the marinate it is time to take them to the sous vide bath. Our setup is a 26 quart container and the joule immersion circulator.
  • Now it is time to program the cook. I have to admit the Joule app makes this part really easy. First, you select under pork the Simple, Tasty Pulled Pork Shoulder Recipe.
  • Now you select a temperature and they even give you there favorite which is what I also picked of 154F.
  • The time is set at 24 hours.
  • After selecting the time the Joule starts preheating the water. Because the joule has a 1,100 watt heating element it does not take long for it to reach temperature.
  • When it hits 154F it starts keeping track of the the cooking time and even tells you when it is going to be done. As you can see it is telling me this cook will be done at 12:11 pm tomorrow.
  • When the cook is done the joule app nicely lets you know.
  • Now remove from bags and pat dry. You want the outside to be as dry as possible before putting into the smoker grill.
  • Pre-heat smoker or grill setup for indirect cooking to 225F . Leave pork shoulders in foil pan for they are already subject to falling a part after the 24 hour sous vide cook. Insert meat thermometer probe into the roast that does not have the blade none.
  • Cook pork shoulders till internal temperature of 160F then pull. Now the true test to see if the blade bone will pull out clean and easy. If it does then you know it is done.
  • So here I have my bear claws and I start breaking this pork shoulder down into smaller pieces. The easiest why that I know is just keep splitting the pieces apart and to just keep moving from piece to piece. I really do not like to over shred the pork so I shred till the pieces are bite site.
  • Pour some of the liquid that was in the cooking bag into the foil pan to mix in with the pork.
  • So let make an Asian shredded pork sandwich. The first step put some pork on one side of the roll. Stack pork as high as you can. Now add some homemade Asian cole slaw. There will be a link to that video at then of this one. To finish it off and to give it that extra Asian flavor, on the top roll add some Sriracha Mayo Dressing.

Video

Nutrition

Calories: 690kcal

Sous Vide BBQ Pulled Pork – Keto – LCHF

Posted on by Wiley
sous bide bbq pulled pork
sous bide bbq pulled pork

Sous Vide BBQ Pulled Pork – Keto – LCHF

This recipe incorporates sous vide cooking with BBQ smoking. The rub is very easy to do and simplifies the preparation process. I promise you this will be the most tender and moist pulled pork you can ever make.
Print Recipe
CourseMain Course
CuisineSous Vide
Keywordsous vide, sous vide bbq, sous vide pulled pork
Prep Time1 hour
Cook Time22 hours 59 minutes
Total Time23 hours 59 minutes
Servings8
Calories690kcal
AuthorWiley

Equipment

Ingredients

Cooking Tools

    Ingredients

    Instructions

    • Pulled pork comes from the pork shoulder or Boston butt. This part of the pig has both fat and a lot of connective tissue.
      pig diagram

    The Rub

    • First step, we will start with the rub. This is simple but very affective rub when doing a sous vide cook. One cup of Montreal Steak Seasoning. One quarter cup of Garlic Salt. Two tablespoons of Cumin. And two tablespoons of dry mustard.
      rub ingredients
    • Mix well in a mixing bowl and try to remember that we need the salt well distributed through the rub. The salt will act like a dry brine helping to not only season the pork but also tenderize it as the pork cooks.
      mix rub

    Prepare for the Cook

    • Now go find the ugliest broiler pan you can find. Empty roast into pan keeping the juices from the bag. I roll the roast in the juices so the when I apply the rub the rub will stick to the roast Apply the rub to every inch of the roast. Make sure you use every bit of the rub for you need all the salt so the roast can tenderize.
    • Now here comes the real challenge. How do you get an 8-pound roast into an 11-inch wide bag? Put roast into vacuum bag without rubbing off the rub. This part is important for the bag end has to be clean so you can use the vacuum seal. Also if you have any rub left just put it into the bag.
      put in bag
    • Make sure the sealer is set in liquid or moist mode depending on your unit. Now vacuum seal the roast in the bag.
      seal roast in sous vide bag
    • I always double seal the bag at both ends when using larger pieces of meat. I have never had a bag failure when doing a double seal.
      double seal

    Sous Vide Cook

    • Now it is into the bath at 165F for 24 hours.
      pulled port in sous vide bath
    • 24 hours later remove from bath and make sure you have a half size foil pan ready. Now carefully drain juices into the pan and then remove roast from the bag. You will need some of these juices when it comes to shredding the pork Now go get another foil tray and transfer the roast over. Remember to save the juices.
      remove from bag
    • Now it is time to pat down and dry the surface of the roast. I then sprinkle some more Montreal steak Seasoning. This will allow the roast to develop a crust or bark as we say in BBQ.
      pat down pork

    The Smoke and Bark

    • Goes into the smoker or grill setup up for indirect cooking at 225F for 2 hours.
      in smoker

    The Shred

    • As you can see it has a great bark. Also, it is extremely tender. I could have just used my hand to pull it apart. If you have ever done pulled pork you will know that it does not get any better than this. Not only is it tender but all the excess fat has rendered into the meat or meat juices that we saved.
    • First pass I use the big claws to break the roast into large pieces.
    • Now It is time to add some of the juice back. This is personal preference but I did add some apple cider vinegar and mustard to the juices.
    • Now the final pass and this time you use two forks and shredded it to your liking. Pulled pork is great in sandwiches, with eggs, in enchiladas, burritos and if you add onions and green salsa one of my favorites and that is carnitas.

    Video

    Nutrition

    Calories: 690kcal

    Sous Vide BBQ Baby Back Ribs – Keto – LCHF

    Posted on by Wiley
    Sous Vide BBQ Baby Back Ribs
    Sous Vide BBQ Baby Back Ribs

    Sous Vide BBQ Baby Back Ribs – Keto – LCHF

    This recipe is all about how to sous vide baby back ribs. First baby back ribs have nothing to do with baby pigs. They are call baby back for they are shorter than spareribs and are located on the back of the pig. A typical full slab has 11 to 13 bones. This cook we will be doing three racks of baby back ribs that I bought at Sam’s Club for $28.52. Or $9.51 a slab.
    Print Recipe
    CourseMain Course
    CuisineSous Vide
    Keywordbaby back ribs, sous vide, sous vide baby back ribs
    Prep Time1 hour
    Cook Time13 hours
    Total Time14 hours
    Servings6
    Calories669kcal
    AuthorWiley

    Equipment

    Ingredients

    Ingredients

    Homemade Montreal Steak Seasoning

    Instructions

    • This recipe is all about how to sous vide baby back ribs. First baby back ribs have nothing to do with baby pigs. They are call baby back for they are shorter than spareribs and are located on the back of the pig. A typical full slab has 11 to 13 bones. This cook we will be doing three racks of baby back ribs that I bought at Sam’s Club for $28.52. Or $9.51 a slab.
      pig baby back ribs
    • As always the hardest part of doing ribs is just getting them out of the bag and second, you got to remove the membrane on the back of each rack. Some people do not see the benefit of removing the membrane but it is actually even more important to remove when cooking sous vide. The membrane Is going to stop the seasoning from entering the meat. Especially salt that actually helps tenderize the rib meat during the cooking process. To remove the membrane, I use a butter knife. The duller the better. Get under the membrane at the narrow end of the rack. Using a paper towel grab the end of the membrane and slowly pull.
    • Being pre-diabetic I do not use any rubs that contain sugar. Actually, I prefer rubs that add texture and a little heat without coloring or sweetening the taste of the meat. This cook I am using Montreal steak seasoning. If you want to make your own homemade version there is a link to our website showing you how to do it. https://learntobbq.com/recipes/homemade-montreal-steak-seasoning/ In addition, I am using Weber Bold Chipotle to add some heat.
      seasoned ribs
    • After applying the rub I then coat the ribs and rub with an oil spray. Use whatever type of oil spray that you like. This one says it is butter flavored but it is not butter. It is just soybean oil. I also use an olive oil spray that works just as well.
    • Now flip them over and do it all over again with the seasoning and spray oil.
    • Now we need to get the ribs into the cooking bags. I am using a vacuum sealer but you also use ziplok bags. If you use ziplok bags you will need to cut the racks in half so they can fit. Also, I bought my vacuum sealer for $80 so you do not need to spend a lot of money on a vacuum sealer. The one I bought was the Gourmia and it is listed above in Cooking Tools but do your own research and buy the one that is best for you. The secret to putting the ribs into the bag is to let gravity help. Also, I use the 11 inch wide bags. Hold the bag open in one hand and then grab the ribs from one end and hold directly over the bag. Slowly lowering the ribs into the bag. With a little practice, it really is not that hard. Just make sure you try and not rub any of the seasoning off.
    • Now on to the sealing. Make sure your unit is in regular vacuum and that it is set for moist or liquid mode based on your unit. I always double seal each end of the bag. Since I have been doing that I have never had a bag failure. As the air is removed make sure that there are no bubbles and that the bag makes complete contact with the ribs. Here is what it looks like when they are doubled sealed.
    • Now on to the bath. Pre-heat your sous vide cooker to 165F. Then put your ribs into preheated cooker cook them for 12 hours. You can go to a lower temperature like 145F but you will have to triple the time to 36 hours and have done both times and temperatures I believe the 165F for 12 hours texture is more what I like in a rib.
    • 12 hours later remove ribs from cooking bags. Pat dry and then reapply the rub. Very important to remove the moisture or the rub will absorb it and instead of a nice crust or bark you will have a mushy soft mess.
    • Now into a 275F preheated smoker or grill that is set up for indirect cooking. Let the ribs smoke for 1 hour.
    • As I cut them it hardly takes any pressure at all. These are very tender ribs. They also are cooked all the way through but still have a nice pinkest color. They also have that perfect mahogany color bark.
    • Now the Tug Test. First bite shows the perfect rib. Firm and not mussy but also extremely tender and the meat easily separates from the bone as you bite in. Second bite was just as good as the first.
    • The ribs from all three slabs were exactly the same. Usually, when just doing the full cook on the smoker some racks will be better than other. With sous vide cooking there was not a marginal rib in the bunch. These baby back ribs are the best I have ever cooked and were actually easier to cook than just using my smoker. Then I usually foil and add liquid halfway through the cook so the ribs will not dry out. Bon appetite.

    Video

    Nutrition

    Calories: 669kcal

    Sous Vide BBQ Brisket – Keto – LCHF

    Posted on by Wiley
    brisket
    brisket

    Sous Vide BBQ Brisket – Keto – LCHF

    This is an easy Sous Vide BBQ recipe that incorporates Montreal seasoning. It also takes 28 hours total including prep and cooking time. Takes time but this brisket recipe is over the top.
    Print Recipe
    CourseMain Course
    CuisineSous Vide
    Keywordbrisket, sous vide brisket
    Prep Time1 hour
    Cook Time1 day 3 hours
    Total Time1 day 4 hours
    Servings12
    Calories1338kcal
    AuthorWiley

    Equipment

    Ingredients

    Ingredients

    Instructions

    • The brisket is one of the pectoral muscles of the cow. When a cow lies down, they’re resting most of their body weight on this cut, which makes it extremely tough and full of connective tissues. This recipe takes about an hour of actual work and most of that is preparing the brisket so it can be sous vide. In the sous vide bath it will take 24 hours and then an additional 3 hours in the smoker. Long cook but well worth it.
      cow diagram brisket
    • The meat is a 14 pound, Black Angus brisket and it cost me $38 at Sam’s Club. That is $2.71 a pound. A lot cheaper than any steak.
      raw brisket
    • Now, this is the hard part of this cook for this brisket is a whole packer. First, a 14-pound brisket is not going to fit into 11-inch wide sous vide cooking bag. Second, both the point muscle and the flat muscle are together and it is best for preparing and serving them to be apart. In the diagram you can see there is a fat layer that separates them and it is this fat layer that is going to direct how we disassemble this brisket so we can sous vide it.
    • There also is a small area called the fat cap and that is where the external fat links up with the internal fat. So the first thing we need to remove is the fat cap. Now do not throw it away for there is some of the best meat on the brisket buried in that fat. As you cut your way following the layer of fat that separates the flat from the point. Make sure you remove all large chunks of fat. Here in the diagram section D is the fat cap and that needs to be removed in one piece.
      brisket diagram fat cap
    • Make sure you take your time and make small cuts that follow the layer of fat. When you are done removing the fat cap put it off to the side. One thing you must remember that when cooking in a plastic bag there is no place for the fat to go. So try to leave no more than a ¼ inch of fat on the brisket.
    • Now it time to cut out the flat.
    • Usually, when you buy a small brisket this is the part you are getting. The points usually go to the restaurants. So now you have the flat and the fat cap we can move onto the point.
    • The point is not just large but is tall making it hard to put a complete point into a cooking bag. For that reason, I cut the point in half. In the picture, you see all three pieces of this brisket. On the left is the flat and on the right are the two parts of the point. Now it is time to season the brisket and I normally just use salt and pepper but last year I tried Montreal Steak Seasoning and my family really liked the taste. I season every inch and I normally apply one coat then wait 10 minutes and then apply another coat.
    • I don’t know about you, but I really enjoy using the vacuum sealer. The food always comes out looking very nice and neat. One thing you need to remember is that the sealer is setup for moist or liquid based on your model. Now that the brisket is properly bagged and sealed it is time for the bath.
    • I set my sous vide bath for 137F and programmed my cooker for 24 hours. Some people I know go as long as 36 hours but I personally did not see the benefit going longer.
    • After a full 24 hours, I removed the brisket from cooking bags and then put them in a pellet smoker set at 225F and smoked for 3 hours.
    • So now is the moment of truth. This is one of the points and as you can see it has a great bark. It also has that wiggle that any good brisket has to have. The knife cuts through the brisket like butter. The meat color is that of what a steak that was cooked medium would look like and even taste like. I even cut one of the slices to show you how consistent the meat color was. Not one area in this brisket was grey or dried out. This recipe takes time but it is a keeper. This was the moistest and most consistent brisket I have ever cooked.

    Video

    Nutrition

    Calories: 1338kcal

    Smoking, Sous Vide and Searing for the Ultimate Barbecue Experience

    Posted on by Wiley
    sous vide barbecue

    When I was young I always had a craving for barbecue. Meat cooked outside on a grill or smoker always tasted better than anything cooked in an oven or on a cooktop. As I tried to understand what I realized is the following. The combination of smoke, low and slow cooking and the unique texture that an open flame has on the outside of the meat actually changes the flavor and texture of the meat. That is what we call the sear. If you look at the steps of how a pitmaster cooks ribs versus how someone in a kitchen does it here are the 

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